The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1881-11-26
USEFUL AND SUGGESTIVE.


20 boil hard.
Feet constantly cold are relieved
by brief immersions in cold water, and
the active friction with rough towel
White Egg Mullins. One pint of
-four, whites OF eight eggs beaten to a
stir froth. Add enough milk to make
it into thin batter Put in little salt
Tie objection to horses with white
feet, though mostly considered mere
caprice. is reasonable enough. for white
hoofs are more britt e than black ones.
and are much more liable to breaN and
contract than those of dark color.
A Des Moincs farmer destroys cut
worms and grubs, and escapes their
ravages by blowing the ground for such
crops rs cabbages, cas-, beans, corn and
tomatoes late in the fall. The late
blowing, he thinks, exposes the eggs or
worms and they are killed by freezing.
Frequent scrubbing with soap and
water will invariably destroy the fresh
ness and brilllancy of paint. Whiting
will remove spots and clean paint much
better than soap and with no injury to
the most delicate coiors. Make paste
of whiting and hot water, rub it on well
with Il flannel cloth and rinse off with
tepid water and clean flannel
-Delmonico Pudding Stir three Ia
blespoonluls of corn starch into one
quart OF boiling milk and let it boil two
minutes; beat the yeiks OF five eggs
with six tablespoon uls of sugar, flavor
and stir in the corn flour. Put the
whole in a sh and bake it. Beat the
whites OF the eggs and stir into them
three tableSpOonfuls Of sugar, and when
well done spread on the top and bake q
light brown.
English Pound Cake.-One pound
of butter beaten to a cream; one pound
of rolled sugar; ten eggs, the white and
yeks beaten separately; one pound of
dried Hour; eight ounces of almonds;
eight ounces of candied peel. When all
are well beaten together add three
pounds of English currants and one
pound of raisinS, both dredged in flour.
Pace it Immediately in 3 moderate
oven and bake three hours or until
done"
The following recipe for ladies' I'm
gers is an excellent one: Take one
pound of pulyerized sugar, one dozen
eggs, three-quarterS of pound of llOur.
Beat the yelks and sugar to a cream,
then beat the whites, and lastly stir in
the flour; flavor with lemon. Bake in
long, small tins made expressly for
these little cakes, or you may drop
them on white writing paper; they are
likely in this case, however, to look ir-
regular about the edge. Be careful not
to put too much dough in the tin as it
viii rise good deal. Have the oven
hot and success is certain.
Potato Salad German STYLE. -
Boil the potatoes with the peels IN water
with some salt until done; pour oil the
water and set back on the stove a few
minutes to dry; peel, and when cool cut
in thin slices; strew enough salt and
fine black pepper to suit the taste; chop
or cut fine one good-sized onion and
add; also about one tablespoonful of
pure sweet olive or salad oil, and enough
vinegar in which tablespoonful of su-
gar has been dissolved, to make it sour
enough to suit the taste or proportion
of other material.
To Determine the Quality of Silk.
Take ten tibers of the filling in any
silk, and if on breaking they show a
feathery, dry and lack-luster condition,
discoloring the fingers in handling, you
may at once he sure of the presence of
dye and artificial weighing. Or take a
small portion of the libers between the
thumb and forefnger, and very gently
roll them over and over, and you will
soon detect the gum, mineral, soap and
other ingredients of the one, and the
absence of them in the other. A simple
but effective test of purity is to burn a
small quantity of the tibers pure silk
will instantly crisp, leaving only pure
charcoal; heavily-dyed silk will smol-
der, leaving yellow, greasy ash. If,
on the contrary, you cannot break the
ten strands, and they are of a natural
luster and brillancy and fail to Giscolor
the fingers at the point of contact, you
may we'll be assured that you have a
pure silk that is honest in its make and
dura hla in its wear