The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1886-02-12
NUMBER 6
DoMESTICiRECIPES.

binding. Place it in n, small stcwran or
kettle rs will allow of its being covered with
water. Let it cook slowly and gently; do
not add any water unless absolutely ncces-
sary. Slice large onion and fry it brown,
and add to the water also any sliced veg
tables you choose, or cook the vegetables in
n kettle by themselves, and serve on the
platter with the beef. you dn not add
any water, you will have very rich gravy
and Il portion of it may be reserved for soup
stock.
Ham COOKED IN CIDER.-Put a pint o f
cider and a cupof brown sugar into enough
water to cover the ham; boil three hours,
or until the skin will peel off clSily. Re
move the skin, cover tho ham with u crust
Of sugar, and bake in slow oven thrco
hours. Dissolve cup of sugar in pint
of cider, and haste the ham frcnucntly
while baking. Ifthe cider is very sweet,
use less sugar.
TO WARM OVER CoLp BEEr.--A dish
which is liked by the hungry and the hearty,
is made in this way Take some thin slices
Of cold roast beef, brown them in butter
warm some cold boiled potatoes which you
have chopped fine and seasoned we'll Heat
also cold boiled cabbage chopped fine. When
these arc all hot, place layer of meat in n
warm vcsct,blo dish, then layer Of the po-
tato, then of the beef, then of the cabbage,
and so until tic dish is full Do this as
speedily as possible, so as to send it hot to
the table.
CHICKEN CRO0UETTEs. Take good
size chicken, and one pound of lean veal.
Cook meat and chicken together. Save the
liquor, hash up the chicken aud veal finely
together season with milk, pepper, salt, par
sley, and half a tablespoonful of grated
onion. Take loaf of bread, stale. rub the
bread into crumbs until you have equal
quantities Of crumbs and meat Place over
tho fire as much of tho liquor as will mois-
ten well the crumbs. iuto which stir the
milk, and piece of butter the size of an
egg. When it boils stir in tho crumbs
until they stick to the spoon. Adi'~thc
meat and, when cold, two wcll-bcatcn eggs.
Form into rails with your hands, roll them
in crumbs, and fry in hot lard like dough-
mus.
POTATO CROQUErrES are nice for supper, ,
and are preferred by some people to the
much-praiscd Saratoga potatoes. Take two
cups Of cold mashed potatoes, two eggs a
lump of butter the size of an egg, salt and
pepper TO taste, and half cupful of fine
cracker crumbs. Mix well roll with your
hands on a kncading board in round cakes
or long ones scatter a little flour on the
board drop the cakes in hot lard and fry
until they are brown.
THE ROMANCE OF A CoAL STOvE.-
One day last fall, after talking until his
throat was sore, Detroit stove dealer sue
cocded in selling widow coal stove, but
it was with the proviso that if everything
didn't work satisfactorily, he was to make
it. Two days after delivering the stove
he got his first call A boy entered the
store and said:
Mrs. - wants you to come up and
fix that stove. The house is full of smoke
y man was sent up, and he found the
trouble to be with the chimney. Only
three or four days had passed when the
boy came in again and said
That stove is putting and blowing and
soaring the widow to death. She wants
the same man to come up again.
He was sent, and it was discovered that
she didn't know how to arrange the dam
pcrs and drafts. Everything seemed to
run well for week, and then the boy
walked in to announce
She sent me down to have you send that
man up again. The house is full Of coal
gas.
The man went up and applied tho rem
edy, but inside Of three days the stove got
to putting; two days after that the fire
wouldn't draw; then it drew too much
then gas escaped again. At length the
dealer went to the house and said:
Madam, you gave me $50 for the stove
how much will you take for it?
wouldn't sell it.
But l can't be sending my man up here
every two or three days all winter.
, You won't have to. I've concluded tc
| marry him in order to have some one here
D in case of an accident.
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