Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-07-31
HOUSEWIFELY MATTER.
POTATO CAKES.


Make cold mashed potatoes into flat
cakes, flour them and fry III hot lard
until light brown.
CREAM PIE.
Beat together one-half teacuD Of
sugar, the white of one egg, one table
spoonful of -four, one teacup of milk;
bake with under crust only.
CLIPPED BEEF STEW.
To one quart of milk add one large
teaspoonful of butter and one-half can
of clipped beef thicken with a little
flour and water. Add pepper.
RAIsIN CAKE.
One-half cup Of butter. one cup of
sugar, one cup of sour milk, two eggs,
one cup OF raisins, one-half teaspoon of
soda, one teaspoon each of cloves, Gin
namon and nutmeg.
DoUGHNUTs.
One quart of flour, one cup Of sugar,
one cup of sweet milk, one egg, pinch
of salt, one teaspooniul of salaratus, two
teaspoonfuls of cream of tartar. Fry in
boiling lard.
COFFEE CAKE.
One cup of brown sugar, one cup of
molasses, one OF raisins, one of butter,
one OF coffee, one egg. one teaspoonful of
soda; cinnamon, cloves, allSpice and nut
meg to suit the taste.
POTATO PUDDING.
Mash fine one pint Of boiled potatoes;
mix with one pint of -four, one tea
spoonful! of salt and roll into balls; boil
one quart of milk, drop the balls in, and
when stiff take out; serve with butter
and sugar.
VEAL LOAF.
Two pounds Of veal steak, quarter of
pound of raw pork, chop fine, one
nutmeg, six butter crackers rolled fine,
two well-beaten eggs, pepper and salt,
bake in a loaf shape; keep a little salt
and water in bake pan to paste with.
BAKED BEANS.
Soak one quart of beans over night
with one teaspoon of saleratus; in the
morning change the water and put in
one-haIf pound pork, tablespoonful
sug r, one teaspoon each salt and sal
eratus, and cover with water and bake
| in slow oven.
POTATO SCALLOPS.
Mash potatoes soft with butter and
milk, season with salt and pepper, and
whip to a cream; five scallop shells
with a mixture. molding it high and
smooth; bake quickly, and when brown
wash over lightly with beaten egg.
Serve Immediately in shells.
GOOD PUDDING.
Put alternate layers Of bread crumbs
and CHARTERED apples, which must be
tart and juicy, into pudding dish;
when tull, pour in carefully a cup Of
cold water, in which a scant teaspoon
of salt has been dissolved; the first
and last layer should be of bread
crumbs and small pieces of butter put
over the top; steam about an hour;
serve with sauce.
ORANGE PUDDING.
Put in the bottom of pudding dish
four oranges, peeled and sliced ;sweeten
and pour over a syrup made OF one pint
| of milk, two tablespoons of corn-starch
wet with a little cold milk, and yolks of
| two eggs, beaten with one-haIt cup of
| sugar boiled one minute; make a merin-
que of whites OF two eggs and three ia
| blespoons of powdered sugar; brown
| slightly in the oven.
FISH PIE.
Take any frm-feshed fish, cut in
slices, and season with salt and pepper;
let stand in cold place for two or three
hours, then put the sliced fish in a bak-
ing dish, with little cream or water,
and butter and -four rubbed to a cream,
with minced parsley and hard boiled
eggs sliced; line the sides of the dish
halfway down, and cover with nice
paste. Bake in an oven, quick at first,
but gradually growing moderate.