Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-03-10
FOR THE HOUSE WIFE.
HOW TO CLARITY SOUP.

just before the soup bOlls, the scum
that has risen to the top during the
process of heating should be carefully
removed; a little cold water poured
in will assist the particles that COM
pose the scum to rise. After the soup
has boiled, it should be strained;
this may be repeated, then If
the soup is not as clear as you
would like to have it, mix one egg and
it's broken shell with q teacup of cold
water, then to this add about q tea
cupful of the hot soup, then stir it all
into the boiling soup; let 1T boil up
well, then set the kettle upon the back
part of the stove, and when some
what cool strain it.
POTATO OMELET.
To large cupful of mashed potatoes
allow three eggs; you may add four or
five, but three will do; the yolks
and whites should be taken separately,
as they will be SO much lighter in that
case; teaspoon even full of salt, half
a teacup of milk, and a very little
sifted flour, not more than heaping
teaspooDful, complete the ingredients,
with the exception Of the favoring.
Parsley chopped very fine may be
used, Or lemon juice, with q little black
pepper, and an audacious cook may
add O. ''trace," as the chemists say, of
nutmeg. Heat and grease large
saucepan and pour the mixture into
it. Brown it lightly and serve it hot.
HORSE CAKES
Many people have peculiar fancy
for these plain cakes, eaten first in ear
Nv oh ri 10
a tried recipe for them, such as can be
made at home to please the children,
old and young. Two quarts of -four,
one quart of molasses mot syrup,)
one cupful OF sugar, half g. cupful OF
ginger, four teaspoonfuls of soda, O.
cupful of sour cream and heaping
tablespoonful of lard Sift the flour
first, and then sprinkle the ginger well
through it; add the sugar and molas-
ses, putting in lastly the soda dis
solved in sour cream. OF course you
must have from the timer cutter
shaped like a horse, If you would have
the delight of the children perfect.
CHARLOTTE Russo.
An easy way to make Charlotte
russo is to take about one-ffth Of a
package of gelatine and half g. cupful
of cold milk; place this in q farina boil
er if you have one, if not set basin
containing it into pan or pail of boil
ing water; stir until the gelatine is dis
solved, pour into dish, and place
where it will cool rapidly; then take q
pint of perfectly sweet cream, beat it
with an egg-beater until it is light and
thick; flavor the cream with lemon or
vanilla and sweeten to your taste;
when the gelatine is cold, or at least
cool, stir it into the cream and pour
this over the lady fingers which you
have arranged in glass dish or mould;
to vary disappearance of the dish you
can split the lady fingers and cover the
cream with them.
SNOWFLAKE SAUCE.
Take half pound of nice butter, one
pound of sugar (pulverized let it be if
possible) and teacupful of nice sweet
cream. Wash carefully the salt from
the butter, and cream it well, then
put in the sugar, which must also be
creamed with the butter. Put the
cream into pitcher, and then, as
you stir the butter and sugar togeth-
er until light and smooth, pour this
BILE. This is necessary in order to
make the mixture Of the proper con-
sistency. Season with lemon juice and
rind, teaspoonful of vanilla or rose
water, as youfancy. Ifyou have only
granulated sugar at hand, make the
sauce the day before it is needed and
set it away in cool place. After
preparing the sauce as directed, wet
your hands and make it up into little
pones like corn bread, or into q round
shape like a pat OF butter, and serve
upon a small fat dish. 1t should AL
ways be made several hours before
dinner time. In helping to it slice it
with silver knife and lay.it upon the
plate beside slice of the pudding with
which it is meant to be eaten. This
is delicate sauce that can hardly fail
to please. With plum or other fruit
pudding it is particularly nice.