The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-07-10
what n scotch woman Knows Abou
Cooking.
Miss Matilda L. Dodds gave her tent
lecture at Association hall Yesterday

Miss Matilda l.. Dodds gave her tenth
lecture at Association hall yesterday.
CURRIED VEAL.-For eurried vesl-
and 1 make curried fowl, beef or mutton
in the ssme wsy-I require enc pound
of veal from the fillet, ene-hslf ounce of
butter, q little pepper and salt, one
desertspoonIul of cream, the juice of one
lemon, Tor half tablespoonful vinegar,
and one halt pound OF rice. Firs1 cut
the veal into small. square pieces,
removing the skin and fat Taen make
very hot 10 stewpsn half an ounce OF
butter, into which put the pieces OF veal
and brown them well on all sides. Then
add the curry powder and stir well to.
gether. Then add small apple. grated
with the skin on through carrot crater.
Then add sn onion, cut in very thin
slices, and little pepper and salt. Mix
well together and by degrees half pint
Of cold water and stir it all together un>
I'll the water bDils. In stirring curry
never use a wooden spoon or it will
taste of the wood. Then draw the stew
pan to one side and let it simmer, very
slowly, for about two hours, stirring it
from time to time. When done the
gravy should be like paste Add the
lemon Juice and cream at the last miu-
ute. Fifteen minutes or more before
she curry is done wash half q pound of
rice in cold water and let it boil rapidly
fifteen minutes, or until done. Esch
grain of rice should be cooked separate,
and to do this you must have plenty of
water. Be careful of overlooking it,
for rice is never dry If boiled too long.
When the rice is cooked, strain off the
wSter through q sieve. Pile the rice
high round a fat dish and pour the
curry into The centre.
ENGLISH PLUM PUDDING.-To make
English plum pudding l require one
pound of bread crumbs; one pound of
beet suet; one tesspoonful of ground
cinnamon s little grated nutmeg four
tablespoontuls of -four; ten eggs little
lemon juice pinch ofsalt, and pound
o, sugar. First stone pound of the
largest rsiains that you can get. Grease
well mould having q cover and place
over the bottom of the mould few
rsisins, TO make the pudding look nice
when it is turned out. Mix well in q
large basin the suet and bread crumb,
and add the sugar, stoned raisins, the
currants (hsving cleaned them by rub
bling them between the folds of clean
towei), the -four, the cinnamon, and the
ginger. Put ten eggs in separate bowl
bsst them well up with q fork, add the
milk and lemon juice. Pour this in the
other bowl and mix all thoroughly to.
gether. This makes q dry mixture, but
when hested the suet will begin 10 melt
and make the necessary moisture. You
nav put in two or three tablespoonfuIs
of brandy or serve it with brandy sauce.
Press the mixture well into the mould,
put on the cover, place the mould in
copper OF boiling water and let it boil
for four hours. This will keep all win
ter. You can boil it three hours, hang
it up in the mould and then boil it one
hour when you want it for use. II in
making your pudding you find that you
have not enough to FL the mould, lay a
clean pudding cloth over the mould.
This viii prevent the pudding from
swelling.