Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-12-22
FOR THE HOUSEWIFE.

STEwED EGGs-Boil eight eggs hard
and leave them in cold water until
cold; take off the shells, slice them,
lay in q stone, china or block tin dish;
pour over them g. we'll seasoned gravy,
thickened with brown flour; sift fine
crumbs over all, and brown IN a quick
oven. They are very savory if proper
| ly seasoned.
JOHNNY CAKE PUDDING Take three
good sized pieces OF the cake. and
crun1ble them fine into two quarts of
sweet milk. Add one cup of sugar.
four eggs well beaten, q piece OF butter
the size of g. walnut cut into small bits
and scattered over the top. Flavor
TO taste. Bake about half an hour, or
until it stiffens like g. custard.
CoKN STARCH JELLY.-One quart
boiling water, half teacupful corn
starch, one teacupful sugar, pinch
of salt, and teaspoonful of lemon ex-
tract. Moisten the corn.starch with
cold water and stir it into the boiling
water; add the salt and sugar, stirring
constantly to keep it smooth. When
scalded sufficiently, pour it into cups,
and set IN cool place to stiffen.
FARMERS MINCE PIE.-Four bowls
of apples, two bowls OF beef, one bowl
of suet, three bowls of sugar, one tea.
cupful Of molasses, one desertspoon-
full each of cinnamon, cloves, allepice,
nutmeg and little salt Put away in
a jar what you do not use at once.
Moisten, when you bake, with sweet
cider or currant wine. Fruit, one
bowl OF raisins, one of currants, and
a little citron
GELATINE APPLES and core the
apples, leaving them whole; put in q
kettle and boil, adding a. slice or two
OF lemon, g. little green ginger and
sugar. Cook the apples till tender.
Take them up carefully, boil down the
syrup, and add two tablespoonful of
gelatine which has been dissolved in
four spOOnfuIs OF water to g. cup of
this syrup. Pour this over the ap.
pies, and set where the whole will cool.
APPLE CHEESE Apples, one pound
of powdered sugar, four lemons, four
eggs, one ounce Of butter. Pulp
enough apples to make one pound;
add the rind and juice of the lemons,
| the eggs well beaten, and the sugar
when the ingredients are we'll mixed; ;
put them into a stewpan in which the
butter is melted, stir it over q moder-
ate fire until all the butter is thorough
~ absorbed, then pour into pots or
molds. If tied down like jam and kept
IN dry but not hot place, it will keep
for many weeks.
FISH SOUP.-Clean and wash three
pounds OF paddock. Or of any white
fish, free it from bones and cut it into
small pieces, lay it in q saucepan with
some slices of onion, little celery, q
cut-up carrot, a. few breadcrumbs,
salt, pepper, two cloves, and, if liked,
O. little nutmeg and quarter of q
pound OF butter or chopped suet. Let
it steam until it looks of g. darkish
yellow color, then fl up the saucepan
with water and boil gently for two
hours, strain through g. colander, add
a small lump OF butter, let it boil up
once more, stirring it we'll, and serve
with fried bread.
OLD-FAsH1oNED ELECTION CAKE
This is made of four pounds of flour,
three-fourths pound of butter, four
eggs, one pound of sugar and one half
pint of good yeast. Wet it with milk
as soft as it can be moulded on a
board. Spice with one nutmeg, two
heaping tablespoonful of allspice and
three heaping tablespoonful of cinna-
mon. Put it over hot water to rise,
then put it into the tins and let it rise
the second time. just before you put
it in the oven, cut the loaves with a
sharp knife just through the crust,
lengthwise and crosswise, then to q
well beaten egg add as much molasses,
aud rub this over the loaves before
baking. When done, take them out,
and rub tee molasses and egg over the
tops Of the loaves again, and set them
back into the oven ABOUT minute
The cake is better after it is several
DAYS old.