The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-09-11
SEASONABLE RECIPES.

Corn OYSTERS.-Ciratet twelve ears of
sweet corn; add two eggs, beaten sep
arately, and salt to taste; drop in
hot butter and lard, and fry until
done.
STUFFED TOMATOES.-Cuti in halves
and hollow out in center; take whatever
cold meat YOU have. chop with onion
some herbs, crumbs of bread, and add
TO 1t two yelks of eggs; fill up your to-
matoes, and put in buttered pan; let
them bake slowly.
SLICED ToMAToEs.-Pare and slice
with sharp knife, lay in a glass dish
and pour over them a dressing made
thus: Rub teaspoon of sugar, half as
much each of salt, pepper and made
mustard; beat into this the yelk of a raw
egg, and then, few drops at time,
five teaspoons of vinegar.
KEEPING GRAPEs.-The Southern
California HOrticuturiSt recommends
the following mode: Spread the care
fully cut fruit thinly on shelves or tables
for few days, to dry up the stems lit
tie. Then cut clean, dry rye straw in
straw-cutter about an inch long. and
| cover literally the bottom of a suitable
tightly jointed box, ON which place a
moderate layer of fruit; then cover with
the cut straw literally, and lay on fruit
again, and thus proceed Put them in
a cool, dry place, and the grapes will
/ keep sound for several months.
CANNED TOMATOEs.-Do not scald
the tomatoes, but put them in bake-pans
just as they are. Wash and dry them
first. Let them bake fifteen minutes,
then take them out and pour off all the
/ fluid which has come from them; throw
this liquor away. Peel the tomatoes
when they are cold; cook them in
large kettle for full hour and half.
Warm the cans, and when the tomatoes
are scalding hot pour them in the cans
and solder. Put no seasoning in them.
They should be fully ripe.
GREEN TOMATO SAUCE.-Two gallons
green tomatoes sliced without peeline,
twelve large onions also sliced, two
| quarts best cider vinegar, one quart
brown sugar, two tablespoonfuls ground
mustard, two tablespOonfuls ground
black pepper, one tablespoonful allspice,
one tablespoonful cloves, both ground.
Mix all together and stew until tender,
stirring often to prevent scorching. Put
up in small jars for convenient use. A
a nice sauce for all kinds of fish and
meat.
RHODE ISLAND SUCCOTAsH-GOOd
succotash wants tender young corn.
| Have dozen ears, and remove with a
sharp knife the kernels. If your corn is
| tough, do not cut too close to the cob.
String quart of young beans, and cut
them in three. Boil the beans with the
corn in half pint of water. Boil for
three-quarters of an hour. When cook
ed, cover closely, add piece of butter,
teaspoon of salt and some pepper. If
cream is obtainable, add half pint at
the conclusion.
ENGLISH MINED PICKLEs.-One
peck of small green tomatoes; three
dozen small cucumbers; two heads of
califlOwer; one-half peck of tender string
beans; six punches of celery; six green
peppers, and quart of small, white
onions. Chop the vegetables quite fine,
sprinkle with salt, and let stand over
night; to six or seven quarts of vinegar
add one ounce each of ground cloves,
allspice and pepper, two ounces of tur-
merle and four ounces of mustard-seed;
let the vinegar and spices come to boil,
put in the vegetables and scald until ten
der and little yellow.
CATsUP.-Take half peck of ripe to-
matoes; cut fine one small cup of grated
horse-radish, and the same of salt and
black and white mustard seeds mixed;
two tablespoonful of black pepper; two
red peppers, without the seeds, and
three celery stalks all chopped fine. If
celery seed is preferred it can be substi-
tuted; one cupful of nasturtiums and
onions, mixed and chopped; one tea
spoonful of ground cloves; two tea
spOOnfuls cinnamon; one teaspoOnful
mace; one teacup brown sugar; one
quart best cider vinegar; mix well and
put in air-tight jars; not to be heated.
PICKLETTE.-Take four large, firm
cabbages chopped fine, one quart onions
chopped, two quarts vinegar, or enough
to cover the cabbage, two pounds brown
sugar, two tablespoonful each of ground
mustard, black pepper, cinnamon, tur-
merle and celery seed, one tablespoon
full each of allspice, mace and alum, pull
verified pack the cabbage and onions
in alternate layers, with little salt be-
tween them; let it stand twenty-four
hours; then scald the vinegar, sugar
and spices together and pour over the
cabbage and onions after draining them
well; do this three mornings in success
sion, but on the fourth put all over the
fire and boil five minutes; pack in jars
and keep cool.
GREEN-GAGE JAM.-To every pound
of fruit weighed before being stoned al
low three-fourths of pound of lump
sugar. Divide the green-gages, take out
the stones, and put them into a preserv-
ing pan; bring the fruit to boil, then
add the sugar, and keep stirring it over
a gentle fire until it is melted; remove
the scum as it rises, and just before the
jam is done boil it rapidly for FIVE min
utes. To ascertain when it is sufficient
ly boiled pour a little on plate, and if
the sirup thiekens and appears firm it is
done. Pour the preserves into pots;
when cold cover down with oiled papers,
and over these tissue paper brushed
over on both sides with the white of an
egg.
DAMsON CHEEsE.-To every pound of
fruit pulp allow one-haf pound sugar.
Pick the damsons from the stalks and
put them into preserving kettle; sim
mer them over the fire until they are
soft, occasionally stirring them; then
beat them through coarse sieve and
put the pulp and juice into the preserv-
ing kettle with sugar in the above pro-
portions, having previously weighed
them; stir the sugar well in and simmer