The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1877-11-02
NUMBER. 43.
DOMESTIC RECIPES.

DOMESTIC RECIPES
9uMBi'Es.-Onc cup butter, two sugar.
!hree eggs, four cups -four; mix soft bake
in round cakes
CkAB'ArpLE JELLY.--Cut i'm halves and
Doii IN water till soft; two quarts water to
nan peck apples; strain and add one pound
OF sugar to Que pint juice; boil 25 minutes.
APPLE CUsTARD PIE.-Onc pint Of
sweet milk and three grated sweet apples
TWO we'll beaten eggs, little salt, sugar and
nutmeg to taste. Have only an undercrust.
KINGS PupDING.-Beat six eggs add
one quart OF sweet milk, one pound of
white sugar, one dozen of soda crackers
four large apples, cut in very thin slices
and a little salt; spice to taste. Bake about
two hours.
CuNRANr CAkE.-Crcam, one cup of
best butter, and two cups of sugar one Gun
oi sweet milk, three wclbcatcn crcs-tbr
whites and yolks scparatcly-thrcc cups of
silted Hour two cupsof wcI-washcd currants
dried and well drcdgcd with Aour-two
teaSpoonluls baking powder
CUr CAKE,-Onc cup Of butter. one cun
ol sweet milk, two cups of sugar, three
wcll-beatcn eggs, four cups Of siftej Ao,r
(always siit flour after measuring il ! onn
nan teaspooniul Of soda dissolved in little
not water, one teaspoontul of cream of. tor
tar, slEtcdin tho Hnur, one cap OF raisins
well drcdged with flour.
SUET PUDDING.-Two and a half cum
l us Hour, one teaspoonful salt, one cup suet
chopped fine, TWO eggs, scant pint milk, one
haii teasp"ontul soda, one half cup apples,
chopped line, one cup raisins, one teaspoon
ful each OF cloves and cinnamon, three
tablespoonstul of mclasses, steam ono and
three.quarter hours.
APPLE FRUIT CAKE.-Soak three cups
dried apples over night in cold water in
the morning chop and stew till soft in three
cups OF molasses; when cold mix with threo
cups flour, one cup butter, three eggs, one
tcaspoonful soda, spices, two cups raisins.
one OF eurrants, one lemon chopped fine
TINS makes two pans of cake.
FRENCH CREAM CAKE.-Boil scant mint
nlk take two sgGs aRa ealsa tNa sWaAL tfhlss etss
milk when the milk boils stir this in slowly
with scant cup sugar, one tablespoonful but
ter, two tablcspoonsful lemon essence; make
4 cake Of three eggs, one cuptul sugar, one
and one half cupstul flour, tcaspoonful bak-
ing powder, two tablespoonscul milk bake
III three layers, and while warm spread with
cream.
CHOCOLATE CAKE.-Onc cupful of best
butter, and two cupsiul sugar, beaten to a
cream one cupiul Of sweet milk, three and
one half cupStul siitcd flour. one teaspoon
full cream Of tartar, siitcd in the flour one
half teaspoontul Of soda, dissolved in a
very little hot water; the whites of four
eggs, well beaten, and the yolks of six
make frosting with the whites of two eggs,
one and one half cupsful powdered sugar
six tablespoonsful grated chocolate, ono
tablespoonful of vanilla frost when tho
cake is warm
BAKED TOMATO PUDDING.-Takea deep
pudding dish and butter the inside of it
well ; first put in layer of bread crumbs,
then layer Of peeled sliced tomatoes, then
a small onion cut very Thin drcdge on a
little flour, pepper and salt; now begin with
bread crumbs again, tomatoes, onion and
seasoning, till the dish is full the top layer
must be bread crumbs with salt and pepper,
and few small bits of butter over it put
this in the oven, keep it covered with tin
plate for an hour, then remove the plate
and let it brown 1t does not require too
hot an oven. 1t will take at least two hours
to bake. Those who wish can add sugar to
suit the taste. 1t is better to send it to table
in the dish it is baked in.
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