The Manning times. [volume] (Manning, Clarendon County, S.C.) 1884-current, 1889-11-27
CLEAR SOUP.

CLEAR SOUP.
Five pounds of beef cu: from the low
er part OF tic round, five quarts OF cold
wafer; cut the beef into small pieces,
add the water. and let it come to a boil
gradually; skim it carefully, and place
where it will keep at the boiling point
six or eight hours; then strain it and set
it away to cool; in the morning skim off
all the fat, pour the soup into kettle,
using Care TO keep back all sediment; :;
add to this liquor one onion sliced, one
large STOCK of celery, two sprlgs of pars-
ley, half teaspoonful of sage, six whole
cloves, one large tomato sliced, tea
spoonful of pepper, and calt to suit
taste; boil gently for half an hour. then
strain through napkin and serve with
toasted crackers.
FRIED CELERY.
Cut firm white celery into pieces two
inch, s long, put them in to boil in salted
wafer, and cook fifteen minutes; remove
them from the boiling water with split
spoon, and drop into ice water; let them
remain there ten minutes, then take them
ous Gu to dish, aud sprinkle with salt
ard paper; dip each piece in beaten egg,
then IN cracker crumbs, and fry in salted
lard; drain we'll aud serve hot.
BREAKFAST DISH.
Core and slice tart apples, but do not
peel them; fry thin slices for break fast
bacon until clear and rutiled, take them
up and keep them warm while tryiug
the sliced apples in the bacon fat to a
light brown; place the apples in the
center of 1 warm platter, and garnish
with the slices of bacon; drain beth ap-
Piles and meat in hot colander before
dishing; serve with baked potatoes and
hot mullins.
COLLEGE CRoQUETTEs.
Put large tablespoonful of butter
into stew pan, add mushrooms and
parsley chopped very fine, two table.
spoonfuls of four, salt, pepper and graf
ed nutmeg, aud little sage or summer
savory; let this boil until it thickens,
then add third of cupful of cream
and two tablespoonful of broth or
gravy; let this mixture be Of the consist
ency of griddle sske batter, then take
cold fowl or veal, cut it into dice-lke
pieces, and add to this sauce and let il
stand until cold; then pour into shapes
in the bowl of d spoon, roll them 10
bread or cracker crumbs, aud fry until
nicely Drowned; serve garrished with
fried parsley.
sAYoRY EGGS.
Hard boil four eggs and cut them in
two; cut Bit from the ends to allo"
them to stand; remove the yolks and ill
the centre with a mixture CT chopped
tongue, olives, beet and capers; moister
with salad oil OF butter, season with salt
and pepper; after filling the cavities
CRATE over the top the yolks OF the eggs
serve on some crisp dry toast cut in tiny
squares or circles.
GLANCE CREAM SPONGE CAKE.
One and one-half cupluls of sugar,
two cupfuls of -four, one-half cupfu
of cold water, yolks Of FIVE eggs, white:
OF two, rind and juice of one orange.
two teaspoopfuls of baking powder
bake 10 thin sheets; whip o.c cupful ol
thick cream to stiff froth, and still
into 1t gradually one half Il cupful Of
powdered sugar; CRATE into it the yello"
of one orange riud; spread this thick!!
between the cakes.
BLACKBERRY SPONGE.
Cover an ounce of gelatine with half 6
cupful of cold water, and soak fol
twenty minutes; then pour over it a PIN
of boiling water, add half cupful OF
sugar, and stir until dissolved; mash
half gallon Of ripe blackberEles, stra;r
the juice, and add it to the gelatiue; put
in pan, and place on ice uu:il thick
then beat to froth the whites Of foul
eggs, and stir in; mix all together until
smooth, and turn into Q fancy mould,
apd set on ice to harden; serve with
whipped cream favored with vanilla.
TEA ICE CREAM
Make pint OF very strong green tea
mix it with half a gallon of new milk
and q teaspoonlul oi extract Of CHINA
mon; set over fire, aud let simmer,
sweeten with pound Of sugar; wher
the sugar is dissolved, set aside to cool,
and then freeze.
TO CAN LIMA BEANS.
Shell them freshly gathered, cook un'
til tender; put them into cans with scald'
ing hot water to cover and d little salt.
and sea. Immediately. The mixture fol
the filing of chocolate cakes should be
stiff enough to be kept from running,
and is best when prepared with milk.
GENERAL RULE FOR JELLY MAKING.
Sufficient water to cover fruit; stew
until thoroughly softe porous bag OF
cheese cloth, or something equally thin
or strong; drain fruit tbroug b it without
squeezing the pulp, SO that the jelly may
be clear; after all the juic. has been OBJ
taiDed .Lat is possible, measure it; meas
urc also an equal quantity of sugar; boil
the juice fifteen minutes, then add su-
gar, having previously warmed it; allow
ell to boil ten minutes longer, and the
jelly is ready for the glasses.
THE ARIZONA KICKER.