The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-01-30

APPLE DUMPLINGs Pare and scoop
out the core OF six large baking apples
put part OF a Glove and a little grated
lemon peel inside OF each and inclose
them in bi of puff paste; boil then. in
nets for the purpose or bits of linen, ior
an hour. B fore serving cut of small
bit from the top of each and put in &
teaspOOnful of sugar and bit of fresh
butter replace the bit of paste and stew
over them pounded loaf sugar.
CREAM tRITTERs.-Mix pint and 8
half of wheat -four with pint OF milk
beat six eggs to froth and stir them into
the -four; CRATE in halt nutmeg, add
pint of cream, a couple OF tesspoonfuls OF
salt Stir the whole Just long enough to
have the cream get well mixed In, then
Try the mixture in small Cakes.
AsToR HOUSE RoLLs.-Into two
of -four put piece OF butter size o
egg, a little salt one tablespoonful OF
white sugar, one pint OF milk, scalded
and added while warm half cup OF
yeast. or one small cake when the
sponge is light, mold Cor fifteen minutes
let rise again, roll out into round cakes ;
when light fatten with the hand or roll
ing.pin, place a piece of butter on top,
and fold each over itself; when light
bake in a quick oven.
Cup PLUM PUDDING Take one cup
each OF ralsins, currants, -four, bread
crumbs, suet, and sugar; stone and cut
the raislns, wash and dry the currants,
chop the suet, and mix all the above III
gradients we'll together then add two
ounces OF cut candied peel and citron a
little mixed spice, salt and ginger, say
halt teaspoontul of each stir in tour
well beaten eggs, and milk enough to
make the mixture so that the spoon will
stand upright in it; tie it loosely in a
cloth, or put it in mold; plunge it into
boiling water, and boil Tor three and a
halt hours.
PLUM CAKE.-Take two pounds OF
| large, fresh ralsins, one pOuuu OF citron,
eight fresh eggs, two cups OF powdered
sugar, one of butter, four of flour, one OF
sweet milk, One-halt teaspoOntul OF soda,
one nutmeg, grated, halt teaspoontul OF
ground cloves sift the -four and put il
in the oven 10 brown, as you would
coffee; cut the raisins in half and seed
them; cut the citrou in strips half inch
wide, then slice as thin as possible bake
in a six quart basin two hours. Icing
for it, the whites of four eggs, two cups
of powdered sugar, two tablespoonful
of corn starch, the juice of one lemon,
one ounce OF rose water.
ENGLISH PLUM PUDDING.-One and
8 halt pounds muscatel ralslns, one and
three quarter pounds currants, one pound
sultana raisins, two pounds bread crumb
ten eggs, two pounds finely chopped
suet, six ounces mixed candied peel, the
rind of two lemons, one ounce OF ground
nutmeg, one ounce ground cinnamon,
one half ounce pounded bitter almonds,
oue-qu8rter pint brandy: s,oue and cut
up the raisins, wash and OIy the CIR
rants, and cut the candied peel into thin
slices mix all the dry ingredients, and
moisten with the eggs, which should be
well beaten int the pudding; STIR in the
brandy, and when all is thoroughly
mixed, butter and flour stout new
pudding cloth; put in the pudding tie
it down very tightly and closely; boil ii
from six to eight hours, and serve with
brandy sauce. Stick some sweet almonds
blanched and cut into strips in it. This
pudding will be sufficient for twelve OF
fourteen PERSONS. This can be cooked q
day or two before it is wanted for the
table, in which case, when the pudding
is taken out OF the water, hang it W
Immediately and put plate underneath
to catch the water that may drain from
it. The day 1t is to be eaten, plunge ii
into boiling water and keep it boiling fol-
at least two hours; then turn it out o.
the cloth or mold and serve.