Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-10-03
DOMESTIC ECONOMY.
PRUNE PIE,

PRUNE PIE.
Take pound of prcnes and soak
them over night, so that the stones will
slip out easily; stew in water with as
many raisins as you wish and sweeten;
when both are soft CRATE IN the rind of
two lemons and fill the pie, allowing two
crusts.
SALLY LUN CAKE. 81.
Three COTE cups of -four, one cup of
sugar, two eggs, one coffee cup of
milk. one teaspoonful of soda, one tea
spoonful of cream tartar. Bake nearly
one hour in a round cake tin. Serve
hot. The rind of one lemon may be
added if liked.
MUFFINs.
Take two cups of -four, work into it
thoroughly two teaspOonfuls of baking
powder, wet the flour with milk until it
lis about the consistency OF pancake bat
ter; then add three well-beaten eggs the
last thing; mix well and drop quickly
into muffin rings we'll buttered and bake
in hot oven.
DREAMED EGGS. "a
Take one pint of milk, one table
spoonful of butter, one teaspoonful of
cornstarch, salt and pepper to taste.
Place on stove, and bring to boil.
Have three or four eggs, hard boiled,
and cut in rather thick slices, and ar
ranged in bowl, pour over them the
above sauce, and serve with or without
thin slices of buttered toast.
CINNAMON ROLLS,
Take some of the dough you make
bread of; work in shortening and sugar;
then make paste of butter, sugar and
cinnamon. Roll your dough out thin,
spread in this paste and roll up, put
ting it in your pans. Let them stand
until they become light, and bake These
rolls are nice for breakfast, with coffee
or tea, either one you prefer. -.
LEMON PIE.
Take two lemons grated fine, oAe
large cup of water and one of sugar, two
tablespoons cornstarch, and five eggs,
emitting two whites, well beaten. Stir
the mixture until perfectly smooth. 1t
will fill two pies. Bake in a moderate
oven, and when done frost the top of
each with a frosting composed of the
whites of two eggs, two tablespoonfuls
of white sugar and half a teaspoonful of
lemon Juice whipped together till stiff.
Return to oven, and brown lightly.
APPLE SHORT CAKE.
Make a soft dough as for biscuit; roll
out and put layer in q Jelly pan; over
this spread layer of stewed apples,
sprinkle over sugar and spice, cot with
small humps of butter; then another thin
layer of dough, another of apple sauce
seasoned as before, a very thin layer of
dough on the top, bake in moderate
oven. This is delicious dessert served
with or without sauce. Sweetened
cream is preferred to any other sauce,
although butter and sugar is good.
GRAPE JELLY.
For very white jelly take Concord
grapes and use only the pulp; but very
good white jelly can be made from any
variety by pulping carefully, so as not
to get dark juice from skins mixed with
pulp. The skins need not be wasted; they
may be added to those being prepared
for canning or spiced grapes. Boil pulp
gently until the seeds are loosened; strain
carefully through Jelly bag little at
a time, each time emptying and rinsing
the bag; weigh the juice and the sugar
pound for pound, and proceed as in
peach jelly. Some jelly makers prefer
rubbing pulp through sieve without
first cooking it to loosen the seeds-it
certainly makes clearer jelly. For dark
Jelly add a very little water to the skins,
stew, strain and add the juice to the
strained pulp.