Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1876-05-17
Household Hints.

soda dissolved in the milk, 4 cupfuls of
flour, nutmeg to taste.
RICH JUMBLEs.-Use 1 cup of butter,
5 cups OF sugar; cups of flour, eggs,
l teaspoonful of soda, 2 of cream of
tartar, l grated nutmeg. Roll tolerably
tn1n, form IN rings, and bake on fiat
tins.
CocoAoUT CAKE.-One cup of sugar,
one and one-half cups -four, one-half
cup butter, one-half cup salt; bake in
three cakes. Frosting- Whites of two
eggs, two ia blespoons cocoanut, with
sugar to make as thick as cream. Put
between and on top.
BUTTERNUT CAKE--Four eggs beaten
separately; two cups sugar, one of but
ter, QUE cup butternut meats, one-half
cup sweet milk, two and one-half cups
f1our'l heaped), one teaspoonfut soda,
two of cream tartar. Rub the black
scales from off the meats before put
ting them In the cake. Bake in two
loaves.
CENTENNIAL CAKE.-Five eggs, beaten
separately and nicely, two cupfuls
white sugar, one cupful butter, one cup
full sweet milk, one and half tea
spoonfuls cream Of tartar in four or
more cupfuls flour, one-half teaspoon
full soda in one-half cupful sweet milk
flavor with essence of lemon. Don't
make too stiff: bake one hour.
FARINA PUDDING. ounces of
farlna stirred gradually and boiled in
one quart Of milk, then let it cool; sep
q % q 10 sc
beat the whites to stiff froth, and Stir
the yolks and sugar together; then stir
all into the cool boiled farina; flavor
and bake; it will be light like suffle if
made in this manner.
To Cook SALIsFY.-Scrape the root
and put into cold water Immediately;
when ready to cook cut into thin slices;
boil tender, make nice white sauce
OF drawn butter and pour over, or boil
into mash; mix with butter, salt lit
tie, milk, and pepper; add flour enough
and mix as Goldfish cakes and fry in the
same manner.
Mock CREAM-Boil pint and half
OF sweet milk, sweeten and flavor to
taste. Beat three eggs very
light; add to them three heaping tea
spoonfuls of -four, and teaspoonful of
salt. Stir this into the boiling milk.
Spread this, when cold, between two
layers of the cake as made for Wash
ington pie, and you have nice cream
pie.
GELATINE APPLEs.-Peel and core
your apples and cut them in halves;
put IN a kettle with pint of water,
sugar, sliced lemon and green ginger, a
little whole mace. and six whole cloves;
boil until they are tender; then
remove the apples, and put into
the syrup one tablespoon of gelatine,
and allow it to boil down about three
minutes, then pour the syrup over the
apples.
FISH FRTTTERs. salt Goldfish
soak it over night. In the morning
throw the water off the fish, put on
fresh and set it on the range until it
comes to boil. Do not let it boil as
that will harden it. Then pick it up
very fine, season with pepper, mace,
and perhaps a little salt Make a bat
ter of pint of milk and three eggs.
stir in the fish, and fry in small cakes.
Any kind of cold fish makes nice. frit
tiers.
STEWED BEETs.-Pare the beets.
thinly, and cut in thin slices across;
cut up some onions, and put all to-
gether IN stew pan, with little pep
per and salt; rub bit of butter in flour
and stir it smooth in hot water; pour
this over the beets lit must cover them
well) and let it stew until the beet is
quite tender. The older the beet the
longer time it will require. When quite
young one hour will be sufficient. Serve
hot.
WORTH KNOWING.-To whiten flannel
made yellow by age, dissolve one and
half pounds of white soap in ffty
pounds Of soft water, and also two
thirds of an ounce Of spirits of amonia.
Immerse the flannel, stir we'll around
for short time and wash in pure
water. When black or navy blue
linens are washed, soap should not be
used. Take instead two potatoes
grated into tepid soft water after
latter having them washed and peeled),
into which teaspoonful of amonia has
been put. Wash the linens in this, and
rinse them in cold blue water. They
will need no starch, and should be
dried and ironed on the wrong side.
An infusion of hay will keep the natur-
al color in buff linens and an infusion
of bran will do the same thing for
brown linens and prints.
COUNTRY CRULLERs. and one
half pounds of sugar, four eggs, one
pint Of milk, one large teaspoonful of
saleratus made very fine, one-half
pound Of butter, -four sufficient to roll.
Roll out in small rings and join we'll
with the hands, not making them very
large, as they become larger by cook
ing: Have half pound of lard very not,
and try small piece of dough to see if
it browns quickly; then turn it, and
when both sides are brown take it out.
Care must be taken to keep the lard
hot, but it must not burn, as it would
spoil the crullers. Bake in small iron
pot, five or six at a time; turn with a
fork; take out with skinner, and lay
on plate to drain; then place on larg-
er plate to cool; when sufficiently cool
nlaca in stone not Add more lard tn