Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-04-07
DOMESTIC MATTERS.

NICE INDIAN GRIDDLE CAKES.
One and a half cupfuls -four, one and
half cupfuls Indian meal, one egg, one
small pint sour milk, half teaspoonful
soda.
BUTTERED EGGS.
-Four eggs well beaten, three table
spoonfuls cream or milk, little grated
tongue OF beef, pepper and salt, three
ounces of butter; put into stew pan un-
the time until quite thick Have a slice
of bread ready, toasted and buttered,
spread the mixture upon it, and send it
to table very hot.
VIRGINIA BISCUIT.
One quart -four, one half teaspoonful
salt, one-quarter pound butter; mix the
-four and butter, with the hand, togeth-
er, and moisten with water; roll it out
very thin three times, and beat with the
rolling pin each time; roll as thin as a
piece of paper; cut with a saucer and
bake in sheets. These are particularly
nice for lunch.
ENGLISH ARROw-ROOT BLANC NANCE.
Mix teacupful of arrow-root with q
little cold milk, rub it smooth; boil a
pint of milk with 10 sweet and 4 bitter
almonds, having pounded them smooth
first, and having blanched them; sweeten
this milk to taste with pulverized sugar;
strain carefully; then pour this milk
gradually into the arrow-root, stirring
all the time; boil for five minutes, and
pour into mold to cool.
POTATO PUDDING.
Beat well together IA ounces mashed
potatoes, ounces of butter, ounces of
fine sugar, five eggs, and the grated rind
of l small lemon; a pinch of salt, add
one-half glass of brandy; pour it in a
mold or dish well creased, and bake it.
Be careful to mash the potatoes as
smooth as possible, and adding little
butter at first helps to make them
smooth.
Take some cold roast beef, that which
is UNDERGONE is best, and micce it very
fine; mix with it grated bread crumbs
and little chopped onion and parsley;
season it with pepper and salt, and
moisten it with some beef dripping and
walnut sauce; some scraped cold tongue
or grated ham will be found an improve
ment; form it into broad fiat cakes, and
spread layer of mashed potatoes thinly
on top and bottom of each; lay small
bit of butter on the top of each cake;
place them on dish and set them in an
oven to brown.
SNOW PUDDING.
One-half box gelatine, pour warm
water on it enough to cover it, and let it
stand about three minutes, then add one
pint boiling water to dissolve it; add the
juice of one lemon, two cups sugar; let
it stand and cool; beat the whites of
three eggs to stiff froth and add to the
gelatine, beating all one hour; put in
mold; make the custard of the yolks;
when taken from the mold, pour the GUS
tard around it, Or, if you choose, you
can trim with Jelly.
FRESH HERRINGs WITH Drowned BUTTER
Put them in a fsh-kettle with Just
enough cold water to cover them, put in
salt, pepper, carrots, onions, cloves.
parsley, thyme, bay leaf, and tum-
bier OF vinegar, cover the fish with a
cover that will fit into the kettle so as to
keep the fish covered with the water:
let it heat until just about to boil up
well; let it remain in the water until you
can bear your fingers in it. Place the
fish on platter sprinkled with salt and
pepper; brown some butter, putting
some chopped parsley in it, and heatin 2
tablespoonful of vinegar, pour over it.
To be served hot.