Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-05-29
HOUSEKEEPING MATTERS
SnrR CREAM PIE

SOUR CREAM PIE.
One cup sour cream, one cup of sugar.
three eggs; use the white of one egg for
trosting, and season with lemon.
SAUSAGE oMELET.
Cut thin slices off round of sausaoe
place in frying-pan with little butter.
and pour over six eggs beaten and
mixed with pepper and salt.
FRIED CELERY.
Cut into two-inch lengths, dust with
salt and pepper, dip in beaten eggs,
then in crackers or bread crumbs, and
fry in hot beef drppings. Drain on
brown paper, and serve hot.
COFFEE ICING.
Take half a pound of fresh butter and
quarter-pound of powdered sugar, and
beat them to cream in bowl, adding
drop by drop during the process half
teacupful OF the strongest coffee that can
be made.
Chop fine one pint Of cold boiled beef
and one pint OF raw potatoes; add water
TO cover and boil until the potatoes are
tender; season with salt and pepper and
thicken with two tablespoons of flour
rubbed smooth in cold water.
CABBAGE SALAD.
10 one quart Of chopped cabbage add
the yolks Of two eggs, one teaspoon Of
sugar, two teaspoons ofground mustard,
one teaspoon OF salt, One-half teaspoon
OF black pepper, one cup of vinegar,
two tablespoons of butter, boiled to-
gether five minutes.
CRUMB PUDDING.
One quart of sweet milk, one pint of
bread crumbs, three quarters of cup of
sugar, yolks of four eggs, butter size of
an egg, flavor with lemon; bake in a
slow oven and when done spread overa
layer of jelly; whip the whites of the
eggs to froth, add one cup Of powder
ed sugar; pour over the jelly and bake
light brown. Serve cold.
NUT CAKE.
Beat one and half cups of sugar
and one cup of butter to cream; add
one cup OF milk, four eggs, the yolks
add whites beaten separately, four cups
Of slfted flour mixed with two tea
spoonfuls OF yeast powder, and one
cup Of pecan or walnut meats chopped
and sprinkled with flour; bake in lay
ers and spread with icing. In which has
been stirred one cup of the nut meats.
ORANGE BASKETS.
Cut as many oranges as will be re-
CURED, leaving half the peal whole for
the baskets and strip half an inch
wide for the handle. Remove the pulp
anu juice. duU use Gn0 juice III making
orange jelly. Place the baskets in a
pan of broken ice to keep them upright,
and fill with orange jelly. When ready
to serve, put spoonful of whipped
cream over the jelly in each basket.
Serve in bed of green leaves.
RICH PUDDING.
Mix apples, chopped. u pints ofmilk,
ten ounces of bread crumbs, ten ounces
of raisins Tor currants or both), six
eggs, half of a grated nutmeg, the
grated peel of a lemon, quarter of a
pound of sugar, and small teaspoonful
of salt. Mix all thoroughly together,
putting in the fruit last, and steam for
four or five hours in mould. This
makes large pudding half the quantity
will answer tor small family.
LAYER CAKE.
One cup of butter, two of sugar, one of
milk, one Of corn starch, two of flour
and two teaspoonfuls OF baking powder
sifted dry with the flour, whites of eggs
beaten stiff; stir all together. This will
make five layers; separate enough to
make two layers and add teaspoonful
of fruit juice. For filing take the
whites of two eggs beaten stiff and flavor
with extract of orange; first cover a
white layer with filling and then lay on
a pink layer and cover that, and SO on
frOstlng the top.