The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-02-13
DOMESTIC RECIPES.

TART PAsIE.-One pound each Of Loaf
sugar, -four ana butter mix thoroughly,
then best well with the Toliing-pin
without rolline) for half sn hour, told
ing it up and beatiDg it out again then
roll ouJ the pieces in any shape you want
Tor the tsrts.
APPLE TARTs.--Stew and stTsin tart
spples add cinnamon. rose water, boiled
cider and sugar to tssta; lsy this in the
shove paste; squeeze thereon orange
Juice. Raspberry, curr&nt and plum
tarts may be made of preserves. Lay
bars OF paste across the top OF the dlsh.
CORN CAKE-Oue cup sugar, two
eggs, four tabiesgoonfuls OF sweet cream,
Two cups sweet milk, two teaspoonfuls
salerstus, four te8spooniuls cream tartar,
two cups corn meal Sud one OF -four.
Let it set 10 the warming closet of your
stove FIVE minutes, then bake ten min-
utes IN hot oven.
SCOTCH SHeET BREAp.-Four pounds
-four; two pounds shortening. | take
half lard and halt butter; one egg, and
rs much milk as would 6ll sn egg>shell;
beat well together, and add 81 the -four
and butter, with one pound fine sugar !;
then with your hands work the whole
until il is soft enonstfkSo roll cut on
your baking board aSout half an inch
thick; cutinto aGy-torm you may wish !;
pinch the edge with your finger and
thumb and baEe.4
FRENCH BEEF KIDNEY Slice the
kidney rather thin. 2 ter having stripped
=, of the skin and rem we'd the fat season
il with pepper, saIl and grated nutmeg
and sprinkle over it plainly Of minced
parsley and eschsllots chopped very
small. Fry the slices over brisk fire
Sld when nicely browntd on both sides
stir among them tssspOontul Of haur
sud pour in by degrees & cup of gravy
ana a glass of white wine; bring the
sauce 10 the point of boiling, ada q
marsel of fresh butter and tablespoonful
OF lemon Juice, and pour the whole into
hot dish garushed with fried bread.
BROWN SoUP.--Take old roast bee: o!
.owl, cover it with cold water, let this
simmer for two hours, then take out the
n sat and strain the liquid. Have chop
ped fue equal larie o! celery-rOot and
cabbsge. Add 10 each quart of liquid
ore cupful, Two tsblespoonfuls of pearl
barley. one tablespoonful of chopped
usY-l-v. che small carrot cut hne, two
snslf potatoes cut fine. Let this boil
oBe-bsll hour. Ihsu aid one well be2tei
egg and two tabl-spocutuls of weer
mix Jnickene w'.h Drowned -four
A.ake this IN small dGmplings and dT0I
In. Thi, should boil five minutes more
When ready u serve add one onion tris.
brown ia butte AMI Two Tablespoonful
Of t1mSt0 cstsup.
CHICKEN SALAD.-Take equal bu &
q. cut chicken and celery, and make II,
following dress IL for two chickens
Nssn the volks og eight hard boiled eggs
sp! mix with them one and one hal
Tablespoonful or good, dry mustard; si'
IN the valks OF two or three raw egg
then add slowly, stirring all the whue
one Quart bottle O salad oil, csyenn'
papprr, salt and vinegar 10 taste, at Tx
lat. 10 The drts,Iag separates, this
j.. looks curdle led. 81 any time during th'
process, add little vinegar, and II tina
ooe> act bring il together, little raF
wri,en at egg. 4 ster the oil is in. aad b.
;,re rha viu,e gar y added, the dressln,
sn.uld b. ,tJH' enough 10 hold q sPoo'
upright sat the chicken and celrr,
previous 20 mixing he dressing WILL
them. rave little Of the dressing t
spres Il top, and gsrnish the edge @
the di i'll celery tops.