Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-07-27
KITCHEN ECONOMY,
OLD COLONY CAKE.

OLD COLONY CAKE.
Three eggs, one scant cup butter, two
and half cups sugar, one cup sour milk
three and two-thirds cups -four, one
teaspoon soda, spice to taste. Sift pow.
dered sugar over the top of the cake.
PLUM MARMALADE.
Choose plums that are fully ripe
Scald them till the skins peel off. an6
take out the stones. Allow pound and
half OF sugar to pound of fruit; LEI
them lie in the sugar few hours, then
boil to smooth mass.
BAKED ONIONS.
Boil in milk and water until Just done,
then drain and place the onions in a but
tered baking pan. Put bit of butter
and some pepper and salt over each one,
and add little of the water in which
they were boiled. Brown them quickly
on the grating of the oven and serve hot.
PICKIED RIPE TOMATOES.
To one gallon of peeled tomatoes, two
tablespoons white mustard seed, one
tablespoon whole cloves, one tablespoon
salt, two tablespoons pepper, two table
spoons allspice. Put in a jar, sprink-
ling the spices between the layers, and
pour scalded vinegar over them.
LAMBS TONGUES.
They are offered in market picked
and raw. Picked tongues should be
split lengthwise, and served with few
sprigs of parsley. Unpickled tongues
are cooked in various ways. They may
be boiled, minced fine, seasoned with
salt and pepper and spices, pressed into
form and ported. They are often
simply boiled and served on the table
with the heart.
SMOKED MEAT ON TOAST,
Take a cold smoked tongue or ham
that has been well boiled, and CRATE it
with a coarse CRATER or mince it fine, mix
it with cream and beaten yolk of egg
and let it simmer over the fire. Prepare
some nice slices of toast, butter them
rather slightly, lay them in fiat dish
that has been heated over the fire, and
cover each slice with the meat mixture
that should be spread on hot. Place on
the table in a covered dish, for either
breakfast or supper.
GREEN GRAPE JELLY.
Pick the grapes from the stem and put
into tin bucket that will hold about
two quarts. Add pint of cold water.
Place this bucket in vessel of boiling
water and leave until the fruit is scalded.
Press very gently through flannel bag
To one pint of juice add one pound of
white sugar, boil ten minutes-a pint at
a time. This will be light green or yell
low. By adding handful of ripe fruit
it will make it delicate pink.
SALAD OF VEGETABLES.
A very nice salad may be made by
mixing variety of cold boiledFegeta-
bles together. Asparagus, caulihower,
string beans, beets, carrots, turnips, and
peas, may be used. These vegetables of
different colors look well, but one can
use whatever is most convenient. Sup
posing that the salad is to be made of
carrots, trrnips and peas, boil pint of
peas in sailed water until tender, then
lay them in cold water. Pare carrot
and a white turnip and cut them into
uniform pieces; boil them in separate
waters and lay in cold water until need
ed. Just before serving arrange the
vegetables neatly on small platter, con-
trasting the colors well, and pour over
them a French salad dressing. Mix a
saltspoonful of white pepper with two
of salt and q teaspoonful OF scraped
onion. Add three tablespoonful of
salad oil, and when well mixed stir in a
tablespoonful of vinegar Pour the
dressing over the salad just before serv-
mo