Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1879-09-24
FOR THE HOUSEWIFE.
BUCKWHEAT CAKES.

BULK w HEAL CAKES.
A small spoonful of molasses added to
buckwheat batter each morning will
make the cakes temptingly brown.
TO COLOR YELLOW.
For five pounds of goods take one-half
pound of sugar Of lead, dissolved in hot
water, One-quarter pound bichromate of
potash, dissolved in luke-wsrm water.
Dip first in lead water, then in potash,
alternately, until the color suits.
MOCK MINCE PIES.
One cup of rolled crackers, one cup of
chopped raisins, two cups Of water, one
cup of sugar, one-balf cup molasses, one
half cup vinegar, two tablespoonfuls of
butter, two eggs; spice and brandy same
as mince pies.
VANILLA PATTIEs.
Two eggs, two-thirds of cup of sugar,
three tablespoonful of water, one scant
cup of sifted flour, two teaspoonfuls of
baking powder, one spoonful of vanilla;
beat eggs and sugar very light before
adding the rest. Bake in patty pans,
and when cold spread with Jelly; then
with stiff frosting favored with van
lila.
HONEY PRESERVES.
All kinds of fruit made into jam, with
honey instead of sugar are nice. "But-
ter" made with extracted honey is much
nicer than when made with sugar. For
grapes pick from the stem and pack into
q jar until it is full, then turn cold honey
over them till they are covered well.
Seal up without any heat, and keep in a
cool place. After few months they will
be found to be delicious.
INDIAN LIGHT BISCUIT.
One quart of sifted Indian meal, a
pint of sifted wheat -four, very small
teaspoonful of salt, three pints of M ilk,
four eggs. Butter q sufficient number
of cups, or small, deep tins; nearly ill
them with batter. Set them immedi-
ately in hot oven, and bake them fast.
Turn them out Of the cups, send them
warm to table pull them open and eat
with butter. They will puff up finely if,
at the last, you stir in level teaspoonful
of soda, melted in a little warm water.
GRAPES PRESERVES WITH HONEY.
Take 7 tbs...of strong grapes on the
stem, the branches as perfect as possible,
pack them snugly without breaking, in q
stone jar. Make syrup Of lbs. ofhon-
.ey, pint good vinegar, with cloves and
cinnamon to suit, (about three ounces
of each) boil well together for twenty
minutes, skim well, then turn boiling
hot over the grapes and seal Immediately.
They will keep for years, if you wish,
and are exceedingly nice. Apples,
peaches and plums may be done in this
way.
CREAM CAKES.
Put in the saucepan on the fire one
cup of boiling water, half cup butter
and one-fourth teaspoonful saleratus;
let it boil up thick, then take it off the
fire and add three well beaten eggs while
it is hot; butter pan and drop the
mixture while warm, being careful to
put but a little in one place. This will
make dozen good sized cakes. For the
filling scald one pint milk; add to it one
half cup sugar, one half cup -four, two
eggs beaten; cool; then split. open the
cakes and fill.
RED PEPPER CATsUP.
Cut up ripe pepper and place them in
a preserving kettle until it is full; then
cover with the best cider vinegar and
boil until the peppers have dropped to
pieces. After removing from the fire,
as sooR as the sauce is cool enough, rub
it through a wire sieve. It is much
better, in our opinion, without salt or
any other condiments, and is of beau
tiful scarlet color and so thick that it
must be put up for use in large-mouthed
bottles or jars, and will keep fresh for
years. 1t should boil slowly for about