Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-07-14

SilUer Cdke-Three-fourths cup melted
butter, one and one-half cups sugar,
white of eight eggs, one-half cup sweet
milk, two cups flour, two teaspoonfuls
baking powder. The yolks of The eggs
and the same other ingredients make
gold cake.
Mountain Cak6-Two cups of sugar /;
one cup of butter; one cup of milk !;
four cups of flour; the whites of four
eggs; one teaspoonful of Soda two tea
spoonfuls of cream of tartar; one pound
Of raisins; a pinch of salt.
Roll Jelly Cdke.-Two eggs, one cup of
sugar, one cup of flour, one teaspoonful
cream of tartar, one-half teaspoonful
soda, pinch of salt Make two cakes,
spread thin on long tins Assoon as done,
spread on jelly, and roll up Immediately.
This will not break in rolling unless there
is too much -four in it.
Water Pound Cdke.-One pound of -four,
one pound of sugar, one-half pound of
butter, four eggs and one cup of warm
water. Use prepared flour, or put into
the flour before sitting two teaspoonfuls
OF any good baking powder. The cup of
water must be quite warm, but not really
hot. Beat eggs separately.
Fdrind Puddng.-Five ounces of IA
rina stirred gradually, and boiled in one
quart of milk, then let it cool; separate
the yolks and whites of five eggs, beat
the whites to stiff froth, and stir the
yolks and sugar together, then stir all
into the cool bold farina; flavor and
bake.
Cottage Pudding.-With two cups -four
mix thoroughly two teaspoons baking
powder, one egg, one teaspoonful butter,
three quarters of a cup of sugar, one
half cup of sweet milk; flavor with
lemon. To be baked quickly and eaten
while hot, with suitable sauce.
Sauce for Puddings-Three quarters Of
cup of butter, one and one-half cups
sugar, one egg, juice and grated rind of
I lemon; beat well together. Just be-
| fore serving, pour on the beaten mixture
one pint of boiling water and stir till
Gooked.
Stored Figs-Wash one pound of dried
figs and put in an enameled stew-pan,
with water sufficient to cover them well.
Let them come to boil, and then SIM
mer gently for an hour; squeeze in the
juice of two or three lines and eat hot
or cold. No sugar is required, as the
syrup from the figs is. very rich and
| sweet.
Bread and Meat Utilized.-Chop your
cold meat very fine, then soak your
bread in cold water till it is very soft;
take it in the hands and squeeze as
much of the water out as you can, hav-
ing two-thirds as much bread as meat
mix the bread and meat thoroughly to-
gether; beat three eggs well and mix in
add salt to taste make in balls the size
Of biscuit, and fry slowly in butter or
cooking fat till brown on both sides.
TO Fry Beef's Liuer.-Cut the liver in
| slices about two-thirds of an inch thick;
soak in cold water about quarter of an
hour; have ready some butter in the
| spider; when hot, put in liver; season
with salt, pepper, and an onion chopped
fine; dust a little -four over tn top
cover tight to keep steam in as much as
possible; add a little water while cook
ing, to keep it from getting dry (do not
let It burn; when brown, turn on the
other side; put On little more salt,
pepper and -four; when done, take the
liver out on a platter, put in about tea
! cup of sweet milk if not thick enough,
add a little more -four, wet in milk, until
, you get it about the thickness of beef
gravy; pour over the liver, and serve.
This is the Swedish way of cooking it.