The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1878-07-18
HINTS FOR THE HOUSEHOLD.

Street Corn Bdked.-Cut and scrape
the corn from the cob, add about cup
sweet milk to dozen ears, salt, pepper,
lump of butter Oh top; bake an hour.
The top will be brown like beans.
T6f'tato Soup IS cups of tomatoes,
after they are cut, | quart of boiling
water; after they are well cooked aid 1
teaspoonfnl of soda, salt and pepper to
taste, pint of sweet milk. Let boil up,
and pour over broken crackers.
Street Pickle Tomatoes. and
stand in salt and water night and day |;
take out the drain carefully; 2 quarts Of
vinegar, pounds Of brown sugar, to
peck of tomatoes; cinnafton, allspice,
and cloves to taste; Boil all together I'm
til they look clear.
Blackberry Puddirg.-1 pint of sweet
milk, 2 well beaten eggs, little salt,
tablespoonful of soda dissolved In hot
water, teaspoonful cream-tartar sifted
in the flour, enough sifted -four to make
d stiff batter, : pint of blackberries
well dredged with flour. Boil / hour in
buttered mold or Toured bag.
PreSe, ting Corn in Cdns-Dissolve
II ounces of tartaric acid in ! pint of
water, cut the corn from the cob and
add sufficient water to cook it properly.
When cooked add 2 tablespoonful of
the acid solution to every quart of corn.
Can it Immediately, seal securely and
put it away in cool but not damp
place. When wanted for use stir half
teaspoonful of soda through quarts of
corn, and let it stand three or four hours
before cooking. This will remove all
the acid taste and render the corn as
fresh as when cooked in the summer.
Tomato Catsup.-To bushel of to-
matoes, add pound of salt and l quart
of onions; large dish-pan is conve-
nient for the first process. Slice the
onions and tomatoes and put in the pan
in layers, alternating with salt; let them
stand 8 hours, then turn all in Kettle
to boil 3 hours, turn out, aud when
cooked enough put through sieve.
Much of the labor of this can be lessen
ed by first squeezing the tomatoes
through a coarse cloth; pound well
4 of a pound of pepper (whole), same
of ailspice, ounces of cloves, otince
of mace, a half-bo& of mustard, and
cayenne pepper to taste, tie these Sc
curely in a cloth and put in the Kettle
with the pulps, which must cook slowly
over an hour longer; when about done
add pint of vinegar to each gallon of
catsup. Of course, this "keeps" any
length of time without being sealed.
Mango PickleS.-Take small, smooth
musk Or nutmeg melons, eut out of the
side small square piece, insert yotr
finger and extract the inside entirely,
reserve the pieces cut out, lay the man.
goes in strong brine for days. Drain
off the brine and freshen in clear water
for "a hours; lay in cold water until
firm. FIJI with this stuffing-2 handfuls
of English mustard seed, mixed with /
handful of grated horseradish, 1 tea
spoonful of nutmeg and mace, powder
ed, dozen whole pepper corns, table
spoonful of ground mustard, and ia
blespoonful of best salad oil to pint of
the mixture, teaspoon of celery seed
Put in the reserve piece. and tie with
PACK thread. Pack in a deep stone jar;
pour over scalding vinegar. Repeat
this three times more every third day
Tie up, set away in a cool, dry place,
for 4 months, then ready for use.