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

italian Pudding.-Take half quart
can of peaches, three ounces of bread or
cake crumbs, gill of milk, two eggs, an
ounce and half of sugar, and teaspoon
full of fresh lemon juice.
First put the crumbs through seive; put
on fat dish layer of the peaches and
sprinkle over half of the crumbs; put over
this another layer of peaches and sprinkle
over then, the remainder of the crumbs
put the milk 10 small saucepan and allow
it to come to the boiling point; put in
small bowl the yolks of two eggs and half
an ounce of sugar mix and pour into the
boiling milk, adding the lemon juice then
pour the mixture over the crumbs aud
peaches, and place the pudding in an oven
for ten minutes add to the whites of the
eggs small pinch Of salt and whip to
very stiff froth add the remainder of the
sugar, mixing we'll put the whites of the
eggs and sugar very roughly over the top,
and place the pudding in the oven for u
moment to firm the eggs.
Cheese Pdstry-Take two ounces Of
grated chees, two ounces each of -four and
butter, few drops of lemon juice, the yolk
Of an egg, little pepper and salt, and a
small quantity of cayenne pepper. Put
the -four, cheese AMI butter in bowl and
mix together slightly with the fingers, then
drop into the centre the yolk of the egg,
sprinkling over the pepper and salt, a
grain of cay,nne pepper, and squeeze on
a few drops of lemon juice mix very lightly
together with a fork or knife, and knead
well, to work in all the dry flour and cheese
flour the board we'll 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 q
quick oven for five minutes. The dish will
keep for any time, but should be heated
over before served.
Honey Apple Cake.-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 coffee cup of su-
gar, one coffee cup of melted butter, three
eggs, two teaspoonfuls of saleratus, cloves,
cinnamon, powdered lemon or orange peel,
and ginger syrup if you have it. Mix all
together, add the apples and then -four
enough for a stiff batter. Bake in slow
oven. This will make two good-sized
cakes.
A roast turkey is very nice stuffed with
chestnuts. Roast chestnuts enough to gil
the bird. Skin them and remove also the
white skin under the outer one. Fill the
turkey with them after having cleaned and
prepared it, when about half full put in
four to six ounces of butter, finish the fill
ing with chestnuts and sew it up.
Potato Roses.-Pare carefully with q
thin penknife somo peeled potatoes round
and round, until all Of each potato is pared
to 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 roast and arc supposed to resemble
roses.
DO not put parsnips or thyme in broth
the taste of these two vegetables being strong,
they really ncutraize the fine aroma of
broth. If you want your broth very clear,
before you take it off beat the white Of an
egg with gill of cold broth, and turn it
into the broth; boil gently about ten minutes
and strain through cloth or towel.