The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-09-18
HINTS FOR THE HOUSEHOLD.
The Table.


Corn is said to be sweeter if boiled
with the inner husks on; strip the husk
back, pick off the silk, then put the
husks back again over the ear of corn
and boil it.
Beef Soup: Three pounds good
juicy beef, cut into about 20 pieces; two
carrots, one turnip, six large onions,
teaspoonful salt, one-half teaspoonful
pepper, two good heads celery cut the
vegetables small; put all into a large
pot, with four quarts water; let it boil
very gently, or rather, let it simmer
eight hours; let it stand all night; take
off the pot next morning; make it boil
ings hot when wanted for dinner; this
is excellent when properly made
Stuffed Tomatoes: Take a dozen
firm, well shaped tomatoes Have Il
pound of cold roast beef, or the same
of cold steak, or if you use raw meat it
is just as good; chop an onion with a
tablespoonful of parsley; add two table
spOOnfuls of salt and a saltspoOnful of
white pepper; pound up six soda crack
ers; fry the onion thoroughly in table
spoonful of butter, to which, when
cooked, add the meat, which has also
been divided; let it cook thoroughly
with the onion and parsley; take the
tomatoes, cut off the stem end, which
do not use; remove the inside of the
tomato, and add to the meat; then mix
the meat, etc, with the pounded cracker,
fill the tomatoes, which are to be placed
on bake-pan, and bake for one hour
IN moderate oven.
Fish Chowder :..HE Take five pounds of
any hard, white fish, cut into small
pieces and free from skin and bone.
Boil and slice eight common sized pota-
toes. Fry until crisp four thin slices of
salt pork in the kettle intended for the
chOwder. Take out the pork, slice two
onions into the fat and fry brown. Cut
into slices two more raw onions and split
open dozen of butter crackers. Take
the onions out of the kettle, pour off
nearly all the fat, put in a layer of fish,
then layer of potatoes with some of
the onions, both raw and fried, and a
little pepper and salt. Repeat until
half of the ingredients are used, then
scatter over half of the fried pork cut in
to bits and cover with Il layer of crack
ers. Layer the remainder of the chow
der as before with the pork and crack
ers on top. Cover once and a half with
cold water and boil slowly one hour
Stir in a cup of cream or rich milk Just
before serving. 1t is best to use both
salt and pepper sparingly while season.
ing the layers, as they can be added if
needed when done.
Oatmeal is food of great strength
and nutrition, having claims to be bet
ter known and more widely used than it
is at present: Of much service as
brain-fOod, it contains phosphorus
enough to keep man doing an ordinary
amount of FRAMEWORK in good health
and vigor. All medical authorities unite
in the opinion that, eaten with milk, it
is a perfect food, and, having all the
requisites for the proper development of
the system, it is pre-eminently useful
food for growing children and the young
generally. Oatmeal requires much
cooking to effectually burst its starch
cells, but when it is well cooked it will
thicken liquid much more than equal its
weight in wheaton flour. The oats of
this country are superior to those grown
on the Continent and the southern parts
of England, but certainly inferior to the
Scotch, where considerable pains is
taken to cultivate them, and it is need
less to point out that the Scotch are an
of a strong and thoroughly ro-
bust nation, which result is Justly set
down as being derived from the plenti-
full use of oatmeal. DR.. Guthrie has as
serted that his countrymen have the
largest heads of any nation in the word
not even the English have such large
heads-which he attributes to the uni
versal use of oatmeal; as universal it
is, being found alike on the tables of the |
rich, and on the tables of the poor
in the morning the pOrridge and /.
in the evening the traditional cake The |
two principal ways of cooking oatmeal |
are poIridge and cake (bannock) which |
will describe, and also some other |
modes of cooking, in order to afford an
agreeable variety of dishes: First. then,
0Orridge. To three pints of boiling
water add a level teaspoonful of salt and
| pint of coarse meal, stirring while it is .
being slowly poured in; continue STIR
ing until the meal is diffused through
he water-about eight or ten minutes
Cover it closely then, and place it where
t will simmer for an hour; avoid STIR
ing during the whole of that time.
Serve hot, with as little messing as pos
ible, accompanied with milk, maple
irup, or sugar and cream. To make
place in bowl quart of
neal, add to it as much cold water as
will form it into soft, light dough,
over it with cloth fifteen minutes to
.llOw it to swell, then dust the paste
,oard with meal, turn out the dough and
rive it a vigorous kneading. Cover it
With cloth few minutes, and proceed
It once to roll out to the eighth of an
nch in thickness; cut it in five pieces
nd partly cook them on Il griddle, then
iniSh them by tOasting them in front of
he fire. -Montreal Witness.
The New York Commercial Adrer-
iSer suddenly exclaims: owe propose
hat the prettiest faces in America be Sc
ected for the adornment of postage
lamps. Every body is tired of looking
t pOdgy old Secretaries and musty-
boxing Presidents. -
THE reason why medical practitioners do
lot hesitate to prescribe DR.. F. Wilhoft's
Anti-Periodic or Fever and Ague Tonic is as
ollows: Messrs. Wheelock, Finlsy d Co., of
New Orleans, its proprietors, have published
rs composition, and physicians have approved