Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-09-26
DOMESTIC ECONOMY.
GINGER SNAPS.

For ginger snaps take one quart of
molasses, one pound of brown sugar,
one pound of lard, quarter of a pound
ground ginger, two ounces of cinnamon,
one ounce of soda, one gill of water and
four pounds of sifted -four.
SWEET POTATO CUsTARD.
Boil two common-sized potatoes;
mash fine, with one tablespoonful of
butter; put In half cup of sugar, half
cup of sweet milk, mix well; break In
three eggs and stir thoroughly; make a
good pastry crust and pour in enough
tor two pies.
TOMATO HASH.
Chop cold roast beef or broiled beef
steak very f1e Put a minced onion
and teacupful of tomatoes on to boil.
When the onion and tomatoes are thor
oughly done add the beef, small piece
of butter. Pepper and salt to taste.
Serve scalding hot.
ORANGE PUDDING.
Two large oranges pared and cut in
pieces one inch square, put In the bot
| tom of a pudding dish, pour over them
one cup of white sugar; then make a
PLAIN corn starch pudding without sug-
ar, and pour it over the orange and
sugar. Let stand and cool.
THE CoMMoDoRE's CHOWDER.
Take four tablespoons of chopped on
ions that have been fired with slices of
salt pork, two pilot biscuits broken up,
one tablespoonful minced sweet mario.
ram one of sweet basil, one-fourth
bottle of catsup, half bottle of port wine,
half a grated nutmeg, a few cloves and
peppercorns, six pounds of fresh cod and
sea-bass cut IN slices; put all in a pot,
with water enough to cover it about an
inch; boil it steadily for about an hour,
stirring in carefully, serve hot in large,
deep dish.
LOOKING GLASS ORNAMENTS.
An old fashioned looking glass, with
frame of brown wood, was improved the
| other day by an ingenious one covering
it IN this way: She bought some pale
yellow tarletan of sufficient length to al
low it to be fastened to the top of the
mirror and then to hang at each side of
! it in graceful folds; the ends were Cross
ed at the bottom and fastened with 6
| loose knot, and, behold the unsightly
frame was hidden, and the appearance
of this necessary article of furniture was
much improved.
| OYSTER SOUP.
Put pint of oysters, with their liquor
into a colander and let them drain for
| five minutes; then, after removing the
oyster liquor, pour pint of boiling wa
ter on the oysters; throw this water
away; add pint of fresh boiling water
to the oyster liquor, and let it boil in
porcelain lined saucepan until all the
scum has risen and been SKINNED off;
then add pint of fresh milk, one pow
dered water cracker, piece of butter, a
little salt and pepper; boil ten minutes,
and just before the soup is to be served
| turn In the oysters from the colander
and let them scald for three minutes.
| Oyster soup prepared in this way will
| not disagree with invalids.
DELICIOUS LEMON PUDDNG.
The juice and grated rind of one lem
on, cup of sugar, the yelks of two
eggs, three well-rounded tablespoonfuls
of -four, pinch of salt, one pint of 1ich
milk; mix the -four and part of the milk
to smooth paste, add the juice and
rind of lemon, the cup of sugar, yelks
well beaten, the rest of the milk, CATER
having rinsed out the egg with it6 line
tin with puff paste one-fourth of an
inch thick, bake in a quick oven until
done. Beat whites to stiff froth, add
two tablespoonfuls of sugar, spread
over the top, return to oven and brown.
Serve with very cold cream, or for
very nice dish add whipped cream.
This is rich but not expensive pud-
ding. The recipe makes sufficient for
six. The pudding should be esten cold.