Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-03-20
HOUSEKEEPING MATTERS.

WAFFLES.
Half a pint of cold boiled farina, half a
pint of rice flour, two tablespoonful OF
wheat flour, one pint of milk, one table
spoonful of butter, two eggs, well beat
en-.
HAM SALAD.
One pound of boiled ham, chopped
fine, one-half dozen small pickles. also
chopped line: add little chopped cell
cry, and serve with dressing as for
chicken salad.
RICE PUDDING.
Half-cup soaked rice, one quart fresh
milk, half-cup raisins, one tablespoonful
sugar, half a teaspoonful of salt and but
ter, and little grated nutmeg; serve
with sauce.
CORN PUDDING.
Two cups Of canned corn, one pint of
milk, two eggs, salt to taste. Beat the
eggs until very light; add the other in
gradients; put the mixture In buttered
pudding dish, and bake about forty min
uteS.
BREAD FOR SOUP.
Cut slices of stale bread in small
squares, throw in boiling lard, and fry
till brown. Skim out, drain, and put in
For oyster soup, crackers crisped In the
oven are nice.
One cup of sugar, one-half cup of but
ter, one-half cup of sweet milk, whites
or four eggs, two cups Of -four, one and
one-half teaspoons of baking powder;
flavor to taste. Use yolks instead of the
whites If yellow color is desired.
TOMATO SOUP.
Take a pint of canned tomatoes, or
four large raw ones. cut up fine, add one
quart of boiling water and let them boil;
then add one teaspoon of soda, when it
will foam; Immediately add one pint of
sweet milk, pepper, salt, and plenty of
butter. When this boils add eight small
crackers rolled fine, and serve.
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 a pale brown in but
ter, and put in the warming oven, with
door open, to keep warm. Dip the cut
lets in melted butter, mixed with the
beaten yolk of an egg; roll in cracker
dust, season with salt and pepper, and
Try Tor five minutes; serve each outlet on
q piece Of the bread.
CREAM CAKES.
One cup Of hot water, one-half cup
butter; set on the stove: when it boils
add one cup flour and cook till thick
Set this aside and let it get cold, then
add three well-beaten eggs and half a
teaspoon of soda. Drop this on but
tered tin, tablespoonful for each cake,
one and one-half inches apart. Cream
for filling: Scald one cup of milk, add
one egg, two dessertspoons corn starch,
and one-half cup of sugar; small tea
spoon vanilla.
BAKED INDIAN PUDDING.
Boil one quart milk, keeping ont one
small cupful mix this with five even
tablespoonful of Indian meal, stir it into
the milk, and boil for ten minutes;
take the kettle from the fire and melt
into the mush two ounces Of butter, stir
ring it we'll in. Then stir in one teacup-
full of brown sugar, one teacuplul of mo-
lasses, half a nutmeg {grated), one ia
blespoonful ground cinnamon, half
teaspooniul of ground cloves. and four
eggs, beaten verv light. Bake two
hours.
EGG SNOW.
Put into saucepan pint of milk,
adding two dessertspoonfuls 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
froth or snow, and put into the boiling
milk by spoonfuls; stir the whole about
with skinner When done take the
eggs out and dress them on the dish for
serving. Thicker the milk over the fire
with the beaten yolks, and pour this
over the frothed eggs; let the whole
cool before serving it.