The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1878-09-12
HINTS FOR THE HOUSEHOLD.

Red Cabbqge.-Wash, trim, and cut
up a large cabbage into or slices.
| Put them into boiling water for
hour, then stew them gently in broth
till quite tender. Drain, and serve with
reduced brown gravy, favored with a
dash of lemon-juice or vinegar. If very
small, they may be dressed whole in the
same manner.
Sleeps Head. Clean the head well,
boil it 2 hours, remove the bones: egg
and breadcrumb the meat. Boil the
brains in piece of muslin hour; chop
with little parsley and onion. Serve
round the head. The tongue may be
boiled and served in the dish or sepa-
rately; or the tongne and brains may be
sent in one dish, and the meat served
with gravy.
Baked Ham.-Make a thick paste of
flour and water (not boiled), and cover
the entire ham with it, bone and all
put in pan, on a spider or two muffin
rings, or any thing that will keep it an
inch from the bottom, and bake in hot
oven: if a small ham, Is minutes for
each pound; if large, 90 minutes; the
oven should be hot when put in. The
paste forms hard crust round the ham,
and the skin comes off with it. Try this
and you will never cook ham in any
other way.
Lemon Jelly CGkc.-Take 1 cupful of
sugar, butter the size of an egg, 2 eggs,
a heaping coffeecupful of flour, and
teaspoonful of soda, dissolved in cup
full of sour milk. For the Jelly, take the
grated rind and juice of lemon, l egg,
butter the size of nutmeg, cupful of
sugar, and teaspoonful of corn-starch;
put into small tin-pail, place in ket-
tie of water, and stir until it is cooked.
Bake the cake in jelly-cake tins, and
place the jelly between the layers.
To Boil Rice.-Rice, to be used as a
vegetable, should never be served mushy.
The grains should be separate. Wash
the rice in two or three waters until it is
perfectly white and clean. To every
cupful of rice add II cupfuls of water
and little salt. Boil until you see lit
tie dimples on the top; take off the
cover and push the pipkin lin which it
should be boiled) one side on the range
or stove, where it will keep hot but not
cook, until the moisture evaporates.
Don't stir it, unless you wish to use it
as poultice.
Tomato SGuce. Take half canful of
tomatoes; put in q stew-pan, adding
half an onion, sliced, a little thyme, bay
leaf, head of celery, tablespoonful
of sugar, a teaspoonful of salt and one
of pepper, piece of butter the size of
large egg, and small piece of ham;
let these simmer slowly until the celery
is tender, when add tablespoonful of
flour moistened, and little cayenne
pepper; boil minutes, and taste to see
if it is highly seasoned; strain through
a hair sieve, and put back in q stew
pan until it adheres rather thick to the
back of the spoon.
Vegetable Soup.-Get a shin of beef,
have the bones sawed, not broken, and
put in the soup kettle with about
quarts of cold water, bring to a boil and
skim, let it boil steadily or 3 hours,
supplying more water if it boils away
too much, About hours before your
dinner hour put in cupful ofpearl bar
ley, and an hour before dinner put in
the following vegetables grated: l tur-
nip, 2 small carrots, or l large one, ?
tablespoonful dried celery leaves Gf
you have not the leaves, use the celery
green) season to taste with pepper and
salt; cut 5 or 6 potatoes into small
pieces and put in with the other vegeta-
bles. If any of the soup is left, and
heated over the next day, it will be found
better than the first time. If you don't
want your meat to get the flavor of the
vegetables, you can take it out just be-
fore you put them in, and also skim off
the grease.