Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-10-31
TO MAKE COFFEE.

boil all two hours.
TO MAKE COFFEE.
A tablespoon of ground coffee for each
two persons; make it moist with the
white of an egg and add a little cold
water, stir well and pour over it as much
boiling water as needed. Let it simmer
twenty minutes.
GINGER BREAD.
Melt half cup of butter in one cup of
mOlasses and one of sugar, allowing the
mixture to become hot; then add one
tablespoonful of ground ginger, one tea
spoonful of ground cinnamon, one cup
of sweet milk, five cups of -four stirred
in with a full half teaspoon of soda.
Bake In two fat tin pans or gem-irons.
NICE WAY TO COOK CHICKENS.
Cut the chicken up, put in pan and
cover with water. Let it stew as usual.
When done make thickening of cream
and flour. Add butter, pepper and salt.
Have ready nice short cake, baked and
cut In squares, rolled thin as for crust.
Lay the cake on the dish, and pour the
chicken and gravy over them while hot.
GOLDEN CAKE.
Take the yelks of eight eggs. one-half
cup of butter, one and a half cups of
sugar, two of -four, two-thirds cup of
sweet milk and two teaspoonfuls of bak-
ing powder. Beat the butter and sugar
together TO a cream; then beat in the
yelks, then the milk, and lastly the sift-
ed flour and baking powder. Bake in
papered and we'll buttered pan in good
oven.
CORN STARCH PIE.
One pint of milk, one tablespoon of
corn starch, three eggs, three table
spoons of sugar, Leat the milk, add yolks
of eggs well beaten with the sugar and
corn starch; cook in a dish set in boiling
water. Bake the crust, add the custard,
cover with frosting made of the whites
of the eggs, two tablespoons of sugar,
and teaspoon of vanilla or lemon.
Place in the oven till slightly brown.
sPICED BEEF.
Take strong Irvine string and tie it
tightly around the round to keep it in
good shape, then stick it we'll on both
sides with cloves, squeezing them in as
far as possible; rub into it also three
tablespoonfuls of powdered salt, and
then with plenty of coarse salt; lay it in
a large wooden tray or round vessel that
is tight, and every other day turn it well
into the brine that drips from it; in ten
days, if properly attended to, it will be
fit for use.
POTATO FRTTTERs.
Crate dozen medium sized potatoes,
after peeling and washing thoroughly.
Add the yolks of three eggs, heaping
tablespoonful of -four, and if they seem
to dry, little milk will do to thin them,
with a large teaspoonful of salt, and
lastly the whites of three eggs beaten
stiff, and thoroughly beaten in
with the potatoes. Heat your griddlo
and put butter and lard in equal proper
tons on it, and fry the cakes in it until
they are brown.
ROASTED DUCKS.
Having trussed the ducks, put into
each a thick piece Of soft bread; place
III quick oven and bake an hour. Be-
fore they go to table squeeze over each
the Juice of lemon or orange, and serve
up very hot with their own gravy about
them. Eat with currant jelly. Have
ready also, gravy made by stewing
slowing in a saucepan the giblets of the
ducks in butter rolled in -four, and as
little water as possible. Serve up in the
additional gravy in bowl.
POTATO SALAD.
Peel and slice cold boiled potatoes
enough to to fill quart dish, salt and
pepper to taste, chop two small onions
very fine and mix with them. Put half
q cupful of vinegar and teaspoonful of
butter in a dish and let it heat gradually.
Beat the yolks of two eggs thoroughly,
pour into q cup and fill the cup
with thick, sweet cream, beat well to-
gether and stir into the hot vinegar.
Stir constantly till it reaches the boiling
point, then pour it Immediately over the
potatoes and mix thoroughly.