The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1878-11-28
HINTS FOR THE HOUEHOLD.

Ginger Cookies cupful of sugar,
cupful of molasses, cupful of butter.
l tablespoonful of ginger, l egg, 1t
teaspoonfuls of cream-tartar, and 1 ia
blespoonful of soda.
| Washing Fluid.-a pound of sal soda,
i tpound borex, dissolved in l gallon of
hot soft water; let it settle; pour off in
bottles; gill of this mixture with a
pint of soft soap, or half bar of soap
dissolved in hot water, is enough for q
washing.
To Make Stiff, GLOSSY Starch.-For
l pan of starch take piece of white
wax and sperm, the size of a hickory
nut, ! tablespoonful of liquid gum
arabic, l tablespoonful of salt. Use
rough polishing-iron, the kind made in
tiny checks.
New England Cookies.-1 teacup of
butter, OF sugar,.2 eggs, a teaspoonful
of saleratus dissolved in cup of milk,
4 a grated nutmeg, or tablespoonfuls
of caraway seeds, and sufficient -four 20
roll them out easily. Mix and bake the
same as plain cookies.
Cheap Vegetable Soup pound of
potatoes, and pound of onions, peeled
and boiled gently together for an hour
in 2 quarts of water, seasoned with pep
per and salt, and ounces butter, stirred
into it just before it is served, will make
a very savory dish.
Sponge CGke.-4 eggs, 2 cups of flour,
cups of sugar, 1 teaspoOnful of soda,
2 teaspoonfuls cream-tarter,1 cup of boil
ing water Beat the yelks and whites
of eggs separately; add the sugar to the
yelks, then add part of the whites, and
part of the water with the soda disSolv
ed in it; then the -four with cream tar
tar rubbed through it; then the balance
of the water. Flavor to taste.
To RenoUate Black Silk.-Rip your
dress apart and dust well; then wash
the silk in hot soap-suds by dipping up
and down; rinse in two warm waters,
then dip in water prepared as follows:
Boil 2 ounces of logwood chips in 5
quarts of water; add 1 ounce of cop
peras; strain through an old bit of cali
co; dip your silk in this dye; hang on
the line by the corners until it is nearly
dry; iron between old silk.
To RenoUate Black Merin0.-Rip the
dress apart; then soak the goods in
warm soap-suds 2 hours; dissolve
ounce of extract of logwood in bowl
of warm water, add sufficient warm wa
ter to cover the goods, which is to be
taken from the suds without wringiDg;
let the dress stand in the logwood-water
all night; in the morning rinse in sever
al waters without wringing in the last
water; add one pint of sweet milk; iron
while damp; it will look like new.
Ste,Ced Carrots. -Scrape and wash
or good-sized carrots, slice them rath-
er thick, lay them in saucepan, and
just cover with cold water; sprinkle in
little salt, and let it simmer until soft;
drain off the water, then pour over
them ! pint of good cream, q little
piece of mace. spoonful of butter, and
a little finely chopped parsley; let this
simmer ten minutes, and serve hot. The
dark colored, sweet carrot is the best
for stewing.
1apiOca Blanc Htnge.-4 pound tapi-
oca, soaked in cup of cold water 4
hours, pint rich new milk, cup Of
sugar, teaspoonfuls of bitter almond,
lemon or vanilla extract, and little
salt. Heat the milk, stir in the soaked
tapioca. When it has dissolved, add
the sugar. Boil slowly Is minutes, stir
ring all the time. Take from the fire
and heat until nearly cold. Flavor and
pour into mold dipped in cold water.
When quite cold and ready to serve,
turn out, and pour cold, sweetened
cream around it.
An Erery day S0up.-A thoroughly
delicious, digestible soup can be made
in this way: Use nothing but lean
meat and the bones, leaving out all
grease or butter. If fat meat is used
prepare the stock long enough before
the soup is needed to allow it to cool
skim off the fat before adding the vege
tables. 1t will be found of the greatest
value to depend alone upon the juices
of the meat for the richness and flavor
of the soup. Cut the meat in small
pieces; crush the bones; place in cold
water; let this come to heat slowly,
and simmer for several hours. Do not
season till done, as the salt hardens the
meat. Strain through sieve in order
to remove all scraps of meat and vege-
tables; these should never be allowed
to remain and disfgure what would
otherwise be a tempting looking soup.
This soup should be of the consistency
of rich, sweet cream; if not so when
done it should be thickened with little
flour and water; have no Jumps in the
thickening, and add just before taking
from the fire.