Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1884-11-12
DOMESTIC ECONOMY.
GINGERBREAD FOR DELICATE PEOPLE.

GINGERBREAD FOR DELICATE PEOPLE.
One pound of oat meal, one-half of a
pound of flour, ons-half pound of butter,
one-half pound of sugar (moist), one
half pound of treacle. The three last
named ingredients must be put in a
pan and left to boil few minutes, tax
ing care they do not burn; pour the
mixture over the flour and meal, and
mix very well together, adding a good
quantity of ginger. 1t is the best plan
not to bake it until the following day,
as it gives the meal time to swell. Roll
it out the thickness of your finger, and
cut in lengths, and bake it in slow oven.
It must be kept in a tin box.
MIXED STOCK.
Put the trimmings of your fresh
meats and the bones and tough pieces
left from roasts or broils into the soup
pot, with one quart of cold water for
every two pounds of meat and bones.
When it comes to boil skim and set
back where it will simmer six hours.
Add sprigs of herbs, onions, cloves and
peppercorns, according to taste. Cook
two hours more. Set away TO cool. In
the morning skim off fat. Keep in cool
place. This is especially good for to-
mato soup or any common soup, and
should be always kept on hand, as it
costs little or nothing but the labor.
CREAM OF CELERY.
One pint of milk, tablespoonful of
-four, one of butter, head of celery if
large, two if small, or three knobs as
they are called, small onion and a
pinch of mace. Boil celery in pint of
water about an hour; boil mace, onion
and milk together. Mix fonr with two
tablespoonful of cold milk and add to
boiling milk. Cook ten minutes stir
ring constantly; mash celery in the
water in which it has been cooked, then
add to the milk butter, and season high
with pepper and salt to taste. Strain
and serve Immediately. This delicious
soup is improved by adding cupful of
whipped cream when the soup is in the
toureen. It may be thickened with rice
boiled instead of -four if one prefers it.
STOCK FOR CLEAR SOUPS.
Five pounds of beef, from lower part
of round, five quarts of cold water. Let
it come slowly to boil; skim carefully
and set where it will boil slowly for
eight or ten hours. Strain and set away
to cool. In the morning skim off all
fat, and turn soup into kettle, being
careful not to let sediment pass in. Put
into the stock q medium sized onion
minced, one stick of celery, two sage
leaves, two sprigs parsley, two of thyme,
two of summer savory, two bay leaves,
twelve peppercorns, and six whole
cloves. Boil quietly from ten to twenty
minutes; salt and pepper to taste. Strain
through an old napkin. It is now ready
to serve as simple clear soup, or for
the foundation of all kinds of clear
soups.
MOCK GINGER PRESERVE.
Gut, pare and take out the seeds of a
pumpkin; cut it into pieces an inch
long and wide; weigh as many pounds
as you require; put into vessel and
cover with cold water for three days,
changing the water each day; then dry
in clean cloth; to every pound of
pumpkin put one-quarter pound of
sugar, one ounce of lump-ginger and
one lemon; take half the sugar and put
in pan with large cup of cold water;
keep stirring till the sugar dissolves;
let it boil ten minutes; throw in your
pumpkin; let it boil ten minutes; take
it off the fire, turn it into vessel, and
let it remain two days covered; then
draw off the syrup and put it to boil
again with the other half of the sugar;
when dissolved throw in the marrow
again; boil till it looks bright; then
take out all the pieces and put them in
jars; give the syrup another boil, fill
up your jars and it is ready for use.