The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1880-05-06
FARM AND FIRESIDE.

4 large supply OF good, sound fOod
Strawberries are now cultivated in
rows three feet apart, which is said to
be much better than planted in masses.
Nice Pudding Sauce.-One cup su-
gar, one egg, one heaping tablespoonful
Of butter 10 be beaten TO a cream, one cup
of boiling water 90 be quickly stirred in
Just before serving. Flavor to the taste.
Cows remove more from the pas
lures than their droppings supply; there
fore il is a good plan to spread manure
over them sprinkled with plaster to save
the ammonia for the young grass in the
early spring.
-Old-Fashioned Indian Pudding
One quart of buttermilk; two eggs; a
few dried berries and a teaspoonful of
saleratus Stir in Indian meal TO a stiff
batter Boil two hours in a pudding
bag, with a piece Of salt pork in the
water.
Good Dourhnuts.-Takea quart of
new milk. one cup of hop emptyings
and prepare the same rs for bread. When
light. add half a pound of sugar. half a
pound OF butter, three eggs, a little salt
and a pinch OF soda. Cut square. and
fry in no, lard. Season with nutmeg.
Vegetables require rich food In
getting ready for spring vegetables, do
not forget to pile on the manure. II is
the rank, rich growth which gives the
agreeable tenderness. and without an
abundance of manure this cannot be Sc
cured. Deep soil is also a great element
of success in this branch Of husbandry.
-" Every lady her own lamp-shade
maker, seems 10 be the motto now-a-
days. The New York Mail tells of
pretty pattern which any body can follow
and which Is not very dear. 1t consists
of three-inch satin ribbon, gathered on
an elastic to fit over the porcelain shade,
and heading a fall of lace into the edge
of which a crimson silk fringe is tied.
Corn Meal Pudding. Five table
spoonfuls of corn meal, one quart Of
milk. five eggs. two tablespoonfulS Of
sugar (or to the tastc); boi, one pint of
milk and stir in the meal until thick,
thcu pour in the remainder Of the milk.
eggs Cwcl bcaten), and the sugar, add.
ing rai~ins or currants if liked. Bake
Until a good brown. and eat with cream
or hard sauce of butter and sugar.
Union Cake.-Two CUBS sugar, one
half cup butter. three-fourthS cup of
sweet milk. three cups -four, whites of
six egg. one-half teaspoonful soda and
one tedspOOnsful cream of tartar. Gus
tard for the layers-one pint milk, one
half cup Of sugar, two eggs, two table
spoonfuls corn starch; boil until like
thick cream and spread between the lay
ers when cool. Flavor to the taste.
Number and moderate variety of
dishes at a meal are more troublesome in
preparation, but not necessarily more
costly. Sorp, fish, vegetables are all
less costly than steaks and roastS. Cheap
er cuts of meats. and variety of vegeta-
blcs, with soups and stews, and plenty
of bread are cheaper than more costly
cuts of meat, with less variety, and
equally nOurishing.
One who knows the labor of beating
eggs for pound cake says that the cake
will be Just as nice if they are not beaten
at all. Cream the butter and sugar to-
gcther until smooth, then stir in first
handful Of the flour, next two eggs,
another handful of flour, two more eggs
and 50 until YOU have il all mixed; add
the ilayOring, stir few minutes and it
Is ready for the oven.
Ginger Cakes.-0ne cupful each of
sugar. butter and molasses, two eggs,
two tableSpoonfuls of milk and two of
vinegar. one heaping tablespoonful of
ginger and one level full of soda; mix
these ingredients thoroughly in a large
dish, lastly adding the soda dissolved in
the milk. Then mix in flour until of the
consistency Of soft dough Roll out thin
and bake on pie-pans in quick oven.
The most simple way of cooking Oat
meal is by making mUsh in the follOw-
inc way: First wet Il coffee-cup full of
oat meal in cold water Ito prevent the !
mush being lumpy@ then stir into this |
three pints of boiling water; let this boil I.
half an hour, stirring frequently; then /.
add salt to taste. and boil another half /
hour. This is nice for any meal, break |
fast, dinner or supper, and makes good |
simple dessert for dinner by serving with |
cream and sugar.
A farmer gives this information as
to keeping hams: | do not smoke or
brine them. but salt dry for three weeks, |
then dry them about half. then cover the |
flesh side with batter made with wheat /
middlingS and hot water, and hang up
TO dry again. If they crack. | mix a /
little more batter and fill up the cracks. |
When dry pack in a box or barrel. | |
Use oat tailincs for packing. but should .
think buckwheat hulls would be good. /
Put them in any cool, dry place before
warm weather.
Table Decoration Nothing is pref
ticrtO grow in an epergnc dish than moss.
using the large feathery and matted
kinds, and arranging them so that the
struggling parts are tucked in. Sprays
of ivy, small ferns, especially the COM
mon polybodv and hart stOngue-which,
when rooted, last for weeks-may be in
tcrsperSed. and the whole should be
sprinhled well.every day. If it is occa-
sionally put out for couple of hours
soaking in the rain, the dish will keep
green for weeks. This will require no
cotton wool; but pretty green for grow
ING in wool may be had by cutting off
the tops of carrots. with their crown
leaves, and setting them as close togeth-
er as they viii lie. They should be kept
rather moist.
Beef Kidney and OnionS.-Peel and
chop two onions, mix them with an equal
quantity of stale bread, grated and season
them with teaSpoouful of salt and quar-
Ter of a saltSpoonful of pepper. Cut a
very fresh beef kidney in halves. remove
all the white fat from the inside. fry the
kidney ten minutes ON each side in just
enough fat to prevent it sticking to the
pan: season il on both sides with salt and
Il h.,H 4