Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1876-11-15
Household Matters.

To MOLD CRANBERRIEs.- cup of
water, two cups of sugar, and three
cups of cranberries; boil well, pour into
molds, and stand in cool place until
perfectly cold.
RICE SPONGE CAKE.-Three-quarters
Of q pound Of rice flour, one pound Of
white sugar, ten eggs; beat the yolks
with the sugar, the whites alone; add
the yolks, sugar, and -four together, 3
little at 8 time; flavor and bake In shall
low pans.
COOP MINCE PIEs.-Six pounds beef,
five pounds suet, five pounds sugar, two
ounces allspice, two ounces cloves,
three-fourths of a pound of cinnamon,
half pint molasses, one and a fourth
pounds seedless ralsins, two pounds
currants, half pound citron chopped
fine, two oranges, one lemon skin, and
all chopped fine; two parts chopped
apples to one of meat, brandy and
cider to taste.
CONWAY PUDDING.-Butter a pud-
ding-dish and lay in tart apples sliced,
with white sugar, grated nutmeg, and a
few whole cloves sprinkled over them;
then layer Of stale bread crumbs, bits
of butter, sugar and nutmeg, thus fill
ing the dish with alternate layers Of
apple and bread crumbs; pour over a.
cup Of rich milk and bake in moderate
oven from one and half to two hours.
This is an economical and delicious
pudding, good either hot Or cold, with
Or without sauce.
SoUFLEE.-A French dish. Take
|
separately until an exceedingly thick
froth is formed; then mix the two and
add one-half a cup of powdered sugar
and one-half spoonful of extract of
vanilla, and stir in quickly; pour this
in deep dish and bake for fifteen or
twenty minutes in g. moderate oven.
This dish should be made and be
ready to put into the oven just as din
ner commences, in order to serve
while hot. It falls when cold.
SQUASH FRITTERs. - Take three
medium-sized squashes; pare, cut up.
and boil tender; mash and drain
| thoroughly; season with pepper and
salt; add one cupful of milk (cream is
better, the yolks Of two eggs, and
sufficient sifted flour to make q very
| SILL CdttSI, VI tuCy Will NC HdIo w WILL 4,
lastly, stir in the beaten whites of the
eggs. Have your fat hot, and fry
brown. Prepare in this way, you have
| a dish that could not fail to satisfy the
palate of any one, even were they as
dainty as some of the old Roman dig
nitaries, who Toasted on the tongues
and brains of rare birds.
SHORT CRUST FOR TARTs.-Half a
pound Of well-dried -four, half a pound
of fresh butter; chop the butter and
flour together on a slab; put it all into
basin, and mix it with a little water,
little more than a tablespoonful; it
must be mixed with the fingers, and
not handled more than can be helped.
Flour the board, Or slab, and rolling
pin; put the mixture in a lump on it,
and roll it very thin; flour it lightly,
| fold it over, and roll twice more; it is
then ready for your tarts; the last time
it must be rolled very thin. Cover the
tarts, wash the top with a paste-brush
well-dipped in milk, sift castor sugar
very thickly, and put into quick over
SAUERKRAu1} Germantown Tel
egroph gives the following: To thirty
eligible heads of cabbage a bag of dairy
salt costing seven cents, and two ounces
Of juniper berries are allowed. also
seven or eight medium-sized yellow