Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-08-07
FOR THE HOUSEkEEPER.
NIIT CAKE.

FOh 4 FfoOoEkEEFER.
NUT CAKE.
One cup of sugar, onehalf cup butter,
one and one half cups of flour, one-halt
cup of water, two eggs, one and one-half
teaspoons or baking powder, two cups
of hickory or walnut meats.
JUMBLES.
One cup sugar, one-half cup butter,
two eggs, one cup sour milk, one-half
teaspOOnful of soda, one tablespoonful
OF caraway seeds, flour enough to roll;
form into small, round cakes and bake
light brown.
LEMON CHEESE CAKE.
One pound of sugar, one-half pound
OF butter, Juice of three lemons, grated
rlnds of two, yolks of six eggs, whites
of four; beat thoroughly, put in a Jar and
place in pan of water and boil till thick;
turn into mold; serve cold.
BEEF SOUP
Boil one small beef bone in three
quarts of water. When it has boiled
three hours add two onions, two turnips.
four potatoes chopped fine, two table,
spoonsful each of barley and rice; sea-
son with salt and pepper. Boil one
hour longer.
VEAL SALAD.
Boil knuckle of veal in six quarts of
WoCCl3 WuCu tCuuSI IGuION0 IU6 DOD6S.
chop the meat and add the Juice, which
should be mostly absorbed, and two
cups of cracker crumbs, cinnamon,
pepper and salt; put III a mold. Serve
cold.
BAKED BEANS.
Soak one quart of beans over night
then change the water in the morning
and put in a stone crock without boiling,
add one pound pork, two teaspoonfuls
of sugar, two teaspoonfuls salt, molasses
and catsup if desired. Bake three
hours slowly.
LEMON SAUCE.
One teacupful of sugar, one-half tea
cup butter, one tablespoonful of flour,
all well mixed together. Add also
grated rind OF lemon and pint of boil
ing water. Boil five minutes; when
ready to serve squeeze into sauce Juice
of one lemon.
QUICK PUDDING.
Two tablespoons of corn starch, yolk
Of four eggs, one-half cup of sugar.
Mix and pour over one quart of boiling
milk, stir quickly, take from fire
and pour into pudding dish; beat
whites of eggs to froth and pour on
the top; brown in the oven.
TAPIoCA FRUIT PUDDING.
One-half cupful of tapioca soaked
ONOl HISHI Ill OuO VI COlu water.
In the morning cover the bottom of the
baking dish with any kind of fruit,
ther canned or fresh; sweeten the
tapioca with one-half cupful of sugar,
add little salt and nutmeg, pour over
the fruit and bake one hour. Serve
with sauce.
CLAM CHOWDER.
Take one-half pound of pork and try
out IN an iron kettle, add two sliced
onions, pepper and salt and pour over
the whole two quarts of hot water;
boil for fifteen minutes, then add two
quarts of clans and three sliced pota-
one pint milk, and add one half pound
crackers.
One pound of butter one of sugar,
one of figs; one of citron, four pounds
currants, one of ralsins, one cup mo-
lasses, one cup brandy or wine, one large
spoon of cloves, cinnamon, mace and
three nutmegs, eight eggs. This cake
improves by keeping, and is very rich
and delicious. If preferred, the brandy
can be omitted.
LAYER SPICE CAKE.
Take Jour eggs, two cups Of -four,
two cups of brown sugar, halfcup OF
butter, half-cup sweet milk, one heaping
teaspoonful of baking powder Tor if you
like you can use sour milk with soda
and cream tartar), one teaspoonul
each cloves, one of cinnamon and one
of nutmeg. Bake in jelly cake tins
and spread icing between.
CUSTARD SOUFFLE.
Two scant tablespoontuls butter, two
scant tablespoonful -four, two scant
tablespoonful sugar, one cupful milk,
four eggs. Let the milk come to boil,
beat the -four and butter together, add
to them gradually the boiling milk and
cook eight minutes, stirring often.
Beat the sugar and the yolks together,
add to the cooked mixture and set away
to cool. When cool beat the whites of
the eggs to stiff froth and add to the
mixture. Bake in buttered pudding
dish for twenty minutes in moderate
oven. Serve at once with sauce.