The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-09-25

for Indian baked pudding: No. 1. ScalC
a quart of milk and stir in seven spoon
fuls of Indian meal, a teaspoonful o
salt, teacupful of molaSses and a grea
spoonful of ginger or cinnamon. BAKE
three or four hours, the longer the bet
ter. If you want whey, pour in little
cold milk after it is all mixed No. .
Let one quart of milk come to a boil
/ then add two eggs well beaten, three
/ tablespoonful of Indian meal and one OF
flour. Bake three-quarters of an hour
Serve with cream and sugar.
! How to cook green corn: Hold the
small end of the ear of corn in the left
hand, resting the other end in a pan or
dish; then with very sharp knife shave
off the cap or crown of all the grains on
the ear; then, holding the ear in the
same position in another pan, scrape
vigorously downward on it with the
knife until nothing is left on the cob but
the grain husks. If the corn is very
tender and the supply limited, the caps
first cut off may be put in with the
scrapings, if otherwise they should be
thrown aside. Having prepared in this
way the quantity of corn You wish to
cook, have upon your stove saucepan
containing for one quart of corn
one pint of boiling water, into which stir
; the corn and let it boil slowly for three
quarters of an hour, adding a lump of
butter the size of an egg, the same bulk
of sugar and salt to your taste. Do not
boil it down dry but leave it about the
consistency of cooked corn starch. The
sugar may be omitted in cooking sweet
corn. Cooked in the ordinary way, the
common white field corn is neither pal
atable nor wholesome, but prepared as
above it is little inferior to sugar corn,
and is good enough for any body.
Miscellaneous.
Leaves of parsley eaten with vinegar
will prevent the disagreeabIe conse-
quence of eating onions.
To remove iron taste from new ket-
ties, boil handful of hay in them, and
repeat the process of necessary. HAY
water is great sweetener of tin, wooden
and iron ware. In Irish diaries every
thing used for milk is scalded with hay
water.
For a damp closet or cupboard,
which is liable to cause mildew, place in
it saucer full of quick-Gme, and it will
not only absorb all apparent dampness,
but sweeten and diSinfect the space Re-
new the lime once Il fortnight; if the
place be very damp, renew it as often as
it becomes slaked.
Grapes may be kept by packing
them in jars (every bunch being first
wrapped in soft paper) and covering
every layer with bran, well dried, laying
a little of it in the bottom of the jar,
then layer of grapes, and so on, a layer
of bran and grapes alternately, till the
jar is filled; then shake it gently and
fill it to the top with bran. Then lay
some paper over it, and cover the top
with bladder, tied firmly on to exclude
the air; then put on the top or cover of
the jar, observing that it fits close. The
jars should be placed in a room where a
fire can be kept in wet and damp
weather. Use fuller's earth for 1" heat"
Sprinkle on as You would common
starch or keep it in muslin bag 1t is
a sure cure. Can be bought at any drug |.
>lOIt- L cll CCllJS NOIlH ID dDOuJ IL Hall /
Of Il pound.
"A farmers wife writes: | saw a .
very good arrangement for keeping eggs,
1t a friends house, short time since,
md it was so simple and practicable
hat it ought to be generally known. 1t
vas set of shelves, two feet long and /
light inches wide. There were four of |
hem, with a space of five inches be-
ween the shelves. They were made of
lard wood boards, planned, and round
loles bored with an inch augur ran the
whole length-three rows of the holes on
ZACH shelf, and twelve in each row; one
helf would hold three dozen eggs. The
gigs were set in, with the small end
lown, so that the yelk could not settle
gainst the shell. The lady said she
lad kept eggs six months in this man.
Ter, perfectly sweet; also that the free
circulation of air around them was very
and there was no danger of
racking the shetland | noted it in my
mind as thing well worth remember
nc.