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

CALVES FEET, JELLY CHEAP-Get a
package ofgclatinc 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 Of one
lemon.
PEPPERMINT DRoPS.-Mix one pound
of powdered aud siftcd 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 thinncd with little hot wa
ter and beaten up with the butter and su.
| gar 1888 -. ~ -. r
To Cook PRuNEs.-Put one pound
pruncs into stew pan, with four ouu ccs OF
white sugar, smal stick of cinnamon, and
three cloves cove: with water, let boil gen.
tly for three. 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 half tcaspoofuls cream
tartar, one tcaspoonful soda. one pound raj
sins, chopped fine one pound currants.-
Bake in slow oven.
| MACARoNI SoUP.-Boil three pounds
veal knucklc or scrag, with bones broken,
in three quarts of water for three hours
cook one-tourth pound of macaroni, broken
into inch pieces, in water in 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
: a little bag one teaspoonful of whole cloves
one tablespoonful of ground cinnamon, al
spice, and black pepper, and 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 onc tablespoonful
of ground mustard and one tcaspoonful o
ground cayenne pepper, salt to taste, ant
, keep in well corked bottles. This catsuI
will keep for years.
Et...s ss411Sa HES-xNa Nae earlier cn,ckteu
I aso- -hatohed in spring the more profit the.
give. The difficulty in bringing off earl
chickens is in the want of warm quarter
t for nesting. Those who make specialt,
of poultry breeding are careful in this mat
ter, and such facilities arc so easily had a
to be within the reach of ALL In relation
l to setting the hens the Poultry World says
: We always choose the evening-aftc
dark-as the best time to set hens. Ifthe,
arc young fowls you cannot be assured tha
they will be steady sittcrs upon their frs
/, attempt at this undertaking, however earn
1 est they may seem at the outset.
They should therefore be placed upon ar
. tifcial or valuclcss eggs at the beginning
9 say three or four days, to ascertain if the
! really "mcan business" when they appea
h inclined to follow the motherly instinc
then give them the eggs you dosirc them t
!, hatch, and you will be more successful
generally, than if you neglect this kind {
trial at the itset.
= -
t GApEs IN YOUNG FowLs--In recer
It conversation with an experienced chicke
grower, he informed us that he had bee
very successful in conqucring gapes
" young fowls by the application of air slake
r limo. AS soon as manifestation appear
It he confines his chickens in box, ono at