Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-09-25
POINTS FOR THE HoUsEkEEPER.

One cup Of butter, two cups of sugar.
one cup of sweet milk, three cups of
flour, the whites of five eggs, one tea
spoonful of soda, two Of cream OF tartar;
bake in layers. Filling--Two tablespoon
fuls OF corn starch, one cup boiling wa
ter, one cup of sugar, the grated rind
and juice OF two lemons.
FROZEN PEACHES.
A quart of canned or fresh peaches. a
heaping pint of granulated sugar, one
quart OF water. Boil the sugar and wa
ter twelve minutes, add the peaches,
and cook twenty minutes longer. Rub
through sieve, and freeze. Take out
the Leater, and stir in a pint of
whipped cream lightly with spoon.
TAPIoCA FRUIT PUDDING.
One-half cupful Of tapioca soaked
over night in one quart OF cold water.
In the morning cover the bottom Of the
baking dish with any kind of fruit, eth
er canned or fresh, sweeten the tapioca
with one-half cupful of sugar, add lit
tie salt and nutmeg, pour over the fruit
and bake one hour. Serve with sauce.
FRUIT CAKE.
One pound of butter, one of sugar,
one of figs, one of citrop, four pounds OF
currants, one of raisins, one cup mo-
lasses, one cup brandy or wine, one
large spoonful Of cloves, cinnamon,
mace and three nutmegs, eight eggs.
This cake improves by keeping, and is
very rich and delicious. If preferred,
the brandy can be omitted.
CoMPOTE OF CHERRIES.
Take quart of early red cherries;
boil three-Quarters of a pound of sugar
until it candies, drop the cherries into
the syrup, let stand five minutes, then
return to the fire, let boil gently
until clear, take out the cherries
with skinner, lay them in
dish, add small teacupful of red
currant Juice to the syrup, boil until
very thick, pour over the che rries when
nearly cold.
FRENCH CAKE.
Three eggs, whites and yolks beaten
separately, two cups of sugar, three of
flour, one of sweet milk, one-half cup
of butter, two teaspoonfuls Of cream
of tartar and one Of soda. Flavor with
lemon, nutmeg or vanilla, cream the
sugar and butter, then add volks of
eggs, then the milk and -four, with the
soda and cream Of tartar sifted into the
latter dry. Add the whites of eggs last.
RICE PUDDING.
Beat six eggs with twelve tablespoon
fuls Of sugar, then add gradually two
teacupfuls of rice that has been boiled
soft, and one tablespoonful of butter.
Flavor with grated nutmeg or lemon.
Add last one quart of fresh milk, pour
into baking dish, and when you put
it in the oven cover it 80 that it may not
brown too quickly. Just as soon as it is
done remove it from the oven; if al
lowed to remain In too long it becomes
watery, but if taken out as soon as done
it will be firm all through.
COFFEE CAKE.
One cup of butter, two of sugar, one
of molasses, five cups of -four, sifted,
three eggs, one cup of strong cold COL
fee, one-half pound of raisins, stoned
and Toured, one-nalf OF currants, one
fourth Of citron. chopped or sliced
fine, one teaspoonful of powdered Gin
namon, one of cloves, one-haif nutmeg,
grated, one teaspoonful of soda, good
measure. Good cake bakers always
cream butter and sugar thoroughly, slft
flour and beat eggs separately very
light, adding the whites last.
RAGOUT PICKLE.
Two gallons Of chopped cabbage, two
gallons OF green tomatoes, twelve large
onions, chopped or sliced thin, one
gallon best cider vinegar, one pound
brown sugar, one tablespoonful ground
black pepper, half-ounce of turmeric
powder, one ounce celery seed, one ia
blespoonful ground allspice, one tea
spoonful ground cloves, half-pound
white mustard seed, one gill of salt.
Boil cabbage, onions, tomatoes, vinegar,
salt and sugar together until the vege-
tables are perfectly tender, then take
from the fire, and add the spices. Put
into glass or stone jars, and cover tight
ly.