Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-08-29
DOMESTIC ECONOMY,
CORN FRITTERS.

Six ears Of green corn grated from
the cobs, as fine as possible; three well
beaten eggs; a tablespoonful Land a-half
OF flour; season with salt and pepper;
mix well; drop tablespoonful at time
IN boiling lard and butter mixed; fry
brown and serve hot.
CUoUMBERs.
Peel three fresh cucumbers and a
small onion, lay them in cold
water for an hour, then slice them and
sprinkle with salt; let them lie until
ready to serve, then squeeze them
slightly; put them in dish and pour
over them half tea cup of cream and
the same amount of vinegar; season
with pepper.
GOOsEBERRY JAM.
Top and tail the berries, and wash
them perfectly clean; drain, wash and
weigh them; take equal quantities of
berries and white sugar, stir them well
together; put them in a preserving ket-
tie and boil for one hour, stirring them
constantly to keep them from burning
put them in jelly glasses, cover with
brandy paper. Serve with cold meats.
CHERRY PUDDING.
Put into bake-dish one quart of
seeded cherries; sweeten to taste. Take
a piece of light roll dough and make it
into ten small rolls; lay them in the
pan on top of the cherries; set them in
warm place, and when perfectly light,
cover them and put in the oven. In
fifteen minutes take off the cover and
let them brown. Serve at once. Ber-
ries of any kind may be used instead of
cherries,
GINGER BEER.
Two pounds of brown sugar, one ia
blespoonful of cream-tartar, and one OF
ground ginger; pour over the above mix
ture two gallons of boiling water, putting
in two lemons sliced with the skins on.
Stir it well and let it stand until milk
warm, then add half a pint of yeast.
Stir 1T thoroughly and get aside to settle,
which will require twelve hours; then
pour it off carefully and strain it through
thin muslin or gauze, and bottle it. IT
will be fit for use LII three or four days.
TAPIoCA CREAM.
Soak two tablespoonful Of tapioca for
two hours. When it is nearly soaked
CA1OUELA CO14 OLC AcALV VI A11lhs NlL dlu OlI
what water there may remain on the
tapica, and add the tapioca to the milk,
the yolks of three eggs we'll beaten, and
one and half cups of sugar. Let it
boil, stirring it constantly. Beat the
whites as stiff as possible, and add four
tablespoonful of powdered sugar. Pour
the tapioca into a dish, and pour over
the top the whites of the eggs. Set it
it into the oven to brown slightly,
COLD VEAL AND MACARoNI,
Ingredients - Three-Quarters Of a
pound of minced cold roast veal; three
ounces of ham; one tablespoonful of
gravy; pepper and salt to taste, one
quarter teaspoonful of grated nutmeg;
one-quarJer pound Of bread crumbs; one
quarter pound of macaroni; one or two
eggs; a piece of butter. Mode-Mince the
veal and ham; season highly with pepper
and salt; add nutmeg and bread crumbs,
and enough gravy to make it moist.
Mix these ingredients With eggs we'll
beaten. Boil the macaroni in salt and
water till tender, and drain it; butter a
dish, put the maearoni at the bottom
and sides of it; mix the remainder with
the meat and fill up the dish; put
plate on it, and steam for half an hour.
Turn it out carefully. Serve with gravy
poured round, If one chooses.