Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-11-10
FOB THE HOUSEWIFE.
CHRISTMAS BERRIES.

looking ahead for the Christmas tree,
and preparing mountain ash and other
berries to keep. The former will
keen if tied in punches and hung up
with the berries down. They should
be soaked in water for twenty-four
hours before being used. Barberrles
keep well immersed in strong salt and
water. Any such berries can bepalnt-
ed SIS Won want to use them with a So
luton Of scarlet sealing wax and al
cohol.
PICKLED TOMATOES.
One peck of green tomatoes cut In
slices: three onions not too large,
finely minced; quarter of q pound of
mustard seed, two ounces OF mustard,
one tablespoonful each of ground all
spice. cinnamon, cloves and ginger, and
tablespoonful ofcayenne pepper, half q
pound Of brown sugar and vinegar
enough to cover the tomatoes. Put
all in the preserving kettle and set on
the stove, where the pickle Will be
kept just at boiling point for one
hour.
PICKLED CABBAGE.
For two quarts of finely shredded
cabbage allow one pint and half OF
minced bell peppers, the seeds removed,
one tablespoonful of fine salt, half d
small cupful of mustard seed, one
small teaspoonful of ground cloves,
and the same amount OF ground en-
namon. Mix well together, put In jars,
and pour over the mixture enough
boiling cider vinegar to saturate 1t,
but not to rise above 1t. Cover Sc
curely and keep In cool, dark
place.
WARM GINGERBREAD.
One cup each of sugar, mollas-
ses, butter and 'loppered" milk
or cream, four and one half
cups of -four. one teaspoon
full of soda, sifted twice with the flour,
one tablespoonful of ginger, one tea
spoonful of mixed mace and CHINA
mon, three eggs, beat together molas-
ses, sugar, butter and spices until
they are very light; put in the milk,
beaten eggs and finally flour. Stir
vigorously for five minutes and bake
in q "card." Break instead of cutting
it and eat with iced milk as an accom-
paniment.
GRAHAM BREAD.
One pint of Graham and one pint OF
wheat flour, one teaspoonful of sugar,
one teaspoonful of salt, two teaspoon
fuls of Royal baking powder, one and
one half pints of milk. Sift together
Graham flour, sugar, salt and powder,
leaving out the coarse bran which will
be found in the sieve; add the milk;
mix quickly into a. smooth soft dough,
which pour into two small creased tins
and bake at once in g. rather hot oven
twenty five minutes. Protect with pa
per ten minutes.
COCOANUT BISCUIT.
Remove the shell and dark skin
from q fresh cocoanut and CRATE 1t.
Simmer it slowly for half an hour in g.
quart OF milk and then squeeze all the
milk from the nut in q strong towel.
Add to the milk one gill of compressed
yeast, or one gill of liquid yeast,
g. teaspoonful of salt, and -four
enough to make soft dough; let it
rise until light. and then knead, prove,
and bake in form of small loaves or
biscuits.
LAYER OR LOAF CAKE.
Beat two cups of sugar and half g.
cup of butter to a light cream; add
the yolks of three eggs we'll beaten and
one cup of milk. Stir in by degrees
three cups of sifted -four; to which
two heaping teaspoonfuls of baking
powder have been added; then add the
whites of the eggs which have been
beaten TO q stiff froth, and flavor to
taste. Bake in three 'tlayer" cake
tins or in q long pan.
VEAL MARBLE.
Boil a beef tongue and the same
quantity of lean veal. Grind sepa-
rately in sausage cutter; season tongue
with pepper, little mustard and
pinch each of nutmess and cloves.
season veal same, adding salt. Pack
In alternate spoonfuls as irregular as
possible in a buttered crock, press very
hard as you go on, put in cold place,
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