Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-07-03
FOR HOUSEKEEPERS.
CABBAGE SALAD.

Cut the cabbage very fine, and put in
to dish in layers, with salt and pepper
between; then take two teaspoonfuls of
butter, two of sugar, two of -four, two of
mustard, one cup of vinegar, and one
egg. Stir all together and let it come to
boil on the stove; pour it hot over and
mix well with cabbage; cover up.
BOILED RICE.
Boil some rice until soft, and when it
is dry mix it with boiled custard of
three eggs and a pint of milk favored
with vanilla; add a little stewed fruit or
jam, and half pint of whipped cream.
Mix thoroughly, pour it into mold, set
in ice until firm, turn INFO a dish and
serve.
One quart sweet cream or milk, one
and one-Ealf cups butter or fresh lard,
two tablespoons white sugar. one good
teaspoon SALT add flour sufficient to
make stiff dough, knead we'll and mold
into neat, small biscuits with the hands,
as our grandmothers used to do; add
one good teaspoon cream tartar if pre-
ferred. Bake we'll and you have good,
sweet biscuit that will keep for weeks in
dry place, and are very nice for trav-
cling lunch.
GOOD BREAD.
Save the water in which you boil your
potatoes for dinner, mash two or three
good-slzed potatoes and put i'll the wa
ter; when it is cooled a little put in
yeast cake. Let stand until night, then
add enough hot water to make it the re-
CURED warmth, set in sponge over
night and cover SO it will keep warm.
In the morning beat the sponge until
smooth and knead for half an hour, or
longer if you have the time. Let rise
and put in loaves; bake one hour in
moderate oven.
TO COOK TOUGH BEEF.
Season thick steak with pepper and
salt and dry slowly in little lard turn
it :often 80 that both sides are cooked
alike; when we'll Drowned, add a small
quantity of water, half a sliced onion,
some minced parsley and thyme; thick
en- with a spoonful of flour, cover close
and leave for an hour on the back of the
stove, where it may simmer slowly; then
add pound can of tomatoes: then let it
cook until the meat is ready to fall to
pieces.
SPONGE CAKE.
Two eggs, one cup of flour, one cup of
sugar, one teaspoonful of baking pow
der, one and one-half cups boiling wa
ter; bake in hot oven.
HONEY CAKE.
One-half cup of honey, one-half cup
of sugar, one-half cup of butter, one
egg, two cups of flour, one cup of cold
water, two teaspoons of baking powder;
flavor with lemon or vanilla.
MOLAsSES COOKIES.
Two cups of molasses, one cup each Of
sugar and shortening, eight tablespoon
fuls OF hot water, one tablespoonful each
of vinegar, soda and ginger, flour enough
to roll Bake in OI1ick oven
POFOvERS.
Two teacups of sweet milk, two tea
cups sifted flour, butter size of a walnut,
two eggs, one tablespoonful sugar, lit
tie salt; beat the whites to stiff froth;
bake in hot jem pans twenty minutes.
PIE CRUST.
One cup of lard, one quart of -four,
pinch of salt, two teaspooniuls of baking
powder. Mix all together, handling as
little as possible; lay on ice in a cold
place for several hours before using.
CRUMB PUDDING.
One pint OF bread crumbs, one quart
of sweet milk, the yolks of five eggs.
one-half cup OF butter; bake until done;
spread over this layer of jelly; then
the meringue of the whites of the eggs;
brown in the oven.
BLACK CAKE.
One pound each Of -four, butter, sugar
and citron. cut fine; two pounds each of
raisins and currants; twelve eggs; one
tablespoonful each of nutmeg. cinnamon
and mace. Bake nearly four hours in
moderately heated oven.
EGGLEss ICE CREAM.
Scald two quarts of milk, wet four ia
teaspoons OF corn starch with cold milk,
put into the scalding milk with four cups
of sugar, and boil until the taste of the
corn starch is gone; when quite cold add
one quart Of thick cream beaten stiff.
Flavor with vanilla, rose or chocolate
and freeze.