Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-06-19
FOR THE HOUSEWIFE.
NUTMEG SAUCE.

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To one pint of boiling water add
half-cup of sugar, one tablespoon of but
ter, pinch OF salt, one tablespoon Of
cornstarch. Nutmeg to taste.
JELLY CAKE.
Two cups of sugar, ODe-half cup Of
butter, one cup Of sweet milk, two eggs,
three cups of flour, two and halt tea
spoons of baking powder; bake in
buttered cake tin.
TAPIoCA PUDDING.
One-half cup of tapioca soaked in one
pint of milk three hours, add five beat
en- eggs, one pint of milk, one-half cup
of sugar, pinch of salt, a small piece of
butter; bake one-half hour.
OATMEAL GEMS.
Soak over night in one pint of sweet
milk, one pint OF oatmeal. In the morn
ing add two beaten eggs, q teaspoons of
baking powder, one teaspoonful salt;
bake in gem pans in quick oven.
PoTTED BEEF.
Take a solid lump of lean beef and
put it in water sufficient to cover it; boil
till tender and season with salt, pepper
and summer savory; remove the water
from the kettle, leaving about cupiul;
cover tightly, and let the meat steam
until all of the water is absorbed.
HOMINY MUFFINs.
One large cup of white flour, two tea.
spoonfuls of baking powder, two tea
spoonfuls salt; mix together dry. Add
two cups of cold boiled hominy, beaten
smooth, three eggs, one-half cup of
melted butter, two tabIespoontuls white
sugar. and sweet milk enough to make
thick batter.
BAKED IRISH POTATOES.
Slice Irish potato es very thin, butter
on 90 rthor md dipn Hich onG
layer, cover with bits of butter pepper
and salt. Continue this until the dish
is about two-thirds full; have plenty of
butter on the top. Then fill up the dish
with sweet milk and cover close; bake
two hours in a slow oven eat hot.
FRUIT PUDDING.
One pound raisins, stoned, one pound
of currants, one-half pound of chopped
suet, one quarter of a pound each of
bread crumbs, sliced citron and candied
lemon, one-half cup Of sugar, one nut
meg. grated, ten eggs, yolks and whites
beaten separately, one-half cup Of
blanched almonds. Put in pudding
bag and steam six hours.
CHICKEN OUTLETS.
Trim the remains of cold roast or
boiled fowl into nice outlets. Cut pieces
Of bread of the same size and shape.
Fry the bread to pale brown IN butter
and put in the warming oven. with door
open to keep warm. Dip the outlets in
melted butter, mixed with the beaten
yolk of an egg; roll in cracker dust, sea-
son with salt and pepper, and fry for
five minutes; serve each outlet OH a
piece OF bread.
CHOCOLATE CREAM CAKE.
One cup of sugar, one-half cup each of
butter and milk, two eggs, one and one
half cups of -four end one teaspoonful of
baking powder. Bake in two layers.
Cream-Two cups of granulated sugar,
three-fourths of cup of milk, and
piece of butter the size of an egg. Place
over the stove until it comes to boil,
then boil fifteen minutes. Beat until
stiff, and spread ON the cake. Melt
two squares of chocolate and spread on
the cream.
CONVENIENT SALADS.
Small potatoes, not suitable to cook
with larger ones, should be laid aside
and used for salads Boil them and
while warm peel and slice thin; chop
some parsley, an onion, and add to the
sliced potatoes; sprinkle with salt and
pepper, and pour over two or three
dessertspoonfnls of oil, or melted but,
ter can be used, and noisten the whole
with vinegar. Sliced beet and cucura-
Der can be added to the salad, but it
must be done before the oil and vinegar
are mixed with the potatoes.