Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-12-01
FOE THE HOUSEWIFE.
LADIES' CAKE.

Inr66 cups Oh pOWU0f0O sugar, one
large cup OF butter, one cup of sweet
milk, four cups of flour, one teaspoon
full of cream of tartar, one half q tea
spoonful Of soda and the whites of
eight eggs. Stir the butter to cream,
add the sugar gradually and stir well;
then put in the milk. Sift the cream
of tartar and soda with the -four three
times and stir it in q little at q time,
reserving the whites of the eggs to the
last, unless the batter seems too thick
to stir easily; in that case part of the
eggs can be put in In alienation with
the rest of the flour, but the greater
part should be reserved to the last.
The whites should be beaten very stiff
and added to the cake after the most
most of the stirring has been given it.
Flavor with bitter almond and bake
one hour.
THE USE OF BLUEING.
1t is well to remember that too
much blueing renders clothes yellow
after time. inexperienced or care
less servants think the more blueing
in the water the better for the wash;
and it is difficult matter to convince
them that the clothes will Hook far bet
ter ii only a small quantity be used.
As blueing varies SO much in intensity
experience only can teach the required
quantity. Usually half tablespoon
full to q cup of water is sufficient. 1t
should always be diluted before it is
put in the tub, as, if not thoroughly
mixed before the clothes are put in,
unsightly streaks will be the result. Ii
the clothes are soaked over night one
tablespoonful of pure ammonia in
each tub of water will materially les
sen the labor OF washing.
TAPIoCA PUDDING.
Four tablespoonful or tapioca
soaked for two hours In tepid water.
When the tapioca has softened, add q
quart of cold water, pinch Of salt, ia
blespoonful OF molasses and two large
apples, peeled cored and sliced. Place
in covered dish and bake in the oven
for two hours, stirring occasionally;
then remove the cover still stirring.
In half an hour the pudding should be
a deep brown. Pour into another dish
and serve hot with hard sauce. The
hard sauce is made by beating to
cream one cup of sugar, one heaping
teaspoonful of butter and one tea
spoonful of boiling water. Flavor
with lemon or vanilla.
BOSTON BROWN BREAD.
Mix two cups of rye -four and one
cup of yellow corn meal. Add one
teaspoonful of salt, one heaping tea
spoonful OF soda dissolved in nearly g.
cup OF molasses; add cold water, and
stir and beat very thoroughly till you
have a medium stiff batter, not too
stiff, as the meals swell, and the bread
would come out hard and unsatisfacto-
ry. Put in a buttered pan, smooth
the top ofthe loaf, and steam at least
four hours; then dry off in the oven for
twenty minutes. This amount makes
one good-sized loaf. Unboited rye is
the best, but when not obtairable, the
rye flour Is g. fair substitute.
APPLE PUDDING.
An apple pudding can be made
by dipping eight thick slices Of stale
bread IN cold water, buttering them,
lining the sides of a, buttered two
quart dish with the bread, filling the
dish with sliced apples, sprinkling a
cupful Of sugar, one teaspoonful Of
ground cinnamon and half q cupful of
water into the dish, covering the disn
with a large plate, and baking In q
very moderate oven for three hours.
Let it cool for hall an hour; then turn
out on q warm dish, and serve with
sugar and cream.
PLAIN RICE PUDDING.
Wash half q cupful of rice in three
waters and soak it in cold water for
two hours. Drain off the water, and
add g. level teaspoonful of salt,
slight grating Of nutmeg, two table
spoonsful of sugar, half cupful of
stoned raisins and one quart Of milk.
Cook In a very moderate oven for
two hours, stirring twice in the first
haf-hour. At the end of two hours
add half a pint of cold milk; stir well,
and cook for an hour longer. Serve in
the dish in which it is cooked.
BROWN BETTY.
Lay in g. pudding dish, first, layer
of finely sliced apples, sugared to taste
and busted over with powdered CHINA
mon; next, layer Of coarsely crumbed
bread, buttered at intervals. Alter
nate these layers until the dish is full
Let the last layer consist of apples
cut in Fights. Pour on sufficient water
to moisten the whole. Cover and set
in the oven. When the apples on top
are tender, remove the cover and cook
until brown. Serve hot without
sauce.