Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-03-29
DOMESTIC ECONOMY.
WEE PUDDING,

Quarter of pound of -four. quarter
OF a pound of butter, quarter of a pound
OF sugar, two eggs, rind OF lemon; beat
for twenty minutes; half fill teacups and
bake for twenty minutes.
BRoILED swEETBREADs.
Take the heart of sweetbread, which
has the finest flavor; boil it; then split
open, season with salt ami pepper, rub
thickly with butter, and sprinkle with
-four. Broii over a quick fire, turning
it constantly. Cook III this way about
ten minutes, if you are careful to turn
it constantly, and serve with cream
sauce.
CELERY VINEGAR.
This nice havoring for soups and
gravies is made by cooking one ounce of
celery seed III half pint of good white
wine or cider vinegar. Lemon extract,
which is quite an item of expense in a
large family, can be easily made. When
lemons are used for cooking purposes,
chip off the outside yellow rind and put
it into bottle; pour over this some
pure alcohol, and you will have a deli
cate, nice lemon extract. In removing
the rind from oranges, if the peeling
process is commenced at the stem end of
the fruit all the thick white rind will ad-
here to the yellow part instead of the
orange.
MARROW DUMPLINGS.
Take half-pound of beef marrow
and chop it quite fine; half pound of
bread crumbs; half pound of -four; quar-
ter of pound of sweet almonds, and ten
bitter almonds; blanch and pound the
almonds, adding a teaspoonful of cold
rose water to prevent them from oiling.
fresh eggs, as many as will weigh half
pound; one cup of sweet, rich cream;
whisk the eggs until quite light, and
then add the cream, and then whisk well
until well mixed; next, slowly add the
above ingredients. When thoroughly
blended, pour into buttered steamer;
cover very close, and boil four hours.
Serve hot.-Pr0irde Farmer.
FAIRY GINGERBREAD.
One cupful of butter, two of sugar,
one of milk, four of flour, three-fourths
of teaspoonful of soda, one tablespoon
full of ginger Beat the butter to a
cream. Add the sugar gradually, and
when very light, the ginger, the milk, in
WuACh ouC SOud udo OScA Q1SSOIFSu, auIt
finally the -four. Turn baking pans up
side down, and wipe the bottoms very
clean. Butter them and spread the cake
mixture very thin on them. Bake in a
moderate oven until brown. While still
hot, cut into squares with cake-k knife,
and slip from the pan. Keep in tin
box. This is delicious. With the quaint
ties given large dish of gingerbread
can be made. 1t must be spread on the
bottom of the pan as thin as a wafer,
and cut the moment ii comes from the
oven.
CHESS PIE.
For two pies take five eggs, three
quarters of a cupfrl of butter, one cup
full of powdered white sugar, and such
havoring as you prefer. Beat the yolks
and sugar together until they are per-
feet froth. Beat the butter until it is a
creamy froth also. Now quickly add
them together, havoring with little ex-
tract of vanilla. Bake it in crust; it
will rise very light. AS soon as done
have ready the whites of the eggs beaten
to stiff .froth, sweetened with little
sugar, and favored with few drops of
the extract. Spread this over the tops
of the pies, which return to the oven to
receive delicate coloring. While hot,
cut the pies and distribute them on the
plates, otherwise if they are allowed to
cool without cutting them they will fall.
This is strange but true.