The Milan exchange. (Milan, Gibson County, Tenn.) 1874-1978, 1881-09-24
USEFUL AND SUGGESTIVE.

Egg Bread One pint Of milk, two
eggs, butter size OF an egg, one-half
cup ul OF sugar, flour enough to make a
batter; bake. This makes one loaf.
-Marmallde Pudding.-A quarter of
pound OF suet, quarter of pound of
bread-crumbs, two ounces of sifted
sugar, and quarter of a pound of
marmalade. Mix we'll with an egg,
and boil well for two hours.
Two gallons sliced green tomatoes,
two quarts vinegar and twelve onions
sliced, one quart OF sugar, two table.
spoonfuls each of salt, mustard, pep
per, aud one tablespoonful each of all.
spice and cloves. Stew all together
until tender and you will have very
good green tomato soy.
-Ri1e mullins baked in gem pans
are delicious for tea; take one cup of
rice (steam it until tender), about a
pint of sweet milk and three egrs,
thicken with a tablespoonful of -four,
| and bake until brown, or YOU may raise
them with bread sponge; they are par
ticularly. good in this way, but of course
it takes longer to prepare them.
DR.. j. Lawes, of Rothamsted, En-.
gland, says that the potato possesses
the property of converting very much
larger portion OF the manure ingre-
dients of the soil into human food
than any of the cereal grain crops. For
instance, to every bushel of wheat
| about 100 pounds of straw are grown,
While the haum of the potatoes when
dry is so light that in experimenting
we do not Think it worth while to weigh
it.
Snow Pudding, or Rahm Sulz. --
This is a favorite German dessert.
Bring to boiling point one quart sweet
cream or rich new milk, and then pour
into it two tablespoons of corn starch
blended with little cold milk Sweet
en- to taste and allow it to cook gently,
stirring for two or three minutes. Add
quickly the whites of six eggs beaten
stiff Let it then boil up once, add va
nilla or lemon tlavoring, and take quick
ly of the fire. Lay the snow quickly in
rocky heaps on a glass dish.
Siberian Crab Apple Preserves.
Put two pounds of loaf sugar into
preserving pan, with the peel of small
lemon and quart of wafer; boil until
1t becomes a thin strip; take some crab
apples with their stalks on; just prick
them with a needle, and put them into
the sirup. When you see the skins be-
gin to crack take them carefully out
and drain them separately on dish.
Add the remainder of the sugar to the
sirup and again boil it up. Put the
crabs into wide-mouthed bottles. When
the sirup is cool pour it over them, and
tie the jars tightly over.
Preserved Ounces. ounces, loaf
sugar Pare, quarter and core the
ounces, saving skins and cores. Put
the ounces over the fire, with water to
just cover them; simmer till perfectly
tender, but do not allow the pie ,cs to
break. Take the quarters out with a
Hat skinner, and spread on large dish
es to cool. Add the parings and cores
to the water, and boil briskly for one
hour Strain this liquor, and to each
pint add one pound of sugar. Boil and
skim this till perfectly clear; add the
fruit, and simmer fifteen minutes. Let
the fruit stand in the sirup in deep
dish twenty-four hours, in cool place.
Drain off the sirup, and boil again; add
ounces, and simmer fifteen minutes.
Take out the fruit, and spread on dish
es to cool. Boil the sirup till thick.
When both fruit and sirup are cold, put
in jars; cover tightly.