The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-08-28
sEAsoNABLE RECIPES.

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MIXED PICKLES. the beans un
til they are tender, then pour them into
boiling vinegar; scald the cucumbers
and put them in; slice the onions and
the cauliflowers and scald them; tie two
ounces of allspice, two of cloves and q
quarter pound cinnamon bark in bag
and put in.
MUFFINs. One pint raised dough,
three eggs, three tablespoons butter, halt
cup white sugar When your bread
has passed its second rising, work into
the above named quantity the melted
butter, then the eggs and sugar, beaten
together till very light. Bake about
twenty minutes in muffin rings.
PEACH PICKLES. Pare the peaches,
stick Glove in each, or, if preferred,
put them in the sirup fill an earthen
jar with peaches, packed; fill up with
sirup made of white or brown sugar.
and in a short time you will have pickles
fit to tempt the fastidious taste of the
gods. To keep well seal air tight.
AN Ice PoCKET.-Make a double
pocket of any kind of thick wooden cloth,
with a space of two inches or so between
the inner and outer pockets, fill the out
side one with clean feathers. One thus
made and kept closed at the top will
keep ice for many days.
BAKERS YEAST. 1.-Two ounces of hops,
with nine quarts of water; boil one
hour; when cool, add seven pounds
mashed potatoes, one pound OF sugar,
two ounces carbonate soda, One-hali
ounce spirits of wine, one pound flour
and One-half pint of brewers yeast.
BAKED MACARoNI.-Lay quart bowl
full of nlaearoni in cold water and let ii
soak half an hour, then put it into a
deep baking-dish; add one pint of rich
milk, one-quarter of a pound of butter,
one teaspoonful salt. Cut the macaroni
in small pieces and CRATE plenty OF
cheese over the top. Bake light
brown. ~ .,.
H'WAFERs.-One pound flour, two ia
bleSpoons butter, little salt; mix with
sweet milk into stiff dough; roll out
very thin: cut into round cakes, and
again roll these as thin as they
can be handled; lift carefully; lay in a
pan; bake quickly; flour the baking
pan instead of greasing Nice for in
valids.
MARMALADE OF MIXED FRUITs.-
Pare equal quantities OF apples, pears
peaches and ounces; cut them fine and
put them to boil with pint of water tc
six pounds of fruit; let them cook thor
oughly; take out and mash well; clean
the kettle and put them back with hall
their weight in sugar and cook slowly
two hours. F.s -..
To PICKLE BEANs.-Prepare then
/ the same as to cook for the table; that
! Is, string and break between each bean
wash, put on to boil, cook till they be
gin to burst open, take off, cool them
then salt as to use fresh, pack away in 4
stone jar or nice tub, add tolerable
weight; then prepare weak brine and
pour over; cover, and in few weeks
they will be sour. .fn" '- 'H.'''',
GREEN APPLE PIES.-Pare, quarter
core and stew nice tart apples in water
enough to prevent them from burning
When tender, sweeten very sweet with
white sugar; fill the pie plate, which
has been lined and edged with puff
paste; CRATE in a little nutmeg, cover
and bake forty-five minutes. When the
paste is rolled one-quarter of an inch
thick the pies should be baked one hour
SPICED APPLIES Eight pounds OF
apples, pared and quartered; fOul
pounds sugar, one quart vinegar, one
ounce of stick cinnamon, One-half ounce
cloves. Boil the vinegar, sugar and
spice together; put in the apples while
boiling and let them remain until tender
(about twenty minutes) then put the
apples in a jar; boil down the strip un.
til thick and pour over them. OIL. ..
CUCUMBER PICKLEs.-Fill a two-gal
lon stone jar with very small cucum
beers, and cover them with boiling water
and salt; the second and third morning
boil the brine and pour over again; the
fourth morning take them out of the
brine and put them in boiling water in
which a piece of alum the size of an ege
has been dissolved; let them remain il
this twenty-fOur hours; the fifth and
sixth days cover with boiling vinegar
well spiced, and let them remain in thi,
until used. '-'i
ENGLISH PICKLE.-Two quarts vlne-
gar, two ounces curry powder, two
ounces mustard. Rub curry powder
and mustard together with half a pint
salad oil; add the vinegar, one ounce
turmeric, half a pound sugar and boil
together five minutes. To prepare the
pickles take small cucumbers, nastur-
tiums, caulifowers, onions, etc. Let
them stand in brine thirty-siX hours.
Then drain, put in jars and pour over
them the above mixture boiling hot.
Ready for use in a month. . ....