The weekly Union times. [volume] (Union C.H., South Carolina) 1871-1894, 1893-03-24
RECIPES.


Ham Balls Chop fine pound Of cold
boiled am add two eggs aud two table
spoon{uls q fiour, mix well together aud
fry In hdHksittsE
-; fuuufA{ fuo6 mo, pudding saucs
is-n.sIsg ~ boilitg -sosos,Ior -fs.--.s.-
minutes a bf rjch cream and half
pound Of maple Shgar,,. Apakher by
rubbing to ! cream half eai - butter,
one Of powdered sugar aud one beaten
egg. Flau 10 suit tho taste.
Flannel Cakes Without Eggs-Tako
two cups oftwhite cornmeal, two quartz
of milk, haaf,a cup of yeast, -four for good
batter. Scapd the oatmeal with q pint
of boiling wAkef stir in tho milk aud
strain throu& o colanderi then add the
flour and ye& Cover and let the bat
ter stand n1 morning. Salt, and II at
all sour, stipfnla little soda.
Breakfast Htew-Take cold beef or
mutton, cut fne, put one tablespoonful
of curraut jelly, one Of butter, half of a
small onion chopped, the juice Of q
lemon, with pepper and salt in a small
saucepan. SGT over the fire, add tho
meats, stir altogether and let simmer
fifteen minutes. Take up in heated
dish aud garnlsh with chopped cucumber
pickles.
Cocoanut creams--Take an equal
quantity of cream candy aud of desicca.
ted coccanut, work together thoroughly
and make into balls. Melt 4 piece of
fondant as before, flavor slightly with
lemon or vanilla and dip. II you choose
you may colo. the outside pink. For
the coloiing take one ounce OF powdered
cochineal, one ounce of cream tartar, two
dtams OF alum, half d pint of water, boil
until reduced to ono-half, strain throu III
q cloth and bottle.
Homemade Candy-Au odd and de.
liclous candy is made by boiling q pint
OF cream with pound Of maple sugar
put them over the fire together aud lot
them heat slowly until the sugar is
melted, then bpil rapidly for ono hour:
II the sugar 80 fery moist longer boiling
will bs required. Pour into we'll
buttered tin pans lined with waxed
paper; when partially cold cut into
squares like clramel. just before it Is
taken from the fire walnut or butternut
meats are sometimes dropped into one
part of it for variety.
Mullisatawny Soup--Fry in n little
butter three small, slicel onions, two
tablespoonfuls of minced ham. half A
iowi, or half rabbit; when slightly
Drowned pour over two quarts OF veal
stock and simmer gently for an hour.
Add an even tablespoonful OF curry
powder aud an ounce of almonds
pounded to paste with the ju CO of half
a lemon. The soup is not strainsl, and
boiled rice and picked mangoes 70 with
it. 1t owes its clumsy name, which
means literally "pepper water" to
restaurateurs Of a hundred years ago who
introduced, under this name, the familiar
curry soup Of India.
Minute Puddiug--Properly made this
Is most delicious dessert. but is also
true that when rightly male It's name lie
a misnomer, sincs many minutes are re.
quired instead Of one. The f.esher and
richer the milk the better the pudding.
The moment the milk reaches the boil.
ing point, have an assistant ready to stir
in five tablespoonfuls Of -four, that has
been wet to smooth batter, with one
cup Of milk reserved from the quart, and
while this is being done stir faithfully.
Now place at ones over O vessel Of boil
ing water and let it cook five minutes
longer; stir ia two well beaten eggs an1
cook three minutes more. Serve at once
with any nioe sauce.