Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-05-12
HOME MATTERS.
APPLE SHORTCAKE.

APPLE sHORTCAKE.
Fill square bread tin three-quarters
full of sliced sour apples; make thick
batter of half cupful of sour cream,
half cupful of buttermilk, one teaspoon
full of saleratus a little salt and -four to
make quite stiff-a little sitter than
cake. Turn this over the apples; bake
forty minutes, and serve with sauce, or
cream and sugar favored with little
nutmeg.
CANARY PUDDING.
The weight of three eggs in sugar and
butter, weight of two eggs in flour, rind
of one lemon, three eggs; melt the butter
but do not let it boil, add to this the
finely minced lemon-peel, and gradually
mix in the flour, stirring well all the
time. Beat up the egg well, blending
the material perfectly; put in buttered
basin and boil for two hours. Serve with
a sweet sauce.
NEW ENGLAND ELECTION CAKE.
A very old and excellent receipt: Three
pounds or -four, one and three-fourths
pounds of sugar, three-fourths pounds
of butter, one-half pound of lard, one
and half pounds of raisins, four nut
megs, a teaspoonful of cinnamon, three
eggs, six teaspoonfuls of cream tartar,
three teaspoonfuls of soda, two quarts of
milk, one pound of crlrrants; beat sugar,
flour and butter together; add the fruit
with the milk and spices; beat the soda
and cream tartar together in the milk
until it foams.
SWISS CREAM.
One quarter pound of maccaroons, if
not, six sponge cakes, sherry, one pint
of cream, five ounces of sugar, two large
tablespoonfrls of arrow-root, juice of half
a lemon, rind of one lemon, three table
spoonfuls milk; lay maccaroonsi in glass
dish, and pour over enough sherry to
soak them; put the cream into a lined
saucepan, with sugar and lemon rind,
and let it remain by the side of the fire
until the cream is well favored; take out
rind mix smoothly with cold milk or
arrow-root, and add to the cream; boil
gently for three minutes, stirring it well,
take it off fire, and stir till nearly cold,
then add lemon juice, and pour over
cake. Garnish with strips of candied
fruit-ginger, citron, or preserve.
GOLDFISH AND EGGS.
Pick fine some salt fish, and freshen
with cold water once or twice; then put
it in spider and add about two table
spoonfuls OF hot water and piece of but
ter the size of an egg, and little pepper;
then take about a pint Of milk and two
teaspoonfuls of corn-starch, (alrnady
braided smooth in half teaspoonful of
milk and stir constantly until the butter
melts and the corn-starch is well braided
In; break III two eggs and stir until cook
ed; serve very hot.
ORANGE JELLY.
Half pint of orange Jelly (Which is the
juice of the oranges and lemons, four
oranges; half pint of clarified syrup; boil
half pound of white sugar with hall
pint of water until there is no scum,
(scum must be taken off az soon as it
rises;) carefully peel and slice very thin
the oranges without breaking, and put
these into the syrup; remain five min
utes; take out oranges and use syrup for
Jelly; when oranges are well drained and
jelly nearly cold, pour a little of the
jelly into the bottom of the mold, lfv
few pieces of orange and again a. little
Jelly, and then set another layer of
orange and so on until the dish is ull;
put on ice; and before turning out wrap
a very hot wet cloth moment or TWO;
five minutes to simmer orange, sufficient
to I'LL a quart; to clarity the jelly put
the sugar and water on the fire, and
when sugar is dissolved whisk all togth-
err; the scum will rise.
| FISH cHowDER.
One-half pound OF salt pork, our
onions, six medium-sized potatoes, about
three pounds of fish, one-haf poJlnl of
crackers or biscuit; cleanse, remove the
rind, and cut pork into thin slices; ,lice
the onions, put the pork and the onions
together into pot and fry them brown;
then season lightly with salt and plenty
Of pepper; sweet herbs may also be used
for additional seasoning; slice the potatoes
and lay them in cold water until warted;
scrape, cleanse, and wash the flesh; cut
it into small pieces; soak the crackels in
water or milk until tender; when the
pork and onions have Drowned and been
seasoned, add a layer of fish; on the fish
a layer of potatoes; on the potatoes a
layer of crackers; then repeat thepro-
cess, commencing with fish, in regular
layers, until the pot is nearly full, OF till
the ingredients are usedup. Each layer
! is seasoned with pepper and salt. Use
only enough cold water to moisten and
cook the mass. Cover the pot closely
set it over gentle fire, let it heat gradu
ally; tomatoes may be added as one O.
the layers.
English Reverence for Old Things.
GFrom London Society,"