The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-11-20
PIES, PUDDINGS, ETC.

|
Pumpkin Pe.-One quart of strained
pumpkin squash will answer), one
quart of milk, one iea-cup of cream, one
teapoonfuls (scant) of salt, two tea
spoonfuls of powdered cinnamon, two
of ginger, one grated nutmeg, two Ia
blespoonfuls of dark molasses, sugar
according to taste, two large spoonfuls
of flour five beaten eggs. Put the
stewed pumpkin into large bowl; add
the flour, molasses, salt and spices, and
beat thoroughly. Then add the eggs,
milk, cream and sugar, and beat again.
If the mixture seems too thin, add more
pumpkin; if too thick, add milk. Bake
in pie tins, lined with paste that is not
very rich. Bake until solid in the CEN
ter, and of a rich bronze color.
TRaqksqiCing Cdke.-Three cups of
very light bread dough, three cups of
sugar, one cup of butter, three eggs,
one small nutmeg, raisins, one teaspoon
full (scant) of soda, dissolved in little
hot water. Rub the butter and sugar to-
gether; add the eggs and spice, then the
dough, and mix all thoroughly. Add
the soda and beat it well into the dough.
Flour must be added to make a rather
thick batter-if too thin, it will not bake
well. Bake in two loaves. Leave one
plain. In the other, put two cups of
stoned raisins which have been soaked
in brandy over night. The dough for
this cake should be raised with potato
yeast. The cake keeps well, especially
if covered with thin icing. The cake
can be baked as soon as mixed, but will
be lighter if allowed to stand in warm
place for half an hour before baking.
Fruit Pudding.-One cup of sweet
milk, one cup of molasses, half cup of
melted butter, one beaten egg, one cup
of stoned raisins, half cup of currants,
two cups and a half of flour, half a tea
spoonful of soda. Mix well together,
salt, pour into mold and steam two
hours. Eat with hard and liquid sauce.
Pour over little brandy and light just
before sending to the table.
Whipped Credm.-Place the cream
where it will become thoroughly chilled,
and whip with an egg-beater. Should
the cream be difficult to bring TO froth,
beat with it the white of an egg. While
whipping take off the froth and place on
sieve, re-whipping all that passes
through. Sweeten and flavor. Fill jelly
glasses one-third full of currant jelly,
and fill up with the cream.
Spanish Cream.-Dissolve one-half
box of Cox's gelatine in half pint of
cold milk. Into one quart of boiling
milk stir small teacupful of. sugar and
the beaten yelks of four eggs. Pour this
upon the dissolved gelatine. Flavor
when cool or add a small wineglass of
wine. Turn into cups and cover with
meringue made of the whites, half a cup
of powdered sugar and little extract.
Brown in the oven. Eat ice-cold.
THANKSGIVING DESSERT.
Fruits and NutS.-A raised center
piece of mixed fruits is an appropriate
and delicious dessert, as well as an in
dispensable ornament to an elegant din
ner-table.
apples and NutS.-Polish the apples
and crack the nuts.
,SnoaO FlakeS.-Grate the cocoa-nut
into a glass dish, and serve with jellies
or cream and powdered sugar.
Grapes, CheSt7gtS and AppleS.-Ar-
range the grapes and apples in fruit
dishes. Boil the chestnuts in sailed wa
ter for ten or fifteen minutes, drain, stir
little butter into them, toss up till dry
and serve in deep dish.
Fried Ba1GnaS.-Peel off the skin,
slice lengthwise, fry in butter and
sprinkle with sugar.
An6rOSiG. dozen sweet or
anges peeled and sliced; one large
cocoanut, grated. Alternate the layers
of cocoanut and oranges. Sprinkle
powdered sugar over each layer.
Nuts and RaiSieS. the nuts and
select nice punches of fresh, plump raj
sins. For dessert use, the "Muscatels "
and " London Layer" take the prefer
ence.
Orange Pyramid. the peel into
eight different pieces, from the stem
downward careful not to cut through
into the juice-cells. Peel each piece
down little more than half way, and
bend sharply to the right. Pile the
oranges in the form of a pyramid on
high fruit dish.
Grape Pyramid up of Mala-
gas-an imported grape-Delaware and
ConcOrds.