Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-05-15
FOR THE ~HOUSEKEEPER.


OATMEAL MUFFINS.
Two cups OF oatmeal, cup of flour.
one large spoonful OF butter, the same
of molasses, n small ~teaspoonful of
soda; enough milk to make a batter.
sARDINE SANDWICH.
Wipe and bone the sardines, Law them
on the bread and squeeze a lemon over
them very lightly, taking care not to
make them Toe wet or the bread will be
soppy.
RICE.
Boil for ten minutes one cup of cold
boiled chicken chopped fine, two ups
of cold boiled rice and one pint of
chicken broth, seasoned with salt, pep
per and butter.
GINGERBREAD.
One cup OF mOlasses, one-half cup of
brown sugar, one-fourtI of a cup of
butter, one cup Of sour milk, one egg,
one teaspooniul each of cream tartar,
soda, ground ginger and cinnamon, -four
enoughto make a medium batter.
potato -CRoQUETTEs.
Season cold mashed potatoes with
pepper, salt and nutmegs, beat to a
cream with a tablespoonful Of melted
butter to every cupful of potatoes. Add
two or three beaten eggs and some
minced parsley. Roll in small balls, dip
In beaten egg, then IN bread crumbs;
fry in hot lard.
TONGU TOAST.
A very nice dish is prepared from
cold boiled or potted tongue. Slice the
tongue and cut each slice into small,
fine pieces; heat it in a pan with a little
butter. To prevent burning moisten
with warm water or clear soup. Add
salt and pepper; stir into it two beaten
eggs. When set arrange neatly on
toast.
WHITE MOUNTAIN CAKE.
Two cups Of sugar, n cup of butter,
one cup Of sweet milk. four eggs, four
cups of flour, two teaspoonfuls of bak-
ing powder. Cream, butter and sugar
together, add the beaten yolks, then the
milk, flour with the baking powder
sifted through it, and last the beaten
whites. Flavoring. Bake in one loaf.
BROWN BREAD.
Two cups each of rye meal, corr meal
and graham flour, four cups of water or
milk, one cup of molasses, one tea
spoonful of soda dissolved in a cup of
water, a tablespoonful of salt. Mix all
well together, put in q pan or jar with a
tight cover, set into boiling water and
steam four hours. AS the water wastes
fill up with boiling water, and do not let
the water cease to boil from the time
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the kettle.
CHEAP FRUIT CAKE.
One pound of flour, three-quarters of
a pound of sugar, half a pound of but
ter, one pound of ~raisins, one pound of
currants, half d pound of citron, one
teaspooniul of mace, n nutmeg. i've
eggs, one even t~easpOOniul of soda, half
a pint of SOUL milk; -four the fruit we'll,
cream the butter and beat the eggs
light, separately, and, no matter in
what order you may put in the ingredi-
ents, your cake will be light; only, after
soda is added, the baking should begin
forthwith.
EGG SNOW.
Put into a saucepan a pint of milk,
adding two dessertspoonfuis of orange
water and two ounces of sugar, and let
it boil. Take six eggs, separate the
yolks from the whites, beat the latter to
a froth OF snow thence the name), and
put into the boiling milk by spoonfuls;
stir the whole about with a skinner.
When done take the eggs out and dress
them on the dish for serving. Thicker
the milk owe the fire with the beaten
yolks, and pour this over the frothed
eggs; let the whole cool before serving
it.
PARKER HOUSE L.
Ono IeaSpOOnlul SAT-, one quart Slfted
flour, hali-pint new milk, two table
spoonfuls butter, two tablespoonfuls
white sugar, three tablespoonfuls good
yeast. Let the milk come to a boil;
when cool stir in the -four with a spoon;
it will just take up the milk; putin sugar,
yeast and butter and set to rise. When
light make into q loaf with as little -four
as possible; let rise about an hour; then
roll out as thick as for cookies and cut
with q cookie cutter; put a little butter
in the middle and fold together. put
five or six across the tin.
CREAM TAPIOCA
Soak two tablespoonfuls of tapioca
over night in just enough water to cover
it; in the morning boil one quart of
milk with the soaked tapioca by placing
it In a tin pail set in water and boil; add
two-thirds of a cup of sugar aud a little
salt; beat the yolks of three eggs thor
Oughly; when the milk has boiled ten
minutes stir in the yolks, remove from
the fire and stir rapidly for five min
utes so it will not curdle; flavor with va
nilla; pour into d pudding dish; beat the
whites of the eggs to a stif froth, which
pour over the top of the custard; sift SUI
a W the top and brown a few min
utes in the oven.