The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1882-12-22
DOMESTIC RECIPES.

DOMESTlC RECIPES.
SWISS RoLLs.-Dssolvc l cake of Yeast
in cup of warm water take one put of
Hour, | boiled potato, mashed; of these
make a batter and set aside to rise. When
we'll risen, add 2 we'll beaten eggs, table.
spoon each Of lard, sugar and butter, lit
tie salt Add enough -four to make a stiff
dough. Let it rise. When risen, roll and
cut in two sizes. Place the larger in the
baker, the smaller on top and butter be-
tween. When they rise again, bake i'm
mel;ately.
APPLE TRIFLE.-2 hcaping cupfuls of
good apple sauc, well sweetencd aud hl-
vored with grated lemon peel, 4 eggs, 2
cups of milk, 4 tablcspoonfuls of sugar.
Heat the milk, and pour over the beaten
yo!ks and sugar Put back in farina~ket
TIC ---.--.ill it begins to thicken. saw
about eighteen minutes. Set Dy iu~ ah,i
low vessel to cool, Beat the whites very
stiff, then whip gradually into the apple.
When all is in. and well beaten, pile up in a
glass dish, and pour the cold custard about
the base
Nut CAKE.-Two>thirds cup butter, two
cups sugar, one cup milk, three eggs, three
cups flour, three teaspoonfuls baking powder
cup nuts; bake in shallow tins about two
inches thick; cut in squares, frost and put
walnut meat on each piece.
ALMOND CAKE.-Two cups sugar, three
cups flour, one cup butter, nehalf cup sour
milk, whites of eight eggs, two teaspooutuls
of baking powder, one teaspoonfu bitter
almonds, one cup blanched almonds.
IEM1N CAKE cup butter, = cups su,
gar, 3 cups flour, cup sweet milk, eggs
teasroonlul cream tartar, tcasroonlul
soda
Sauce for Lemon Cake. Lemon, crate
the rind, l cup cold water, 1 cup sugar,
egg, tablespoonful corn starch. Beat
grated lemon rind and egg together, then
stir in the sugar and lemon juice :, Dissolve
corn starch in the cold water and cook in a
tia 0Ver ,catey until it jellics.
MARTHA WASHINGTON CAKE-One Gun
sugar, one cup sweet milk, two cups -four,
one egg, two teaspoonfus of baking powder
two tablespoonfuls butter. Bake in three
layers.
CUsTARD.-Onc egg, one. half pint milk
one teaspoouful corn starch, one tablespoon
ful -four, two tablcspoonfuls sugar. Scald
the milk beat the sugar, flour, egg and
corn starch together; add the milk, bo
until thick. Flavor, and when cold, spread
between cake.
Lemon CUP-CAKE.-One cup butter
three cups sugar, five cups -four, one cur
milk, one tcaspoonful salcratus, six eggs
peel and juice of one lemon.
BUBBLE PuDDING,-1 quart fresh milk
D eggs, well beaten, 3 tablespoonfuls of corn
starch, l tablespoonful of sugar, nutmeg TO
taste, pinch Of soda in the milk. Scald the
milk, stir in the corn starch, cook one min.
ute, and pour upon the beaten eggs and
sugar Season. whip up well; pour into
round'bcttomcd mould, well buttcred, fit on
the top, set in pot of boiling water boil
three.quartcrs Of an hour, turn out mon n
dish, and eat with wine sauce. Il will
almost certainly break in two on the wav
to the table, hence the name.
FRIrTERs,-Make fritters quickly and
beat thoroughly. A good rule for them is
two eggs, one haEpint of milk, one teaspoon
OF salt, and two cups of -four have the lard
In which to cook them nice and sweet and
hot The proper heat may be tested bv
dropping into it a teaspoonful of batter: if
the temperature is right it will quickly rise
in light ball with splutter and soon
brown take up carefully the moment thew
are done with wire spoon drain in a hot
colander. Pork frtters are made bv Jrin.
ping thin bits of breakfast bacon or fat pork
IN the batter; fruit frittcrs by chopping any
Kind of fresh fruit and mixing it with the
batter Apple FILTERS arc made by three
eggs beaten very light, and added to one
quart OF milk make thin batter; add
little salt and the grated rind of one lemon :.
pare, core, and slice thin one quart Of nice
tart easily cooked apples, and drop 10
spoonfus in boiling lard.