The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1880-03-04
HINTS FOR THE HOUSEHOLD.
The Table.

Ginger Cake: Two eggs, one cup
full of sour cream, one eupful OF
molasses. three cupfuis of flour, one
teaspooEful of soda, two teaspoonfuls
of ginger, and little salt.
Cream Biscuit; Take one quart of
sour cream, one teaspoonful of pulyer-
lied soda, salt and sufficient flour to roll.
Cut into small cakes and bake in q
quick oven.
Cookies: Take two heaping cupfuls
of sugar, one cupful of butter, one cup
full of sour cream, three eggs, four tea
spoonfuls of soda and eight of cream
tartar Beat the soda with the cream
and sugar, and the tartar with the eggs.
Wet soft and roll thin.
Jelly Cake: Take one cupful of sour
cream, one and one-half cupfuls of
sugar, two eggs, one teaspoonful of
soda, one teaspoonful cream-tartar and
one of extract of lemon. Bake in thin
cakes and lay up with any jelly you
choose between the layers. Frost or
not. as anyone chooses.
-Tapioca Pudding: Two cupfuls of
tapioca, soaked an hour or two; then
put in a double saucepan, or in a tin
pail set in an iron pot of hot water, and
cooked till soft, with three or four cup
fdls of milk. When thoroughly done,
put in a baking-dish; add three or four
eggs, a little butter, and sugar to taste.
Grated lemon-peel improves it very
much. Bake half an hour or more.
Apple Charlotte: Butter a deep
baking bowl; line it with thin slices of
wheaton bread which have been soaked
in sweet cream; fill the bowl to within
one inch of the top with sliced apples
in layers, with beef marrow; sugar and
grated lemon or orange peel; cover the
apples with thin slices or bread soaked
in cream; cover the bowl closely with
an ordinary earthenware pie-dish, in
which place water to prevent its crack
ing. Bake in IA rather brisk oven from
one hour to one and one-half hours, ac-
cording to the size of the charlotte.
Angel Cake: The whites of eleven
eggs, one and one-half cups of sugar,
one cup of flour, one small teaspoonful
of cream of tartar, and one teaspoonful
of vanilla. Beat the whites to a stiff
froth, then add the sugar, flour and
tiavOring. The sugar must be sifted
once before using, and the flour four
times, adding the cream of tartar before
sitting the last time. Powdered sugar
should be used. Bake in very slow
oven without buttering the pan. When
it is done, turn the pan upside down,
resting the corners on something SO that
the air can reach it while cooling.
Coffee: Get good coffee, and then
see it ground, or have it ground in your
own house, that you may be sure that it
is not half chicory; then measure two
cups into bowl, into which break a
fresh egg, putting in the smell also; then
add lutte cold water, just enough to
enable you to stir it to a stiff paste; put
in common tin coffee-pot; add about
three pints of boiling water, and cover
very closely that the aroma may not es-
cape; boil quickly, from five to ten min
ltes. If you want black coffee, put less
boiling water, scald your silver coffee
pot, and have thin strainer of muslin
On to keep the Jumps from going in, it
will be clear as crystal, and fit for
King to drink. If you can not afford to
use an egg every morning, take the skin
rom a salt Goldfish, wash and wipe it
and cut into pieces an inch
md halt square, and put one piece in
20 the bowl with cold water as above,
md you will hardly know the difference.
# too strong add more water.
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