Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-11-14
DOMESTIC ECONOMY.
CHOCOLATE ICING.

Take the whites of two eggs, one and
one-half cups of powdered sugar and SIX
large tablespoonfuls of chocolate.
LAMB OUTLETS.
Make batter of eggs and -four. Fry
the outlets a light brown In hot lard,
then roll III the batter and fry. Place
on a platter and season with butter, pep
per and salt.
BAKED CABBAGE.
Chop fine cold boiled cabbage. Put
it into buttered baking dish and add
two we'll beaten eggs; pepper, salt, and
a half cup of cream. Bake twenty lnln-
utes. Serve hot.
RICE FRITTERs.
One and q half pints of milk, one and
q half cups of rice, three eggs, three
telspoonGuls of butter. Boil the rice III
the milk until soft, then add the other
ingredients. Bake on a hot griddle.
COOKIES.
Two cups of white sugar, one cup Of
butter, one cup of sweet milk, two
spoonfuls of baking powder; nutmeg;
-four enough to roll out; better If rolled
out thin, and hot oven to bake III.
BREAhEASI CAhE0s
One pint of buckwheat flour, tea
spoonful of salt, half pint each of
cornmeal and wheat -four, two teaspoon
fuls of baking powder. Sift together,
When ready to bake add water enough
to make q stiff batter.
JUMBLEs.
One pound of white sugar, three
fourths of a pound of butter, five eggs,
leaving out the yolks of two, and nearly
two pounds of flour; spice, if you like.
Roll thin, and sprinkle granulated sugar
over them before baking.
HAM CROQUETTES
Chop together fine cold boiled or fried
ham and cold boiled potatoes; mix with
two well-beaten eggs, seasoned with
pepper and salt. Make into small
cakes, roll In cracker crumbs and fry
brown In hot lard or ham gravy.
GINGER BREAD.
Melt q half cup of butter III one cup
of molasses and one of sugar, when the
mixture has become hot add ore table
spoonful of ground ginger, one cup of
sweet milk, one teaspoonful of ground
cinnamon, five cups of -four, stirred III
with half teaspoonful OF soda.
sCALnoPED VEAL.
Put layer of rolled crackers on the
bottom of buttered dish, moisten with
a little seasoned stock, then add layer
of chopped veal, which has been previ-
ously cooked; alternate the layers of
crackers and meat until the dish is full,
the last layer being crackers. Bake a
half hour.
OATMEAL AIUFFNS.
One and a half cups of oatmeal, one
pint of wheat -four, two and half tea
spoonfuls of baking powder, teaspoon
full Of salt. Silt together and rub In a
tablespoonful of lard. Beat three eggs
with one pint of milk and add to the
other ingredients. Bake In muffin rings
III hot oven fifteen minutes.
GELATINE PUDDING.
One ounce gelatine, one pint cold
milk; set on the stove and let come
slowly to boil, stirring occasionally
separate the yolks and whites of SIX
fresh eggs; beat the yolks well and stir
slowly into hot milk; add half pound
of granulated sugar; when quite cold
| stir In a quart of whipped cream, flavor
with vanilla and lemon extract mixed;
have the whites of the eggs beaten very
stiff, and stir IN the last thing; set away
TO cool.
MACARONI AND CHEESE.
Throw into boiling water some maca-
roni, with salt according to quantity
used; let it boil one-fourth of an hour,
when it will be little more than half
cooked, drain off the water, place the
macaroni in saucepan with milk to
cover, boil till done. Butter pudding
dish, sprinkle the bottom with plenty OF
grated cheese, put in the macaroni, a
little white pepper, plenty of butter,
sprinkle on more cheese, cover that with
bread-c crumbs, set in a quick oven to
| brown; serve hot.