The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1878-01-10
HINTS FOR THE HOUSEHOLD.

Good C00kies.-1 cup sour milk, cup
butter, 3 cups sugar, ! teaspoonful sale
ratus, little salt, flour enough to mix
stiff; roll out thin. '''
BreGkfaSt-roiJs sOithosst Soda eggs,
II cupfuls of milk, teaspoonful Of salt,
and flour enough to make thick batter
These must be baked in an iron gem
pan or they viii be complete failure.
A quick oven is desirable.
POPCORN BalLs-To quarts of pop
ped corn boil pint of molasses about
ID minutes, then put the corn into a
large pan, pour the boiled molasses over
ii, stirring briskly till thoroughly mixed
Then make into balls of the desired
size.
Italian Credn.-1 pint of cream, 1
pint of milk; make it hot, sweetening to
taste; flavor with lemon peel; beat the
yelks of 8 eggs; beat all together; set
It over slow fire to thicken; have ready
an ounce of isinglass melted and strain
ed, which add to the cream; whip it
well, and form into a mold.
Cream Pudding. separately till
very light the yelks of 10 eggs and the
whites of 5, pound of sugar, and 8
large spoonfuls of -four, l nutmeg graf
ed, and pint of whipped cream. Rice
flour is preferred to the ordinary wheat
en- flour. This batter must be poured
into deep plates lined with fine quality
OF puff-paste, and baked quickly. Silt
graduated white sugar over the tops as
you draw the buildings from the fire,
and they will be found very delicate and
tempting in appearance.
White Mountain OaEe.-N' of 8
eggs, cupfuls pulverized sugar, of
butter, of flour, ! cupful milk, ! tea
spoonful soda in the milk, u teaspoon
fuls cream-tartar in the flour flavor with
extract of almond; beat the eggs light;
cream the butter and sugar; add other
ingredients, stirring the whites of the
eggs in last; bake in deep jelly-cake
pans. Iceing. the whites of 8
eggs and 1 pound of pulverized sugar
light; stir in grated cocoanut; spread
each layer of the cake thick with the
iceing; then ice the whole cake, and set
it in q cool oven to dry.
English Plum Pudding.-1 pound
raisins, when stemmed and stoned; l
pound currants, when washed and dried;
1 pound suet, chopped to a powder; ]
pound citron, cut in thin slices; pound
candied orange, cut in thin slices;
pound candied lemon, cut in thin slices;
J pound flour, when sifted; pound
bread crumbs; pound brown sugar;
pint of milk; pint best brandy; eggs
well beaten; nutmegs, grated; tea
spoonful ground ginger; 1 teaspoonful
ground cloves; l teaspoOnful ground
allspice; J teaspoonful ground mace
tie loosely in well Toured bag, and boil
steadily for six hours. .r
Steamed Beef.-For family of six or
seven persons take pounds of beef
crOss-rib is best; get piece of suet the
size of your hand, cut in small pieces
and fry out the fat; you must have a
large flat-bottomed iron pot; after the
suet is brown, take out the scraps and
put in the meat and two onions cut up;
when the meat has become q dark
brown on one side turn it over on the
other and let that get the same; when
onions and meat are thoroughly brown,
pour in pint of boiling water; when
ever the meat gets dry add more water,
but it must always be boiling hot; throw
in a handful of salt, three bay-leaves,
and half dozen each of whole allspice
ard whole pepper, cover with close-Gt-
ting cover and let it cook for 8 hours
when almost done, thin tablespoonful
of flour with half cupful of water
stir this in the gravy, taking care not to
have any Jumps in it; when you wish to
serve it, strain the gravy through sieve
and pour few spOOnfuls over the meat.