Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-03-17

TO KEEP CHEESE MOIST.


cheese becomes dry, and some use kind
Of bell-glass to put their cheese in. A
very simple expedient will keep cheese
in the best condition. Take linen cloth
or cheese-cloth, dip it in white wine,
squeeze out excess of wine, and wrap uo
the cheese in it, By doing this the cheese
is not only kept moist, but it's favor is
improved.
CAKE MADE FROM SOUR CREAM.
Take two cupfuls of powdered sugar,
five eggs, one-half of nutmeg, four
cupfuls of -four, one cupful of sour
cream, one teaspoonful of soda dissolved
IN two tablespoonful of warm water;
stir it well through the cream, which
should be put in last of all, and bake as
soon as mixed; bake this in four-quart
basin for one hour; hot oven is best for
this cake.
SWEETBREAD CROQUETS.
Lard green sweetbreads, say four of
them, and brown in butter; have about a
half-pound of cold tongue, which chop
fine; chop up the sweetbread, s. mix well
together with chopped parsley. half q
small onion, and add little pepper and
salt; break three eggs, and use only the
yolks, and add some of the gravy the
sweetbreads were cooked In. Make the
sweetbread into round forms, roll them
in bread crumbs, and fry in very hot but
ter. Let them drain in brown paper be-
fore serving.
GERMAN PANCAKES.
Sift three tablespoonfuls of -four, add
a saltspoon of salt and teaspoonful OF
pulverized sugar, mix dry; break four
eggs, and beat up white and yolks, and
pour -four, salt and sugar, into them,
stir thoroughly, then last add quart of
milk; take a thin, clean fryingpan, and
use only the best butter, O tablespoonful
will suffice; when the butter is Kissing
hot, but not brown, pour in the batter;
they ought to cook through from the
lower side; roll up before serving, and
powder with pulverized sugar; serve as
hot as possible and eat with lemon juice.
Ii you want to stripe them heat skewer,
and having added sugar outside, apply
the hot iron in streaks.
CROQUETTEs AND RICE.
Chop up an onion very fine, and fry it
in butter till it be of a golden color;
then stir in teacupful of rice; let it
cook in the butter for few minutes
stirring all the time; then add one pint
of good gravy, and simmer slowly. When
nearly cooked put little grated nutmeg,
Parmesan cheese (also gratedO, salt and
pepper to taste. Mix well up, when
thoroughly done, let it stand few min
utes before the fire, and just before serv-
ing stir in small piece more butter.
Serve with nicely fried croquettes of any
kind OF meat or poultry.
LEMON PUDDING.
Take one lemon; squeeze the juice out
and peel the rind very thin; then cut up
fine; beat the yolks of four fresh eggs to
a cream; add four ounces of granulated
sugar and four ounces of fresh butter
which has been melted, taking care not
to allow it to run to oil; when well mixed
add the lemon juice and rind. Line an
earthenware or tin ballng-shape with
rich fake paste, raising the edge with
second row of paste; bake until half
cooked, then pour in the pudding and
cover to prevent its being Drowned; a
few minutes cooks the pudding.
BROWN BREAD.
Two cupfuls of sweet milk, two cupfuls
sour milk, into which put one teaspoon
full of chemically pure soda, one cupful
of dark molasses, two and half cupfuls
of rye or Graham -four. two and half
cupfuls of coarse Indian meal, and little
salt. Mix thoroughly, and then put in
a round deep pan, made for the purpose,
inches in diameter at the bottom, u
inches at the top, and 81 inches deep.
Cover the bottom of the pan with a piece
of paper well buttered, or it will not
come cut. Then steam it over kettle
Of hot water for three hours. Then bake
it half an hour in the range oven. It is
very nice toasted the second day.
MARROW DUMPING.
Take the following materials Half a
pound of beef marrow, chopped fine;
half pound of crumbled bread; half
pound wheaton flour; quarter pound
sweet almonds, and ten bitter almonds;
blanche and pound the almonds, adding
teaspoonful of cold rose water, to pre-
vent them from oiling; four fresh eggs,
which will weigh half a 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 four hours. Serve hot,
with brandy or whisky sauce.