The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1880-01-15
HINTS FOR THE HOUSEHOLD.
The Table.

gem-pans.
Indian Pudding: Eight tablespoon
fills of corn meal; one-half cup of sugar
one-haf cup of molasses; one-half tea
spoonful of cinnamon; one-half tea
spoonful of allspice; one-half nutmeg
and piece of butter the size of an egg.
Stir these well together and add milk till
well moistened. Have the milk boiling
and stir all well together and bake one
hour and fifteen minutes.
Tomato Omelette: Pour boiling
water over the tomatoes, skin and cut
fine. To one quart put two chopped
onions, lump of butter the size of an
egg: let them boil half an hour, then
mash them; put in two small cups of
bread-crumbs, pepper and salt, and the
well beaten yelks of two eggs; sprinkle
a thick layer of crumbs on the top and
bake until a light brown. If the given
quantity of Dread does not seem enough,
add until it is thick enough.
Oatmeal Porridge: This is a very
healthy dish for children, and may be
made quickly by having saucepan of
boiling water ready. Put in little salt :;
as it boils drop the oatmeal in with one
hand, stirring gently with the other
Boil it well land keep stirring, as it burns
very easily. Pour it into a basin, and
in few minutes it becomes firm. Fat
with cold milk or sugar and butter. 1t
can be made quite stiff or thin, as per-
son fancies, and is very nice fried, the
same as mush.
Scotch Fruit Cake: A cup of butter,
two of white sugar, four of sifted -four,
three-fourths cup sour milk, half tea
spoon soda, nine eggs beaten separately,
one pound raisins, half pound currants,
a fourth pound citron; cream the butter
and sugar, then beaten yelks of eggs,
and lastly, while stirring in the flour,
the whites well whipped. Flavor with
one teaspoon lemon, and one of
vanilla extract, and have raisins chop
ped little, or, better still, seeded, and
citron sliced thin. Wash and dry cur
rants before using, and flour all fruit
slightly. In putting cake in pan, place
first a thin layer of cake, then sprinkle
in some of the three kinds of fruit, then
layer of cake and SO on, always finish
ing off with thin layer of cake. Bake
in a moderate oven for two hours.
-Pot-au-Feu: Into four quarts of
cold water put two pounds of ground :"
bring very slowly to the boiling point
and boil slowly till the meat is about
half done, then add salt and a few at a
time, so as not to stop the boiling three
or four carrots, cabbage cut in quar-
tiers all tied together, potatoes, half a
dozen onions, bouquet of herbs-cel-
cry, parsley, sweet basil, tied together.
When the pot-aat-teu is nearly done,
toast slices of stale bread crisp and
brown and put them in the soup tureen.
Pour the broth over them when done
and serve; arrange the meat on plat
ter with the vegetables around it. This
is the French method of cooking what
in America is called 60 boiled dinner"
Cream Cake: Put one and half
pinrs of water and one pound of butter
in a round-bottomed pan; place it upon
the fire, and when it boils stir in quickly
one pound of sifted flour, and stir it
vigorously with a wooden spatula; now
remove it from the fire, and beat in,
one at a time, sufficient eggs to form a
rather soft, smooth, sleek paste-eight
or ten will be enough. With a spoon
lay out this mass in the form of round
cakes or Jumps, on creased baking-tins,
some distance apart, as they expand
considerably. Bake in hot oven.
When cold split them open at the side,
and fill with lemon or vanilla custard
cream. The custard: Beat six eggs
with half pound of pulverized sugar;
add one pint of milk; flavor with van
lila extract; place it upon the fire, and
stir constantly until it thickens; then
remove, and when cold fill your puffs.
Hints on Washing.
Whether to soak the clothes over
night or not is much-disputed ques-
ton with housewives. Where pure els
tern water can be had it is doubtless an
advantage, but to soak clothes in hard
water sets the stains rather than re-
moves them, and river water, unless fl
tered when drawn off in quantities, as a
rule, contains so much mud that it is
apt to streak the clothes soaked in it for
any considerable time. Wringers are a
blessed invention on the whole, although
hard on buttons. But fannels. should
not be passed through them, as they
rub the wool up into little hard maps.
Clothes should, if possible, be dried in
the sun and in the open air, and "never
yet did housewife notably greet with a
smile rainy washing day" But when
Monday is rainy, it is not always con-
venient to postpone the weekly wash.
In that case, sheets and any other large
white pieces which are not to be
starched, may be hung out in the rain,
which will bleach rather than injure
them. If possible, hang the smaller
pieces in an unused room up stairs,
when the rest may usually be disposed
of by hanging at night on lines stretched
across the kitchen, where the heat of the
fire will dry them before morning.
Blankets ought never to be washed in
rainy weather. Select bright summer
day for the work, and let it be done and
through with. Have two people to
wiring them and stretch and pull
them carefully when putting on
the lines. Then pull and fold them
dry and put under press instead of IRON
ing. Unless care is taken to see that the
clothes pins and clothes hines are kept
clean, ugly spots and streaks will result.
The lines should never be Left out over
night, unless it is necessary in order to
dry them after being caught in a shower,
In such case they should be wiped with
a cloth before the clothes are again
hung on them. A Switchboard for iron
ing is a necessity in every well-regulated
family This should be covered with at
least two thicknesses of blanketand have
the ironing-sheet, also double, smoothly
pinned over it so that it can not slip.
Keep wax tied up in rag to rub on the