The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-03-13
DONESTIC RECIPES.

SIA1NhU DhASS.- w ulJlug NBb Will
aqua-ammonia will cleanse brass from
stains, and is excellent for polishing
faucets and door>knobs of brass Or silver.
EvERToN TAFFY.--One cup of sugar,
one Of molssses. three -iourths of cup of
butter. Boil not quite 80 long as mo-
lasses candy and pour ON buttered
dishes.
TONGUE ToAsT.--Take cold boiled
tongue, miRce it fine, mix with cream,
and TO every half pint of the mixture
allow the well beaten yolks of two eggs.
Place over the fire, and let it simmer q
minute or two. Have ready some nicely
toasted bread; butter it, place on hot
dish, and pour the mixture over. Send
to table hot.
APPLE JELLY.-A very nice, firm,
rich Jelly may be made nom the parings
of apples and the cores. Cover them
with water and let them boil until the
water has wastod a little and the apple
skins are very soft; then strain then,
and add an equal quantity of sugar as
there is liquid. A little lemon juice, a
few cloves, and some ginger improves
the Jelly.
VEGETABLE SToCK. - Clean and cat
up some carrots, celery, turnips, onions,
lettuce, parsnips and herbs; put them in
a stewpan, with butter and q little
water, and stew until the water is
evApOrated and the butter begins TO hiss;
then fill up with fresh wafer, sdd nut
meg, pepper, salt and a few green peas
simmer Tor three hours; strain ana Use
tor msigre ups of any kind.
POTATO SALAD.-SjX large cold boiled
potatoes cut fine, two small heads Of
lettuce broken in small pieces, half a
small onion cut fine, Two hard boiled
eggs, one tablespoon caDers, MayOnn8ise
dressing, or a dressing made OF French
mustard, oil and vinegar. Boil one egg
very hard, rub the yolk to pulp; add
one law yOlk, one teaspoonful OF corn
starch or fire -four, one of tarragon or
other vinegar, one OF sweet oil, one salt
spoon OF mixed mustsrd, one Of salt, halt
tablespoonful OF cayenne pepper, one
tablespoonful OF sweet butter; beat thor
ougEly together to a smooth paste ; slice
cold potatoes thin, arrange in pyramid or
mound shape aud pour the mixture
over; ornament with slices OF hard boiled
eggs, parsley, young celery tops and
sliced lemon-aDy or all, as you ancy.
After arranging on the dish put on ice
TO cool.
SWISS PUDDINs.-Sift together half
pound Of -four, one heaping teaspOenful
of baking powder, and one OF salt; rub
together four ounces of graduated sugar
end two ounces of butter, and when they
are we'll mixed. 30 as TO be granular, but
rot creamy, the -four gradually
until all is used; make a hollow IN the
middle of the -four, put into 1t one egg,
hslr a tesspoonful of lemon haTOring and
pint OF milk; mix to q smooth paste,
put into a well-bp tered and A0urei
mold, and set this into large pct, with
boili0g water enough to come twO-thirds
10 the side of the mold steam the pud-
ding three quarters OF an hour, or until
q hroom.splint can be run into it without
flding the pudding sticking to the
splnt Turn the pudding out Of the
msrd AID send it TO the table with the
following sauce: Stir together over the
fire one Dance each of -four and butter;
as soon rs they are smooth pour int
them hslf pint of boiling milk, add
two Ounces of sugar and hall a teaspoon
iul of lemon Ravorine, and use with the
pudding as soon IS it boils up.