Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1873-03-12
Household Gleanings.

SAUCE FOR SPONGE CAKE PUDDING.
Two eggs we'll beaten, one-half cup
butter, one cup sugar; mix thoroughly,
then pour in a wine-glass of boiling
wine, stirring while pouring III.
SODA DoUGHNTrs. Two quarts -four,
four teaspoonfuls of cream of tartar,
two teaspoonfuls of soda, one teaspoon
salt, two cups sugar, one teaspoon
mace, on tablespoon melted butter;
mix with cold milk.
WHITE KE-Four and a half cups
flour, one and a half cups sweet milk,
three-fourths cup of butter, three cups
white sugar, white of six eggs beaten
to a stiff froth, one-haif teaspoon cream
of tartar, three-fourths teaspoon soda;
flavor with vanilla or to taste.
SUPERIOR Corn BREAD. -Scald one
quart of milk, make it the consistency
of thick Cruel with corn meal, then add
four eggs beaten very light, one tea
spoon of salt. Bake in hot oven, and
serve as soon as baked.
SPICE CAKEs.-2 cups sugar, / pint
molasses, 1 cup butter, Il pint water,
l cup lard, cups -four, yolks of 6
eggs, l nutmeg, teaspoons ground
cloves, 3 tablespoon ground cinnamon,
l tablespoon ginger, 1 tablespoon soda,
J ID chopped raisins improves it. Bake
in small pans. ...s1 .-noss b sHaz
STEAMED BROWN BREAD.-Three pints
graham -four, one teacup molasses, one
teaspoon soda, one teaspoon salt add
sour milk to make stiff batter; steam
three hours. After taking it out of
the steamer set it in the hot stove oven
ten minutes. This bread is equally
good made of sweet milk and Yeast
powder. E
The BEST WAYTo SERVE RICE. Soak
it for some hours in cold water to
which little salt has been added.
Have stew-pan ready. containing
boiling water, into which put the rice,
and boil briskly for ten minutes. Pour
it into a colander, and set it by the fire
to drain. The grains viii be separat-
ed and very large .t#tt7
SPONGE CAKE PUDDING cup of
-four, one teanspoon cream tartar well
mixed dry in the -four, and the yolks
of thee eggs we'll beaten, one teacup
sugar: mix well then add the whites
of the eggs beaten to a stiff froth one
teaspoon soda dissolved in little
warm water; last, one tablespoon of
cream. Bake in a quick oven
FISH RIssoLEs. some fish,
either fresh or that has been cooked.
shred it, and let it stew with some
butter, covering it over until sufficient
ly done. Soak roll in milk, beat up
the fish and this together in a mortar
with a finely-chopped mushroom and
three eggs season with salt and pep
per. Mix all well together; bake in
small cups, first buttered, and turn out.
Serve with or without sauce.
My METHOD OF WAsHING.-Whep'Ehe
clothes are removed, they are put to
soak IL a tub or barrel containing cold
water (without soap, asserting them
into four lots, namely-fne, coarse,
colored and fannels; hannels are not
soaked. On Monday morning they are
pounded and squeezed in this water
with long-handled light mallet, then
Wrung out, and after the water is re-
moved thrown back into the barrel
with a sufficient quantity of soap. and
boiling water poured over them (fan-
nels and colored clothes not put into
boiling water); then pounded and
squeezed again a few minutes. Very
few, if any, will need rubbing on the
board, as this process leaves them
clean; they are then wruug out and put
into bag and put on to boil in cold
water, with little soap. After boiling
about twenty minutes they are removed
to tub of water and gently rubbed,
that no particles of soap may adhere to
them; then wiring, and put into little
rinsiDg water little blue and slightly
warm. Rinse, wiring, shake out we'll
and hang up to dry. White hannels
should be washed in clean suds, and
all WOollens rinsed in water of the same
temperature as that in which they have
been washed. A very little starch in
the rinse water improves the looks of
white as we'll as coiored clothes; be-
sides they are more easily ironed. My
clothes, washed in this way, are as
white and as clean as any one could
desire. I find a wringer great help
in washing. Starch for common clothes
| make as follows, and find it superior
to that which is boiled and strained.
and much less trouble: Stir about
four tablespoonful of -four with cold
water into a thin paste, leaving no
Jumps, and pour into it quart or two
of boiling water, stirring all the while.
Then pour into it q quart or two of
cold water, and let it stand few min
utes to settle. After it has settled the
top may be poured off for use. Rural
Ne,U Yorker-lfrs. Julia az Wheel