Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1877-10-17
THE HOUSEHOLD.

APPLE FRUIT CAKE.-Soak three cups
dried apples over night in cold water,
in the morning chop and stew till soft
In three cups of molasses, when cold
mix with three cups flour, one cup but
ter, three eggs, one teaspoonful soda
spices, two cups ralsins, one Of currants,
one lemon chopped fine; this makes
two pans of cake.
WHITE MOUNTAIN CAKE.-One cupful
of butter, two of sugar, three of flour
with two teaspoonfuls baking powder,
and little salt, one cupfrl of milk and
the whites of eight we'll beaten eggs;
bake in layers of different sizes, decreas-
ing in size as it is built up. Icing-two
cupfuls white sugar, with just enough
water to mOisten; boil to thick syrup
pour boiling hot on the whites of two
we'll beaten eggs add one-third tea
spoonful citric acid, and stir till cold
flavor to taste, and ice on top.
Picked OYSTERS -Put 100 large oys-
tiers, with their liquor, in porcelain
kettle; salt to taste. Heat slowly until
the oysters are very hot, but not boil
ing. Skim out the oysters carefully
and set aside to cool. Add to the hot
liquor one pint of white wine vinegar,
two dozen whole cloves. the same Of
whole black peppers, one large red pep
per cut in pieces Let all boil up about
two minutes, and pour it scalding hot
over the cold oysters; cover them up
and set aside to cool The next day
when additions or change of structure
place them up and set aside to COOL
place them in glass jars with patent
covers. Keep them in q cool place
NICE BREAD PUDDING.--Put one pint
of bread crumbs in a full quart of milk,
add the yolks of two eggs and nearly a
cnp, Of sugar, salt and nutmeg or lemon
Bake one hour in dish so large that
your pudding will not be very thick
When done, spread with currant Jelly
or other small preserve. Beat up the
whites OF two eggs very light, sweeten
and season with lemon, and pour over
the Pudding; set in the oven to brown.
Or, make your pudding the same as
above, using one whole egg, add raisins
to 1T and eat plain; or, leave out the
sugar, and eat sugar and cream with it,
Orapuddling sauce. If you wish rich
pudding add two more eggs and piece
of butter
How TO CORRECT BAD TASTE IN BUT
TER.-The disagreeable taste given to
butter when the COWS are fed upon tur-
nips may be effectually corrected by the
use Of a little nitre Tor saltpetre), but
the common mode of using this pre-
ventiOn is not the best It has been
usual to put a lump of saitpetre in tho
milk-pail. 1t will sometimes happen,
however. that the nitre remains undis-
solved, and the milk retains the objec-
tionable flavor Instead of this make a
strong solution of saltpetre-say pint
OF boiling water upon an ounce of salt
petre-and when thoroughly dissolved,
put it in bottle and stand in cool
place. Before milking, put into the
milk-pail a spoonful of this solution, or
more, according to the quantity Of the
milk expected, and all turnip flavor will
be destroyed.
ROLLS FOR BREAKFAST OR TEA.-One
cup of warm milk or water, two table
spoonfuls of bakers yeast, one table
spoonful of white sugar Stir in flour
enough to make thick batter; set in a
warm place over night. One and one
half hours before breakfast, knead
thoroughly Melt a tablespoonful of
butter, and as YOU form each roll in
your hand, give them a light dip in the
melted butter; set them in your pan
and let them rise one hour; bake twenty
minutes in a quick oven. If you wish
them for tea, put them to rise at ten
'O'clock In the forenoon IF they are
light before you wish to make them.
stir them down and let them rise until
one and one-half hour before tea time,
when proceed as before breakfast.
EsCALLoPED OYSTERS. Butter a deep
oyster dish; lay in thin layer of cracker
crumbs, or if preferred, bread crumbs
which have been rolled very fine, then
an even layer Of oysters two or three
Deep then juice of the oysters or water
milk is best-to thoroughly moisten
your crackers. Pepper them slightly,
and spread over them bits of butter,
then another layer of cracker or bread
crumbs, being careful to moisten them
thoroughly. use the juice Of the oys-
tiers and milk together, although water
does nicely in place Of the milk. Again
put in bits of butter and more oysters.
Proceed IN this way until your dish is
full; cover with layer of crumbs,
thoroughly moisten them and put bits
of butter over the top. IF you wish
them for tea you can prepare them in
this way before dinner; set them in a
cool place and one hour before tea put
them in the oven, and bake slowly nearly
an hour The top will be brown, and
the inside very moist, and we'll
seasoned.
A Street Firm.