Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-06-12
FOR THE HOUSEkEEPER.
WHITE CAKE.

One cup of sugar, three eggs, half-cup
of butter, one cup of milk, two tea
spoontuls of baking powder, -four to
form batter.
Take bread sponge and thin out with
warm water; use three eggs to quart of
the batter; set to rise, put in muffin
rings and bake.
FRIED PUMPKIN.
Slice the pumpkin and boil until ten
der; remove from the fire and mash
with fork; add two eggs and fry in
butter until brown.
HEAD CHEESE.
Boil the pigs head until the bones
drop Off; chop fine, add six rolled
crackers, salt, pepper and spices TO
taste; pack in stone jar and serve cold.
CREAM CAKE.
Four cups of sfted -four, two teaspoon
fuls of baking powder, three cups Of
white sugar, one cup of butter, one cup
of sweet cream, and five eggs; flavor
with lemon.
CRANBERRY SAUCE.
Allow one quart Of water to quart of
cranberrries. Place on the stove and
stew until the berries will mash with a
spoon. Stir until all are crushed add
sugar. a pound to quart, and more if
it is desired to have it jelly.
TAPIOCA JELLY.
One-half pint Of tapioca, one quart of
water, the juice and grated rind Of
lemoni Soak the tapioca over night in
water; sweeten and boil it for an hour
in a tarina kettle. When nearly done
stir in the lemon and pour it into molds.
Serve with cream sweetened.
oMELETTE soUFFLE.
Five eggs, a quarter of a pound OF but
ter, four tablespoonfuls of sugar, one of
-four. Mix well, add last the stiff froth
of the whites of the eggs. Melt piece of
butter in saucepan, pour IN the mix
ture, and stir with broad knife until
done. Sprinkle with lemon juice or
sugar, or serve with preserves.
APPLE CUsTARD.
Another way to prepare apples for
desert is to pare, core and crate them.
For quart of grated apples stir in a
quarter of pound of melted butter,
and half a pound of sugar. Beat the
yolks and whites of eight eggs separate
ly; stir in the whites the last thing, and
bake like custard in deep dish lined
with puff paste.
LEMON PIE.
One cup each of sugar and hot water,
two tablespoonful of cornstarch rubbed
smooth in cold water, small piece Of
butter, grated rind and juice of one
lemon; cook till clear, and when cold
add the yolk of one egg; bake with an
under crust only; beat the white of the
egg to froth, sweeten, spread over the
top and set in the oven to brown.
sPICED BEEF.
Take from four to six pounds of beef,
wash and cut Oft any part of the skin
which is not sweet and clean, pick off
all fine fragments of bone, and cut meat
into several pieces; cover with boiling
water, skim carefully as it boils, and
then simmer until the meat falls to
pieces, and the liquor is reduced 10 half
q pint. Remove the meat, season the
liquor highly with salt. pepper, sage and
thyme; add it to the meat, and mix with
a fork till the meat is all broken. Pack
in brick loaf pan, and when cold cut
in slices.
WINTER SALAD.
To one gallon of finely chopped cab
bage add halt gallon of green toma-
toes, one pint of green pepper pods,
seeded, one quart OF onions, all
chopped fine. Strain OFF the juice and
throw it away. Then add four table,
spoonsiuls OF mixed mustard, two ia
blespooniuls of ground ginger, one ia
blespoonful of cloves, two ounces of
tumeric, one ounce of celery seed, two
pounds of brown sugar, two tablespoon
iuls OF salt to TWO quarts of good vine-
gar. Boil slowly to the other ingredi-
ents and mix thoroughly. Put in large
crock and keep well covered.