Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-08-21
FOR THE HOUSEKEEPER.
HAM SALAD.

HAM SALAD.
One pound of boiled ham, chopped
line; one-half dozen small pickles
chopped fine; add a little chopped
celery and serve with salad dressing.
DRESSING FOR SALADS.
Two raw eggs. one tablespoonful of
butter. eight spoonfuls of vinegar, one
bowl over boiling water, and stir until
1t becomes like cream; salt and pepper
to taste. ~
APPLE CHARLOTTE. ~
Two pounds of apples pared and
cored; slice them into q pan, add one
pound of sugar, the juice of three
lemons and the rind of one grated; boil
all together until it becomes thick,
which it will do in about two hours
turn it into mold; serve cold, with
either rich custard or cream.
FROZEN PEACHES.
A quart of canned or fresh peaches, a
heaping pint of granulated sugar, one
quart of water. Boil the sugar and
water twelve minutes, add the peaches
and cook twenty minutes longer. Rub
through a sieve and freeze. Take out
the beaten, and stir in a pint of whipped
cream lightly with spoon.
LOBSTER NEwBURG.
Cut the meat of four-pound lobster
into thin slices or small pieces. Melt
four tablespoonful butter. When hot
add the lobster. Cook slowly five min
utes, then add two teaspoonfuls salt,
one saltspoonful pepper. add slight
grating Of nutmeg, then add one cup of
cream and the beaten yolks of four eggs.
Stir until it has thickened slightly.
Serve with toast points.
MINCED BEEFsTEAK ON TOAST.
A favorite, and without doubt the
best, way to use cold beefsteak, is to
mince if finely. and to put it to stewing
for fifteen minutes, with quite little
water. If the beef has not been all
dried up by pounding and overlooking
the first day, add to the gravy good
sized lump of butter, a small onion and
a teaspoon of vinegar or catsup, and
serve itsmoking hot on nicely Drowned
toast.
SPANISH CREAM.
One half box gelatine, one quart milk,
five eggs, one cup sugar, flavoring. Soak
the gelat1ne in the milk one hour, then
place it on the range, and when at a
boiling point stir in the we'll beaten
yolks of eggs and the sugar; when it is
boiling hot remove from the fire and
stir in the beaten whites of eggs and
f1avorlng; pour in small molds, so that
it can be served in dainty individual
dishes. This is very nice dessert.
NEAPOL1TAN CAKE.
One cup OF brown sugar, three
eggs, half cup of butter, half
a cup of molasses, half cup of
strong coffee, three cups of flour, one
teaspoonful of baking powder, one cup
Of raisins and one of currants; tea
spoonful each of cinnamon, cloves and
mace; bake in jelly cake pans. For
white part take two cups of sugar, one
of butter, three of -four, half cup of
milk, teaspoonful of baking powder
and the whites of four eggs bake in
jelly pans and put together alternately
with dark, spreading icing, favored
with vanilla, between. Ice the top.
CUCUMBERs WITH EGGS.
Pare six large cucumbers, cut into
mall squares, and put them into boil
ing water. Take out of the water, put
in a stewpan with an onion and piece
OF pork, and a large lump of butter
and salt, keep on the fire covered close
for fifteen minutes. Sprinkle with
flour and add sufficient veal gravy to
cover. Stir we'll together and keep a
gentle fire under till no scum will rise.
Then take out the pork and onion, and
add the yolks of two eggs and tea
spoonful of cream. Stir moment,
then take from the fire, and squeeze in
little lemon juice. Have ready five
or six poachod eggs to lay on top.