Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-06-02

STRAWBERRY SHORT CAKE

STRAWBERRY SHORT CAKE.
Make good pie crust (not biscuit
crust) enough for three layers rolled a
little thicker than for pies, and bake in
jelly cake pans; prepare two quarts of
berries, and stir in sugar to taste about
half an hour before the crust is baked;
butter the crust while hot, spread the
berries between the layers, and serve
Immediately; no sauce is needed, as the
juice of the berries is sufficient.
SAUCES AND CREAMS FOR PUDDmGs.
Take equal quantities of sugar and
molasses, boil them together and stir in
q little flour. 2. Take the juice of an
orange, cup of sugar and the same of
good cream. 3. Good sour cream made
very sweet with sugar, with or without
seasoning, makes good sauce. T. Beat
two eggs well, then add a cup of stewed
apples and cup of sugar.
ROOT BEER.
For 10 gallons beer take 3pounds COM
mon burdock root, or [ or. essence of
sassafras; pound good hops; l pint
corn, roasted brown. Boil the whole in
six gallons of pure water until the
strength of the materials is obtained;
strain while hot into key, adding
enough cold water to make 10 gallons.
When nearly cold add clean molasses or
syrup until palatable-not sickishly
sweet. Add also us much fresh yeast as
will raise a batch of eight loaves of bread.
Place the keg in the cellar or other cold
place, and in 48 hours you will have q
key of first-rate sparkling root beer.
TURKISH PILAFF.
| Five cupfuls of good strong beef stock;
season well with pepper, salt, plenty of
tomatoes, and half small onion, chop
ped fine; three cups rice; set it on mod
crate fire and simmer until rice has alb
sorbed the stock; cut up chicken, sea-
son with pepper and salt, and fry nicely
in butter; make a hole in the rice, put
In chicken, and cover up with the rice;
melt half a pound of butter (do not let it
boil) and pour over the rice; let it stand
where it will keep hot for about Is min
utes, until rice absorbs the butter; turn
it on the dish, but do not stir up, serve
very hot.
ASPARAGUS OMELET.
Boil half bunch of asparagus, and
cut the tops and tender parts into half
inch lengths; season with little salt,
pepper and butter, and put aside on the
stove to keep warm while you make your
omelet. Beat six eggs, whites and yolks
together, with teaspoonful of milk for
each egg, saltspoonful of salt, and
teaspoonful of white pepper; brown two
tablespoOnfuls of butter on fryingpan;
pour your eggs in and as soon as it be-
gins to set at the edges turn them up
and shake the pan to keep the omelet
from sticking, it will be sufficiently
cooked in five minutes; put your aspara-
gus in, double the omelet, and serve i'm
mediately on hot dish.
MACARoNI AND KIDNEY.
Wash and cut one kidney small; chop
an onion fine, and fry light brown in
tablespoonful of butter; add a teaspoon
full of salt, tablespoonful of white pep
per, and very little red pepper; put
your kidney in this, cover closely, and
let them stew (not boiD for two hours;
stew half can of tomatoes, seasoned
with Salt, pepper, and butter; boil half
pound of macaroni in two quarts of
water, tablespoonful of salt; let the
water come to full boil before putting
in the macaroni, then let it boil 20 min
utes, or till tender; put the macaroni in
the colander and run cold water over it.
Put layer of macaroni in a baking dish,
spread over it tablespoonful of butter,
part of the stewed kidney, some of the
gravy from the kidney, and layer of
stewed tomatoes, and so on till the dish
is full, letting the macaroni and butter
be on top; sprinkle with tablespoonful
of fine bread crumbs, and bake for half
an hour in quick oven.
QUAKER oMELET.
A Quaker omelet is handsome and
sure dish when care is taken in the prep
aration. Three eggs, half cupful of
milk, one and ahaf tablespoonful corn
starch, one teaspoonful salt, one table
spoonful butter; put the omelet pan, and
a cover that will fit close on, to heat;
beat the yolks of the eggs, The corn
starch and the salt very well together;
beat the whites to stiff froth, and add
to the well-beate4 yolks and cornstarch;
stir all together very thoroughly, then
add the milk; now put the butter in a
hot pan, and when melted pour in the
mixture, cover and place on the stove,
where it will brown, but not burn; cook
about seven minutes, fold, turn on a hot
dish, and serve with the cream sauce
poured around it. If theyolks and corn
starch are thoroughly beaten, and when
the stiff whites are added they are well
mixed, and the pan and cover are very
hot, there can be no failure.
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