The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-09-18
SEASONABLE RECIPES.

FRIED EGG PLANT.-Slice the egg
plant half an inch thick; pare carefully
and lay in salt and water; let them lie
in this about an hour; take out, wipe,
roll in cracker-crumbs, and fry quickly
in hot butter to a nice brown.
BUTTERED APPLEs.-Peel a dozen APP
piles, first taking out the cores with a tin
scoop. Butter the bottom of nappy
or tin dish thickly. Then put the ap-
Piles into it. Fill up the cores with pow
dered sugar. Sift powdered cinnamon
over them or grated lemon peelS. Pour
a little melted butter over them, and
bake twenty minutes. Serve with cream
sauce.
To PICKLE FRUIT.-The following eX-
cellent mode is practiced in many fami-
lies: To each peck of fruit allow four
pounds of sugar, a pint of sharp vine
gar, and spice to taste; boil the vinegar
and sugar together for few minutes,
then drop in the fruit and boil until
moderately soft; when done, pour the
vinegar over them and let them stand
until cold before covering. Plums,
peaches, pears, ETC., can be done in this
way.
LEMON TARTLETS.-Rub ten Jumps
sugar over the rind of large fresh lem
on so as to absorb the essential oil.
Squeeze the juice of the lemon over the
sugar and crush it fine. Add to it two
we'll beaten raw eggs and two table
spoonfuls of butter, partly warmed. Stir
it to a cream. Make a rich puff paste
and line patty-pans with it. Stir up the
mixture for minute; then put it into
the paste and bake in a hot oven fifteen
minutes.
GRAPE JAM.-ChoOse dead-Tipe, ten
der-skinned grapes; stem them, then
weigh and allow half pound of sugar
| to each pound of fruit. Push the pulp
| from the skins and stew it in a porcelain
kettle until it can be separated from the
seeds by straining through a sieve. Put
the strained pulp and skins, together
with the juice, into a preserving kettle
and cook, closely covered, until the skins
are tender, after which put in the sugar
and stir until well dissolved. When the
| jam is just ready to boil again, put it in
to glass jars and screw down the tops
tight. Be sure that the rubbers are close
and firm. Set the jars on wet towel
and put a silver spoon in each while fill
ing, to prevent their cracking. Tighten
the tops as the fruit cools until they can
be moved no further. Keep in dark,
cool place.
EsCALLOPED FIsH.-Take any kind
of cold, boiled, baked or fried fish, and
pick it from the bones. Dip a yellow
happy (of a suitable size for the quanti-
| ty of fish on HANDY into boiling water,
and smear it over with butter on the
bottom and sides, and sprinkle bread
crumbs grated finely at the bottom
| then layer of fish with little salt and
pepper. Another layerof bread-crumbs,
over which pour little drawn butter
gravy or sprinkle bits of butter over it.
Continue these layers until the dish is
! full, making the last layer of bread
crumbs with bits of butter dotted over
it. Bake for 20 minutes in hot oven
A little chopped onion on the layers Of
fish add to the flavor of the dish fOl
many persons. 1t will make a nice
breakfast or supper dish, and good
side dish at dinner.
DELICATE PUDDING.-Butter the in.
side of a tin pudding-dish and place
closely over it some stoned raisins OF
dried cherries. At the bottom throw il
half a dozen macaroons. Then line the
sides with slices of sponge cake an incl
thick, and fill up the space with bits Of
dried cake of any kind. If there is nc
plum cake to mix with it, add few
raisins and currants. Mix together and
beat to frOth one pint of milk and
three eggs; flavor it with lemon or va
nilla, and turn it over the cake and lei
it soak for half an hour. Then cover
the top with buttered paper, and til
down closely with a cloth and boil fol
an hour. Put it into boiling water anC
do not let it cease to boil, but take care
that it does not boil over the top of tho
pudding. Cream Sauce.-Beat half {
pint of cream with the whites of three
eggs to a stiff foam; sweeten to taste
with fine sugar. Add a glass OF white
wine and serve in sauce boat.
TOMATO CATsUP.-Wash bushel o
ripe tomatoes, cut them in pieces and re
move all green portions as they injur'
the color. Cook until soft, then strait
through sieve pressing well to obtain thu
pulp. For this quantity, allow half al
ounce of cayenne pepper, one ounce
ground cinnamon and a Scant teacupfu
of salt. Stir these into the catsup. Th'
balance of the spices being dark woulC
injure the color if put in loose ant
ground. To avoid this, bruise an Ounc,
each of cloves, allspice, mace, celery
seed, and half as much black pepper
tie them securely in a thin muslin bag
and when the strained tomatoes hay,
boiled an hour and half add the spice:
and boil as much longer. ASH of al
put in a quart of good cider-vinegar
boil for half an hour and turn into
stone jar to cool. Next day put in hal
a pint of brandy or pure spirits, mi,
thoroughly and bottle, putting strip o
horseradsh root in each. Use new cork
to fit the bottles, soak them in hot water
then pound in as tight as possible, ant
cut the top of the cork off even with TIL
bottle. Make a cement by melting to
gether two ounces of resin and one eacl
of beeswax and gum-shellac. lnver
each bottle into the hot cement an,
when cold dip again; keep in cool, darl
place.