The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1880-05-28
HOUSEHOLD RECIPES,


HOUSEHOLD RECIPES
md bruise them, and to every gallon of ber-
ries add one quart boiling water; let it stand
"a hours, stirring occasionally; then strain
the liquid into cask, to every gollon add
ing two pounds sugar cork tight; it may
be improved by adding q little brandy.
ELDERBERRY WINE.-To one gallon of
berries add gallon of water; boil fifteen
minutes, skim off and measure the liquid !;
to one gallon add four pounds sugar, one
fourth ounce of coriander seeds, one ounce
Of ginger; boil spices in tho liquor, and
skim; when luko-warm put in one teacup
OF yeast; let it work one day before bot
tling; then cork closely, and let it stand one
month, and it will be ready for use.
GRAPE WINE.-Take three kinds of
grapes, pick over and mash them and put
into a jar; let them stand four days, then
strain and add four pounds Of sugar to each
gallon of fruit; put sugar in kettle, add one
quart of water to the four pounds of sugar,
let it dissolve over the fire, and pour it with
the juice; then let it stand four days and
skim it !; put it down cellar and leave two
months, rack it off and bottle if not sweet
enough add more sugar.
Corn PUFFs.-Scald five tablespoonfuls
of Indian meal and when hot add q lump
of butter the size of an egg, when cold add
two eggs beaten separately, two cups of
sweet milk and eight tablespoonful of
wheat -four.
GRAHAM MUFFINs.-One quart of sour
milk, oue-half cup of melted butter, three
eggs, (two will do) little sugar or molas-
ses, one teaspoonful of saleratus and graham
flour enough to make stiff batter. Bake
in = hot oven about twenty minutes.
HULLED CoRN.-Soak over night in
warm water, in the morning put it in an
iron kettle with water enough to cover
To each quart cf corn add rounding Ia
blespoonful of soda, boil until the hulls
come off readily. Wash in several clear wa
ters, and put it on to boil again in clear
water. Boil until tender and then salt it
and let it boil little longer.
MARBLE CAKE.-For the light: Two
tea cups sugar, one tea cup butter, one.half
cup sour cream, the whites of seven eggs,
two tea spoons cream tartar, ono of soda,
two cups of flour.
For THE BLAoK.-Two cups brown su-
gar, one cup molasses, one cup butter, yolks
of seven eggs, onc-half cup sour cream, two
table spoons cinnamon, one table spoon each
of cloves, allspice and nutmeg, one tea spoon
OF soda, three cups -four.
Picked PEACHES Eight pounds of
peaches thrown in boiling water just to scald
SO they will skin easily. Dissolve four
pounds of sugar in one pint of vinegar with
cinnamon, cloves, and ginger root. Put in
the peaches and let them soak few min
utes, then skim them out into a jar boil
down the syrup little and pour over them.
PICKLED CHERRI Es.-One pint of vim.
egar, one pound of sugar, to one quart of
cherries with the stones in. Boil the sugar,
vinegar and spices together; let them stand
until cold, then pour over the cherries 1t
will need pouring off about three times, and
boiling and pouring on cold each time.
CHOW CHow.-(Very nice. 1.-Two quarts
of cucumbers, 2 quarts of onions, one quart
of green tomatoes sliced, two quarts of
small tomatoes, six large green peppers, two
quarts Of caulihower. Boil in salt and wa
ter until they begin to get tender, then
drain. Make dressing, putting three
quarts VI 'iueSar lhlo porcelain keILle }
take another quart of vinegar, add two
ounces tumeric, one pound of ground mus.
tard, six cups of sugar, and two cups of
flour. Add these to the three quarts of
vinegar, boil until it thickons; pour over
the pickle and stir it together.
PIcKLED CABBAGE.-Take small heads
of blue cabbage and cut in about ten pieces,
boil until tender in weak salt and water (not
enough so as to come to picces) then pour
over swcctcned spiced vinegar. White cab
bage can be picked same way, and add two
ounces of tumeric TO color.
A CURE FOR SALT RHEUM.-Two oun-
ces dock root, one ounce plantain leaf, one
ounce dandelion root. Boil in q small
quantity Of water and when perfectly soft
add one half an ounce of bees wax, one
half pound mutton tallow, one.half pint
wine vinegar then boil down to wax, and
when cold apply to the hands.-Housc-
keeper.