Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-10-17
DOMESTIC ECONOMY.
APPLE CQSTARD PIE,

APPLE CnsTARD PIE.
Two eggs, five grated apples, nutmeg,
sWeeten to taste, one-half pint of milk.
WHITE MUFFINs.
One teacup of milk, three cups of
flour, two eggs, one-haf cup of sugar,
piece of butter the size of an egg, bak-
ing powder.
MILK PORRIDGE.
Make thin batter of white -four and
cold milk, and stir it into boiling milk,
witch little salt. Let it boil for a few
minutes, stirring all the time.
GINGERBREAD.
One pint of mOlasses, one pint sour
milk, two-thirds Of cup of butter, one
teaspOouful of soda, one tablespoonful
OF ginger, three cups of -four.
CRAB SAUCE.
Pick the meat from one crab; chop
fine; season with pepper, salt and mace;
stir Ill half cupful of milk and one
tescupful of -four. Simmer five min
utes.
SANDWICHES.
Chop fine cold boiled ham; mix with
it a little mustard. Cut the bread in
slices and put in layer of ham between
two of them and some thinly sliced
pickles. Press the two sides together
firmly.
SPONGE CAKE.
Ten eggs, yolks and whites beaten
separately; two cups of sugar, two cups
of -four, two teaspoonfuls of baking
powder, grated rind and Juice of one
lemon; the -four sifted and stirred in as
lightly as possible.
CUP CAKE.
One cup of butter, one cup of sweet
milk, two cups Of sugar, three eggs, four
cups of -four, one teaspoonful each of
salaratus, nutmeg and cinnamon. You
may add a cup of raisins or a cup of cur
rants If you like; either are good.
CHOCOLATE BLANC NANCE.
One-half box gelatine, well soaked.
Let one pint of milk come to the boiling
point; one cup grated chocolate (not the
sweetened); twelve tablespoons OF sugar.
Add the gelatine just before turning into
the molds. To be eaten when cold, with
sugar and cream.
OYSTER PATTIEs.
Line small patty-pans with puff paste;
into each pan put six oysters. bits of but
ter, pepper and salt, sprinkle over a little
-four and hard boiled eggs chopped (al-
lowing about two eggs for SIX patties)
cover with an upper crust, notch the
edges and bake
SNOWFLAKE CAKE.
Three eggs, one and half cups of
sugar, one-haf cup Of milk, one-half
teaspoonful of soda, one teaspoonful of
cream tartar, two cups of -four, one-half
cup of sugar, whites of two eggs; bake
in layers, frost each layer and sprinkle
with grated eocoanut.
GLAZED HAM.
Boil ham, remove the skin and set
away until cold. Rub all over with
well beaten egg. Mix together two cups
of rolled crackers, a tablespoonful of
melted butter and milk enough to make
thick paste; spread thickly over the
ham and set In the oven to brown.
ROAST DUCKS.
Wash and dredge with -four. Make
bread dressing, stuff and sew up. Put
into the oven and haste every five or ten
minutes. Make gravy of brown -four
and water and add the giblets, which
have been chopped fine and steWed; sea-
son and add to the duck when roasted.
soUsE.
Clean the ears and feet of the pig well
and boil in sailed water until tender.
Pack IN stone jar and cover with q
pickle made of two quarts of vinegar,
two tablespoonful of white sugar, three
dozen black peppers. a little mace and q
half dozen cloves, boiled five minutes.
The souse will be ready for use IN three
days.
swEETBREADs.
Parboil and let them stand in cold
water for half an hour. Wipe dry and
place In oven in pan In which has been
put cup of water and tablespoonful
of butter. When brown remove androll
in beaten egg, then in cracker crumbs
and return to the oven again. When
brown remove them and serve imme-
diately.
MUTTON SOUP.
Boil piece of mutton weighing five
pounds fire hours; then add two cupfuls
of ric= that has been soaked In water.
When the T1ce and meat have cooked an
hour beat an egg aud tablespoonful of
-four together and stir into half pint of
milk. Pour into the soup and stir con.
stantly. Season with salt, pepper and
parsley.
BEEFSTEAK PIF.
Make crust of one pint of flour, half
of cup of lard, half teaspoontnl of
salt, dissolved in tablespoonful of hot
water, one and a half teaspoonfuls of
cream tartar, one and quarter cups of
-four. Cut the steak into small pieces
and stew with dozen small potatoes
and six onions. Line the dish with the
paste, put in the stew; season and cover
with top crust and bake.