Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-03-03
THE KITCHEN.
CORN STARCH CAKE,

| CORN STARCH CAKE.
! Fohr eggs, whites only; one cup OF
| powdered sugar, one-half cup of butter
| two-thirds cup of corn starch, one-halt
cup of sweet milk, one cup -four, two
teaspoonfuls baking powder, lemon OF
rose water favoring. Cream the butter
and sugar thoroughly either with the
hand or silver spoon; mix the corn
| starch with the milk and add Then add
the eggs, beaten stiff, next the sifted
| flour, into which the baking powder has
| been stirred.
HARD GINGERBREAD.
| Three-fourths of cup of butter on
meat drippings, one cup of molasses,
one cup OF brown sugar, three-fourths of
cup of hot water, Ill which dissolve q
piece of alum the size of a hazelnut, one
teaspoon of salt, one tablespoonful of
ginger. one dessertspoonful of soda, mix
ed III the cup of molasses. Mix the in
gradients and add -four sufficient to make
q soft dough. Roll out and cut in square
cakes and cards and with the back of q
knife mark it in strips across the top of
the loaf
APPLE CHARLOTTE.
Butter a deep baking bowl; line it
with thin slices of wheaton bread which
has been soaked in sweet cream; fill the
bowl to within one inch Of the top with
sliced apples in layers, with beef marrow;
sugar and grated lemon or orange peel;
cover the apples with thin slices of bread
soaked i'll cream: cover the bowl closely
with an ordinary earthenware pie-dish,
in which place water to prevent it's crack
ing; bake In q rather brisk oven from
one hour to one and one-half hour, ac-
cording to the size of the charlotte.
BOILED CHOCOLATE CUsTARD.
Crate quarter OF a pound of unsweet-
ened chocolate, and put in a half pint of
hot water on the stove to dissolve; it
need not boil, but requires occasional
stirring; beat up four eggs, yolks and
whites together, with half a pound pull
verified sugar, and pour over it quart
of boiled milk; then stir in the chocolate;
strain the whole through fine seive,
put back on the fire, and stir continually
with wooden spoon till it thickens,
which it will do in about three to five
minutes; when cool enough put III the
bowl it is to be served in, and keep on
the ice till you are ready to use.
APPLE DUMPING.
Take the following materials: Half
pound of beef marrow, chopped fine;
half pound crumbled bread; half
pound of wheaton -four; quarter pound of
sweet almonds; and ten bitter almonds;
blanche and pound the almonds, adding
teaspoonful of cold rose water, to pro-
vent them from oilirg; four fresh eggs,
which will weigh half pound; one
breakfast cup of sweet cream; whisk the
eggs, yolks and whites until quite light,
then add the cream, and whisk again un-
til well mixed; next, slowly add the above
ingredients. When thoroughly blended,
pour into buttered steamer; cover very
close, and boil for four hours. Serve
hot, with brandy or whisky sauce.
THIEVES VINEGAR. ~.
Take large handful of lavender bios
SONS and the same quantity of sage,
mint, rue, NORWOOD, and rosemary.
Chop and mix them well. Put them into
jar, with half an ounce CT camphor
that has been dissolved in bit of alco-
hol, and pour in three quarts of strong,
clear vinegar. Keep the jar for two or
three weeks in the hot sun, and at night
plunge 1T into box OF heated sand. Al
terward strain and bottle the liquid, put
ting into each bottle Glove of garlic,
sliced. To have it very clear, after it
has been bottled for week you should
pour it off carefully from the sediment,
and filter it through plotting paper; then
wash the bottles and return the vinegar
to them; it should be kept very tightly
corked. It is used for sprinkling about
in sick rooms, and also in close, damp,
and oppressive weather. Inhaling the
odor from small bottle will frequently
prevent faintness in crowd. It is bet
ter to make it in June. This vinegar is
so called from an old tradition that dur
ing the prevalence of the plague in Lon
don the composition was invented by
four thieves, who found it preserva-
tive from contagion, and were by that
means enabled to remain in the city and
exercise their profession to great advan-
tage after most of the inhabitants had
fed. ga