Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-04-21
FOR THE HOUSEWIFE.
PIGS FEET.

Put four feet in asaucepan with cold
water, pepper corns, whole cloves and
allspice, adding salt, and boil them
until the bones are loose. Remove all
the bones and put the meat in a stone
lar. Strain one Quart of the water in
which the feet were boiled, add one
pint of vinegar and boil for five min
utes. At the end of this time turn the
vinegar and water over the meat from
the pigs feet, completely covering 1T,
and keep in cool place. The mass
will be like Jelly, and is cut as needed.
it may be put IN bowls and turned out
on the dish before serving.
BOILED RICE.
One and a. half cups of rice are care
fully picked over to remove all I'M
hulled kernels. Wash the rice thor
oughly in several waters to remove
every particle of starch, SO that the
last water is perfectly clear. Have a
gallon Of well-salted water boiling,
bubbling on the range. Turn the rice
into this and let it boil for ten min
utes. Then drain the rice, letting it
stand on the back OF the stove half
covered until it is dry, and serve.
Each grain of rice will be thoroughly
cooked and distinct. The rice must
boil ten minutes. The large quantity
of water keeps the rice active, prevent
ing it from adhering to the pan.
VEGETABLE FAMILY SOUP.
Two pounds of lean beef, half an
onion, one large carrot, one turnip,
quarter of cabbage heart, two fair
sized potatoes, one tablespoonful of
minced parsley, two stalks OF celery,
pepper and salt, three quarts of cold
water. Drowned -four. Put the beef
over the fire in the cold water, and
cook slowly three hours. An hour be-
fore taking it from the fire prepare the
vegetables. Shred the cabbage, cut
turnips, celery, carrots and potatoes
into dice, and slice the onion. COOK
them half ar hour In boiling, salted
water. Drain this off and throw 1t
away. By this time the meat should be
tender, but not in shreds. Add the par
boiled vegetables to it and the broth,
put in the parsley, pepper and salt to
taste. Cook all for fifteen minutes;
stir in a great spoonful of Drowned
flour wet with cold water; boil up and
pour out.
VARIEGATED CAKE.
Yellow-Two cups of powdered SUI
gar, one cup of butter, one-half cup of
sweet milk, yolks of ten eggs and three
cups of prepared -four.
Pink-One-half pound Of pink sugar
sand, one-half pound of prepared
-four, one-quarter pound of butter,
five eggs, whites only, flavor with ex-
tract Of rose.
White-One-half pound of powdered
sugar, one,half pound of prepared
-four, one-quarter pound OF butter,
five eggs, whites only, flavor with bit
ter almond extract.
Brown-One cup OF powdered sugar,
one quarter cup of butter, two table
spoonfuls of cream, three eggs, one
heaping cup of prepared flour, two
tablespoonful or more Of vanilla
chocolate grated in. Bake all these
cakes in Jelly tins. The above quanti-
ty should make eight large layers.
Lay the brown cake as the foundation
of the pile, spread with the yellow Gus
tard; put the pink coated with choco-
the white frosUing, and the yellow on
top. Ice the cake handsomely. This
is one of the handsomest cakes made,
and is very delicious.
Fillng-Two cups of milk, two Ia
blespoonfuls of corn starch wet with
milk, two eggs, two cups of powdered
sugar. Heat the milk, stir in sugar
and corn starch, boil five minutes and
put in the eggs, stir steadily until
quite thick. Divide this custard into
two parts Stir into one two table
spoonfuls of chocolate, grated, and
teaspoonful of vanilla; into the other
bitter almond. Make a. frosting of
the whites Of three eggs, one heaping
cup powdered sugar and a teaspoon
full of lemon extract.