The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1878-11-14
HINTS For THE HOUSEHOLD.

HINTS FOR THE HOUSEHOLD.
i lamp Htcks.-Lamp wicks soaked
\ for aquarter of an hour in vinegar, and
then dried before being put into lamp,
will not smoke.
l. Lemon Buffers lemons, u eggs,
pounds of sugar, ! pound of butter /;
crate the rinds, add the juice, beat the
eggs; simmer over slow fire Is min
utes, stirring all the while.
Poor Mans Psdding.-3 cups'of -four,
/ cup of molasses, cup of milk, cup
of suet, one cup raisins, teaspoonful
of soda, spice TO taste; boil two hours !;
eat with sauce.
Lemon Cabe.-3 cups of rolled white
sugar, cup of butter, cup of sweet
milk, eggs; beat butter and sugar to a
cream; dissolve ! teaspoonful of soda
in milk; sift cups of flour and add by
degrees; add juice and rind of one lem
on.
To Fry Egg-pIant.-Slice very thin,
sprinkle salt on both sides, lay one slice
ON another till enough is prepared; then
place heavy weight on top; this will
draw out any bitter taste. Let it remain
| a few hours; make a rich batter or pre-
pare crumbs with egg, dip in the egg
plant, and fry in boiling lard. If too
rich, broil in fish-broiler.
Saratoga PotatoeS.-Peel and wash the
potatoes, and cut them in thin slices.
This may be done with the slaw-cutter;
lay them in cold water until wanted,
then take them out and wipe them by
putting them in q towel and slightly
rubbing them; have in frying-pan on
the fire sufficient lard to swim the pOta-
toes; when boiling hot drop in few at
time, and let them brown; then lift
them out with fork so as to drain off
the fat; set them in the oven to keep
hot; if properly done they will be crisp
and brown.
Chicken S0up.-Takea chicken weigh
ing about three pounds. Cutit in quar-
tiers and place in porcelain pot. Add
2 quarts of water and let it boil hour.
Then have frying-pan ready with
lump of butter, and remove the chicken
to it, and have some boiled rice ready,
cooked in another auce-pan-about
cup of boiled rice-as boiling the rice
with the chicken improves the flavor of
the soup. Add about 1 tablespoonful
of chopped parsley, l onion, and small
carrot in very thin slices; boil the glib
lets separately, and when the chicken is
a rich brown remove it to make gravy
by adding cup of water, 1 tablespoon
full of flour, and the giblets chopped
fine. Serve the gravy separately.
Nice Ptes.-Boil fresh tongue; chop
it very fine, after removing the skin and
roots; when cold, add pound chopped
suet, pounds stoned raisins, 2 pounds
currants, pounds citron cut in fine
pieces, 6 cloves powdered, 2 teaspoon
fuls cinnamon, teaspoonful mace,
pint brandy, l pint wine or cider, 2
pounds sugar; put this all in stone jar
and cover well. In making pies chop
some apples very fine, and to l bowl of
the prepared meat take of apples add
more sugar, according to taste, and
sweet cider enough to make the pies
juicy, but not thin; mix and warm the
ingredients before putting into your pie
plates; always bake with an upper and
under crust, made with 1 cup of lard,
of butter, l of water, and of flour.
Boiling HdnlS.-Soak over night
in warm water a ham of about 10
or II pounds weight. In the morning
scrape and clean perfectly. Then put
it into a large ham-kettle filed with cold
water and let it simmer, not boil at all,
for Ehour. Then pour off the water
and put to it more cold water. When it
gets hot add pint of cider vinegar For
a 10-pound ham, reckoning after it be-
gins to boil, allow hours for cooking,
and hour for every additional
pouHd; don't let tever boil very hard
at any time. Whendone take it out, re-
move the skin, and stick whole cloves in
to it, cover with fine bread crumbs and
bake ! hour. Putt cut paper-frill
around the bone, and cover with currant
jelly and parsley.
TO Bottle Cider-Put your cider in a
cool cellar; add pound of double-re-
fined sugar to each gallon of cider.
Keep the bung out until the cider is
done working-say one month; then
close the bung until the cider has OBJ
Jtlucu GuC udVOI W SuII CuS oOOHC1 JOu
bottle it after it is done working the
sweeter it will be. 1t must not be bot
tied before it is done working, or it will
break the bottles. Use champagne bot
ties only lit will burst any other kind),
and straight velvet corks; soak the
corks in warm water, compress them,
drive them in with a wooden mallet;
set the barrel up 16 inches, so as to not
disturb it when you draw it in the bot
ties, as you viii ruin it if disturbed after
working; draw direct in the bottles;
add to each bottle teaspoonful of sug-
ar; cork it up Immediately after filling;
double wire each bottle; lay on the side
in cool cellar. 1t will keep for years.