The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-12-25
HINTS FOR THE HOUSEHOLD.
The Table.


three-quarters of an inch in thickness,
fry light brown, garnish with parsley
and rolls of thin sliced, nicely fried ba-
con. Or, dip them in the yelk of an
egg, dredge them with bread-crumbs,
fry in butter or nice drippings, garnish
with parsley and serve.
Calves Brains: Soak them in water
till all the blood is removed, dry them
and then fry in butter. Garnish with
parsley and serve. Or, after soaking
them boil them in milk for twenty min
utes, then drain them from the milk and
put them in vinegar for three or four
hours. Calves brains are said to be
good food for writing folks.
Potato Pie: Boil and sift two
pounds Irish or sweet potatoes, CRATE a
lemon and squeeze the juice into them
while hot. Rub pound of butter and
one pound of sugar to cream, to this
add the well beaten yelks of six eggs,
the potatoes, half nutmeg grated, q
quart of rich milk, and lastly the whites
of the eggs beaten to 4 stiff froth. Bake
with an undercrust only.
Squash Pie: Stew the squash and
strain it through colander. To quart
of milk allow three eggs, season with
rose water, cinnamon, nutmeg or GIN
ger. Add the squash till as thick as
batter. Line deep pie-plate with
crust, fill and bake half an hour. When
custard, squash or pumpkin pies rise in
an oval they are done. While the mid
die of the pie remains depressed and
sunken they are not done.
-Pommes au Beurre: Peel and core
a number of apples, lay them in bak-
ing-tin plentifully buttered, fill the core
of each apple with browh sugar and a
small piece of butter, and put the tin in
a slow oven till the apples are good
color and quite done. They should be
occasionally basted with the butter dur
ing the process of cooking, and the core
should be filed second time with
sugar, and they may have slight
sprinkling of powdered cloves or CHINA
mon, according to tasse.
Lemon Pie: Two lemons, six eggs,
two teacupfuls of sugar, two tablespoon
fuls of flour, one teacupful boiling wa
ter, rich pastry for lining pans. These
materials will make two pies. Crate of
the yellow rind of the lemons for flavor
ing, throw away the thick white skin,
cut up the remainder of the lemon very
fine, being careful not to lose the juice
Add to this the sugar, the yelks of six
eggs well beaten, then the flour, and
lastly the boiling water. Pour the mix.
ture into the lined pie-pans and bake
Prepare an icing with the whites of the
six eggs, and when the pies are a light
brown spread it smoothly over them
return again to the oven and bake ;
light brown.
--Fritters: Peel and core three large
apples; then cut them across in slice.
rather less than half an inch thick; pu
them in fiat dish with half a tumblel
of brandy or sherry and strew plenty o.
powdered sugar over them. Let then
remain covered for a couple of hours
then take each piece separately, dip it ii
batter so that it is well covered with it
and fry a golden color in plenty of no
lard. Lay the fritters in front of tn,
fire, and when all are done pile them W
on a napkin, shake plenty of powdered
loaf sugar over them, and serve.
very delicate batter is made thus Bea
up one tablespoonful of brandy, one o
pure, fresh olive oil and Il little cold wa
ter, with the yelk of one egg; add ;
pinch of salt, then work in sufficien
flour to make, with the addition of more
water, as much batter as will be want
ed. 1t should be of the consistency o
thick cream. Just before usiHg, whisl
the whites of two eggs to froth anC
mix them lightly but affectually with tn,
batter.
Miscellaneous,