The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1880-01-23
HOUSEHOLD RECIPES.


A NICE BEEF SoUP.-Get a shin bone,
(caled soup bone, have it we'll broken up,
put it on to cook early in the morning, GOV.
ering it with water, boil it down half, add
handful of cabbage shaved fine, two po-
tatocs cut fine, half a small onion, two or
three tomatoes, handful of rice or barley,
salt to taste; bill an hour more, and if it is
for family dinner, take the meat out from
the soup into pan, let it stand till cool
enough to swim off the grease, put r back
in the kettle, heat and serve portion of the
sediment in each dish.
CURING BEEE-To every one hundred
pounds Of beef, take eight pounds salt, (if
for winter use, seven pounds0 two ounces
saltpctrc, two and ono-half pounds brown
sugar, two ounces soda, two ounces cayenne
pepper, six gallons water. First dissolve
the salt in part of the water, skimming it
we'll then add the other ingredients except
the saltpetre, set it off to cool, then put the
remainder of the water into clean wash
boiler, and add the saltpetre. When it
comes to boil, immerse each piece Of beef
in the boiling water, holding it with carv
Ing fork let it remain few seconds until
it looks little white when flushed add
the water containing the saltpetre to the
other brine, let meat and brine COOL pack
in barrel, pour on the brine, lay tho I.-
rcl-head on the meat, and over it large
stone to hold it down. Moasses barrels are
best
LEG OF MUTToN.-A leg of six pounds
will require about enc and onc-half or two
hours to roast. Remove carefully all stray
hairs, wash ia strong vinegar, place in
pan, salt we'll, add cup of hot water, put
into hot oven, baste often make gravy
of the drippings Serve with baked pota-
toes and boiled onions.
LAMB OR VEAL CUTLETs.-Wet in bca-
ten egg, roll in bread crumbs ard fry in
butter. Cook veal in the same way. Both
need to be thoroughly cooked.
RoLLs.-Take a piece of bread dough a
little larger than pint cup, and knead into
it one or two tablespoons of butter, roll out
and spread with butter roll up and cut off
pieces the size you wish, roll thin in the
hand and place in the pan, let rise, and
bake. The crust will be nicer if they are
rubbed with butter before baking.
SODA BIscUITs.-Tws quarts -four, one
teaspoon Of soda pass through q sieve to
thoroughly mix. Add one cup of lard or
half cup butter, and half cut of oil from
fowls, little salt, sour milk enough to make
soft dough; if the milk is ve,y sour add
sweet milk until it is about right Sour
cream may be used instead of sour milk and
shortening.
BUcKwHEAT CAKEs-One cup Yeast,
three or four cups warm milk, teaspoon salt;
make quite thick batter, and set where it
will keep warm If sour, add one. fourth
teaspoon Of soda. In the absence of milk.
or if the -four is poor, boil and mash two or
three medium.sizcd potatoes and add them;
1t causes the cakes to brown, and improves
their flavor. A tablespoonful of molasses
is sometimes used.
WHEATEN GEMs.-Onc egg, one cup
sweet milk, three cups -four, one even table.
spoon butter or two of cream, two teaspoons
baking powders; bake in gem pans in a hot
oven, filling the pan one-third full Have
pans hot and well buttered when the batter
is put in. Water may be used in the place
OF milk, and the egg may be omitted
Very good.
GRAHAM BREAD.-Onc cup bread
sponge, one pint warm milk and water, one
quart graham fCur, one pint wheat, two
thirds teacup molasses, (less will do,) soda,
siza of pea, dissolve in the molasses, four
tablespoons sugar, half teaspoon salt make
thick batter, put into well buttered bread
pan, lot it rise all it will and bake. Good.
Corn MEAL PUFFETs.-Four cups corn
meal, one cup wheat -four, one egg, butter
size Of a walnut, one-half teaspoon salt,
three teaspoons baking powder mix with
nans s ~ ~ h,ooS ,G thin batter, bake in gem
pans or bread. pans In quick oven. 4 Ia.
added. .,,...,,
PUMPKIN PIE.-Cut a yellow, solid,
sweet pumpkin into quarters, remove the
seeds, and bake. 1t is sweeter and driver
than when stewed. When very soft, peel off
the crust, scrape out the meat, and rub
through colander to every quart of pump.
KIN put quart of rich milk and cup of
sweet cream, two tablespoons of molasses,
sugar to taste, teaspoon Of salt one of
cinnamon, onc.half of Dut.meu, two tea.
spoons ginger, yolks of three eggs we'll bea.
ten; stir thoroughly that no Jumps may be