The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1879-07-25
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= 81 p
UNION c. H., SOUTH CAROLYN u I
TwENTY.FoUR PRovsRBs " ~ S q


TWEHTY-FouR PROVERBS Bs1lfsQg9 s.
The second Of Miss Dodss bhsSa ISs
lectures on cookery, at Associst;o Halt
was given yesterday. Miss sD9dss lecture
are full Of little bits of ipforh$ 1tion that
might properly be called calinagy proverbs.
Here are few of theni::. a
There is greeDness in eniens aud pota.
toes that renders them hard t3digest. For
health's sake put them in warm water for
an bour before cooking.s n - # =
The only kind 81 'st6te.With (which yoa o.
can preserve, a uniform heots{s q 9as;stoves
with it you carissimmer O. pot -faf an hour.
or boil it at the same rate fqs fHsnty;mib,
S'ssssiaa 20 I'D sssl issd ;, !: ssiss: 6.
White Hour may not 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 garnish 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-eight hours
Cream that is to be whipped should no. be
butter cream, lest in whipping it change to
butter.
10 beat the whites of eggs quickly put
in pinch Of salt The cooler the eggs the
quicqer they will froth. Salt coois and also
frcshcns them.
In boiling eggs hard put them in boiling
water. 1t will prevent the yolk from col.
orinS black.
You must never attempt TO boil the dress
ing OF clear soup in the stock, Cor it will
always discolor the soup.
ln moking any sauce put the butter and
flour in together, and your sauce will never
be iumpy.
Whenever you see your sauce boil from
the sides of the pan yeu may know your
flour 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
twosthirds coldand one.third boilidr water.
make maccarenitendsr puta;tsin cold
water and bring it to boil. ItIwill then
be much more tender than if put in hot
water or stewed in milk.
The yol * of eggs binds tho crust much
better than the white. Apply it to the
edges with a brush.
Old potatoes may be freshened up by
plunging them into cold water before cook.
ing them. {
Never put pudding that is to be steau.e ed
into anything else than dry mould.
N N,ver wash raisins that are to be used
in sweet dishes. 1t will make the pudding
heavy. 10 clean them wipe in dry tow.
ell.
10 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.
10 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 Melting 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.