Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-12-29
FOR THE HOUSEWIFE.
SNOW PUDDING.

SNOW PUDDING.
Pour on to three tablespoonful of
corn-starch dissolved in o, little cold
water one pint of boiling water. Add
the whites Of three eggs beaten to g.
froth, pour into an earthern dish, and
set in O. steamer and steam twenty
minutes.
GOLD CAKE,
The yolks of three eggs, q scant hall
cup OF butter, one cup Of sugar, two
cups of flour, one-half cup of milk, one
teaspOonful each Of saleratus and
cream of tartar, or two teaspoonfuls
Of baking powder. Flavor with lemon.
PLAIN MINCE PIE.
Two quarts of chopped meat, two
quarts OF chopped apples, one quart
OF sugar, one pint OF molasses, one
pint Of water In which the meat was
boiled, one quart stoned raisins, one
tablespoonful of ground cloves, two of
cinnamon, two nutmegs, two table
spoonfuls OF salt, mOisten with cider
HINTS ON SEARCHING CLOTHES.
Articles requiring to be very stiff
should be starched twice, once with
boiled starch after they are rinsed and
before hanging to dry, and with raw
starch when dry. Make the boiled
starch with three tablespoonful of
starch to quart of water and half g.
teaspoOnful ofborax. When dry take
in clothes, and if possible, iron the
hannels at once; iron them on the
wrong side with q cool iron until quite
dry. Sprinkle the clothes carefully
and fold them. Starch collars, cuffs.
ETC., again with raw starch. Be care.
full about folding shirts and night
gowns after starching, as nothing is
more disagreeable than patches of
starch on parts where it IS not in
tended to be. Fold shirt Or gown
lengthwise so that the two starched
fronts come together, lay the wrist
bands between them, then roll up
very tight, sprinkling the rest of the
garment with water. Pack all the
clothes closely in the basket, cover
with q damp cloth and then a dry one
until ready to iron.
TO BROIL OYSTERS.
Have fine, large oysters, and dry
them perfectly in soft cloths. Take
some beaten egg and cracker crumbs,
seasoned, and, dipping the oysters,
let them stand q few minutes. II you
should make the cracker crumbs at
home, be sure to sift them, so as to
insure not having one crumb larger
than the other, for if you do they will
all come off and leave your oyster
bare. Have low, clear, brisk fire,
and fine wire gridiron, heated
They should take but q few minutes
to do. Have some butter rubbed on
the dish on which they are served.
sTEWED BEETs.
Wash, peel and slice them quickly,
cutting into small dice. Cover with
water sufficient to boil them tender,
taking care not to let them scorch.
Season with half g. cup of vinegar, g.
cup OF sour milk or cream, one large
teaspoonful Of butter, salt and pepper
to taste, g. tablespoonful of flour
rubbed up with the butter, and in
winter q dash of sugar. Let them
boil in the sauce one minute and serve
hot.
RICE PUDDING.
One-half cup of rice, salt and one
cup OF raisins boiled until the raisins
oil . LCAUS1 6GO Uu0 IICO OI AuQ ~
cnstard and pour into g. pudding-dish
set in q pan of water, and do not bake
too long. The rule tor the custard is
four eggs to a quart of milk.
BEEF ROAST A L ORLEANS.
A rolled rib roast is best for this
purpose. The night before you mean
to cook it put into q, bread pan three
tablespoonfuls of salad oil, four table
spoonfuls of chopped onions, dozen
whole peppercorns and the juice of q
large lemon. Lay the roast in this,
and at the end of two hours turn it
over, amounting the sides we'll with the
sauce. In the morning turn it again.
When ready to cook it, put it into the
dripping pan, dash cupful of boiling
water over the top. and as it heats,
haste with the sauce in which it has
lain over night, mingled with hot water
and strained. Cook ten minutes to
the pound, and just before taking it
up haste all over with butter, sift
-four on the tops, and as soon as this
froths and browns, transfer the meat
to Il hot dish.