Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-12-12
DOMESTIC ECONOMY.
BROWN BREAD.

DOMESTIC ECONOMY.
BROWN BREAD.
One pint of corn meal, two cups Of
rye meal, one-half cup of sour milk, one
half cup of molasses, one-half teaspoon
full of soda. Steam two hours.
CITRoN CAKE.
Five eggs, four cups of -four, two cups
of sugar, one teaspoonful of soda, one
teaspoonful of cream tartar, two cups of
sliced citron, one cup each of sweet milk
and butter.
BISCUITS.
One pint of flour, one teaspoonful of
cream tartar and soda dissolved in hot
water, butter size of an egg, half pint of
milk. Drop from spoon on buttered
pans and bake in a quick.
BOILED INDIAN PUDDING.
One pint of meal, one teaspeon of salt,
one quart of milk; mix and sweeten.
Put it in strong cloth, leaving room
foI the pudding to swell; place in ket-
tie of boiling water and allow it to re-
main three hours. Serve with sweet
ened cream or sweet sauce.
PICKLED ONIONS.
Use small white onions; peel, then
boil in milk and water for five minutes;
lay on cloth to drain. Heat, but not
boil the vinegar In which has been put
cloves, pepper and cinnamon. Put the
onions into wide mouthed jars, pour over
the vinegar and cover close.
PUFFETTs.
One pint of sifted flour, In which rub
butter the size of an egg, one teaspoon
full each Of cream tartar and powdered
sugar, two eggs we'll beaten. When
thoroughly mixed add half pint of milk
IN which has been dissolved q half tea
spoonful of soda. Bake Immediately.
oURED BEEF OR TONGUE.
One peck of coarse salt, eight pounds
of white sugar, half pound of salt
peter; mix thoroughly, rub well over
the meat. Pack in stone jars, and cover
each layer of meat with layer of salt.
Keep the meat under the pickle with
plate and stone. This recipe is for 200
pounds of meat.
POTATO YEAST.
Peel and CRATE six large-sized pota-
toes, add two quarts of boiling water,
one-half cup of salt, three-fourths of O
cup of sugar. When cool add one cup
of good lively yeast and set in warm
place to rise. When fermented put in q
stone jar or Jug and keep in q cool
place. 1t viii be fit for use in three
days.
CHOCOLATE PUDDING.
Take q pint of grated bread crumbs
and mix with one and one-half pints of
boiling milk, twelve tablespoonfuls of
grated chocolate, two tablespoonfuls of
sugar, yolks of five eggs. Pour into q
buttered dish and bake one hour In
slow oven. Beat the whites of the eggs
to a stiff froth, sweeten and place on top
of the pudding when cold; set in the
oven until light brown.
WHITE BREAD.
Peel and boil three good sized pota-
toes. When well done drain off the wa
ter into the mixing pan and mash the
potatoes to a smooth paste and add one
quart of boiling water to the paste, stir
ring 1t IN well. Let it cool, then stir IN
-four to make a thick batter, then add
one cup of yeast and stir it well in the
batter and set it in warm place TO rise
over night. Next morning take pint
of warm water, piece of butter the size
of an egg, tablespoon each of salt and
sugar, mix into suiff dough and knead
it a half hour and set it in warm place
to rise. When light it can be nodded
into loaves, and when raised sufficiently
must be baked IN a moderate oven for
one hour. Some prefer to mold it a Sec
ond time before placing it in the loaves,
and it is great improvement if one has
time to spare to give it the second mold
ing as it makes the bread lighter and
also finer grained. The above direc-
tons make eight large loaves.