Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-10-23
DOMESTIC MATTERS.
LEMON PIE.

Beat one cup OF sugar and one egg to-
gether until light, then add half pint
of water, two large soda crackers, rolled
fine add the juice and yellow rind of
one lemon. Line two small or one
large pie dish, pour in the mixture,
cover with an upper crust and bake in
quick oven thirty minutes.
GRAHAM GEMS.
Separate three eggs. Beat the yolks,
aGd to them pint of milk, teaspoon
full of salt and pint and half of Ora
ham flour. Beat until smooth, add a
tablespoonful of melted butter, two tea
spoontuls of baking powder and the
well-beaten whites of the eggs mix all
carefully together and bake in gem
pans, in quick oven, thirty minutes.
DUTCH CAKE.
Take about two pounds Of bread
dough from the light when it is ready
to mold, and add to it three ounces of
butter, cup Of sugar and two eggs well
beaten. Knead all these together, using
Hour to prevent sticking, until the dough
OF seeded raisins, put into creased pans,
stand to rise, and when light, bake the
same as bread.
CHOCOLATE.
Put one quart of milk in a double
boiler. MOlsten two ounces OF cocoa
and tablespoonful of rice -four, with
little cold milk, then stir it into the
scalding milk, stir continually until it
thickens, add two tablespoonfuls of
sugar and a teaspoonful OF vanilla. Then.
with an egg-beater or whisk, beat RI pid-
" over the fire until light and smooth.
Serve with whipped cream.
CLAM FRITTERs.
Drain twenty-five CLAIMS and cut them
int o.,1I %1,o Al
ont separating, add to them half pint
of milk and pint of flour; beat until
smooth. add the CLAIMS drained free from
all liquor, Tablespoonful OF baking
powder and a dash of black pepper,
mix well, and drop by spooniuls into
smoking-hot fat; when brown on one
side, turn and brown the other. When
done. take out with skinner. Do not
pierce with a fork or they will be heavy.
WHITE CAKE.
Beat quarter pound of butter to q
cream, add gradually, beating all the
while, one aud one half cups of pow
dered sugar. When very light, add al
ternately, a little at time, one cup
(half-pint) of water and one cup of -four,
beat until smooth, and stir in carefully
the well-beaIen whites of four eggs.
Measure another cup and halt of sift-
ed flour, add to it two teaspoonfuls of
baking powder. and sift again, stir this
carefully into the cake, add the flavor
ing, either almond or lemon, and bake
in moderately quick oven about forty
five minutes.
ANGEL CAKE.
Mix seven ounces of fine winter -four,
one ounce of corn-starch, three-quarters
of a pound of powdered sugar and one
heaping teaspoonful OF cream of tartar
together, and then sift them five times.
Take one and half pints of whites of
eggs and beat them until stiff and
smooth as possible. Your cake will be
tough and leathery unless the whites
are sufficiently firm to bear an egg. and
the texture very firm and fine grained.
Now stir in the sifted materials as light
ly and quickly as possible, using for the
purpose wire-spoon or egg-beater.
Bake in an INCREASED Turks head, or,
better still, Van Deusen cake mold,
in a moderate oven, thirty-fve or forty
minutes. When done, take it from the
oven. turn the bottom up, allowing the
pan to rest on the tube to cool. When
the cake is cold, pass a timber knife
around the sides, shake lightly, and the
cake will drop out. Ice it with vanilla.
orange or almond soft icing