Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-08-19
Useful Recipes.

LEMON JELLY.-Iwo cups OF sugar ;
yolks of three eggs: juice of two
lemons. Cook till thickened by setting
IN boiling water, then add the we'll
beaten whites of three eggs; spread be-
tween the layers of the cake, and trim
OFT the rough edges.
PUDDING SAUCE.-One-half teacup of
butter, one anda half teacups of sugar,
and one pint of strawberries mashed
till juicy. Canned berries may be
substituted for fresh ones.) Beat the
butter andsugar to a cream, then stir
in the berries.
Snow PUDDING Dissolve one-half a
box of gelatine in one pint of cold
water. After it is thoroughly dissolved
add one pint of warm water, two cups
OF sugar, Juice of tive. lemons. Let it
cool, then put in the whites of the eggs
well beaten. Serve cold with sugar and
cream. AL .........,.
BUTTERMILK YEAST POWDERS. -One
quart of fresh butter1nilk made up with
corn-meal to stiff batter, with a tea
cupful of yeast. Let it rise; then add
enough flour to make a stiff dough.
Put it on dishes or boards to dry in
the shade. Rub it up, and keep it in a
bag. To one quart of -four put ione
tablespoonful Of yeast powder. .gis
SOFT GINGERBREAD. Six cups of
flour, two cups of sugar, two cups of
milk, two cups of butter, two cups of
.molasses, four eggs, one tablespoonful
of baking powder. Melt the butter and
.molasses together, mix in the sugar,
ginger, milk and eggs in the above or
der, and stir inthe -four, and lastly the
baking powder Dissolve one teaspoon
full Of soda ia the milk if sour.
SPONGE CAKE.-Beat briskly together
for fifteen minutes, one. pound of fine
white sugar and the yolks Of twelve
eggs, then stir into this the grated rind
and juice. of one lemon, the whites of
twelve eggs beaten to a stiff sfroth, half
a tablespoonful of SALT and lastly, stir
IN three-quarters. of, a pound Of sifted
-four, stir well, and bake in quick
oven.4 These proportions. will make
three good sized loaves. a%@a ''.'''@e
no SPONGE CAKE PUDDING. One teacup
of fine white sugar, three. eggs, one
teacup of flour, half nutmeg, one tea
spoonful Of baking powder, one salt
spoonful of ,bicarbonate of soda, dis
solved in two tablespoonfuls of milk.
Beat together the ubutter and sugar,
add the milk, nutmeg and half tea
spoonful Of extract Of lemon; then the
yolks of the eggs well beaten. Stir
the -four slowly, and lastly mix in the
whites Of the eggs. Beat well together
and bake twenty minutes. --. d.
FEDERAL LOAF. One quart of -four,
a gill of yeast, two eggs, one spoonful
of butter creamed, making it, softer
than light bread dough. Tighten in
the shape you bake tin. For company
invited to tea it is very nice to cut this
loaf in slices nearly an inch thick, but
tering while hot. Replace the slices
when buttered, until the loaf resumes
it's shape. At right angles cut through
the whole, quartering it, and SO send
to the tea table, or hand around, as you
may desire.
CocoANUT CaKE. 1.-Two cups ofsugar,
three-fourths of cup of butter, yolks
Of three eggs, mix. thoroughly, then add
one teaspoon of soda dissolved in one
cup of milk, two teaspoons of cream
tartar, rubbed into three and half
cups of -four, stir briskly (the more
violent the better the cake) spread thin
and bake as for jelly cake. Use the
whites of the eggs for frosting, spread
between each layer and sprinkle on the
cocoanut thickly; finish the top the
same. Some mix the cocoanut into the
frosting, but I like my way as it looks
prettier use the prepared cocoanut.
The above rule makes two medium
sized cakes. ....s