The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-09-04
SEASONABLE RECIPES.


CANNED GRAPES Squeeze the pulp
from the skin, as the seeds are objec-
itonable; boil the pulp until the seeds
begin to loosen, having the skin boiling
in little water, hard, as they are tough.
When the pulp seems tender, put it
through the sieve; then add the skins,
if tender, with the water they boil in, if
not too much. Use large coffeecup of
sugar for quart can; boil until thick,
and can in the usual way.
APPLE CUsTARD PIE.-Three cupfuls
of stewed and strained apples, into
which beat one cupful of sugar-or, if
the apples are very sour, add more
sugar; six eggs beaten very stiff, and
then beat it also with the apple, which,
by the way, must be set aside to cool be-
fore adding any thing. Season with
nutmeg and rery little Glove, and stir
in, the last thing, slowly, one quart of
new milk. Bake Immediately. If left
to stand few minutes the sour apples
will eurdle the milk. Only a bottom
crust will be needed. ....-.t.. .-..
OATMEAL MUsH.-To three quarts of
boiling water allow a teaspoonful of salt
and quart of coarse meal stir while
the meal is poured in; let it stand where
it will boil gently for 10 or 10 minutes,
stirring frequently; then cover the Kettle
closely and set on the back of the stove
to swell and steam for an hour, not STIR
ring in that time. This may be eaten
with sailed milk, milk, or cream and SUI
gar, or fill saucer nearly full of the
mush and press into it ripe blackberries,
peaches, pears, or any fruit, and eat
with cream and sugar. This makes u
very nice dessert.
MANGO PICKLES.-Gather the small
cantaloupes and melons, that viii not
ripen before frost, for this purpose.
Take the seeds out, clean, and put them
into strong, cold brine. Let them stay
in the brine a week or ten days. Then
take the same brine and heat it. Pour
it on the fruit every other day five or six
times. Afterward wash them in cold
water, and lay them on dishes to dry.
Then put them in a bell-metal kettle,
covering them with strong vinegar and
4 thick layer of grape leaves. just
bring the vinegar to a boil; then take
them out to cool Stuff them when cold,
and drop them into the spiced vinegar
previously prepared.
STUFFING FOR MANGOEs.--TO two
gallon jar of vinegar allow one pint OF
black mustard seed good deal beaten,
one pint of white mustard seed, four
ounces of white ginger, three ounces of
long black pepper, three ounces of all
e Il e
mace, two ounces of turmeric, large
dOuble-handful of horse-radish, hand
full of garlic cloves, one quart of chop
ped silver-Skinned onions, two pounds
of brown sugar, half pint of celery
seed, six pods of red pepper seeded and
/ cut into thin slips, and three lemons
sliced and the seeds carefully removed.
Fill the mangoes with these spices, ETC.,
replace neatly the piece of rind removed
to admit them, and sew up with needle
large enough to carry quite stout Irvine
string. These pickles are troublesome
and expensive, vet they improve with
age, and are so much admired that they
are worth the care and time bestowed
upon them by the housekeeper.
CANNING TOMATOES The most
thorough and reliable mode of canning
| tomatoes is as follows: They are just
sufficiently steamed, not cooked, to scald
| or loosen the skin, and are then poured
upon tables and the skin removed, care
being taken to preserve the tomato in as
| solid state as possible. After being
| peeled, they are placed in large pans,
with false bottoms perforated with holes,
so as to strain off the liquid that ema-
mates from them. From these pans they
are carefully placed by hand into the
cans, which are filled as soidly as posi-
ble-in other words, all are put in that
the cans will hold. They are then put
through the usual process and hermet-
| icallv sealed. The cans, when opened
for use, present the tomato not only like
| the natural vegetable in taste and color,
/ but also in appearance and moreover,
when thus sealed, they are warranted to
| keep in any climate, and when opened
will taste as naturally as when just
plucked from the vine.
MELON MANGOEs.-The late, small,
and smooth muskmelOns are used for
this pickle. Cut out plug at the stem
end, or, as some prefer it, from the
side; scrape out the contents, replace
the plug and secure it with wooden
pin, and put the melons thus prepared
into a strong brine. When they have
been in the brine for twenty-four hours
or more, they are ready for stuffing.
The stuffing is made of any pickle ma
terial at hand shredded cabbage, broken
caulifower, small onions and cucum-
bers, green beans, peppers, mustard
seed, nasturtiums, scraped horseradish,
and the like. Cabbage and the other
stuffing, except the arOmatics, are bet
ter for being scalded and cooled. Stuff
the melons according to fancy, and then
sew each plug in its place by means OF
a needle and coarse thread. Place the
stuffed melons in a jar, add cloves, pep
per, and other desired spice, and pour
boiling vinegar over them. Repeat the
scalding of the vinegar for three days in
succession.
Chpan GaS.