Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-09-29
DOMESTIC RECIPES.
BUCKWHEAT.

BUCKwHEAT
A small spoonful of molasses added
to buckwheat batter each morning will
make the cakes temptingly brown.
TOMATO SOY.
One peck of ripe tomatoes, one quart
OF vinegar, three and half pounds of
sugar, and one ounce of whole cloves.
Put all over the fire together, and let
them stew slowly until they become a
hlck mass, very rich and dark.
sPICED PEACHES.
Five pounds of fruit, two pounds of
best brown sugar, one quart of vinegar,
one ounce of cinnamon, one-fourth
ounce of cloves. Boil the fruit in su-
gar and vinegar till cooked through.
then take it out and put the spices in
bag and steep them in the liquor and
pour hot on the fruit.
BUTTERED APPLES.
Peel a dozen apples, first taking out
the cores with tin scoop. Butter the
bottom of happy or tin dish thickly,
then put the apples into it. Fill up
the cores with powdered sugar. Sift
powdered cinnamon or grated lemon
peels. Pour a little melted butter over
them, and bake twenty minutes. Serve
with cream sauce.
TO POT RED HERRING.
Get twenty-five red herring, clean.
and take off the heads Take lar that
will hold gallon and pack the fish
closely in the jar. Take one quart
best cider vinegar, one tablespoonful of
salt and one tablespoonful of whole
aHspice; put on the stove until it begins
to boil; pour it over the fish; set In warm
oven for four hours. IF wanted very
soon pour off the vinegar and add fresh
after four days.
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 in a little
grated nutmeg, Parmesan cheese (also
grated, salt and pepper to taste. Mix
well up; when thoroughly done, let it
stand few minutes before the fire, and
just before serving stir in a small piece
more butter. Serve with nicely fried
croquettes of any kind Of meat or
poultry.
FRENCH PANCAKES.
Two eggs, one-half pint milk, two
ounces of granulated sugar, two ounces
butter, -four and jelly. Beat the butter
and sugar to a cream; beat the eggs
separately, the yolks to cream and
whites to frotb; and add the yolk to
the butter and sugar; stir the milk into
these ingredients; butter six tin pie
plates; sift two ounces of -four with a
teaspoonful of baking powder, and stir
it quickly into the above-named mixture,
with the whites of the eggs; put the bat
ter quickly upon the the buttered plates,
and bake the pancakes brown in quick
oven; dust them with the powered sugar,
lay them one over the other, with a lit
tie jelly between; dust the top with
sugar and serve them hot.
CRABAPPLE JELLY.
Wipe them clean, cut in two and core
them; put in a kettle, add enough water
to come up around them nicely, cover
and stew until tender, then take from
the fire, pour into a cloth and strain,
hang up and let them drain, but do not
press them lest the pulp comes through.
When all the juice has drained from
them put the pulp through sieve;
then add one pound of sugar to two of
fruit This makes very nice marmal-
ade. Cook a little while and can,
then you have the juice for jelly. Add
sugar to it pound for pound and sim
mer little while and you will have
the finest kind of jelly. In mine I put
lemon extract for favoring.