The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1878-07-04
HINTS FOR THE HOUSEHOLD.

Roast Leg of Lanb.-Let the Ere bt
moderate, and roast the joint slowly,
basting it frequently till done, when il
should be sprinkled with salt, and the
gravy well freed from fat before serv-
ing.
Peach Cordial. preserving, there
is generally more strip than is required
/ for the preserves; TO every pint of strip
add pint of good brandy; stir this well
\ together, and bottle and cork tightly
( this is very nice, diluted with water, fol-
summer.
For Grape Shru6.--1 gallon of grapes
put them in a skillet, over slow fire,
until soft; press them through hair
sieve, until all the juice is extracted; to
this quantity put pound of white SUI
gar, pint of French brandy; and when
it is cold, bottle it.
CalUeS' Feet FTicqSsced. Soak them 5
hours, simmer them in equal proper
tons of milk and water until they are
sufficiently tender to remove the meat
from the bones, in good-sized pieces.
Dip them in yelk of egg, cover them
with fine bread crumbs pepper and salt
them; fry beautiful brown, and serve
in white sauce.
P;shpGsh.-Wash breakfast cupful
of rice in two or three waters, drain.
Get small knuckle of veal, stew the
veal slowly until half done, then add the
rice, and an onion, sliced, blade of
mace, few white pepper-corns, and, if
liked, two or three cardamoms. Cover
close and cook gently until the rice is
done; season with salt to taste, serve
very hot. ait
Neat Pie.-Season mutton chops
Chose from the neck are best) pretty
highly with. pepper and salt, and place
them in dish in layers, with plenty of
sliced apples, sweetened, and chopped
onions; cover with a good suet crust,
and bake. When done, pour out all the
gravy at the side, take off the fat, and
add a spoonful of mushroom ketchup,
then return it to the pie. t g4 /.
English G1laUa Jelly.-Two parts ap-
Piles to one of ounces; stew the apples
and the ounces separately, as the lat
ter, being tough, require longer cook
ing. The apples should be Of an acid
nature those known as Sour Johns are
the best. Put them together, with an
equal quantity of loaf sugar; boil till
all the fruit will mash against the side
of the stew-pan, then strain, and put
them into pots, with brandy papers
over them.
Stoned PearS.-Cuta number of pears
in halves, peel them, and trim so as to
get them all of size; put them into an
enameled saucepan, and good allow
ance of loaf sugar, the thin rind of a
lemon, few cloves and sufficient pre-
pared cochineal to give them good col
or. Let them stew gently till quite
done. Arrange them neatly on a dish,
strain the strip, let it reduce on the fire,
then pour it over the pears.
CairrGrat JelIy.-Put the currants in
stone jar and set in kettle of hot wa
ter over the fire till the currants are
thoroughly heated; squeeze the currants
through cloth or one of the machines
for Squeezing fruit; measure the juice,
and to every pint allow pound of
sugar; put the juice into the preserving
kettle, and spread the sugar on pans
and set ii in the oven it must be stirred
occasionally to prevent it from burn
ing; let the sugar get very hot, and
when the juice has boiled five minutes
stir in the sugar, and as soon as it comes
70 boil again take it off the fire and
put it in the jars; lay thin paper dipped
in brandy over the jelly when it is cold
and paste thick paper over the jars.
Jelly made ia this way is clear, firm,
and keeps very well. Any kind of jelly
may be made made in the same way.