Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-08-08
DOMESTIC ECONOMY.
POTATO PTIFE-

Dress three cupfuls of well 3oiled and
mashed potatoes with salt, butter and
cream, making them quite moist with
cream, Beat well with an egg Whisk,
and when quite light and smooth, add
three eggs well beaten separately. Beat
again thoroughly, pile it high in dish,
and color 1T IN quick oven.
PICKLED CHERRIES.
One quart of cherries; half pound of
sugar; one pint of vinegar; cinnamon,
cloves and mace to taste. Boil the vim
egar, sugar and spices together. Pour
the boiling syrup over the fruit. Do
this three days IN succession, then let
them stand together for two weeks. At
the end of that time put the fruit and
syrup on to boil, and seal them boiling
hot.
LEMON JELLY.
Pour pint of water over three-u quar-
tiers of box Of gelatine; cut into It the
thin yellow peel of three lemons. and
let 1t stand one hour. Then pour over
1t quart of boiling water; add the
juice of seven or eight large lemons and
about three cupfuls of loaf sugar lit is
better to add sugar to taste.) Stir we'll
until the sugar is dissolved, then strain
and mould.
APPLE FLOAT.
Boil and mash six apples; sweeten to
taste, then beat with q silver fork or an
egg-beeter until very light and smooth.
Beat the whites of two eggs to a strong
froth, and gradually beat in the apples.
Flavor to taste with vanilla, lemon, nut.
meg, or anything else preferred. Partly
fill glass bowl with rich boiled custard,
and put the float upon ssthe top. The
float and custard should both be very
cold.
EEL A La TARTARE
Brown some chopped carrots, onions,
and bouquet of mixed herbs in butter;
sprinkle with -four, and moisten with
white wine; cook for half an hour, and
pass through fanny. Skin the eel,
roll it around in spiral shape, and cook
in the sauce; when done place it on a
dish and leave until cold, after which dip
into beaten yolks of egg, breadcrumb it,
and broil over slow fire. Serve on
a round dish, with either anchovy butter
or remoulade sauce.
PINEAPPLE CAKE.
One cupful of butter, two cupfuls of
pulverized sugar; two cupfuls of -four;
seven eggs; two tablespoonful of baking
powder; two tablespoonfuls of water; a
large pinch of salt. Work the butter to
very light cream, add the sugar, then
the well-beaten yolks, the whites beaten
to very stiff froth. the water, and last
ly the -four, baking powder and salt sift-
ed well together. Bake in jelly cake pans
in hot oven. Spread pineapple MARINA
lade between the cakes.
MERINGUEs WITH CREAM.
Whip twelve whites of eggs with an
egg whisk until a thick cream; stir in a
pound of sifted sugar, favor with either
essence of vanilla or lime Juice. Lay
some sheets of paper on a slab of wood,
take tablespoonful at a time of the
whipped egg, drop on the paper III an
oval shape, swooth the surface by draw
ing the spoon quickly over it, sprinkle
with sifted sugar, and bake in slow
oven until golden color. When done
take the meringues carefully oft the pa
per, scoop out the center with a spoon,
place them in sieve and dry in the
oven. Just before serving, fill the mer-
ingues with the whipped cream favored
with the vanilla or lime juice, join the
two halves together, and dish up in a
pyramid.