Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-03-31
FOR THE HOUSEWIFE.
CHOCOLATE CREAMS.

CHOCOLATE CREAMS.
Stir into the white of an egg con-
fectioner's sugar until of a sufficient
consistency to roll into balls, and
mould into the shape of chocolate
cream drops. Dissolve In a bowl of
tin some chocolate by placing it on
the top of a tea kettle, or by placing
it in another dish filled with boiling
water, so that it will not burn, and
when the cream drops are ready dip
them in chocolate, place on but
tered dish and set away to cool. 1t
is less trouble to make the cream in
to O. bar and pour the chocolate over
it, and gives the same effect to the
palate as rolling up the balls.
EGGS AND HAM.
A nice way to serve eggs with
broiled ham is to butter some patty
tins, sprinkle conscientiously some
fine crumbs Of bread, break an egg in
to q saucer, and then, without dis
turbing the yolk, pour it into the tin.
Set the tins into a hot dripping pan
and let them stand in the oven until
the white is cooked. Then after put
ting the thin slices of nicely-broiled
ham upon a hot platter, take the eggs
1t is not necessary to close the oven
door while the eggs are in it, and in
deed it is better not to do so.
LEMON PUDDING, NEW STYLE.
Cream up one tablespoonful of fresh
butter with one teacupful of sugar.
Two eggs must be beaten up very light,
and two lemons provided for season
ing Dissolve q tablespoon of corn
starch in little cold milk, then pour
over it q teacupful Of boiling water.
Add to this the butter, sugar and eggs.
Rub the lemon until soft, CRATE the
rind into the batter, and also strain
into it the juice. Bake in puff paste.
This quantity makes two buildings,
and will be found very nice.
BEEF DRIPPINGs.
Beef dripping, which is so useful in
place of lard in many dishes, should
be clarified; this may be very readily
done by pouring boiling water over it,
and stirring it SO that the impurities
will be washed out, and will settle to
the bottom. Let itcool, and the drip
ping will rise to the top; if it is not
so clear as you would ike TO have it,
put it into O. clean saucepan, and aft
ter heating it, strain it through apiece
of muslin.
FIG PUDDING.
Three-auarters of a pound OF grated
bread, half a pound of best figs six
ounces of suet, six ounces of moist
sugar, a toaspoonful of milk, and
a little nutmeg grated. The figs
and suet must be chopped very
fine. Mix the bread and suet first,
then the figs, sugar and nutmeg,
one egg beaten we'll. and lastly the
milk. Boil in mould four hours. To
be eaten with sweet sauce
ORANGE WATERS.
One-half pound sugar, one-quarter
pound of -four, four eggs. Separate
the whites and the yolks, and beat
very light; onelemon, half the rind and
all the juice, or lemon extract. Drop
from q teaspoon upon buttered paper,
and bake in q quick oven. Spread the
under side with orange marmalade and
place two together. These are very
delicious.
BUTTER SCOTCH.
Take three pounds of best brown
sugar and boil with II pints of water
until the candy hardens in cold water.
Then add one-haif pound fresh butter,
which will soften the candy. Boil
few minutes until it again hardens,
and pour into trays. Flavor with
lemon if desired. Cut in small