The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1880-02-27
HOUSEHOLD RECIPES.

IAkSNlP fRlTTERS.-BJll SIX medium
sized parsnips until tender, then uash them
smooth, with a lump of butter and salt and
pepper to tase add two beaten eggs, three
oven tablespoonfuls of -four and half a cup
full of sweet milk. Heat some nice drip
pings and little butter in frying pan and
drop the mixture by teaspooniuls into the
hot fat. When nicely Drowned on both
sides lay them on whitish brown paper fold
ed, in plate and set them for Eve minutes
In the oven then serve on hot dish in
which is laid folded napkin, and garnish
with curled parsley.
CREAM ToAsT.-Take two quarts of
milk, put part of it in spider and set it
on tie stove to warm. Toast eight or ten
slices Of bread, dip them in the warm milk
to soften, and put them in the toast dish and
thickcn to the consistency of cream by stir
ring smoothly into it a spoonful or two of
flour mixed in a little cold milk. Remove
from the fire as soon as it boils, add salt and
triflc of butter. Put the slices of bread
back into the milk and it is ready to serve.
This toast is much improved if the milk has
stood long enough for the cream to rise, by
sklmming off the cream and adding It last.
BAKED BEE HHEAD, WITHOUT COOKING
UTENsILs.-Dig a hole in the ground of
sufficient size and build fire in it; after the
fuel has hrrrna TO oools, put IL, the hooi,
neck downward; cover it with green grass,
earth and Goals; build good fire over the
buried head, and keep it burning for about
six hours ; uncarth the head and remove the
skin; head treated in this way will be
founi cooked in the morning. The head
of any animal may be cooked in this man
ncr.
Mock BUcKwHEAT CAKEs-Warm one
quart skinned milk to the temperature of
new milk; add one teaspoonfu dairy salt
and three tablcspoonfuls good lively yeast
thlckcn to the consistency of real buck
wheat cakes with Graham meal in which
three small handfuls of fine corn meal have
been mixed. Very coarse "middling," such
as one gets from country mills, answer quite
MS well, and none but an expert would know
the difference between the imitation and the
real.
PuDDING.-An excellent apple pudding
can be made from the remains Of rice
pudding. Arrange wcllswcctcncd aud fla.
vorcd apple sauce in alternate layers with
cold rice pudding; add little butter and
sugar, sitt sugar over the top, and put in
the oven to heat through and brown On the
top. Any sort of havoring may be used
for this pudding.
PICKLED MUTToN HAMs-Threc gal
Ions Of soft water one pound of coarse su-
gar, two ounces of saltpctre. three pounds
Of common salt. Boil and remove the
scum, and when cold pour over the meat
In two or three weeks the ham will be cx-
ccllcnt for baking or boiling 1t may be
smoked if preferred.
How TO MAKE TEA GO FURTHER.-A
method has been discovered for making more
than the usual quantity Of tea from any
given quantity of the leaf: The whole Sc
crct consists in stcaming the leaf before
stepping. by this process it is said four.
teen pints Of good quality may be brcwed
from one ounce of tea.
New linen may be embroidered more
easily by rubbing it over with fine white
soap; it prevents the threads from cracking.
GRAHAM BREAD.-Onc pint of sour
milk, one egg, one small tablespoonful of
soda, onc-haf cup Of molassos, one quart
of Graham flour; mix well together; bake
one hour.