The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1877-06-01
DOMESTIC RECIPES.

CALVES FEET, JELLY CHEAP.-Get Q
package ofgelatine and follow the directions
given. You will find the jelly easy to make
and delicious in quality.
| FISH AND MEAT SAUcE.-Six table.
spoonfuls water, foar of vinegar; put into
a saucepan and warm; thicken with yolks
of two eggs; do not boil it; add juice ofone
lemon.
PEPPERMINT DRops.-Mix one pound
of powdered aud sifted loaf sugar with the
whites of three or four eggs add ten or
twelve drops oil of peppermint; beat we'll ;
drop on writing paper.
CONDENSED EGGs.-Onc teaspoonful of
condensed eggs is equal to one fresh egg.
No salt is needed in using these EGGS
They must be thinned with little hot wa
ter aud beaten up with the butter and su-
gar. tAttFsg2 sss''s ''sSta.t.S 7ss,Ra,. ,zi
To Cook PRUNEs-Put one pound
pruncs into stew pan, with four oun ces Of
white sugar, small stick of cinnamon, and
three cloves cover with water, let boil gen.
tly for thrce.quarters Of an hour, or until
the fruit is quite soft. Let them COOL
PLAIN FRUIT CAKE.-One cupful brown
sugar, one cupful butter, one cupful molas-
ses, one cupful milk, three cupfuls -four. four
eggs, one aud one.half tcaspoofuls cream
tartar, one teaspoonful Soda one pound raj
sins, chopped finc one pound currants.-
Bake in slow oven.
MACARoNI SoUp-Boil three pounds
veal kuuckle or scrag, with bones broken,
in three quarts of water for three hours
cook one-fourth pound of macaroni, broken
into inch pieces, in water in q vessel by itself
till tender add little butter just as it is
done strain the meat out Of the soup, sea.
son to taste put the macaroni and the wa
ter it was cooked in in the soup, let boil
once and serve.
TOMATO CATsUp.-For four or five
quarts of catsup boil one peck of ripe toma-
toes fifteen minutes without removing the
skins, and strain through sieve !; put into
little bag one teaspoonful of whole cloves,
one tablespoonful of ground cinnamon, al
spice, and black pepper, aud put these with
a pint of good vinegar into the strained to-
matocs, and boil the whole carefully from
three to five hours; when sufficiently boil
CT and condensed, stir in enc tablespoonful
of ground mustard and one teaspoonful of
ground cayenne pepper, salt to taste, and
keep in well corked bottles. This catsup
will keep for years.
IS ls1zsSs HssE Eaa eesIier smrxthss
arc hatohed in spring the more profit they
give. The difficulty in bringing off early
chickens is in the want of warm quarters
for nesting. Those who make specially
of poultry breeding are careful in this mat.
ter, and such facilities arc so easily had as
to be within the reach of all. In relation
to setting the hens the Poultry World says ::
We always choose the evening-aftcr
dark-as the best time to set hens. Ifthey
are young fowls you cannot be assured that
they will be steady sittcrs upon their first
attempt at this undertaking, however earn
est they may seem at the outset
They should therefore be placed upon ar
tiicial or valuclcss eggs at the beginning
say three or four days, to ascertain if they
really "mcan business" when they appear
inclined to follow the motherly instinct,
then give them the eggs you desire them to
hatch, and you will be more successful,
generally, than if you neglect this kind of
trial at the ,tset.
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