Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-05-05
FOG THE HOUSEWIFE.
LEMON PUDDING.

LEMON PUDDING.
Three eggs, one cup of sugar, one
spoonful of butter, the iuice and grated
rind of two lemons and little salt.
Beat all we'll together, add glass OF
sherry, and, lastly, add gradually one
pint of milk. Bake half an hour in q
moderate oven.
CHOCOLATE BLANC NANCE.
One-half box gelatine, we'll soaked;
let one pint of milk come to the boil
ing point; one cup grated chocolate,
twelve tablespoons sugar. Add the
gelatine just before turning into the
moulds. To be eaten when cold, with
sugar and cream.
CURRANT CAKES.
One pound -four, one-half pound
butter, three-quarters pound sugar,
four eggs, one-half pound currants,
well washed and dredged; one-half tea
spoonful soda dissolved in hot water;
one-half lemon, grated rind and Juice;
one teaspoonful cinnamon. Drop
from a spoon upon well buttered
paper, lining baking pan. Bake
quickly.
BEEF OMELETTE.
This makes delicious relish for tea,
and is a good way to use steak that is
not tender enough to be acceptable
when broiled. Chop fire 3, pound and
q half OF raw beef; add pepper, salt and
summer savory, or celery salt, if this
seasoning is not liked. Mix with two
well beaten eggs, press into pan, and
bake one hour. When cold, cut in thin
slices and serve like tongue.
PRUNE PUDDING.
A delicious prune pudding is made
by stewing q pound of prunes till they
are soft; remove the stones, and sugar
to your taste; add whites of three eggs
beaten to q stiff froth, make a. puff
paste for the bottom of the pudding
dish; after beating the eggs and prunes
together till they are thoroughly mixed,
spread them on the crust, bake for
half an hour, or until you are sure the
crust is done.
FRICASSEE OF CALF'S LIVER.
Two pounds of liver, cut into strips
more than half an inch thick, and as
long as your finger; two young onions,
minced; one glass wine; pepper, salt
and parsley; butter or dripping for
frying; one-half cup good gravy.
Dredge the sliced liver with flour, and
fry to light brown quickly, turning
often. Mince the onions and parsley,
and heat them in the gravy in a sauce
pan; put in the fried liver, let all.stew
together gently for ten minutes, when
pour in the wine, and as soon as this
is hot, serve-the liver piled neatly
and the gravy poured over it.
GLOSSY STARCH
Take two ounces of white gum ara
bic powder, put into a pitcher and
pour on it a pint of boiling water, &C
cording to the degree of strength you
desire, and then, having covered it,
let it stand all night. In the morning
pour it carefully from the dregs into
q clean bottle-keep it for use. A ia
blespoonful of gum water stirred into
a pint of starch that has been made
in the usual manner will give lawns,
either black or printed, q look of new
ness, when nothing else can restore
them after washing. 1t is also good,
much diluted, for thin white muslin
and bobinet.
BEEF TONGUE.
Choose one as plump and smooth as
you can. Soak it IN cold water the
night before it is to be cooked. In the
morning wash it in fresh water. Put
it in q large pot of cold water and boil
it steadily for five or six hours, till it
is SO tender that a twig from corn
broom will easily penetrate it. When
you find it is thoroughly done take it
up and peel it carefully. If quite
cooked it will almost melt in your
mouth. It should be cut in round
slices, and is better cold than warm.
Sleeps tongues, boiled and picked, are
not to be despised, and tongues toast
is entitled to a great deal of respectful
attention. For the latter make some
slices of toast, not very thick, Drowned
evenly all over on both sides, and
minus crust. Butter it slightly. Crate
with large crater liberal su6iciency
of cold tongue and spread it thickly
over the toast. Lay the slices side by
side on a large dish. Serve at break
fast, luncheon or supper.