The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1880-03-18
SEASONABLE RECIPES.

BRoILED POTATOES.-Parboil large
potatoes, peel and cut them into thick
slices. Broil the slices on a gridiron,
over clear fire, until Drowned on both
sides. Serve on hot dish, with pep
per, salt and butter.
LIVER FRIED AS CUTLETs.A0 One egg
to one pound of liver; have the liver cut
thin; scald; wipe dry with a towel; beat
up the egg; dip the liver in the egg,
then into powdered cracker; fry brown.
This is very nice; serve with tomatoes,
IL preferred. ~ Az ~ .t
PIE CRUsT.-Three-four cup of
lard, well pressed down, to every two
cups -four, half teaspoonful salt, only
water enough to hold the ingredients
together. This makes enough for one
medium-sized pie. Mix quickly and
don't knead. Wetting the crusts with
beaten egg, before putting in the pie
mixture, prevents the crust from soak
ing. as
ORANGE PUDDING.-Two oranges,
peeled and cut up fine, removing the
seeds. Sprinkle with plenty of sugar
and let stand awhile. Beat up two
eggs light, and stir into one pint of rich
milk, well sweetened, a pinch of salt,
and heat scalding hot. Then add one
and half teaspOonfuls of corn starch,
moistened with cold milk. Stir until
like thick cream, and when cold pour
over the oranges.
PARKER HOUSE RoLLs.-Scald one
quart of rich milk and set a sponge
with yeast, adding salt and lump of
butter the size of an egg; do this right
after breakfast; when light make soft
dough and let it rise again and roll out
about an inch thick; cut into large
round pieces; lay little bits of butter on
one side of each, then fold over the
other side as for ordinary rolls; let them
rise again and bake a light brown for
tea.
COCOANUT CoNEs.-One pound pow
dered sugar, one-half do of grated CO.
coanut, and the whites of five eggs;
whip the eggs as for icing, adding the
sugar as you 90 on, until it will stand
alone, then beat in the cocoanut; mold
mixture with your hands into small
cones, and set these far enough apart
not to touch each other upon buttered
psper in baking pan; bake in very
moderate oven.
Boston BROWN BREAD.-Two cups
of Graham flour, two cups of corn-meal,
one cup of New Orleans molasses, three
cups of milk, one teaspoonful of soda,
two teaspoonfuls of cream-tartar (sour
milk is best, and if it is used you need
no cream-tartar). Steam five hours and
bake half an hour. Keep closely covered
while steaming and the water boiling all
the time. This makes loaf large enough
for ten persons.
BEEFsTEAK STEwED WITHOUT WA
TER.-Get three or four pounds of rump
steak, cut about an inch thick; put an
ounce of butter in frying-pan large
enough to hold your steak, and let the
butter melt without browning; wash the
steak quickly in cold water and put it in
the frying-pan, covering closely. As
soon as it is Thoroughly heated, season
with teaspoonful of salt and salt
spoonful of white pepper; then push the
pan back on the stove where it will SIM
mer-not bookkeeping it covered all
the time and weight on the cover. 1t
will be found to be cooked and perfectly
tender in an hour and a. half. Put on a
hot dish, and add half teacupful of to-
mato or two tablespoonful of walnut
catsup to the gravy in the pan, and pour
it over the steak. s--tt 4