Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-12-15
For THE HOUSEWIFE.
MRS. MS FRUIT CAKE.

MRS. MS FRUIT CAKE.
Half pound of brown sugar, one cup
shortening, one cup of sour milk, with
one teaspoonful saleratus, three eggs,
two pounds raisins, one pound cur
rants, half pound citron, flour to stiff
fen sufficiently.
OUNCE JAM.
Peel the ounces and CRATE them on
g. coarse CRATER, and to one pint Of
ounces add three-fourths of a pound
of sugar; boil it half an hour; put in
small jars and cover as other pre-
serves.
CREAM SAGO. PUDDING.
Soak three large tablespoonful of
sage in water over night. 1t will then
require but three quarters of an hour
to prepare and cook it for dinner. In
the morning put the sage into quart
ofboiling milk and boil half an hour.
Beat the yolks of four eggs with three
quarters of cup Of sugar, add to it
three tablespoonful of grated cocoa
nut, stir it. in and boil ten minutes
longer. 1t is best to boilit over water,
and the sage should have a quarter
of tablespoonful of salt added to it.
beat the whites of the four eggs to
stiff roth, stir in three tablespoon
fuls of fine sugar and spread over the
top of the pudding; sprinkle lightly
with cocoanut and set in the oven till
it Is q pale straw color.
A NEW INDUSTRY.
A new industry for women is an
nounced. That of campers" These
hampers go from house to house each
morning to fill and trim lamps. Prsc-
tice makes perfect, and they are able
to guarantee perfect light, well-cared
for lamps and highly polished Chin
neys. These hampers are a comfort to
many a housekeeper, and their
charges are not excessive.
MINCE OF CHICKEN AND EGGS.
Chop cold boiled or roasted fowl;
mix up with q cupful Of drawn butter,
season with pepper, salt, pinch of
nutmeg and pour into q bake dish.
Set in the oven until q skin forms on
the top and the surface shakes with
the ebullition of the heated heart.
Lay as many poached eggs on top as
will lie easily in the dish and serve.
PUMPKIN PRESERVES.
After carefully dressing raw pump
kin, cut it into inch squares; boil In
two quarts of water with cupful of
vinegar until it is tender, and allow a
pound of sugar to q pound OF the pre-
pared pumpkin; cook it well together
and add little ginger and lemon
sliced in it after it is cooked; conven-
lent when fruit is scarce.
CARROT SOUP.
Carrots are so wholesome that it is
g. pity they are not more generally
used. When cooked in salt and water
and served plain they may be good,
but ui is,- cannot be said to be tempt
ing. This soup, however, is to be rec
commended: Put one pint of the red
part of the carrot, grated, into q sauce
pan, with half pint of boiling water,
one teaspoonfu1 Of sugar and two ta-
blespoonfuls of butter. Cover closely
and simmer for one hour. At the end
of this time add half pint of bread
crumbs, and one pint of white stock
and simmer for one hour longer. Then
take the pan from the fire and strain
the contents through very fine sieve.
Season with salt and pepper and add
a cup and a half of hot milk. Set the
pan with the strained soup upon the
range and beat up the yolks of two
eggs with half g. cup of milk. Assoon
as the soup boils up once add the
eggs and milk, let all boil one minute,
stirring constantly and serve without
delay.