Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-12-07
DOMESTIC MATTERS,
CARROT PUDDING,

| CARROT PUDDING.
| Boil quarter of pound of carrots
and half pound of mealv potatoes in
separate saucepans; pound both carrots
and potatoes to smooth pulp; add half
pound of moist sugar, quarter of a
pound OF flour, quarter of pound of
breadcrumbs, quarter of pound of suet
chopped fine, three-quarters of pound
OF currants, and one ounce of candied
peel. When all are well-mixed, put in
to buttered basin and boil four hours.
APPLE TRIF1E.
Scald as many apples, when pulped,
as will cover the dish you design to use
to the depth of two or three inches. Be-
fore you place them in the dish add to
them the rind of half a lemon. grated
fine, and sugar to taste. Mix half q
pint of milk, half a pint of cream, and
the yolk OF an egg; scald it over the fire.
Keeping 1t stirring, and do not let it boil;
add little sugar, and let it stand till
cold, then lay it over the apples, and
finish with the cream whip.
KIDNEY TOAST.
Chop up very fine two or three NUT
ton kidneys, and season them with lit
tie suet, pepper, salt and cayenne. Toss
them then over the fire in a stewpan
with a little butter until done. Have
ready some slices of buttered toast to
put them on, but before doing so edd to
the kidneys the yolk, well-beaten, of
one egg and squeeze of lemon, stirring
up well. Spread the mixture on the
toast, and place for a moment in the
oven to get quite hot.
VEAL LOAF.
Four pounds of veal, one pound salt
pork, both chopped very fine, one table
spoonful OF salt, one tablespoonful of
pepper, two tablespoonful of sage or
thyme, four tablespoonsfuls of bread
crumbs, half pint of sweet cream or
milk, and four eggs. Mix eggs, bread
crumbs and milk, then add the mixture
to the meat and other ingredients. mix
ing thoroughly. Put bits of butter on
the top and bake slowly three or four
hours; let it stand until cold before cut
ting or turning out. Bake this quantity
in two quart pan.
RICE CHEEsE-CAKEs.
Take half a pound of fnely-sifted
ground rice, a quarter of a pound of
white sugar, quarter of a pound of
fresh butter beaten to cream, and
three eggs; the eggs and sugar must be
well beaten together, then the butter
and rice -four added, the whites of the
eggs beaten separately; mix all together,
and flavor with small blade of mace,
finely pounded, and the peel of two
lemons rubbed on sugar. The quicker
this is made the lighter the cheese-cakes
will be; the batter should be poured
into little tartlet tins, not quite full, and
baked in brisk oven. Serve them cold.
/ oLD-FAsHIoNED soFT-soAP.
Take 10 pounds of potash and 20
pounds of common grease, such as is
generally saved in a kitchen-ham and
pork rinds, etc., without any large bones
IN it; put the grease in kettle, Ciron is
better than tin, and set it over the fire,
and then put In the potash and add four
or five quarts of water, and as it heats
stir occasionally to have the potash eat
up all the grease, and after simmering or
boiling slowly (you cannot hurry the
boiling, for it will run over for one or
two hours; dip it off through colander
into a fish barrel, and add hot water to
fill the barrel, and stir well three or four
times day through the first and second
days. After it cools you will find nice
barrel of soft-soap. If grease rises on
top after cooling, sometimes it willsif
not stirred enough while cooling skim
it off, and, by adding little more pot
ash and dissolving it, you can add it to
the barrel and stir it in. If the soap gets
too thick by standing, add more water
and stir it well. If your kettle is not
large enough to hold all the grease at
one time, you can put in the potash and
parts of grease, and two quarts of water,
and, after the grease is eaten up, bail
into the barrel, and put in more grease
and water until the whole is used.