Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-04-28
KITCHEN NOTES.
WAFFLES.

WAFFLEs.
One pint of new milk, three eggs, half
cup of melted butter, little salt, two
teaspoonfuls of baking powder and flour
enough to make thin batter, bake in
we'll heated waffle iron, taking care to
have an equal heat. The thinner the
batter and managed well the more light
and crisp the waff1es There is quite an
art in baking them, much depending upon
the experience of the cook, but 10 art to
eat them II they come up to the standard.
CHOCOLATE JELLY CAKE. Q
One-quarter pound butter, two cup
fuls sugar, three eggs, three cupfuls
-four, one cupful milk, one level tea
spoonful soda, two teaspoonfuls cream
tartar, one teaspoonful extract of lemon
Cream for between cakes: One cupful
chocolate, one cupful sweet milk, yolks
of two eggs, or instead ofeggs, substitute
one-half teaspoonful corn-starch, one
and q half cupfuls sugar; boil as stiff as
jelly, stir all the time; this requires boil
ing over half an hour to be stiff enough:
when cool add one teaspoonful extract of
vanilla.
CREAM JELLY.
To one quart of the stock obtained
from pigs feet put che pint of sweet
cream, one pint of sweet milk, and ten
ounces of pulverized white sugar; flavor
with extract of rose or vanilla; melt to-
gether in pan over the fire, strain and
impart pale pink tint by the use of p
little cochineal or pokeberry jelly.
Mould precisely as you do blanc mango.
When firm turn out the cream jelly into
a shallow dessert dish of glass or china.
Surround it with syllabub whipped to a
light froth.
MUTTON HASH.
Fry one onion chopped small, with
some butter, till it is Drowned; add a
tablespoonful of -four, and one and
half or two gills of stock, with few
cloves, some pepper, salt to taste, tea
spoonful of walnut ketchup, half that
quantity of Worcester sauce, and tea
spoonful of tomato sauce. Stir the
whole together, let it boil once or twice,
and strain it into a saucepan. When
cold, lay the pieces of mutton in it with
this sauce, and place the saucepan by
the side of the fire, so that the contents
are very gradually heated; shake the
saucepan occasionally, but never let the
hash boil. Serve with sippets of bread
fried in butter.
AMBROsIA.
Crate cocoanut (desiccated will not
answer) and mix powdered sugar through
it with fork until it is quite sweet.
Take either fresh or canned pineapple,
cut it in thin slices, removing every par
ticle of the rind, then cut the slices in
halves, cross it each way with a sharp
knife, making it in small mouthfuls, but
not cutting it through, as it is very diff
cult to cut it with spoon, place layer
in the bottom of a glass dish, then layer
of sugar, more pineapple and more
sugar. Then place the grated cocoanut
on the top. The pineapple is better
when prepared in the morning or the
day before it is used. Oranges may be
substituted for pineapple. Elegant.
CORN MEAL PONIES.
Three cupfuls of milk warmed little;
two and half cupfuls of yellow Indian
meal; one and half cupfuls of wheat
-four; a good pinch of salt; one cupful of
good sweet yeast. Set to rise in the
morning (if wanted for supper), and
when the sponge is light stir in three
eggs well beaten, one-half cupful of
molasses and a small lump of butter,
melted. Let it stand another hour or
two, and bake In gem pans, taking care
to grease well and heat before dropping
in the batter. Bake at least half an
hour in quick oven. AS ''set'' of
gem pans does not bake a sufficient
quantity at one time for us, [ use my
old tea and coffee-cups that are "chip-
ped or with broken handles, and out of
use; they turn out in just as pretty
shape and then only the one baking is
necessary.
SOUR BRATEN OR A SOUR POT ROAST.
Several days before the cooking of the
meat is to be done take a nice piece of
beef from the round, rub well with salt
and pepper and lay it in vessel, cover
ing with vinegar spiced according to
taste. Lay with it carrot and an onion,
or glove of garlic. After lying thus
three or four days, take it out and drain
it in colander while you heat large
tablespoonful of dripping in a pot. Now
lay the meat in the fat and let it brown
on all sides; dredge well with -four. An
old crust of bread is an improvement to
the sauce. Add very little boiling
water, and let it stew at the side of the
fire, where it will only simmer, for at
least an hour, or for each inch in height
half hour. Of course, as the water
boils away more is to be added, as that
at the end there will be enough in the
pot for sauce.
An Affiliated 0Id I adv