The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1877-07-13
THE HOUsEKHEPER.

cTeaul, tcaSpOCniui SOFA STIR IN buck wheat
flour enough to make a moderately thick
batter, and bake in cake tin
BAKED CUsTARp-Beat four eggs and
two tablespoonfuls sugar thoroughly, and
stir into one quart of boiling milk pour
INTO cups, CRATE nutmeg over the top and
bake ten or twelve minutes in n hot OVEN
To be eaten cold.
CHEESE OMELET.-Butter the sides of
deep dish, cover the bottom with thin
slices of bread, well buttcred, n little red
pepper and mustard, another layer of cheese,
aud, just before putting in the oven, beat
the yelk OF an egg in cup OF cream and put
into tie dish. Bake half an hour, until
nicely Drowned.
Lemon PIE.-The juice and rind of a
lemon, one cup of sugar, yolks of two eggs,
three tablospoonfuls of -four, milk enough
to fill the plates; line the plates with flour,
pour in tic custard, and bake till done
beat the whites of eggs, add four table
spoontuls of powdered sugar, spread over
the pie, and brown lightly in an oven or
stove Essence of lemon will do for fla
voring in the place of fresh lemons.
PEACH PuDDING.-Fill baking dish
about thrce-fourths full of ripe. juicy
peaches, stoned, and cut in mcdium.siz
pieces. Beat light the yolks of three eggs;
add four tablcspoonfuls of white sugar, three
tablcspoonfus of milk or cream, and tho
same quantity of siftcd flour add the heat
cncd whites, and after sitting three table
spoonfuls of sugar over the fruit, pour ON
the batter. Mix all we'll together, and bake
three quarters OF an hour. Eat hot, with
sauce.
BEEF AND VEGETABLE Soup.-Two
pounds beef, good size bone, salt and pep
per, one turnip, one onion, one lcck. two
Sprlss PARSLEY, one sprig celery, two toma-
toes, put the beef Gree from bones) in your
sonp-pot with about two quarts water put
the bones and marrow in separate vessel
with two quarts water aud when boiled strain
and add to the beef ; cut the vegetables in
small squarcs and about half an hour be-
fore you want to use the soup put them in
with the beef; toast bread and cut il in
small squares; put in the soup just before
dshing.
BlAcsKsERgY WlNE;-Put the berries
pour on one pint Of boiling water. Bruise
them well with a mallet, and let them remain
twcnty-four hours; then strain through a
thick cloth. TO every gallon of juice add 2!
pounds OF sugar. Drain again and put in
TO cask; cover the bung with muslin
then put in cool place shake the cask
daily until fermentation ceases then strain
again and cork tight, and by September it
will be ready for use, but improves with
age. This receipt cannot be cxceled
SCRAP PUDDING Put the scraps of
bread, crust and crumb, into bowl, with
sufficient milk to cover them we'll. Cover
with saucepan lid or plate, and put into
Lhc oven to soak for half an hour Take it
out and mash the bread with fork until il
is pulp; then add handful of raisins and
rs many currants, teaspoonful of brown
sugar, half cup of milk, some candicd To-
mon peel, and one egg. Sir it up we'll.
grease pudding dish, anu pour the pud-
ding III. Crate over it little nutmeg put
it into moderate oven, and let it bake for
an hour and half
How TO CAN PEACuEs.-As the time
has arrived to can peaches, many have asked
us how we canned them SO nearly whole
The secret is to never boil the fruit
before putting it into the can. Select
perfect fruit just ripe, peel, and to ev-
cry pound OF fruit use one quarter Of
pound of white sugar. Mix the sugar
With little water and let it come to boil
or fifteen minutes, to form syrup We
use lass cans; put in the peaches and fill
up with the syrup not quite full Place
u Kettle Of cold water, the bottom rest
ny on pieces of wood to prevent the glass
rom coming in contact with the bottom of
be hot kettle. Gradually fetch to boil,
lavins the water up to the neck of the can.
Boil twenty minutes, then fill the can with
rot syrup and seal up while the steam issues
rom the can. See that the rubber is Oh
properly. They will keep well.
ASSORTED kIssEs.-A humorous friend
II ours used to be particularly enthusiastic
IN the classic subject Of osculation He dc.
,lared that there were few sciences" so
ilfhcult of acquisition. "People," said he,
Will kiss; yet not one in a hundred knows
how to extract bliss from lovely lips any
more than he knows how to make diamonds
rom charcoal. He used to relate his expe
'lence Of good-night's kiss, imprinted on
he lips of his inamorata after having es-
;orted her to and from New England for
elt party, where the poor girl, being tho
belle Of the evening, had been kissed and,
IS he expressed himself, "slobbered over by
Ill and sundry." He declared that in that
)ne chaStc salute he could discriminate