Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-07-18
DOMESTIC ECONOMY.
RICH PUDDING SAUCE.

A larg' onHa4 cupfuI lpar, mo
fouttA pouud Of butter, De4r uli very
light; break i'll one egg, beat very little;
after the egg il in add one glafsful of
brandy or wine. Steam or use cold.
CREAM SAUCE.
Heat one tablespoonful of butter in q
skillet, add teaspoonful of -four, and
stir until perfectly smooth; then add
gradually one cupful of cold milk, let it
boil up once, season to taste with salt
and pepper.
EYES PUDDING,
Crate three fourths of q pound of
bread, three .fourths of a pound of suet,
three-tourths of a pound of apples, three,
fourths OF pound of currauts. four eggs
aud the peel of lemon grated. Put into
shape and boil three hours. Serve with
sauce.
BAKED ALMOND PUDDING.
Beat fine one fourth pound blanched
almond with q little rose water. the
yOlks OF nine eggs, a lemon grated and
the juice squeezed on it, six ounces of
butter, quart of thick cream. When
well mixed, bake half an hour with a
paste around the dish.
TOMATO TOAST.
Run quart of stewed ripe tomatoes
through colander, place in porcelain
stew-pan, season with butter, pepper
and salt, sugar to taste; cut slices Of
bread thin, brown on both sides, butter
and lay on a platter, and just before
serving add pint OF good sweet cream
to the stewed tomatoes, and put them
over the toast.
HUNTING PUDDING.
Two pounds of suet chopped very
fine, e-fourths OF a pound of -four.
one pound of stoned rais1ns, two pounds
Of currants, half pound of sugar, six
eggs, six spoonfuls of rich cream,
wlneglassful of brandy, four glassfuls of
white wine, good teaspoonful each of
cloves, nutmeg and cinnamon; mix over
night and boil SIX hours. When turned
out OF the bag sift white sugar over it.
Use rich sauce.
CHOCOLATE CJSTARD.
Break two sections of chocolate in
half dozen pieces, put in a pan over
boiling water, with milk enough to
barely cover 1t; mash and stir perfectly
smooth, then add the rest of the milk
Zone quart in all, reserving three table
spoonfuls In which to dissolve the corn
starch), one cupful of sugar, the yolks
OF six eggs, heaping tablespoonful of
corn starch; beat the yolks, add the
sugar and corn starch dissolved in
milk, stir all slowly in the boiling milk
In which the chocolate is dissolved, add
q pinch of salt, and let cook q few
minutes, stirring constantly; eat cold
with white cake.
ASPARAGUS SOUP.
Cut the tops from about thirty heads
of asparagus, about half an inch long,
and boil the rest; cut off all the tender
portions and rub through q sieve, add
ing q little salt; warm three pints of
soup stock, add small lump of butter
and a teaspoonful of -four previously
cooked by heating the butter and slowly
stirring in the flour; then add the as
paragus pulp. Boil slowly a quarter of
an hour, stirring in two or three table
spoonfuls of cream; color the soup with
a teaspOonful of prepared spinach, made
by pounding the spinach well, adding a
few drops of water, squeezing the juice
through cloth and putting it over a
good fire As soon as it looks curdy,
take it off and strain the liquor through
a sieve. What remains on the sieve is
to be used for coloring the soup. Just
before serving the soup add the aspara-
gus tops which have been separately
boiled.