The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-12-11
HINTS FOR THE HOUSEHOLD.
The Table.

WHITE Ot every tgSi uedtA IoI severn
hours.
Feather Cake: One cup of sugar, ont
cup of sweet milk, three cups of sifteC
flour, one egg, one tablespoonful of but
ter, two teaspoonfuls of cream-tartar
and one teaspoonful of soda.
Pine Apple Sherbet: Juice of Sly
lemons, one can of pine apples cut fine
sugar to taste, and after it begins tC
freeze add the whites of six eggs, wei
beaten with two tablespoons of sugar.
-Scalloped Oysters: One quart OF
oysters to two quarts of rolled crackers
a goodiquantity of butter, and salt and
I pepper. Enough oyster juice tomoister
them well. Bake until brown.
Raw Oysters: Wash the shells
clean, take off the top one (the ffattest
iiOne), detach the oyster from the under
one, but leave it on it; place half q
dozen on plate, and serve with sliced
lemons and other condiments to taste
Squash Pie: Take a good sized
crook-necked squash, one-fourth of a
pound of butter to miIix-pan of squash
Sweeten to taste. A bottle of cream
I one quart of milk, unless too thin Sea-
/ son with mace, little nutmeg, brandy,
and rosewater. One dozen eggs, and a
little salt; eggs beaten.
I Ginger Pudding: Five eggs, two
cups each sugar and butter, four cups
flour, one cup each of molasses and sour
milk, teaspoonful of soda, ginger and
allspice to taste. Sauce: Half pint OF
molasses, one pint of sugar, lump OF
butter, little water, ginger to taste, boil
all well together -.... --.-
Graham Bread: One pint water,
one quart Graham flour, one pint wheat
flour, one yeast-caks dissolved in half
pint water, half,a gin of molasses, one
lteaspeonful of salt, one teaspoonful of
soda; mix at night; in morning pour in
deep bread pans and bake about one
hour; it is too moist to knead with the
hands, bat requires to be thoroughly
stirred with a strong spoon.
Apple Pudding: Pare and core
nice, tart apples and put them in a deep
dish, make batter same as for griddle
cakes, pour over the apples and bake.
This is to be eaten with cream or strip,
according to taste. Or line deep dish
with crust made as for biscuit, fill with
apples, place on a top crust same as for
pie; or take bread-crumbs soaked in
milk as substitute for a crust; pour
this on top of stewed apples and eat with
sauce. $500
|, E Delicious Plum Pudding: One
pound of bread-crumbs, two pounds of
stoned raisins, one pound of currants,
three-quarters of a pound of suet, chop
ped as fine as dust, with the aid of lit
tile -four, lone-quarter of a pound of
'citron, orange, and lemon peel, some
cut in thin strips and some in four-cOr-
nered little Jumps; four or six eggs, and
milk enough to make a stiff batter.
Spread the bread-cr1mbs, with little
flour, in large open pan; mix the suet,
and spice to taste, with it. then stir in
the fruit, then the milk and eggs, well
beaten up, and CRATE a nutmeg over the
whole. Wet the pudding-cloth, arrange
it in arnold land pnt in the batter Take
care that it is not too liquid to run
through the cloth, or too solid to make
it difficult to take up with a spoon. Tie
up carefully, put in a pot of boiling
water, and boil four hours or more, &C
cording to its size.
, Miscellaneous.
"A coat of gum copal varnish applied
to the soles of boots and shoes, and re-
peated us it dries until the pores are
filed and the surface shines like polished
mahogany, will make the sole water
proof, and it lasts three times longer.
To polish the Piano: Saturate a
piece OF channels skin in sweet oil and
apply faithfully to every part. Then,
with Il dry skin rub well, renewing the
pieces as they become creased with the
oil. 1t will require one hour, or even
longer, of constant rubbing to give it
the gloss desired. I..
Polish for Walnut Furniture: Take
three parts of linseed oil to one part of
spirits of turpentine. Put on with a
wooden cloth and when dry rub with
wooden. The polish not only covers the
disfgured ssurface, but restores the
wood to its original color and leaves a
luster upon the surface.
-Indelible Ink: Rub together nitrate
of silver one ounce, cream-tartar one
ounce add aqua ammonia four ounces;
when it is dissolved add, first moisten-
ing with water, white sugar, six drains;
gum arabic, eight drains; vegetable
black, forty grains; water, to make in
all six ounces; cork tightly and it will
keep any length of time.
To Soften Hard Water: Take two
pounds of washing-soda and one pound
of common lime, and boil in five gallons
of water for two or three hours then
stand away to settle and dip the clear
water from the top, and put into a jug
Can beused for washing dishes or clean
ing, and one teacupful in a boiler of
clothes, put in after the water is hot,
will whiten the clothes and soften the
water, without injury to the hands or
clothes. An old iron pot is good to
make it IN = r-.
"A Southern method of removing
stains from black cloth is said to be very
effectual. Boil quantity of fig-leaves
in water until the water is reduced to
One-half its original quantity. Keep
the liquid bottled, ready for use at all
times. When needed, apply with a
sponge, rubbing the spot gently with |
the liquid, and rinse off, after the spot
disappears, with warm water.
Ink and iron mold can be removed
from linen by any acid that will dissolve,
the red oxide of iron which is found in
ink and iron, but care must lie taken
that the acid is not too strong or the
fabric of the goods will be destroyed
Oxalic acid is very good to take out such
spots, and salts of lemon also; but both
must be carefully used or the cloth will
be weakened; and it should be renem-
hereG that both are deadly noisnns.