Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-10-13

TO three quarts of strong beef stock
put three handfuls of okra, sliced thin,
three tomatoes, sliced, corn off two ears.
a little red and black pepper, salt to
taste; let all simmer slowly for five
hours. ...... -.
... PUMPKIN PIE. ,.- ...s-
Pumpkin the size of a two quart bowl,
steamed and sifted, three pints of milk,
one cup OF cream or two tablespoonful
OF butter, four eggs, quarter of tea
spoonful OF cinnamon, the same of gin
ger, half a nutmeg, sugar and salt to
suit the taste. Bake in a slow oven one
hour and a half.
GRAVES.
To have gravy always on hand you
must do as the French do, namely, save
gristle and every bone left from cold
meat or fresh. The bones must be
chopped small and put on to stew,
with enough water to cover. Leave the
fat on until you need to use the gravy.
By this means it will keep longer.
APPLE CRoUTEs.
This simple and dainty little desert is
one taught by Miss Carson. Peel and
core the apples and halve them; take
half slices of bread, spread thickly with
butter and sprinkle with sugar, then lay
apple on bread, core side down; sprinkle
Oh more sugar and any kind of spice to
taste. Bake.
NIILK-YEAST BREAD.
Take one cup full of milk, add hot
water to warm the milk; mix sifted -four
to naked thin sponge; let stand over
,& 4ho
add one half cup full of butter, and
-four to sufficiently stiffen for bread,
kneading thoroughly; fill pans half full,
and in warm place allow the loaves to
rise to the top of the pans; bake in a
steady oven, not too hot, one hour.
APPLE CHEESE.
Get some good cooking apples; peel
pare, core and cut them into small pieces.
Add an equal weight of sugar, and the
juice of two lemons and peel, cut very
fine. Put them on the fire and keep
moving them about to prevent their
burning. Boil until the apples are
quite smashed up and look clear. Dip
mold in cold water, put in your cheese,
and serve next day, cold, with a custard
around it.
SPlCED TOMATOES.
Select ripe tomatoes, scald enough to
remove the skin, cut through the centre,
take out the pulp and seeds, weigh the
clean halves; to eight pounds, in porce-
lain kettle, put one quart OF best cider
vinegar, one ounce whole cloves, one
ounce allspice, one ounce cinnamon tied
In a muslin cloth, three pounds of brown
sugar; in this spiced and sweetened
vinegar boil the tomatoes from five to
ten minutes, until cooked through; skim
out, and allow the syrup to boil until
quite thick, then pour over the tomatoes;
let stand over night before tying up, and
keep in cool place.
THE BEST OF BREAD.
Cook two OF three potatoes until done,
scald two tablespoonful of -four with
the potato water, about one quart, stir
in enough -four to make thin batter.
Add tablespoonful Of sugar, little
salt; set aside until milk-warm, then add
soaked yeast cake. Let stand from
three P. NJ. till nine P. M. Add one
quart of lukewarm water and stir TO
consistency of dough. Then with the
hands work in -four until stiff as you
wish it to be- Set to rise over night.
In the morning, with buttered hands,
make into loaves. Let it rise and bake
as usual, nearly an hour in slow oven.
This recipe has been tested by the best
of bread makers, and pronounced per-
feet.