Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-12-14

Boil until tender enough to put a fork
through easily. Put in O deep dish q
layer of macaroni, with a little melted
butter and salt; CRATE cheese over this;
fill up the dish as above, the last layer of
cheese without butter. Pour over all
milk so you can see it on the edge of the
dish. Bake until a nice brown.
HONEY COMB PUDDING.
To one pint of molasses add one cup
of brown sugar; beat them well together.
Melt piece of butter the size of an egg
III teacup of milk; add one teaspoonful
OF saleratus and pour it into the molasses.
Beat the whites of six eggs to q stiff
froth; add the yolks to the molasses; stir
in one teacup of -four; add little mace
and cloves. Stir in the whites, and bake
one hour IL q moderate oven. Serve
with a rich sauce.
CURRANT SWEET LOAF.
Mix two heap1ng teaspoonfuls of cream
OF tartar, with one pound of flour; then
rub into it four ounces of butter, as for
pastry; add eight ounces of currants, six
ounces of sugar, and one pint of milk, in
which one heaping teaspoonful of car
Donate of soda has been dissolved; add
little salt, spice to taste, and bake. The
addition of two beaten eggs and four
ounces of citron makes a rich loaf.
A RICH MINCE MEAT.
Boil a fresh beef s tongue, large one,
weighing five or six pounds, in sailed
water till tender, about three hours.
Skin it and then put it back into the
liquor until it is thoroughly cold.
Weigh it and chop it, and to every
pound Of tongue put pound of suet, a
pound OF raisins, pound of currants, a
half pound of citron, a pound of
chopped apples, pound of sugar, Gin
namon, allspice and cloves sparingly: a
pint of brandy to the mince meat, which
must be packed down tight in q stone or
earthen jar. When you make up your
pies add to every five pounds of the
mlnce meat quart and a pint Of
cider. This is enough for eight pies.
If you require more brandy it must be
added at the time of baking. The cider
must not be put into the mince meat
jar, as it will spoil the whole quantity.
This receipt makes a very rich mince
meat. For the ordinary mince meat,
take three pounds of the " sticking
piece of beef, which is from the neck.
This has some fat in it. Boil till tender
in salt and water; Let it get cold in the
liquor. Then chop it; add two pounds
of suet. Then put an equal quantity
with your weight of beef, of currants,
raisins. chopped apples and sugar,
pound for pound. A half pound of
citron to each pound of meat. Cinna-
mon, a]lspice and cloves, and the juice
and chopped rind of two lemons.
APPLE BUTTER.
Boil four gallons of cider for three
hours, Swimming it. Have the apples
pared and cored, and put them in gradu-
ally; as they boil down fill up with more
apples. Have an oaken stave pierced
with holes and fastened to long han
dle-a broomstick is the best-so that
you can stand at distance from the
kettle. 1t must be stirred continually to
prevent its burning. IF you have your
cider on to boil by 10 in the morning,
the apple butter ought to be all cooked
by II at night. Sweeten it to taste with
light, brown sugar, but the sugar must
not be added until about an hour before
it comes off the fire, as it burns more
easily after the sugar is in. Add CHINA
mon and cloves to taste when you put
the sugar in. When it is done it must
be SO stiff that spoon will stand up
in it. Apple butter is tedious thing to
make. It is best to have a nerry-making
over the apple-paring and stirring, as
it is very heavy work for one or two per-
sons. A gay party in country house
undertook it few seasons ago, but long
before midnight all had given out, leav-
ing one strong-arnled young fellow alone
to finish it. Apple butter must be
cooked in very large kettle, perfectly
new tin boiler, or a copper kettle. There
is no use in making up small quantity,
as it takes just as much time as to cook
a barrel of cider. IF made according
to this receipt, it is sure to keep.