Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1885-07-01
DOMESTIC ECONOMY.
WINNIE's COOKIES.


One and onehalf coffee-cups of sugar,
one and one half coffee-cup of butter,
one half tea-cup of milk, two eggs, two
or three teaspoonfuls of yeast powder
and enough flour to thicken to roll
out, a little essence. Mix sugar and
butter first, then add the eggs, then
milk, then yeast powder, and flour
and essence.
SCALLOPED POTATOES.
Take boiled potatoes, slice them
thin, put in a pudding dish a layer of
potatoes, a thin layer of rolled crack
ers, sprinkle with salt and pepper and
three or four small pieces of butter,
add another layer of potatoes, crack
ers, etc., until the dish is filed; over
all pour cup of cream or rich milk.
Bake from one-half to three-quarters
of an hour.
A DELICIOUS DISH.
Put IN bowl quarter of q pound
Of grated chocolate, four tablespoon
fuls of cream and little rum and va
nilla to flavor. Work the whole well
together SO as to make paste, which
you divide into small round balls.
Dip these into currant or raspberry
jam, melted, then roll them in g. layer
of grated sweet almonds. When fin
ished place each bali in tiny paper
case and serve.
BREAKFAST BALLS.
A little cold beef or mutton, or both,
q slice of ham or salt pork, small
quantity OF bread crumbs, q little
parsley (if you have it, q little sage;
chop all together and add seasoning
to taste, q little melted butter and
egg well beaten. Take O. tablespoon
full of the mixture, dredge it in -four
and make it into ball. which fry a
quick brown. This is a good way of
getting rid of cold meat and is q nice
breakfast dish.
CHOCOLATE CAKE.
For the cake-Two cups of sugar,
one cup of butter, the yolks of five
eggs, the whites of three, one cup of
sweet milk, one half teaspoonful of
soda, one teaspoonful of cream of tar
tar, three and one half cups of -four, g.
little essence. For the icing the whites
of two eggs beaten to froth, with
eight tablespoonful of sugar even full,
two teaspoonfuls of vanilla, six table
spoonfuls of grated chocolate. Bake
the cake in shallow pans, and ice while
hot.
CARROT PIE.
A nourishing and healthy pie is
made of carrots, supplying sulphur,
iron and other substances needed to
make rich and pure blood. Boil the
carrots soft and mash through g. col
ander. For one pie use four large
spoonfuls of carrot, two eggs, a pint
of milk, and flavor with nutmeg and
sugar. For crust, mix equal quanti-
ties Of white cornmeal and -four with
a little salt, and mix with enough OF
sweet cream to roll out like dough.
Bake carefully, eat fresh, and if you
are dyspeptic you will make it again.
CREAM CAKES.
For the cake-The whites of ten
eggs, the yolks of six, one coffee-cupful
of sugar, one coffee-cupful of -four, a
little essence and a little salt. Beat
the whites, then add the sugar, then
the yolks, beating well. When you
add the flour stir it in as lightly and
quickly as possible. Any further beat
ing will make the cake stiff. Put in a
little essence and bake in four Jelly
cake pans. For the cream-one pint
of milk, the yolks Of four eggs, sugar
to taste, one tablespoonful of corn
starch, a small pinch of salt. Boil til
done. When nearly cold, add essence
and put between the cakes.