Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1875-02-10
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Household Matters.

MINCE HIES.--IWO pounds beef, two
pounds suet, four pounds currants, four
pounds raisins. twelve pounds apples,
two pounds sugar, one-half ounce mace,
one-fourth ounce cloves, one-half ounce
nutmeg, one pint brandy, some salt
before baking add one pint sweet cider
Picked OYSTERS. Take large oys-
ters, put them in their JUICE on the fire
till they come to scalding heat only;
then take them out before they come to
boil and throw into cold water, dry
ing on a clean towel; then put into a
tureen. Take one-half pint vinegar to
every hundred oysters, some whole all
spice, black pepper, a little mace, the
JUICE of the oysters strained, and cork
we'll. Let it cool and pour over the
oysters Ready for use in one day.
PLUM CAKE.-One pound butter, one
pound sugar, one pound -four, one
pound citron, two pounds raisins (seed-
ed, two pounds currants, one pound
almonds, chopped fine, one tea-cup
molasses, one-half tumbler brandy, two
teaspoons cinnamon, one teaspoon
cloves, one nutmeg (grated.) Mix but
ter and sugar, beating well; then the
eggs beaten separately; then the flour,
molasses, fruit, and last of all, the
brandy Bake four hours. $50
Tea RoL1s. Two quarts of -four, one
tablespoonful of butter, three table
spoonfuls of sugar, one-half cup of
yeast; salt. Mix thoroughly with one
pint of scalded milk, when it is almost
cold. This will seem very hard, but
when raised will mold easily. Mix at
night, and next morning mold. Roll
out, and cut with cake-cutter. Place
small piece of butter on the edge of
each roll. Fold the other edge upon it.
Let the rolls stand until raised again,
then bake. .-.. e.. -.-.
Snow PUDDING.-One-ha box of
gelatine, two cups of sugar, juice of two
lemons, whites of three eggs, one quart
of milk, five eggs, five tablespoonsfuls
of sugar, favoring. Dissolve the gela-
tine in half a pint of cold water. Let
it stand for two hours. Then add hall
pint of boiling water, the lemon juice,
and two cups of the sugar. Strain, and
set away to cool. When IL is quite stiff,
add the whites of the three eggs beaten
to stiff froth. Beat these into the
gelatine. and all looks like snow. Mold,
and set on ice Custard-Break the
five eggs into a dish with five heaping
tablespoonsfuls of white sugar. Beat
until they are as light as it is possible
to make them. Add the quart of milk
Set the dish in kettle of boiling water
over the fire, Stir the custard slowly,
one way, all the time, until it is about
as thick as salad dressing. Take it
from the fire, and strain it into cold
dish. Stir constantly, to keep it from
curdling. When it is cold, flavor, and
set it on ice. When the pudding is re-
moved from the mold, place it on the
dish in which it is to be served, and
pour this custard around it. g-,at
A GOOD soup is easily made in the
following manner: Two carrots, two tur-
nips, and one onion are cut into small
dice and Drowned in the stewpan with a
good tablespoonful of lard; boiling wa
ter is poured In according to the quanti-
ty of soup to be provided; it is sailed
and peppered to taste; it should be left
to boil three hours; the grease should
be carefully skinned off a number of
times, the water should not be allowed
to boil too much away, but should be
replenished once or twice. Half IN
hour before serving, about a tablespoon
ful of Liebig's meat extract is thrown in
at the same time, and small lump of
sugar. #7 E.H tE'.
Rye PANcAKEs.-11 cups of rye meal,
] cup of Indian meal, ] cup Of flour, 2
small eggs, l tablespoonful of molasses,
1 ] cups Of milk, teaspoonful of soda,
Drop from spoon into hot laad.
These cakes are intended for breakfast,
to be eaten with syrup.