Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1879-12-17
DOMESTIC MATTERS.
GRAHAM BREAD.

GRAHAM BREAD.
One pint of sour milk, one egg, on
small tablespoonful soda, one-haIf cu1
molasses, one quart Graham flour; mi;
well together; bake one hour.
4 . 49, PUMPKIN SOUP. G3"
For six persons use six pounds Of
pumpkin; take Off the rind, cut it In
pieces, and put it in a saucepan with s
little salt, and cover with water; let i
boil until it is soft-say 20 minutes
and pass through . colander; it must
have no water in it; put about three
pints Of milk in casserole, add the
strained pumpkin, and let it come to q
boil; add very little white sugar, some
salt and pepper; no butter is used.
MOCK BUCKWHEAT CAKE.
Warm one quart skinned milk to the
temperature of new milk; add one tea
spoonful dairy salt and three table
spoonfuls good lively dairy yeast thick
en- to the consistency of real buckwheat
cakes with Graham meal in which three
small handfuls of fine corn meal has
been mixed. Very coarse middlings,"
such as one gets from country mills,
answer quite as we'll, and none but an
expert would know the difference between
the imitation and the real.
STOCK SOUP.
Save all the bones from roast beef, NUT.
ton, chicken, turkey; put these bones in
a pot, with three quarts of cold water
some salt; let it boil for FIVE hours, then
strain; cut some vegetables, carrots, tur-
nips, cabbage, leeks, and put them in
the strained stock; boil slowly for three
hours more, Just before serving, take q
small piece of white sugar, put it in an
iron spoon OH the stove until it melts
and is converted into caramel, and stir it
into the soup.
BRINE TO CORN MEATS.
Sixteen gallons of water, Is quarts of
salt, pound of salt petre, 3 pounds of
best brown sugar. Boil the whole to-
gether for 10 or Is minutes, stirring it
well and repeatedly. Remove the scum
as it rises. When cold it is ready for
use. Cleanse the meat, put it into the
brine, place q weight on it to keep the
meat submerged. The weight must be
of such kind that the salt will not act
upon it. The meat will be cured in
eight days. When the brine has been
used for four pickliDgs, boil and skim it
again. When cold it is fit for use.
This may be repeated three times before
fresh brine is needed. Brine for picking
is said to be fit for use so long as it will
bear up an egg.
SOFT CUsTARD.
One pint of milk, four eggs, or the
yolks of eight, three generous table
spOOnfuls of sugar, one fourth of table
spoonful of salt, one tablespoonful of gel
atine, which has been dissolved in cold
water enough to cover it. Beat the eggs
with spoon for all custards spoon
should be used for beating. Save two
tablespoonful of the cold milk and add;
then add the sugar and salt. Pour on
the hot milk, stirring continually. Be
sure to pour the milk on the eggs, not
the eggs on the milk. Put back again
and stir over hot water until it thickens.
When the eggs are first pat in, it has a
thin sound. When you begin to stir the
mixture there is a froth; which disap.
pears when the custard is done. Soft
custard must be stirred every minute
while it is cooking, stirring from the
sides and bottom. When the custard
becomes cool, flavor with vanilla.
TO BOIL RICE SAVANNAH FASHION.
Take one pound of rice and pick it
thoroughly to get out black seed or red
rice. Put on the FIRE, in porcelain or
tin.lined pot, three quarts of water,
with two even tablespoonfuls of salt.
Let the water come to a boil. Now
wash the rice in three waters. The
reason for this is to get rid of the pull
verified rice -four which adheres to the
grain. This is a necessity; otherwise the
rice never will be dry. Throw the rice
in the water when il is at g full boil.
Let the rice boil rapidly for 20 minutes.
Put the cover on and drain the water en-
tirely off. Cover the pot, shake well,
and put on the back of the stove, where
it is not too hot, tor Is minutes. This
evaporates any of the water. Shake the
rice into the dish you wish to serve it in.
Never use spoon. Rice should never
be glutinous. The Ghoul that ate rice
grain in the "Arabian Nights" ate
properly cooked rice.