Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-11-10
DOMESTIC RECIPES.
INCONSISTENCIES.

Take the whites of eggs and beat to a
stiff froth, sweeteDing it with one table.
spoonful Of powdered sugar, and favor
ing it with orange flower water. Have
q saucer of sweetened cream and drop a
spoonful of the froth upon it. Very
delicate and palatable.
JAM SANDWICHES.
Take the weight of two or three eggs
III the shell of butter. flour and sugar.
flavor to taste, roll the paste out very
thin, and put it into fat tin and bake
Id the over, then cut in two. Lay some
Jam on one-half, cover it with the other
haif, and cut into any shape you like.
DOUGHNUTs.
Two eggs beaten with one cup of fine
gfanlllated sugar, salt aud nutmeg; add
three teaspoonfuls baking powder or
Two OF cream of tartar and one of soda;
SUR into the eggs and sugar, then add
one cup milk and stir in -four at once.
MIX not very hard; if they should soak
fat, roll in little more.
E. HARD YEAST.
Str III pint of lively yeast enough
flour to make thick batter. and tea
spoonful OF salt. Let it rise once. then
roll out thin, cut into cakes with cake
cutter, and dry in the shade in clear
windy weather. When perfectly drv.
put In bag and hang In cool. dry
place. They will keepgood six months.
One of these cakes dissolved in LITTLE
milk or water IS enough for four quarts
of -four
CARROTS FOR PUDDING.
1t is not generally known that boiled
carrots, when properly prepared. form
an excellent substitute for eggs III p11d-
d1ngs. They must for this purpose be
boiled and mashed and passed through
coarse cloth or hair seive strainer. The
pulp IS then introduced among the
other ingredients Of the pudding to the
total omission of the eggs. A pudding
made up IN this way is much lighter
than where eggs are used, and is much
more palatable.
OYSTER TOAST
This is nice little dish for luncheon
or for late supper. Scald a quart Of
oysters in their own liquor; take them
out and pound them in mortar. when
they form paste; add little rich cream
and some pepper. Get ready some
thin, neat pieces of toast, moistened
slightly with boiling water and spread
with fresh butter. Spread the oyster
paste thickly upon the toast, put a
tbinly cut round Of lemon upon each
piece, and arrangethem on aplatter gar
nished with parsley. Serve very hot.
TEA ROLLS.
Half cake of compressed yeast in
three half-pints of lukewarm water: add
quart OF sifted -four, and nix well to a
thick batter. Let it stand six or seven
hours In moderately warm place till
well risen. Then add two eggs. an
ounce of butter, four ounces of sugar,
and tablespoonful of SALT add -four,
(about pint, and work well with the
hands until it is a soft dough. Make
into rolls; put them in the pans they are
to be baked In, and set near the stove to
rise; as soon as they rise, bake In quick
over
POOR MANS SOUP.
Put one ounce of butter into sauce
pan with three large onions, shred fine.
and Try them pale brown color add
half tablespoonful of -four, stir for few
minutes, but do not allow the mixture to
darken; then add one quart of common
stock, previously favored with carrots.
turnips, celery, leeks and parsley, boiled
in it, stir until hesoup boils, and season
it to taste with pepper and salt. Peel
one OF two potatoes, cut them into small
dice and put them to boil with the soup.
Cut some crusts of bread in long
pieces the size, and half the length Of
ool 7 1
and at lifetime of serving throw them in
to the soup, then stir into it off the fire
the yolks OF two eggs beaten up with a
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