Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-05-05
KITCHEN ECONOMY.
STRAWBERRY JAM.

STRAWBERRY JAM.
Same weights of strawberries and
pounded white-loaf sugar; mash up the
berries well In preserving pan first, and
add sugar afterward; boil for twenty min
utes, stirring well and skimming; ALWAYS
use patent glass jars.
POTATO SOUP.
Boil thoroughly half dozen potatoes
and mash thoroughly, mixing with it a
quart of stock, season with it a quart of
pepper; boil it for five minutes, remov-
ing scum; add to this tumblerful of
milk last, and serve after the soup has
come again to the boil; must be perfectly
smooth.
GERMAN TRIFLE.
Put one quart of strawberries, or anv
other fre:h fruit, in the bottom of a
glass dish; sugar the fruit, cover it with
a layer Of macarOOns, pour over it GUS
tard made Of one quart of milk and the
yolks Of seven eggs, well beaten; sweeten
TO your taste; when cold, place on top of
the eggs, beaten to a stiff froth, with Il,
little sugar.
SUPERIOR SPONGE CAKE.
One pound of sugar, sifted; half
pound of -four, rind of lemon, grated,
with the juice. Beat the yolks very
light and mix them well with the sugar;
add the lemon; beat them well together,
add the whites, beaten stiff; shake the
-four in very gently-should not be stir
led when the -four is well mixed. IF In
one pan, two hours, if in two pans, one
and one-half hours.
BREAD AND BUTTER PUDDING.
Slice stale loaf of bakers bread rath-
er thin, crust and all, and butter lightly
on both sides; butter a baking dish and
flour it lightly; lay single layer of the
slices of bread all over the dish, sides
and all; wash and pick one-half pound of
currants, pick and stone one-half pound
raisins, and slice very thin two ounces
of citron, and mix thoroughly, and scat
ter thlnly over the bread and butter;
then build it up this way: Make mix
ture of four eggs, a quart of milk, and
one-haH pound of sugar, and pour cold
into the dish which has the bread, cur
rants, etc. put the baking-dish in a pan
of water, and let it cook for three-quar-
tiers of an hour in moderately heated
oven. Eat hot or cold.
ASPARAGUS SOUP.
Select about two dozen of good aspar-
agus stalks: boil these thoroughly in
enough water to cover them; a quarter
of an onion boiled with the asparagus is
an improvement; when tender, take the
asparagus out of the water, saving the
water, and removing the onion; cut the
asparagus into three pieces, of course
only the tender part, and put them in
mortar, adding little of the water, must
be pounded until perfectly smooth; now
take some sifted -four, dessert spoon
full, bit of butter as big as an egg, and
very little pulverized sugar; mix we'll,
then put ON the fire until it melts, STIR
ring all the time; add this to the pound
ed asparagus and the rest of the water;
when it has boiled a few minutes, mix
the yolk of one egg with tumblerful of
cream, and add this; If properly made,
it wants no straining; use salt and pep
per to taste, and very little nutmeg;
one stalk OF asparagus may be left, which
may be cutin thin slices, and added last.
KIDNEY oMELET.
Eight eggs, four sheep kidneys, one
gill of brown stock, one dessert-spoonful
of mushroom catsup, one teaspoonful of
pepper, one-half teaspoonful of salt, one
half ounce Of -four, three ounces of but
ter; put one ounce of butter into sauce
pan; cut each kidney into eight pieces,
put the -four upon plate, and roll the
pieces of kidney in it until they are COM
pletely blanketed with -four; throw the
kidney into the hot butter, brown each
piece on both sides; pour into the sauce
pan over the Drowned kidney the stock
and catsup; season all with half of the
pepper and salt, and covering the sauce
pan, draw it to the side of the fire and
let its contents cook very slowly for one
hour; beat In bowl the eggs until the
whites and yolks are mixed, sprinkle
over them the remainder of the pepper
and salt, melt an ounce of butter in an
omelet pan, pour into this half of we'll
beaten egg, and stir this until it begins
to firm on the edges, after which it
should remain upon the fire until the
egg becomes nearly all firm; put upon
the omelet half of the stewed kidney;
fold the omelet over so that the outer
edges meet; let it remain minute longer
in the pan and turn it quickly out on a
hot platter; repeat this process with the
remaining egg and kidney, and, when
the second omelet is ready, place it be-
side the first upon the platter, and serve
as speedily as possible.