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

Ham Balls Chop fine pound Of cold
boiled haml add two eggs aud two table.
spoonfuls ok -four, mix well together and
] fry In hot butter,
JFuudfHoA AlAlo6,sA r.:,, ddt,u ..uc
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minutes dap Of rioh cream and half
pound Of maple sugar. Another by
rubbing to d cream half CUP OF butter,
ono Of powdered sugar aud one beaten
egg. Flaw 10 suit the taste.
Flannel Cakes Without Eggs-Tako
two cups Of white cornmeal, two quart,
of milk, half a cup of yeast, -four for good
batter. Soald the oatmeal with pint
Of boiling wkter, stir in tho milk aud
strain throuaha colanderi then add the
flour and ye4@k Cover and lot the bat
ter stand u1l morning. Salt, and il at
all sour, stir tnza little soda.
Breakfast Stew-Take cold beef or
mutton, cut due, put one tablespoonful
of curraut jelly. one OF butter, half of
small onion chopped, tho juice OF
lemon, with pepper and salt in email
saucepan. Set over the fire, add the
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 coccauut, work together thoroughly
and make into balls. Melt piecs of
fondant as before, flavor slightly with
lemon or vanilla and dip. If you choose
you may colo. the outside Iink. For
the coloring take one ounce Of powdered
cochineal, one ounce of cream tartar, two
dtams Of alum, half d pint of water, boil
until reduced to one half, strain throu III
cloth and bottle.
Homemade Candy-Au old and dc.
licious candy is made by boiling a pint
Of cream with a pound of maple sugarI
put them over the fire together aud lot
them heat slowly until the sugar is
melted, then boil rapidly for one hour:
II the sugar 10 fery moist longer boiling
-rit-pe required. Pour into we'll
buttered tin pans lined with waxed
paper; when partially cold eat 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.
Mulli!.atawny Soup--Fry in little
butter three small, sliccl onions, two
tablespoonfuls of minced ham, halt
fowl, 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 jul ce of half
lemon. The soup is not stransl |, and
boiled rice and picked mln,oes 90 with
it. 1t owes its clumsy name, which
means literally ''pepper water" to
rcstaurateurs Of hundred years ago who
introduced, under this name, tho familiar
curry soup Of India.
Minute Pudding--Properly made this
is most delicious dessert. but is also
true that when rightly ma lie its name ia
misnomer, since many minutes are re.
qulred instead OF one. The freshcr and
richer the milk the better the puddi1g.
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 oncs over a vessel OF boil
lug water and let it cook five minutes
longer; stir in two well beaten eggs and
cook three minutes more. Serve at once
with any nice sauce