The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1879-11-21
HELPS FOR THE HOUSEWIFE.

BAKERS GINGERBREAD.-Thrc quar-
tcrs Of q pound of flour, one quart of mo-
lasscs, one-fourth of a pound of butter,
one ounce of salcratus and one ounce of
ginger.
A NICE TEA CAKE.-Onch half cup of
butter or cream one of sugar; one egg !;
oue.half cup of thick milk or buttcrmiik !;
tcaspoonful of soda Il handful of eurrants
Use flour to make the proper thickness.
LEMON BEER.-Put in kcg one gallon
Of water, one sliced lemon, one tcaspOonful
of ginger, one pint Of sirup, one half pint
Of yeast. In twcnty-iour hours it will be
ready for use. If you bottle it, the corks
must be tied down.
APPLE JELLY.-A very nice, firm, rich
jelly is made from the parings ofapplcs aud
the cores. Cover them with water and let
them boil until the water has wasted little,
and tn. applcSHins arc very soft then
strain them, and add an equal quantity of
sugar as there is liquid.
WELSH RARE BIr.-Slico bread half an
inch think, and toast it very slightly on both
sides, cutting off the crust. Then slice
some rich cheese not quite so large as the
b fore the fire. Watch it lest it burn or
grow hard. Butter each piece slightly,
and use in eating it mustard, pepper and
salt.
To PREPARE CoCOANUr FOR CAKE
One cocoanut grated, one half cup of sugar,
two eggs and the rind and juice OF cnc
lemon. Put the ingredients together and
cook until the eggs thickcn, stirring all
the time. Spread this between any deli
cate cake that has been baked in Jelly cake
pans. Save one fourth Of the cocoanut for
the top.
IRISH STEw.-Cut some potatoes and
onions into slices, and put a layer of them
at the bottom Of the saucepan; add some
pieces Of mutton with little pepper and
salt put in more potatoes and more chops
in the same away, until the sauce pan is
full !; add q little mushroom catsup and let
it stew very slowly until done but the po-
tatocs should be slightly boiled before they
are put with the meat, as the water pota>
toes are boiled in is very detrimental To
health.
RICE SNowBALLS.-Ingrcdicnts-six
ounces of rice, one quart of milk, flavoring
OF essence OF almonds, sugar to taste, one
pint of custard. Modc-boil the rice in
the milk with sugar ard a favoring,esseuce
Of almonds, until the former is tender, add
ing if IL cessary, { little more milk shoud
it dry away too much when the rice is
quite soft put it into tcacups or small round
jars, and let it remain until cold ; ther
turn the rice out in deep glass dish, pour
over custard, and on the top Of each ball
place small piece of bright colorcd j,ll'
Lemon peel or vanilla may be boiled with
the rice instead Of the essence of almonds,
but the havoring Of the custard must cor
respond with that Of the rice.
"Did you make the train ?" NO" was
the reply; 1T was made in the car shops ,
"1 mean did you catch the train 2" "Of
course not; it's not infectious" well,
you darned fool, did you arrive at the de-
pot in time Z" "No, you blamed idiot,
arrived in an omnibus" "Grcat Scott ~
shrieked the interlocutor, "dd .,yQu board
: the ears r. ss.Janptng JefVuIsalem !' howled
the questioned man, you know | don't
keep.a boarding house"
.~! -. -
A good lass is she who, upon finishing a
1'nch in company with her Owncst own.