Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-01-07

TOMATO SOUP.

DOMESTIC MATTERS.
TOMATO SOUP.
Twelve tomatoes, pared and cut fine,
boiled one hour, or two quarts of canned
tomatoes, boiled one half hour; add two
quarts of rich milk, stirring constantly,
one pint of oyster crackers, rolled, but.
ter size OF an egg; serve Immediately.
BUCKWHEAT CAKES.
The best buckwheat cakes are made
with an addition of corn. meal flour and
oatmeal flour to the buckwheat, in this
proportion: Six cupfuls of buckwheat,
three cupfuls of oatmeal -four, or if this
cannot be obtained, substitute Graham
flour in its place, and one cupful of corn.
meal -four; to this add dessert spoon
evenly filed with salt, two tablespoon.
fuls of molasses, and luke-warm water
sufficient to form batter; stir through
the -four well four teaspoonfuls baking
powder before wetting ;sbut these cakes
are much better raised over night with
yeast.
PLUM PUDDING.
One pound of raisins, half pound OF
sugar, half a pound of flour, half pound
OF breadcrumbs, three.quarters of pound
of suet, quarter of a pound of mixed
candied peel, small nutmeg grated, a
teaspoonful of ground cinnamon, tea
spoonful of ginger, teaspoonful OF
pudding spice, juice of one lemon and
peel grated, juice of one orange and peel
grated, six bitter almonds pounded, and
pinch of salt; mix (the day before the
pudding is boiled) with six eggs a glass
of brandy or curacao, and sufficient
Marsha or good homemade wine to
make it rather moist, and allow the in.
gradients to swell we'll; boil eight hours
if made in one mold, six hours If divided
into two.
Take five eggs and beat them well
stirring in sugar until quite sweet, (try
one pound), and add teacupful of but
ter creamed; then add half q teaspoon.
full of soda to half cupful of butter
milk, with sifteI -four enough to make
the dough about the stiffness of biscuit
dough-allow one pound and half of
flour, say. Roll the pieces about as
thick as your finger, and as long, fol-
the doug b must be cut into strips, and
then form them into rings and double
rings. Flavor with lemon or mace, and
sometimes currants are added in such
proportion as isfancied. These cakes are
fried, and as failure most often occurs in
the frying, we give few particular d.
rections in that regard. Have ready a
round stew pan or skillet half full of
melted lard. As soon as it begins to
bubble a little, drop a cruller into it,
which will sink. Take an egg-whip, OF
something that will not hold the lard,
turn it over: it will then rise to the ton
as light as puff. Then let it cook till
it is a pretty light brown. The older
crullers are, the better they get. If you
do not burn your lard, it will do to use
a second time, and if the above directions
are attended to will give satisfaction
with very little trouble. Put as many
crullers in the pan to fry at one time as
you can conveniently turn over.
WINTER BUTTER.
Good roll butter, worth 20 cents, is
very much needed, and we urge upon
our dairy friends to pay good attention
to the making of winter butter. We
have been much interested in the de-
scription of the new inventions at the
great dairy fair at New York. Among
the especial features of interest were
seven pew and distinct inventions for
the separation of butter from the milk
by what is known as the centrifugal pro-
cess. By this process the milk, fresh
from the COWS, is placed in a cylinder
which revolves at the rate of 200 revo.
lutions minute. The result is that the
heavier portion seeks the surface, and
the lighter portion the center, whence
the latter is drawn off. A great saving
of time is thus effected, in the manufac.
ture of butter. With the old process it
required from SO to 48 hours to cool the
milk and separate the cream, whereas,
with the new process, only about 20
minutes are needed to produce butter
from the fresh milk. The Swedish OF
cold-setting process of making butter
was also illustrated. This process con-
sists in placing fresh milk in vessels in
refrigerators, and by lowering the tenn
perature to IS degrees or 36 degrees
Fahrenheit, forcing the cream to the
surface in from to twelve hours.