The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-09-11
HINTS YOR THE HOUSEHOLD.
The Table,


Soft Gingerbread: One and a half
cups molasses, two-thirds of a cup of
cold water, one teaspoonful ginger, one
and half teaspoonfuls soda, One-half
cup butter; flour to make stiff; two
loaves; one-half of rule for small family
breakfast. Corn Bread: Seald the
meal at night, and when cool, add a
spoonful of Yeast, two of shortening, the
same of molasses, little salt, stir well,
and in the morning pour on buttered
tin, and bake. - .r-.-1
Brown Bread: Take one quart of
corn meal, pour on boiling water or
milk: when cool add cup ofyeast, two
spoonfuls of molasses, little salt and
one quart of rye flour, wet with milk,
and stir with a spoon. Pour in tins or
pans to rise Bake slow. -
Tomato Pickles: Take one peck of
tomatoes, gathered green, and one-third
as many peppers, soak them in cold wa
ter twenty-four hours; cold, sharp vine
gar enough to cover, with an ounce of
bruised cloves to a gallon of vinegar.
Tomatoes picked in this way will Keep
one year.
Fried Cucumbers: Pare, cut into
lengthwise slices more than quarter
of an inch thick, and lay for half an
hour in ice water; wipe each piece dry ;
sprinkle with pepper and salt, and
dredge with flour; fry to light brown
in good dripping or butter; drain well
and serve hot.
Light, Flaky Biscuit: One quart
flour, half teacup butter, three even tea
spoons of baking-powder rubbed in the
-four first, then rub the butter in with
pinch of salt, stir up thick enough with
sweet milk to mold out into round balls
with your hands; be careful and not get
them too stiff; place them in pans so
that they do not touch, and bake in
quick oven.
Peach Fritters: Sift quart of -four
into a large bowl, stir in sufficient warm
milk with one-third of a teacup of home
made yeast to make a stiff dough, and
let it stand until light; then work in
three beaten eggs, two tablespoonful of
melted butter, two of sugar and a
sprinkle of salt; knead, adding Il little
flour, for ten or fifteen minutes. Pre-
pare some peaches by pairing, halving,
removing the stones and pressing the
pieces together again. Take pieces of
dough as large as an egg, tlatten with
the roling-pin, put a peach into each
piece, pressing the dough over, making
round balls. Put to rise on Toured
pan, not allowing them to touch each
other. They should be light in from
one hour to one and half. Fry as you
would raised doughnuts, and serve with
liquid sauce.
Apple Sandwich Pudding: Pare and
slice thinly some mellow, acid apples
and butter some thin slices of light
bread. Into buttered baking-dish put,
first, a layer of bread and butter just
moistened with warm water, then thick
layer of apples, sweetened and seasoned
with cinnamon. Repeat these layers
until the dish is full, but the last layer
should be bread buttered on both sides.
Cover with plate and bake one and
half to two hours in slow oven. Re-
move the plate two or three times and
basic the top with a few spoonfuls of
butter and water. Should the apples be
very dry, it will be necessary to pour in
a little water at the side of the pudding
Half an hour before the pudding is done,
remove the plate and let the crust brown
nicely. Eat with cream and sugar.