Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-03-08
DOMESTIC ECONOMY.
BALLOON PUDDINGS,

One pint of milk, one pint of -four,
three eggs; stir little milk into the
flour until it becomes pasty, not lumpy
then add the beaten yolks of the eggs:
then the rest of the milk; last of all the
beaten whites Of the eggs. Bake in gem
pans; serve with sweet sauce, liquid
sauce, lemon egg sauce or wine sauce.
sPICED CABBAGE.
In another large saucepan put half
cup OF vinegar, q teaspoonful each of
sugar and butter, teaspOonful of whole
cloves, and medium sized head of red
cabbage, washed and sliced thin. Lay
the beef on the cabbage, and steam
them together over very moderate fire
for about an hour, or until both are ten
der; then remove the strings from the
beef and serve it on platter with the
cabbage under it. The broth in which
the beef was cooked may be strained
and used as the basis Of soup or sauces.
APPLE SAUCE.
Apple sauce can be made either sweet
OF piquant. Ii the former is preferred,
take six large apples, pare, core and
quarter them; throw them into cold
water to preserve their whiteness; put
them into q saucepan with sufficient
water to moisten them, and boil till they
are soft enough to pulp; beat them up,
add sugar and small piece of butter;
some persons think Glove pleasant
addition. To make apple saUce piquant,
take six apples, peel, core and quarter
them, and have ready half pint of
brown gravy; place the apples in it; let
them simmer till tender; beat them to q
pulp and season with cayenne.
FRENCH PANCAKES.
Take two eggs, two ounces of butter,
two ounces of sifted sugar, two ounces
OF -four, and half pint of new milk;
beat the eggs thoroughly; then beat the
butter to cream and add it to the eggs;
stir in the -four and sugar, and mix all
the ingredients thoroughly; then add
the milk very slowly, stirring all the
time; pour the batter thus prepared into
well-buttered plates and bake in quick
oven for twenty minutes; take jam, jelly
or marmalade, and spread upon each
pancake, placing another on the top,
serve In piles of five or six, sprinkled
with fine white sugar; if preferred the
pancake can be spread with the jam and
then rolled up and served in the form Of
rolled pancakes, or the jam can be omit
ted and lemon juice and sugar supplied
in it's place.
TO MAKE USE OF BITS OF COLD MEAT, ETC.
Take bits of cold beefsteak, pieces of
cold roast or chicken, chop fine, the
same as for m;ncemeat, put in a pot with
a pint or more of boiling water, stew for
half an hour or so, until tender, then add
pepper, salt, and small piece of butter;
thicken with very little -four, being
careful not to get it too thick; if you
have cup of gravy left over it Will be
an improvement, and may be quite
thickening enough. Then toast few
slices of bread, spread them on platter
and while hot pour the meat and gravy
over them. This makes an excellent
supper dish, and a small saucer of cold
meat of any kind will furnish family OF
four each with slice of toast seasoned
in this way.
Cold mashed potatoes made into small
flat cakes, placed in tin with little OF
the gravy over them, can be Drowned in
the oven and served up in the same way.
Brown first, then pour the meat and
gravy over them at the very last, when
ready to sit down to the table.