Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1879-12-31


Three eggs, one tablespoonful lard, a
teaspoonful soda, one pint corn meal,
one-half pint -four, one pint of butter
milk, a little salt.
MOCK DUCK.
A steak of beef well beaten, q rich
stufing, such as is used for ducks spread
it over the beef, and roll it in the form
or a duck; then bake. Make a rich
gravy with onions and pour over it.
FORSTER CAKE.
Half pound of butter, one pound of
sugar, three eggs, well beaten, one lemon
or nutmeg, one teaspoonful soda, dis
solved in the lemon, flour enough to
make soft batter, about three pounds;
roll very thin and bake brown.
OHoPPINa DOUGH.
We think that it is not generally
known that wheat bread, at least, is
greatly improved by Echopping it at
the end of the second kneading, and if
you want good bread let there always be
a second kneading, putting in all the
-four before that.
SPANISH CUsTARD.
If your family numbers six take eight
yolks of eggs, eight teaspoonfuls sugar,
beaten very light, adding flavor if you
like; put over slow fire, stirring all the
time until quite thick; then have small
saucers either of glass or china and pour
some on each saucer; to be served in this
way cold; powdered almonds are very
delicious on it.
ROU JELLY CAKE.
Four eggs, one cup sugar, one cup of
-four, one teaspoonful cream of tartar,
one-half teaspoonful soda, pinch of salt
This will make two cakes. Spread thin
on long tins. As soon as baked, turn
from the tin; flavor your jell and spread
over the cake, and roll it up Immediate
ly. This will not break in rolling, if
there is not too much -four in it, will
keep some time, and is acknowledged by
all who try it to be the best they ever
saw.
CREAM PUFFs.
To one quart boiling water add three
quarters of a pound -four and three
quarters of a pound butter; when nearly
cold add 10 eggs, well beaten, and one
half teaspoonful of soda; drop on butter
ed tin pans, several inches apart, and
bake in quick oven. Custard for the
pufs-One quart of milk, four eggs,
four cups sugar, one cup flour, cool until
well done; flavor to taste; when cold
split puffs and fill with cream. Smaller
quantities may be used in either receipt
than here given.
PICKLE FOR BEEF.
Now is about the time when every
farmer should begin to think of his
summers meat supplies. Every good
farmer will fat beef for his own use.
The next thing is too keep it. Here is
the receipt: To 800 pounds of beef take
eight gallons of water; put in salt until
it holds up an egg; add one pound of
brown sugar, one-half pound saltpetre,
one quart molasses; boil and skim. Let
it stand until cold, then pour on your
beef. This pickle is either good for
hams or sausages. 1t will keep
beef killed in midsummer.
PLUM PUDDING GLACE.
Stem and seed three-fourths of pound
of raisins; simmer them, together with
few sticks of cinnamon, in a quart of
new milk; beat up the yolks of four or
five eggs and half pound of white
sugar; pound in q mortar one-fourth of
pound of sweet almonds; strain the
milk, put it on again to boil, and add the
yolks of the eggs; remove from the fire,
and when cool add the almonds and the
raisins which were boiled in the milk,
but not the spice, cut some citron very
fine or thin; also preserved ginger, if
you have it; when we'll mixed add a
quart of cream, and freeze; beat to
stiff froth quart of cream; flavor with
wine, whisky, or rum, as preferred,
sweeten and place in spoonfuls around
the pudding.