The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1879-07-25

rwEKTY-FouR PROVERBS n q II - s.
The second Of Miss Dods oil 5f&S ~

The second OF Miss Dods o6sf$ Fk(
lectures on cookery, at Ass6ciati0n Hall
was given yesterday. Miss DQH$ Lectures
are full Of little bits of iaforir 1tio1 that
might properly be called cali1sgy proverbs.
Here are few o, them
There is a greenness In onions add pota-
toes that renders them hard $digest. For
health's sake put them ins x&rm. water for
an hour before cooking.S ~
The only kind q 'stdse.with which yo1
can preserve. a uniforms heats q gass.ove
with it you caiissin,mer a. faf an hour,
or boil it at the same rate aa fspty.m .mip,
: s.ss; ssaa i sss s:sss assss : 8 ssiss .
White -four may hot be the best. The test
of good floor is by the amount of water it
ubsorbs.
In cooking a fowl, to ascertain when it
is done put skewer into the breast, aud if
the breast is tender the fowl is done.
A few dried or. preserved cherries, with
stones out, are the very best thing possible
to garnsh sweet dishes.
Single cream is cream that has stood on
the milk twelve hours. 1t is best for tea
and coffee. Double cream stands on its
milk twenty-four hours, and cream for but
ter frequently stands forty-cight hours
Cream that is to be whipped should not be
butter cream, lest in whipping it change to
butter.
TO beat the whites of eggs quickly put
in pinch of salt. The cooler the eggs the
quicqer they will froth. Salt couls and also
freshens them.
In boiling eggs hard put them in boiling
water. 1t will prevent the yolk from col
oring black.
You must never attempt TO boil the dress
ing Of clear soup in the stock, Cor it will
always discolor the soup.
In moking any sauce put the butter and
fl our in together, and your sauce will never
be lumpy.
Whenever you see your sauce boil from
the sides of the pan yeu may know your
-four or corn starch is done.
Boiled fowl with sauce, over which CRATE
the yolk of eggs, is magnificent dish for
luncheon.
/. Tepid water is produced by combining
twothirds cold and one.third boilihr water
TO make mdceareaitend ,-put4itlin cold
water and bring it to boil. 1t will then
be much more tender than if put in hot
water or stewed in milk
The yolk of eggs binds tho crust much
better than the white. Apply it to the
edges with brush.
Old potatoes may be freshened up by
plunging them into cold water before cook
ing them. =
Never put pudding that is to be steamed
into anything else than dry mould.
N ,vcr wash raisins that are to be used
in sweet dishes. 1t will make the pudding
heavy. 10 clean them wipe in dry tow
el
TO brown sugar for sauce or for puddings,
put the sugar in a perfectly dry saucepan.
If the pan is the least bit wet, the sugar
will burn and you will spoil your saucepan
Outlets and steaks may be fried as we'll
as broiled, but they must be put in hot
butter or lard. The grease is hot enough
when it throws off blush smoke
The water used in mixing bread must be
tepid hot. If it is too hot the loaf will be
full of great holes
To boil potatoes successfully. When the
skin breaks pour off the water and let them
finish cooking in their own steam.
In making crust Of any kind do not
melt the lard in the -four. Netting will in
jure the crust.
In boiling dumplings of any kind put
them in the water one at time. If thew
are put in together they will mix with each
other.
STEAM VS.. WIND.--A no fence law is a