Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-12-05
DOMESTIC ECONOMY.
SAUCE FOR PUDDINGs.

SAUCE FOR PUDDNGs.
One quart of milk, the yolks of five
eggs, with two extra eggs added; add
one-half cup of sugar, and flavor with
vanilla, as for stirred sugar.
PUFFETs.
One quart flour, one pint of milk, two
eggs, beaten light, butter size of an egg,
three tablespoonfuls sugar, three tea
spoonfuls baking-powder; bake quick.
r-aa.E LEMON PIE.
Three eggs, one grated lemon, one
cup of sugar, one-half cup of water, two
spoonfuls of flour; bake; beat the whites
separately and add sugar, not quite as
much as for frosting; put into the oven
and brown little.
-sa MEAT TURNovERs.
Take cold beef or lean meat of any
kind; cut in small bits; season with salt
and pepper; boil and mash some pota-
toes; make into paste with one or two
eggs; roll out with dust of -four, cut
with saucer; put the cut meat on half
OF the crust; told the other half over and
pinch together; fry brown IN butter.
.t,... r.. BROILED CHICKEN,
If old, parboii. After cleaning and
washing them, split down the back,
wipe dry, season with salt and pepper,
and lay inside down on a hot gridiron
over bed Of bright GOALS Broil until
brown, turning often to prevent burn
ing. Broil with them little salt pork,
cut in thin slices. Serve them with a
milk gravy.
STEWED CHICKEN.
Season and stew chicken In a quart
of water until very tender; take it out on
hot dish and keep it warm; then put
into the liquor lump of butter the size
of an egg; mix little -four and water
smooth and make thick gravy, season
well with pepper and salt and let it come
to boil. Turn over the chicken and
serve hot.
raaH.u DAT MEAL GEMS.
Take one cup of oat meal and soak it
over night IN one cup of water; in the
| morning add one cup of sour milk, one
! teaspOOnful of saleratue, one cup of -four
and little SALT They are baked in
irons, as other gems and mullins. If on
| first trial you find them moist and sticky,
add little more -four, as some brands
of -four thicken more than others.
TOMATO SAUCE.
Peel and cut in small pieces one dozen
large ripe and juicy tomatoes; add six
small green peppers and two medium
sized onions, chop these very fine, stir
in cofee:cupful of vinegar, two or
tablespoOntuls of brown sugar, heaping
| tablespoonful of salt, teaspoon each of
| ginger, cloves, allspice and cinnamon ;stew
the tomatoes and all the ingredients but
sugar and vinegar five minutes before
taking from the fire.
t E. PEACHES CANNED.
Pare and stone your peaches; put them
in syrup made of two cups of water to
one cup of sugar. Just let them get
tender, and while boiling hot fill into
your jars and seal; make only enough
/ for two jars at time; measure the raw
fruit after it is pared and cut into jar,
making it full, and then allow half again
as much for the shrinkage after boiling;
thus one and a-half jarfuls raw will
make one jarful after boiling.
sa PRESSED APPLES. staa 1
Choose some firm, sound apples, not
too ripe; put them on baking-tin in a
slack oven, and leave them IN all night.
In the morning take them out and pinch
them, one at time, between your finger
and thumb, working all around them.
Put them into the oven again at night,
and pinch them in the morning, and
continue doing both until they are soft
enough. Then place thea between two
| boards, with weight upon them, so as
to press them fat, but not so heavy as
to burst them, and let them dry slowly.
ls#"' vERMICEnLI PUDDING.
Into pint and half of boiling
milk drop four ounces of fresh vermi-
cell, and keep it simmering and stirred
up gently ten minutes, when it will have
become thick; then mix with it three
and one-half ounces of sugar, two
ounces of butter, and little salt
When the whole is well blended pour it
out, beat it for few minutes to cool it,
then add by degrees four well-beaten
eggs, the grated rind of a lemon; pour
little clarified butter over the top; bake
il from one-half to three-fourths of an
hour.
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