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

HOCSt HOLD HELPS.
SWEEPING CARPEIs.-DsmPen conn
meal, sprinkle it over the carpet, then
take dry broom and sweep it of briskly,
WAFFLFs.- One pint of sweet milk,
four eggs, one large cupful of cold rice
or hominy, little salt, -four to make a
stiff batter, baking powder in the proper
ton of three teaspOOntuls to quart o.
-four.
COFFEE CAKE-One cup of brown
sugar. one cup OF butter, one cup o.
strained coffee, one cup of molssses, thr,
eggs well beaten, one pound of raisius,
two cups OF -four, two teaspoOnfuls OF
baking powder. Eat hot for luncheon -,
accompanied with iced milk.
CHOCOLATE CREAM.-One>half cupful
of grated chocolate and one cupful OF
water, boil together, then add one cupful
of sweet milk and let that boil; then one
beaping tablespoonful of corn starch dis
solved in a little milk, sweeten vely
sweet, AMI when cold favor with vanilla
SPANISH Picked ON-oNs.- Cut on
ions into slices; put layer of them in a
jar, sprinkle with salt and cayenne pep
per, then add another layer of onions and
season as before. Proceed in this way
until The jar Is full, and pour cold vine
gar over all till covered, VIII b. fl! 20
use n a month.
RUSSIAN SALAD.-Cut up raw apples
and every kind of available vegetables
into small slices, and lay them in shall.
! low dish with salt, little vinegar aud
pepper and the best oil. The dressing
must thoroughly saturste the MIXTURE
/ Tor at least twelve hours, and then the
effect will be found very agreeable.
SOFT CUsTARD.-The yelks of three
eggs to s pint of milk; toll the milk
pour hot on the Eggs, well beaten pro
viously, then return to the pail, add two
tablespoonfuls OF sugar, and one tea
81 )onful OF vanilla; boil until thick,
then pour into cups; whip the whites
with two tablespOOnfuls Of powdered
sugar, and teaspConful Of extract OF
emon, and drop little on each.
KIssEs.-Beat the whites of four eggs
- ofi into ~
half of white sugar. Flavor with
vanilla or lemon. Drop the mixture on
buttered letter paper, pat in pans or on
slab of wood. Bake in slow oven
until yellow. When slightly cool,
slip a knife carefully under them, and
join two together by the unbrowned
under sides.
CRANBERRY JELLY.-Take two quart
of largeNsized crsnberries, add one pint
of cold water; put them in an earthen
saucepan; let them stew slowly two
hours; then strain and add one cup of
graduated sugar TO each cup of juice;
let them simmer very slowly one>hali
hour more; try it by putting in a spoon
and dipping in Geld water; if it should
jeil on the spoon it is done, if not, let it
cook little more; pour in jelly moulds.
This will be fit for use the next day after
being made.
To PRESERVE PINEAPPLEs.-Peel the
pineapple, cutting out all the brown
eyes, as they giveit abitter taste. Cut
in small pieces, say two inches large
Mix thoroughly in q large earthen dish
with plenty Of grsnulsted sugar, the
same as for eating. Have the jars ready
scalded and dried, put in the fruit
packed closely, and, after filling, run
silver knife or spoon in at the sides, to
exclude the air, aud seal up at once. No
cooking required. This will be found
delicious sweetmeats, even better than
the fresh fruit.
CHARLOTTE RUssE.-Tske oue-fith
If a package Of gelatine and half a cupiul
cold milk, place in faripa boiler, and
stir gently over the fire until the gelstine
IS dissolved; pour into dish, and plsce
ID cool room; take one pint of rich
rream snd vhisk it with 4 tin egg-bester
until it is thick; favor the cream with
ailher vanilla or wine, and sweeJen to
2 Il