The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1879-09-19
KITCHEN RECIPES.

WdftdH Iuddmy.-Iakc halt quart
can of peaches, three ounces of bread or
cake crumbs, gill of milk, two eggs, an
ounce and half of sugar, and teaspoon
tul Of fresh lemon juice.
First put the crumbs through q seive; put
on fiat dish layer of the peaches and
sprinkle over half of the crumbs; put over
this another layer of peaches and sprinkle
over thena the remainder of the crumbs !;
put the milk in a small saucepan and allow
it to come to the boiling point; put in a
small bowl the yolks of two eggs and half
an ounce of sugar mix and posr into the
boiling milk, adding the lemon juice then
pour the mixture over the crumbs and
peaches, aud place the pudding in an oven
for ten minutes add to the whites of the
eggs small pinch Of salt and whip to n
vcry stiff froth; add the remainder of the
sugar, mixing well put the whites of the
eggs and sugar very roughly over the top,
and place the pudding in the oven for Il
moment to firm the eggs.
Cheese Pashy-Take two ounces of
grated chccs, two ounces each of -four and
butter, few drops of lemon juice, the yolk
Of an egg, little pepper and salt, and
small quantity Of cayenne pepper. Put
the flour, cheese ani butter in bowl and
mix together slightly with the fingers, then
drop into the centre the yolk of the egg,
sprinklins over the pepper and salt, a
grain of cay 2nne pepper, and squeeze on
Il few drops of lemon juice: mix very lightly
together with fork or knife, and knead
well, to work in all the dry flour and cheese;
flour the board well and roll out as thin as
possible with small round cutter cut some
biscuit from the pastry, kneading together
and cutting until all the dough is used !;
put the biscuit on perfectly dry baking
pan, without -four or grease, and bake in a
quick oven for five minutes. The dish will
keep for any time, but should be heated
over before served.
Honey Apple Cdke.-Soak three cups of
dried apples over night, chop slightly and
simmer in two coffee cups of honey for
two hours then add one and half coffee
cups Of honey, one-half a coffee cup Of SUI
gar, one coffee cup of melted butter, three
eggs, two tcaspooniuls Of saleratus, cloves,
cinnamon, powdered lemon or orange peel
and ginger syrup if you have it. Mix al
together, add the apples and then flour
enough for stiff batter. Bake in a slow
oven This will make two good.sizcd
cakes.
4 roast hrIcy is very nice stuffed with
chcstnuts. Roast chcstnuts enough to fil
The bird. Skin them and remove also the
white skin under the outer one. Fill the
turkey with them after having cleaned anc
prepared it, when about half full put il
four to six ounces Of butter, finish the fill
ing with chcstnuts and sew it up.
Potato Roscs-Pare carefully with {
tnin pcnknile somo peeled potatoes round
and round, until all of each potato is pared
so the centre. Do not attempt to cut the
slices too thin or they will break. Place
them in wire basket and dip into boiling
lard These potatoes are a pretty garnish
around a roast and arc supposed to resemble
roses.
Uo hm pat parsnips or thyme in broth
The taste of these two vegetables being strong
they really ncutralzH the fine aroma oi
broth. II you want your broth very clear
before you take it of beat the white of an
egg with gill Of cold broth, and turn il
into the broth; boil gently about ten minutes
and strain through cloth or towel