Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-05-19
KITCHEN ECONOMY.
CORN STARCH CAKE.

CORN STARCH CAKE.
One half-pound of sugar, 4 ounces of
butter, 5 eggs, teaspoonful cream of
tartar, J teaspoonful of soda, pound of
corn starch, q gill of sweet milk.
FRENCH BREAD.
Take nice rice, H.; tie it up in
thick linen bag, giving room enough for
1t two swell; boil from three to four
hours till it becomes perfect paste; mix
while warm with 7 lbs. flour; adding the
usual quantities of yeast, salt and water.
Allow the dough to work proper time
near the fire, then divide into Ioaves,
DUST them in, and knead vigorously.
This quantity will make Ii Tbs, 7 or. Of
very nutritious bread.
TTP-ToP PUDDING.
One pint of dry bread Or cracker
crumbs, one quart of milk, two-thirds
cup OF sugar, a little salt, three eggs.
saving out the whites of two for the frost
ing; beat the eggs, mix with the bread
crumbs and milk and bake. When taken
from the oven spread the top with ielly
or fresh fruit; have also your frosting
ready, well mixed and favored. Spread
1t over the layer of jelly and set back in
the oven to brown.
SPANISH EGGS.
Cook one cup of rice 80 minutes in
two quarts OF boiling water, to which
has been added one tablespoonful of
salt; drain through colander, and then
add one tablespoonful of butter. Spread
on hot platter very lightly. Now on
the rice place SIX dropped eggs, and serve.
SPONGE CAKE ROLL.
This cake is very easy to make, and
there is no such thing as Failure in
making it if the directions are carefully
observed. The eggs are not beaten
separately, and the quicker the cake is
put together the better it will be. Two
teacupfuls ofcofee A sugar, two heaping
teacupfuls of sifted -four, two heaping
teaspoonfuls baking powder; into this
break SIX eggs, beat all well together,
bake In q quick oven to light brown.
When done turn out on a molding-board
and spread quickly with jelly and roll
carefully. Wrap each roll In a clean
napkin; can be used for the table i'm
mediately.
STRAWBERRY SHORT-CAKE.
Make a crust sufficient to cover the
bottom of two pie-dishes, rolled thin, of
the ingredients which would make raised
biscuits; bake both at once: have two
boxes or two quarts of strawberries
thoroughly cleansed, and well sweetened;
as soon as the paste is baked, while hot,
spread with good butter, cover with half
OF the berries, sprinkle more sugar on
top; cover with the other baked biscuit,
butter as before, add the other half of
the berries, with more sugar, and wrap
well with a clean towel, and cover with
blanket, to remain to steam until cold.
BEEF A LA MODE.
-Four pounds rounded beef, put In a
stew pan, with half teaspoonf1 of
thyme, same Of sage, three bay-leaves,
half-dozen whole cloves, a dozen alspice,
half teaspoonful of black pepper, and a
piece of red pepper, a tablespoonful of
salt, turnip peeled and cut very small,
two onions, also chopped, half pint Of
boiling water; stew slowly for three
hours, then add half dozen potatoes, and
let it stew a half hour more. IF, when it
is done, the gravy seems thin, add
tablespoonful of Drowned -four.
PRESERVED STRAWBERRIES.
For every pound of berries use one
pound of white sugar and half pint of
water; pick carefully over the berries;
boil sugar and water until it thickens,
and then pour on the strawberries very
gently, and let them boil slowly for Is
minutes and no more; put it all away
now in the preserving-pan and let it get
cool; when cold, strain off syrup, avoid
ing handling the berries; let the syrup
now to boil alone, skimming it perfectly;
when in good boil put in the strawber-
ries, and let the fruit be in not more than
five minutes; then remove and put In.
pots or jars when perfectly cold; do not
paste covers on the jars before week
has elapsed.