Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-05-26
FOE THE HOUsEWIFE.
MARYLAND BISCUIT.

To two pounds OF flour add two
ounces of lard we'll rubbed in, one Ia
blespoonful of salt and one pint of
cold water. Work the dough until in
shape, lay it on q solid place, like g.
meat block, and pound it with the
back OF an axe. Fifteen minutes
pounding makes them very good, but
half an hours makes them better.
Break off pieces of dough and work in
to biscuits. Bake thoroughly about
half an hour. They are very good.
CHILDREN PUDDING.
Heat generous pint OF milk to boil
ing point. Stir into the milk one Ia
blespoonful Of corn starch which has
been smoothly mixed with little cold
milk, two we'll beaten eggs, g. teaspoon
full of butter and sugar to taste; es-
sence of lemon is pleasant as flavoring
Let all this boil up once and then add
one cupful of stewed prunes that have
been seeded. Pour the mixture into d
buttered baking dish and bake for
twenty minutes. Serve with cream or
sauce or au naturel.
CURE FOR SORE THROAT.
Every body has cure for sore
throat. but simple remedies appear to
be more effectual. Salt and water is
used by many as gargle, but little
rum and honey dissolved in sage tea is
better. An application of cloths
wrung out in hot water and applied
to the neck, changing as they begin to
cool, has the most potency for remov-
ing india mmation OF anything we ever
tried. 1t should be kept upfor num-
Der of hours; during the evening is
usually the most convenient time for
applying this remedy.
KISSES.
Whites of two eggs, two cups sugar,
one teaspoonful vanilla. Put the
sugar in q basin on the stove, with
about three tablespoonful of cold
water. Cook until it hairs. Have the
eggs well beaten, and turn the sugar
little by little into the beaten whites.
Let the sugar boil until all used. Keep
stirring until stiff. Have a very hot
oven, and on piece of hard wood lay
a creased paper, and drop by spoon
fuls the mixture on said paper. Bake
filled with Jelly, whipped cream. or
otherwise.
CELERY SOUP.
Boil twelve stocks of celery cut in
pieces in three pints ofwater for three
quarters of an hour. Boil one pint OF
milk with halt an onion and two
blades of mace. Add to the milk one
tablespoonful of -four smoothly
mixed with two tablespoonful of
cold milk, and cook for ten minutes.
Mash the celery in the water in which
it has been cooked and stir into the
boiling milk. Add one tablespoonful
of butter and salt and pepper to
taste. Pass through g. strainer and
serve at once. A cuptul of whipped
cream added to the tureen just before
serving is an Improvement.
sCALLOPED EGGS.
Scalloped eggs are q very desirable
luncheon dish. Boil six eggs for half
an hour, drop them into cold water,
and vixen cool enough to handle re-
move the shells. Take the white off
the yolks, chop into chunky bits with
a knife, mach the yolks into meal,
add to the yolks enough salt and
pepper to s-ason well. Butter well
an earthen baking dish, cover the
bottom with large thin crackers
dipped in boiling milk, add a layer of
chopped whites and seasoned yolks
mixed, cover with a thin layer Of
cracker crumbs mixed with bits of
butter, add another layer of egg, and
one of cracker crumbs on top. Beat
one egg light, add four tablespoonful
of milk and little salt; pour over the
top and set In the oven for fifteen