The news and herald. (Winnsboro, S.C.) 1877-1900, 1882-03-28
DOMESTIC.

put IN two quarts of oold water; and when
1t has boiled up twice; change the water.
and replace with the same quantity of
boiling water; ada two tablespoonfuls of
salt, and boil again until tho onions ar,
tender; the length of time onions REQUIRE
TO cook depends upon the condition of the
onion; If IN Summer when fresh they take
from one half to three fourths Of an hour:
III winter, from one to one anG half
hours; when boiling is finished, put in q
colander, and alloH to drain thoroughly;
Tor the sauce take tablespoonful of flour,
tablespoonful OF butter, and NIX them
thoroughly, beating them to a cream; q
saltspoon of salt, half OF white pepper, a
| pint Of milk, and one half pint of water;
boil the milk and water, pour it over the
| butter and flour, aud then cook the sauce
On slow fire; nut the onions into the
| sauce, and beat thoroughly.
WHooPINa CoUaH.-Medica opinion
seems to be generally unan .mous az re-
CARDS the efficacy Of the carbollc acid
| treatment III whooping cough. DR.. r.
y, Banning has been in the habit Of using
| it for some time with very good results.
a few drops evaporated upon hot stove
In tho bedroom upon gtlng to bed will
generally prevent any severe attack during
| istration IN the ordinary doses OF croton
| chloral extremely beneficial MIR. J. K.
Clouting, NJ. Il. g. 8. E., considers car
bollc lnhalatious the most successful mode
Of dealing with the disease which nc has
employed during the ten years he has been
| in practice.
| CREAM CAKES, Put III a saucepan on
the fire cup Of boiling water. cup but
1 - a r,.1
| up thick, then take it off the fire and add
three well beaten eggs while it is hot; but
ter pan and drop the mixture while
warm, being careful to put but little in
one place. This will make dozen rood
sized cakes. For the filling scald I pint
of milk, add to it half cup sugar, half cup
Hour, two eggs beaten; cool; then split
| open the cakes and fill
POTATO Blsoulr.-Take one pint of In
dian, meal sift in it one teaspoonful of soda:
take al equal portion of potatoes-yellow
yams are bcst-bake or boil them, mash
very fine and add to the meal, with l egg.
| teaspoonful of lard or butter, salt TO
| taste, mix into stiff batter with sour
milk di:u cd with one third water. Bake
quickly in muffin rings to reddish brown,
or add little more meal and n AXE into
biscuit. Serve not, they are very deli.
cious
BREEzE PUDDING. .-Dissolvc a box #
geiatlne III pint Of boiling water: add
two cupfuls of sugar aud the Juice of two
lemons; after this has become cool (not
cold), break into it the whites of three
eggs; beat all to stiff froth; make a soft
cnstard with the yolks OF the eggs, aiding
three others and quart of milk; pour the
whites into moulds, and, when ready for
use' turn them out, pouring the custard
over.
DoUaHNUTs. Take three pounds of
nour, one pound of butter, one and half
pounds OF sugar; cut the butter fine into
inc hour; beat six eggs light, and put them
IN; add two wineglasses OF yeast one pint
of milk, sonc cinnamon, mace and nut
meg; make it>up into a light dough, and
put 1t to rise. When 1t is light enough,
roll ont the paste, cut it in small pieces,
and boil them in tho lard.
COMMON f'LUM PUDDINa.-Beat together
three quarters Of pound of flour, the
same quantity of raisins, six ounces Uf
beef suet, finely chopped, small pinch
OF salt, some grated nutmeg, and three
eggs, which have been thoroughly whisk-
ed and mixed with about quarter of
pint of milk, or less than this, should the
eggs be large. Pour the Who'll. into a
buttercd dish, and bake an hour and a
quarter.
CLAM FRrTrRRs -Take 25 CLANS land
stew them in their own liquor; salt and
pepper them slightly; cook for Is malnutcs
slowly; drain the clans, chopping them
as fipe as possible, removing all the hard
portions first; make batter of tour eggs
with half pint of sifted -four and a pint
OF milk; get it as smooth as possible; mix
the CLAIMS with it; use butter for frying.
A small addition of parsley ls excellent.
CoDFisH STEw1p.-Boil piece of cod
fish, but do not overdo it. Pick out the
hcsh IN flakes, put them In saucepan
with piece OF butter, pepper, and eaIt to
taste. some minced parsley, and the juice
OF lemon, with dust of cayenne. Put
it OH the fire. till quite hot, and serve.
FRUrr CAKE.-Two and halt cups Of
dried apples stewea until soft; add one
cup of sugar; stew while longer, and
chop the mixture, to which add one halt
cup OF cold coffee, one of sugar, two eggs,
half cup OF butter, one nutmeg, one tea
spoonful of SOFA, and cinnamon and spices
to taste.
HoRsERADIsH SAUoR. Crate quantity
.
of horseradisb, boil 1t IN sufficient water
to give 1t the consistency Of sauce, add a
pinch Of salt and two or three tablespoon
fuls sof tarragon vinegar, then stir IN, off
the fire, gill of cream beaten up with the
yolk of an egg.
BREAD PUDDIHa.-Half a pound of
bread crumbs, two ounces OF butter, one
pint Of boiling milk poured on them, and
covered over till cold; two eggs, two
ounces of lump sugar. This will eat very
! good when baked, cold, with or without
currants; when boiled, serve hot.
BREAD CAKEs- Take stale bread and
soak 1t IN mix, then run through the col.
| ander. 10 each quart add one spoonful
OF salcratus, one cup flour, one egg, one
spoonful of salt, two tablespoonfuls of
| sugar, and half nutmeg.
HoMINY GRTDDLR CAKRs 10 one pint
OF warm boiled hominy add pint of
milk or water, and -four enough to make q
| thin batter; beat up two or three eggs, and
| stir them into the batter with little salt
| Fry as any other griddIe cakes.
GRAPES placed IN packing boxes with
alternate layers of paper, arc successfully
| DrppprVp1 hy q IN, non,;,,o