The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-01-23

add sugar and boil IS minutes more sti
the berries often and mash evenly. Whel
done the sauce may be strained In
bowl. When cold, serve in slices.
MoLAssEs LEMON PIE. Peel an
take the nice OF six lemons, four cup
molssses, two cups sugar, four table
spOonfuls -four, two cups water, (boiling)
take the peel of three of the lemons, pa
in cold water, set on the fire till 1t comes
to boil change the water three times
this will remove the bitterness; choi
this peel with the pulp of the tx lemon
after they have been squeezed, put a!
together.
ROAST FoWL.--Truss the fowl tol
roasting, stuff the breast with veal stuf
fing, and fill the body with chestnut
collei tender, peeled and roasted spit 1t
and put it to roast at brisk fire have 3
tCzen more roasted chestnuts peeled.
stew them in pint of gravy, season WILD
peprsr and salt, and thicken 1t with
piecs of bu tier rolled in -four tOil until
it is smooth; fry half d zen sausages;
pour the sauce into the dish, place me
owl in o it. and the sausages around the
fowl garnish with slices Of lemon.
DATE CAKE.-TWo cupfuls of granu~
lated sugar. rubtsd to a cream with one
cupful o. butter; one cuptul OF sweet
milk; tour cup;uls of -four and fou'
eggs; half gated nutmeg; quarter
OF 4 spoonful OF ground mace; the
grated riud Of one lemon, and one pound
OF dates, st ned chopped, and rubt cd
through -four. Il prepared fl 'ur Is not
used, aid TO the -four three teaspoon!uis
Of anv good baking powder, or ore
spoonful OF soda and two OF cream OF
| tartar.
To WASH SILK SToCKING5.-The best
way to wash ali silk stockings Il to make
/ A good laJhar Of cured soap and ram
water; ne it nearly cold, and then
wash, rub ing as little ~ possible ana
doing each stocking separately. Rinse
in clear, soft water; gquet re out the wet
rs much as possible IN q soft cloth; do
not wiring the stockings; wrap eacn one
In q drv cloth. and when almost dry rub
them with a piece Of flannel, always the
same way. A small quantity OF liquid
ammonia should be added TO the lathe;
when black stockings are TO | ; washed.
! GRAHAM BIsCUIT--Three cupfuls OF
glahsm -four, one cupful OF white -four
one teaspoon al OF coda, two OF cream OF
tartar: rub the soda and cream Of tartar
into the -four, and slit all together be-
fore they are wet: then ADD one salt
spoonful Of salt next, two tablespoonful:
Of lard, rubbed into the prepared foul
quick and lightly; lastly three cupru''
sweet milk. Containing one tablespoonful
ofwhite sugar. Work the dough rapidly
IL handling TOO much injuries the biscuit
The dough should have a rough surface
and the biscuit be fl ky. Roll on
lightly, cut into cakes ABOUT halt al Incl
tnick, and bake in 3 quick even.
COLD BRAIZED BEEF.-Take & piece o
Fump OF round OF bsel, about or i
{ pounds, tie it up with a string and pu
it into stew pan just large enough t.
hold it, with the following ingredients
Oue quarter pound OF ham or bscoi
sliced, csiPS tOOt cut up into SINAI
, pieces, an onion and two carrots sliced.
cove OF garlic, bundle of sweet herbs
: half head Of celery (when in seasOn),
few cloves, whole pepper and salt Il
taste. Add half 3 tumbler of whit
, wine, and about pint of cold stock o
, water. Place piece of buttered pape
over all. put on the lid close and siuD'e
gently for four OF five hours. If pr cti
, cable, few hot cinders should be KEEP
/, on the lid. When done take out tn
piece Of beef and put it under a weigh
; till quite cold, then trim the joint nestiy
. glsz5 it with some of the gravy reduces
, tor the purpose, and garnish it with tn
rest, which will be a stiff Jelly.