The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-03-20

one lCas pflOulul nutmeg, IOuf egg,
whites and yolks beaten separately. one
lemon, juice aud rind, and g glass Of
brandy. Psrboil the potatoes and CRATE
when cold Cream the butter and sugar,
add the yolk, the spice ana tbs lemon.
Beat the potatoes in by degrees until all
light, then the brandy and stir in the
whites. Use no top crust.
CRECY, OR CARROT SOUP.
Procure six fine red carrots, scrsped
and washed well; slice very thin; also,
two heads of cslery, two onions, two
buuches of ham, similarly; two cloves
one blade of mace, one sprig of thyme,
one teaspoonful of salt, one Of sugar,
Tablespoonful Of pepper, one small
baylesf if, handy; place the whole in 8
stew-pan with three ounces of butter !;
stew gently for one hour, rub through q
-four sieve, place the pulp in. same stew
pan, add two quarts of "stOck or broth,
and bring to q boil, stirring all the time,
add little plain boiled rice; in the
absence of broth add a little milk, or
water, in Lent.
STUFFED EGGS.
Boil the eggs hard, cut them in two
lengthwise, and remove the yolks, which
chop, adding to them some cooked chick
en-, lamb, veal, or picked tongue, chopped
fine; season the mixture, and add
enough gravy or the raw yolk of egg to
bind them. Stuff the cavities, smooth
them and press the two halves together:
soll them in beaten egg and bread
9umbs. When just ready to serve, dip
them IN a wire basket, into boiling lard,
drain, serve on napkin. Garnish with
parsley or leaves, or serve with tomato
sauce.
BREAKFAST HASH.
Chop into hash some cold meat
(corned beet, beer, or mutton, or fowl y
season with salt and little pepper, also
a little butter if liked boil enough pos
tatoes to make, when mashed, twice the
quantity of the hash; mash the potatoes
TO cream, adding before the MASKING
tablespoonful of butter and teaspoonful
of salt; FIJI an earthen baking dish with
the potatoes, rounding it handsomely !;
in the centre of the potatoes make deep
hole large enough to contain the hash !;
round it all nicely and bake q light
brown; garnish with celery tops.
TARTAR SAUCE.
Put the yolk Of raw egg into a bowl,
with one level teaspoonful Of drv mus
tard; one level teaspOonful OF salt, and
as much cayenne pepper IS can be taken
up on the point of small pen-knite
blade; stir these Ingredients with
wooden salad-spOon or pat until they
are smooth; then add, f drops at a
time, one gill of salad,oil and thee tea
spoonfuls of lemon juice, stirring quickly
ali the time. When the sauce is thick
and smooth add the following ingredients
to il, and keep Il cool until wanted Ter
use: ons tablespoon each OF chopped
parsley, capers and gherkin, and one teas
spoonful Of chopped onion.
TO FRY BEES liver.
Cut the liver in slices about twO-thirds
Of an inch thick; soak in cold water
about quarter of an hour; have ready
some butter in the spider; when hot
pour in the liver; season with salt, pep
per, and an onion chopped fine; dust
little -four over the top; cover tight to
keen steam in as much as possible; sdd
little water while cQoSiug, to keep
from getting dry (do not let it burn) +;
when brown turn on the other side; put
on little more salt, pepper and -four;
when done take the liver out on q platter;
put in about a teacUp OF sweet milk; If
not thick enough, add q little more flour.
wet with milk until you get it about
the thickness Of beef gravy; pour over
the liver and serve,