The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-09-25
SEAS0NABLE RECIPES.

WHEATEN GEMs.-One pint of milk,
one pint of flour, one egg beaten thor
oughly, white and yelk apart, little
salt. Bake in quick oven in gem pans.
SOFT GINGERBREAD.-O teacup of
strip, l teacup sour cream, egg, l tea
spoonful saleratus, half a teaspOOnful of
ginger, enough flour to make it little
thicker than jelly-cake; not too stiff.
PoTTED BEEF.-Boil round of beef
well, and cut very fine, as fine as for
mince pies; season with sage, allspice,
salt and pepper; melt butter enough to
knead it all together, pack it closely in
bowls, and pour melted butter over it.
1t will keep week in cool weather.
MAKING TEA "A given quantity of
tea is, like malt, able to impart its
strength to a given amount of water,
and an additional quantity is thrown
away in the leaves. Two small tea
spoonfuls of good black tea, and one
three parts full of green tea, will make
three large cups OF strong tea. Put in
all the water at once, but take care to
have it Just on the boil. Water that has
been boiling ten minutes loses all its
freshness, and gives an insipid flavor to
the tea. When the water has been
poured over the tea, do not let it boil
again, but set the pot where it will be
kept Just below the boiling point for
eight or ten minutes.
KEEPING BUTTER COOL.-There is a
simple little contrivance which will keep
plate of butter perfectly firm in the
hottest weather Place the roll or pot
of butter on soup plate, and for COW
err take a large sized red fiOwer-pOt.
Soak it in cold water for twenty-four
hours. Then wrap a large piece Cat
least yard square) of thick flannel,
which has been soaked in water an hour,
all around the outside of the pot, and tie
it on tightly with Irvine, and turn it over
the butter plate. The flower-pot should
be larger than the rim of the plate, so as
to cover it completely. If the plate is
set on a cool cellar floor, it will keep the
butter fresh and cool while it lasts. All
the care that is needed is to wet the
flannel so as to keep the flower-pot
moist. WI .rn.f e.#
GOOD VEGETABLE SOUP.-Put three
pounds of beef into three quarts of cold
water. Set it over the fire. Skim off
all the scum as fast as it rises When it
has been over half an hour, add two
thirds of tablespoonful of salt. As soon
as it begins to boil, add half a cup of
cold water to stop the boiling for a few
minutes, and the scum will rise to the
surface. This must be skinned off
carefully. When no more scum rises,
add one small turnip, sliced, one carrot
cut in dice, two cloves, one small onion,
a stalk of celery, and, if the flavor is
liked, leek and Glove of garlic. Let
it simmer constantly for from six to eight
minutes, but not boil. Then add a ia
blespoonful of brown sugar, and serve.
PRESERVED CITRON OR WATER-MEL-
ON RIND.-First pare off the green skin
and the soft, white inner rind. Allow a
pound and a quarter of sugar to each
pound of rind. Line kettle with clean
grapevine leaves and fill it up with the
rind, previously cut into strips or fanci-
full shapes, scattering little pulveriZed
alum over each layer; cover with vine
leaves three thick; pour on water enough
w lOshSh anu "Ol lllCAll SONCI tliC Multi
closely; let all steam together for three
hours (do not let the water boiD. Take
out the rind, which should be well
greened by this process, and throw into
very cold water. Let it lie and soak for
four hours, changing the water every
hour In the meantime prepare the
strip. Allow two cups of water to each
pound and quarter of sugar; boil and
skim until the skum ceases to come up
put in the rind and simmer gently about
three quarters of an hour, take out and
spread upon dishes in the sun until firm
and almost cool; simmer in the sirup for
half an hour, spread out again, and
when firm put into large earthen dish
and pour over it the scalding strip. The
next day place the strip over the fire;
add the juice of a lemon and small
piece of ginger-rOot for every pound of
rind; boil down until thick; pack the
rind in jars and pour over it the strip.
Tie up when cool, or put away in porce-
lain covered jars