The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1878-03-29
THE HOUSEHOLD.

YORKSHIRE PUDDING.-One cupful Of
-four, one pint of milk, two eggs add a lit
tic salt, and mix into batter pour into
the creased pan aud bake under the beef;
when nearly done remove the meat to brown
the pudding; the eggs should be well bca.
ten.
Hickory NUT CAKE.-Two cupfuls ofsu-
gar and one of butter well rubbed together :;
four eggs, whites and yolks beaten sepa-
ratcly ; one cupful of cold water, three cup
fuls of sftcd flour. one tcaspoonful soda,
two of cream tartar, two cuptuls of kernels
Of hickory-nuts.
Corn MUFFINs.-One quart of wheat
-four two tablcspoonfuls royal baking pow
der; add to it one cupful yellow meal
cream together one cupful butter, one cup
full sugar, three eggs add one pint milk !;
stir we'll then add flour and meal. Bake
in muffin rings in 4 hot oven.
Brown BREAD.-Brown bread is
one Of the most popular New England pre-
parations Of Indian meal and when care
fully made and properly baked, it is an ex-
ccllent and nutritious food. Indeed, it
would be difficult to find n more hearty and
strengthening meal than the favorite Bos-
ton Sunday break fast of brown bread and
baked beans.
Poor MANS FRUIT CAKE.-One cup
chopped raisins, one cup sour milk, two
cups syrup, one cup butter or drippings,
two tcaspoonfuls soda. two handfuls dried
apples, soak all night in water, chop fine so
ns to have two tea cupfuls, add one cup
syrup and lot it simmer down almost dry.
Stir quite thick, then add the fruit; CHINA
mon and allspicc to taste.
VEAL CAKE.-Cut slices of cold roast
veal and boiled ham, very thn-thcre
should be rs many again slices of veal as
of ham; cut three or four hard boiled
eggs into slices; chop few sprigs of pars
ley fine batter mold, and put in alter
nate layers Of veal, ham, eggs and parslcy
-sca>onins each layer with pepper and
salt; fill up with good stock. and bake in 4
brisk oven about onc-half hour when cold =.
turn out and garnish with parsley. This is
nice for tea.
SCoTCH FANCY CAKES.-Rub half a
pound Of butter into pound and half Of
flour break four eggs into three.quarters
OF pound sugar and whisk them five min
utcs; make print with the butter and flour;
pour in the eggs and sugar, and add a half
gill Of cream; mix all into dough cut
into pieces about two inches across and an
eighth Of an inch thick cover the tins with
buttered paper lay the cakes on and bake
SCRAppLE This savory and nutritious
dish is maze from the trimmings or scraps
Of pork and Indian meal. The following
is good receipt: Sift one pound of meal
and half pound of -four together stir
them into three quarts Of boiling water with
half level teaspoonful each Of pepper
thyme, summcr.savory and sweet maroram,
six sage leaves rubbed fine, one nutmeg,
grated, and two teaspoonfuls oc salt boil
for three quarters Of an hour, stirring frc.
Qucntly; add two pounds of pork trim
mings, boiled tender and choppc! fine, or
one pound Of brown pork scraps then boil
the scrapplo for fifteen minutes, stirring
often enough to prevent burning and pour
into n buttcrcd mould to cook When you
want to use the scrapplc turn it from the
mould, cut it into slices and fry it brown