Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-09-22
DOMESTIC MATTERS.
CRACKER FRUIT PUDDING.

CRAChEh HUDDlNG
Six crackers pounded fine, one quart
boiling milk, one spoonful of -four, one
cup brown sugar, six eggs, raisins and
currents; all kinds of spices. Bake.
GRAPE JELLY.
Put the grapes in kettle after they
are steamed, steam them until soft; then
strain through a cloth while warm; one
pound of sugar to q pint of juice; boil
Is minutes; two pounds of grapes
generally give one pint juice.
RICE CHICKEN PIE.
Cover the bottom of the puddingd dish
with o slice of broiled ham; cut up a
broiled chicken and nearly fill the dish;
add chopped onions, if you like, or lit
/ tie curry powder, which is better; then
add boiled rice to fill the interstices and
to cover the top thick. Bake it for one
half or three-quarters of an hour.
ENGLISH MUFFINs.
Here is recipe for English mullins:
Time, twenty to thirty minutes. Ingre-
dents, one and half ounces of German
yeast, a quart of warm milk, teaspoon
full of salt and some -four. Add the
milk to the yeast; then mix it into rather
a soft dough with sufficient quantity
of flour for that purpose; cover
| it over with q thick cloth and set it to
rise near the fire; when risen divide 1t
into as many pieces as you please, and
form them into a round with your hands;
spread thick layer of -four on wood
Ell tray, put the mullins on it and let
| them rise again; then take them on hot
stove or plate until they are lightly col
ored, turning them once; when done,
pull them open, butter them, lay them
on hot plate, and cut them across
MASHED POTATO
To make it light and delicate, beat it
with spoon after you have seasoned it.
Mash it well, sailing it first. 1t is often
made too salt for my taste, and as I can
not take out the salt, it sometimes seems
to me it would be quite fair to put in
only little. and those who do not care
to taste anything else but the salt in
their food can add it at their pleasure.
Butter is sometimes added when the
potato is mashed, but think thin cream
the best of anything, and next to this
good sweet milk. Now stir all
thoroughly together, beating it well
with large, stiff spoon. The product
Is something quite superior to the
lumpy, poorly seasoned mashed potato
often found. A dish may be called
''well- seasoned" when only enough
good seasoning is used, and that pro-
perly put into or upon it.
MUSTARD PICKLES.
Six green peppers, six quarts of little
onions, six quarts of little cucumbers,
six quarts of picked caulifowers, four
quarts of sliced cucumbers; pour over
this a brine, one tablespoonful of salt to
one quart of water, until all are well
covered; let this stand twenty -four
hours; drain off, and they are ready for
the dressing. Dressing: To each
quart Of vinegar, add six tablespoonful
of best mustard, one and d half half cups
of brown sugar, one-half cup of -four,
one-half ounce of turmeric and the same
of curry powder; boil all together five
minutes and pour over the pickles.
The dressing should be the consistency
of thick, sour cream when cold, and if
not, add more -four and boil up again
These pickles can be kept in crooks,
covered tightly with thick papers. One
gallon of vinegar will make dressing
enough for eight Or nine quarts of
pickles.