Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-06-13
DOMESTIC ECONOMY.
FROSTING.

One %ounce chocolate scraped fine,
whites of two eggs, one heaping cup
powdered sugar, tablespoonful vanilla.
PUFF PUDDING.
Three eggs, eight tablespoons of flour,
one pint of milk, little salt. Beat the
y9lks and whites separately. es~Use q
sauce made of butter and sugar stirred
together.
CLARIFIED SUGAR.
For each pound of sugar allow one
half pint Of water; for three pounds of
sugar the white of one egg. Mix when
cold, boil few minutes, and skim it;
let If stand ten minutes, skim it again,
aud strain it.
WHITE MOUNTAIN CAKE.
Four eggs, two cups of white sugar,
heaping cup of butter. one cup of sour
milk, teaspoonful soda, five cups Of
-four, teaspoonful vanilla, one of lemon,
heaping cup of raisins, half a cup Of
candied orange peel, and citron sliced,
half cup of almond meats sliced.
NAMES PUDDING.
Beat together one cup sugar, one and
a half teaspo onfuls butter, one egg, one
pint -four, one cup sweet milk, one tea
spoonful OF baking powder. Bake in a
moderate oven, eat warm, with warm
sauce. This same batter may be baked
II q very thin cake, and turned out on a
damp towel, then spread quickly with
Jelly, or French cream, and rolled up.
L may get cold and be used as cake, or
cut IL slices while warm, and served
with warm sauce. We then call it rail-
road pudding.
WHITE CAKE.
One cup Of white sugar, one-third cup
of melted butter, whipped to a cream,
add one third cup of sweet milk and
stir thoroughly, sift one cup Of -four:
OQe-th1rd cup of c0rn-starch and one
heaping teaspoonful of baking powder
together and ado to the above mixture
Take the whites Of four eggs, beat them
to very stiff froth and add, stirring it
well with the other; flavor with lemon;
bake slowly either in jelly cake tins or
in one cake. Excellent.-H
TO CURE BREAKFAST BACON"
For 100 pounds of meat use seven
pounds of fine salt, two quarts of molas-
seS and four ounces of saltpeter. Pack
closely with this mixture between the
layers of meat; add sufficient water to
weeks and then smoke After smoking
sew the pieces up III bags made of cot
ton cloth, first Wrapping a piece of pa
per around each piece and hang it up IN
a dry, cool place. This is for summer
use. For Immediate use, use six pounds
Of salt and put the meat in pickle for
four weeks, or rub the mixtures of salt,
moIasses and saltpetre on the heshy
No
above another, dividing the mixtures
into three parts and rubbing it on with
three days intervening, letting it remain
IL the pile until the salt is absorbed.
Then smoke.-RurGI Ne2U Yorker.
PLAIN PLUM PUDDING.
Mix half a pound of wheat -four, half
a pound of moist sugar. half a pound
of suet chopped very fine, half tea
spoonful of salt, two rolled sponge
crackers, half a pound of raw potatoes
grated fine, half pound of Sultana rails
ms. half pound OF currants well wash
ed, one grated nutmeg, one pinch of
cloves, one of cinnamon and one of gin
ger, and half cupful of boiling water,
IL which a teaspoonful Of baking pow
der has been dissolved. Dip a cloth
into boiling water, -four it, and pour in
the pudding. Tie it loosely, and put
into pot Of boiling water, with plate
at the bottom, and keep it boiling for
SIX hours 1t is very palatable without
sauce, although it has no eggs or milk
il It. An egg sauce can be made by
beating up the yolk of one egg with two
tablespoonfuls of sugar, and stirring it
into cupful of boiling milk very rap
idly for five minutes, and then adding the
white Of the egg beaten to a froth.
Serve it at once, with sprinkling of
nutmeg.