Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1879-10-29
FOR THE HOUSEWIFE.
FIG PUDDING.


FIG PUDDING.
Divide with sharp knife half q
pound of figs, and add to them one
fourth of a pound of brown sugar, q
tablespoonful of molasses, and half a
pound of sifted -four, one-fourth of a
pound of suet, the whites and Jokes of
three eggs, and sift in about the fourth
of nutmeg; butter mold, and, having
Toured it well, boil the pudding for four
hours; eat with sauce.
HOME PUDDING.
One quart milk, four eggs, beaten
separately, eight tablespoonfuls -four,
wet with milk, little salt, four teaspoon
fuls baking powder, one-half cup sugar.
Bake in creased pan IS minutes. Sauce
for home pudding-One half pint milk,
three tablespoonfuls sugar, one table
spoonful butter, one small tablespoonful
flour; heat milk boiling hot, and mix
sugar, butter and flour, previously we'll
beaten together, into it. Flavor with
vanilla.
GRAPE JELLY.
Wash and pick the grapes from the
stem, taking them just before they color !;
put them on the fire with little water
to keep from burning, and stew few
moments: then mash gently with sill
yer spoon, strain, and to every pint of
Juice allow pound of white sugar; put
the juice on the fire and boil for twenty
minutes; pour in the sugar and stir con-
stantly until all is we'll dissolved; then
fill your jelly glasses. This is a most
perfect receipt and never fails.
OUNCE JELLY.
Quarter and core, but do not peel the
fruit; cover with cold water, and let
cook till mushy;" let drip through fine
hair seive, then put in flannel bag,
and allow to drip all night into an
earthern bowl; boil hard twenty minutes
(be careful to skinny, add white granu-
lated sugar, almost pound for pound,
then boil gently for ten minutes longer.
Have tumbler standing on cloth to pre-
vent cracking. After putting the jelly
in tumblers, let stand in sun till it jellies;
then dip writing paper in white Of egg
and cover jelly.
FRENCH OMELET.
Melt heaping teaspoonful of butter
in half cup Of hot milk and turn it
over half cup of very light bread
crum bs-baker's bread is best-add salt,
pepper, and the yolks of three eggs beat
en- to a foam. Cut the whites of he
three eggs to stiff froth, lay them over
the yolks and mix lightly together.
Melt two teaspoonfuls of butter in a
smooth, hot frying pan-and be careful
not TO burn it; put in the omelet, as soon
as it is ready, and cook until we'll done
(but not until tough and leathery) then
turn it together in the shape of half
moon, and slip or toss it into hot plat
ter. A very nice variety may be made
by emitting the bread crumbs, milk and
butter, and simply beating the eggs
separately as before directed. In both
these preparations the whites must be
put over the yolks and mixed only light
ly together, and the omelet must be cook
ed in hot spider as soon as ready, with
butter enough to prevent sticking.
FISH PIE.
Take pound of any cooked fish, very
carefully picked from the bone, and
mix it with a sauce, as follows: Boil
the bones in small quantity of water
for twenty minutes, and when cold mix
a gill of the liquor with two ounces of
fine -four, and stir it over the fire until
it thickens; add two ounces of butter
keep stirring rapidly until well mixed
in; take the sauce off the fire, mix in an
egg; a large teaspoonful of essence of
anchovy, the same quantity of lemon.
juice, large pinch of salt, and small
one of cayenne pepper. The sauce
should be very thick, and some care will
be required in stirring it over the fire.
Mix the picked fish and the sauce
together; put layer of fnely-mashed
potatoes at the bottom of tart-dish,
then all the fish, and over this another
layer Of potatoes. Smooth the top over
neatly, and bake in moderate oven for
twenty minuter. If preferred, the pota-
toes can be spread in bright tin dish,
the fish ba placed high in the center of
it, and then covered over with the pota-
toes.