The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1877-08-10
NUMBER 81.
RECIPES.

"a s'een eorh, SUR ~ cup. of milk, add
Hour with which yeast powder, in the pro.
portion OF two teaspoontpl to the quart has
oeen s;fted, until l.tha whole is thick bat
ter; Add two or three eggs, we'll beaten.
and pinch of salt. Fry as batter cakes
OF Dake IN gem pans in quick oven. A
pleasant breakfast dish.
PoAcHED EGGs WITH FRIED HAM
Fry the ham, take clean frying or omelet-
pan, nearly fill it with boiling water, set it.
over gentle fire, break the eggs slightly
INTO cup and slip each into boilina. .sA..sz1
cover the psassls slssxSiofsh hyesmirntes., :,
when df6ls, take fhens ub with a sIimmar
on a dish, sprinkle a little pepper and salt
over, add bit of butter, and serve in
dish or over the ham.
MUFFINs.-Three pounds of flour, ono
quarter poand yeast powder, three eggs,
half pound OF sugar, three ounces of but
ter Mix the powder dry in with the -four
In another pan, rub the butter and sugar
we'll together, then add tho eggs and beat
to a thin batter, then add the -four and wet
with milk; beat thoroughly; fill tho rings
and bake ina quick oven ; these mufiSS
arc good cold rs we'll as hot.
SWEET APPLE PREsERvEs.-Take part
ounces and part apples, say about one-third
ounces and two-thirds apples, and white
sugar the same as for other preserves, pound
tor pound Gut the apples in halves and
the ounces the same, take the core out, boil
them tender, first in water enough to cover
them, and dissolve the sugar in it before
they are mixed; then add them together
and boil thoroughly. They will keep well.
To PICKLE ONIoNs-Choose small but
ton onions as nearly the same siz, as posi-
Bile; peel them and pour over them strong
boiling hot brine; cover them closely, and
the next day drain them from the brine,
wipe them dry, and put them into cold vim
egar, with whole pepper, bruised garlic,
blade of mace, and sliced horseradish.-
Keep them covered with vinegar; close the
jar tightly, and set in cool dry place.
CRAB APPLE JELLY.-Boil until thew
are very tender in porcelain kettle, then
peel, and push the cores out with a goose
quill. Make syrup of one pound of sugar
to oneOf apples. Cut a lemon in small
pieces, and boil with them: Iftoo sweet With
sugar it hardens them and makes, them in
diSestible. They make very good pickle,
if any one has taste for such things. and
is fond Of variety.
TO MAKE CIDER Observation-Disclosures
every family in the country has the materi-
ais for manufacturing pure cider vinegar if
they only use them. Common dried apples
arc all you need to make the best cider vim
egar. Soak your apples q few hours
washing and rubbing them occasionally
then squeeze them out and strain the wat
er through tightwovcn cloth; put it into
jug; add halEa-pint of molasses to a gal
lon of liquor, and piece of brown paper,
and set in the sun or by the fire, and in q
few days your vinegar will be fit for use.-
Have two jugs, and use out of one while
the other is working No family need be,
destitute of good vinegar at all times who
will carefully follow the above directions.
TO CAN SWEET CoRN.-The corn should
be picked when just milk ripe. After
husking, the kernels are cut from the cob
with guaged knife, and the cob scraped
to get all the juice. Next it is placed in
tin cans without admixture Ohough some-
times little sugar is added to poor corn)
and seal up air-tight. Then comes the
processing" or boiling, viz: subjccting the
can and contents to the heat of boiling wa
ter, from one or two hours, according to the
size Of the can. This can only be deter
mined by experiment. Next they are ia
ken from the boiling water and small hole
punched in the top of the can, to allow the
escape of the gasses, and instantly resealed,
alter which the can is replaced in the hot
bath and allowed to remain as long or lon
ger than at first.
| AlWays controdict III renort v;tb ror.o,