Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-08-09

One quart of berries, one pint of mo-
lasses, one cup of milk, teaspoonful of
soda, one pound and two ounces of
flour, one teaspoonful of cloves, one of
cinnamon, and one nutmeg; boil two and
a half hours. Serve with butter.
FROSTED CURRANTs.
Currants frosted make tasteful gar
nish for jellies, or blanc mango, and add
to the good looks of a charlotte russo.
Choose the finest stems possible, handle
them carefully, SO that the fruit will not
fall off, dip them one stem at a time, in
the beaten white of an egg, to which a
little cold water is added; let them
drain till they ate almost dry, and then
dip them in powdered sugar. Grapes,
the Delaware, especially, are very salts
factory when frosted in this way.
CHERRY PUDDING.
Make a crust as for baking powder
biscuit; roll it out until it is about two
thirds of an inch thick. Stew enough
cherries SO that when they are spread on
the crust they will cover it and be deep
enough to make good layer of fruit;
roll the crust up then, taking care to
keep the cherries from falling off. Wrap
a cloth around it; sew it loosely with a
coarse thread, which is easily pulled out.
Allow plenty of room for this crust to
rise. Lay this on plate and set it in a
steamer. Steam it for an hour and a
half. Serve in slices, with sauce. The
object IN stewing the cherries is that the
juice will not be soaked into the crust.
NICE CAKES.
Delicious little cakes, that also have
the charm of novelty, can be made by
making a rich tumble paste, rolling out
IN any desired shape, cut some paste in
thin, narrow strips and lay around your
cakes so as to form a deep, cup-like
edge; place on a well-buttered tin and
bake. When done fill with iced fruit
prepared as follows: Take rich ripe
well drained from all juice, cut in
halves, plums, strawberries, pineapples
cutin squares or triangles, or any other
available fruit, and dip in the white of
an egg that has been very slightly beaten
and then in pulvar;zed sugar, and lay in
the center of your cakes. -Iadiaaa0polis
journal. ..s . ...e .--..
PRESERVING CHERRIES. .......
One of the most satisfactory fruits to
preserve for winter use is the sour
cherry; there is never any doubt about
it's keeping well if ordinary precautions
are taken. There is such variety OF
ways in which cherries may be used that,
if other fruits fail, and one only has
plenty of cherries, she can get along
through the season. Besides canning
them with plenty of sugar, spiced cher
ries are delicious. They are particularly
good with meats. After removing the
stones and letting the fruit stand for
half an hour, so that the juice will drain
from them and so no water be needed,
stew them until the juice thickens; then
add sugar and spice to suit your taste;
cinnamon and cloves are the spices
usually chosen, as they do not disguise
the cherry flavor. After putting in the
sugar let it all boil up once, then can.
A nice sweet pickle can also be made of
cherries; use six pounds of sugar to
twelve pounds of fruit; the quantity OF
vinegar may vary from a pint to nearly
a quart; cook all together, and put in
spices few minutes before taking the
fruit from the fre.-E1. 800 ..5-,.r 8.