The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1879-10-30
HINTS FOR THE HOUSEHOLD.
The Table.

Inc
Tomato Butter Seven pounds ripe
tomatoes, three pounds brown sugar,
one cup vinegar, one ounce cinnamon;
boil together slowly five or six hours /;
do not strain; bottle or can air-tight.
Kentucky Potatoes: Raw potatoes,
peeled, sliced very thin; put in pudding
dish and cover with milk; add pepper
and salt and teaspoonful of flour, wet :;
bake till nicely Drowned; do not put
them in water after they are sliced.
To Make Good Sausage Meat:
Take one-third fat and two-thirds lean
pork and chop them, and then to every
twelve pounds of meat add twelve large
spoonfuls of powdered salt, nine of sift-
ed sage and six of sifted black pepper.
Keep in a cool, dry place.
To Roast a Calls Liver: Wash
thoroughly and wipe dry; cut a long
deep hole in the side; stuff with crumbs,
bacon, and onions chopped; salt and
pepper to taste; bit of butter and one
egg; sew or tie together the liver; lard
it over and bake in the oven, basting
frequently; serve with gravy and cur
rant jelly.
Delicate Cake: Take half pound
of butter, one pound of sugar, one pound
of flour, half pint of sweet milk or
water, four eggs. Beat the butter and
sugar to cream, then add the beaten
eggs, then the milk or water, then the
flour; mix thoroughly and put the bat
ter into your pan; sift the sugar over
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crate oven.
Beef and Potato Pie: Take a deep
dish, butter it and put in it a layer of
mashed potatoes, season with butter,
salt and minced onions. Take slices of
beef, season them with pepper and salt,
and lay them with pieces of salt pork
over the potatoes, then fill the dish with
alternate layers of potatoes and meat,
having the upper one potatoes. Bake
about an hour an fifteen minutes.
Home Pudding: One quart milk,
four eggs, beaten separately, eight ia
blespOOnfuls flour wet with milk, little
salt, four teaspoonfuls baking-powder,
One-half cupful sugar. Bake in creased
pan thirty-fve minutes. Sauce for
home pudding-One-half pint milk,
three tablespoOnfuls sugar, one table
spoonful butter, one small tablespoonful
flour; heat milk boiling hot, and mix
sugar, butter, and flour, previously well
beaten together, into it. Flavor with
vanilla.
Lemon Pies: Beat four eggs very
light, add to them, gradually, quarter
of a pound of fine sugar, whisk these to-
gether for few minutes, strewing light
" in one ounce of corn-starch flour;
then stir in by degrees three ounces of
melted butter; beat the whole well to-
gether, and stir in the juice and grated
yellow rind of one large lemon. Line
your pie-dish with a good puff paste
rolled thin, fill them twO-thirds full of
the mixture, and bake for twenty min
utes in a moderate oven.
New Suet Pudding: Four eggs,
half pound suet, one pint bread-crumbs,
one quart milk, half teaspOonful each of
cinnamon and nutmeg, two tablespoon
fuls of flour; chop the suet very fine,
and beat the eggs thoroughly; heat the
milk scalding hot, and pour it over the
mix the suct, cinnamon, nut
meg, and -four Qhe latter wet little to
prevent lumps), and beat all together;
add eggs: sweeten to taste; add salt
and brown in oven half an hour.
A Short Essay on Washing.
Experienced hOusekeepers very sell
dom give clear and positive instructions
in homework. Their success seems to
be the result of some uncOmmunicable
knack. Years of experiment and I'M
certainty appear to be required in reach
ing positive knowledge in regard to
housework, and that knowledge which
must die with the discoverer.
Whose desires to escape all uncer-
tainty in one important department of
is recommended to read the
complete guide to the whole
art of washing:
TO begin with, clothes should not be
soaked over night; it gives them a gray
look, and the sOiled parts lying against
the clean portions streaks them. Be-
fore beginning to wash, the clothes
should be assorted, and the fine ones
kept separate all through the washing.
Rub the clothes in water-not hot wa
ter. Hot water sets, instead of extract
ing, the dirt. Turn them and rub till
perfectly clean in the first water If the
water becomes much soiled, throw it
out and take fresh, for if the water is
allowed to become very much soiled the
clothes will be dingy. The clothes
should then be rubbed out as thorough
" in the second as in the first water
No amount of boiling will ever make
clothes white which have not been thor
Dughly rubbed out.
After the second rubbing, put the
clothes in cold water to boil, without
rubbing soap on them or putting soap
in the water; they are soapy enough.
Too much soap makes clothes yellow
and stiff. As soon as they begin to boil,
remove them to the "sudsing n-water
If they boil long, they will be yellow.
Let each article be well 90 souSed" up
and down in the suding-water, rubbing
hem out thoroughly with the hands, to
get the suds out; wiring dry and throw
N the rinsing-water," which is the
asst water. Let this be slightly blued.
Excessive bluing is the careless washer
refuge. The rinsing is to be
Is thorough as the sudsing.
After rinsing, starch. The Old-fash-
oned idea, that clothes require to be
Tried before being starched, is not sus-
aimed by intelligent observation. Dip
he articles in boiling hot starch, plung-
NC the hands constantly into cold water,
o prevent their being scalded, and rub
Ding the starch well in.
Next hang out, and be sure to stretch
very inch possible to the sun and the
Wind. Garments hung double, or in
punches or festoons, will not bleach.
Wash flannels in lukewarm water. |