Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-11-20
FOR THE HOUSEKEEPER.
CHOW.CHOW-


FOR THE HOUSEKEEPER.
CHow-CHow.
-Four onions, six stalks of celery, two
dozen tomatoes, one head cabbage
chopped fine. Boil in one quart vine
gar and one quart water, then drain
take two quarts vinegar, two pounds
sugar, one tablespoonful mustard, three
tablespoonfuls mixed spices. Boil all
together.
TOMATO CATsUP.
To one gallon of tomatoes, after be-
ing boiled and strained through a col
ander, add three tablespoonful salt
one tablespoonful each of cloves, CHINA.
mon, allspice and black pepper; one
small teaspoonful cayenne pepper; one
pint good vinegar. Boil to the proper
consistency and bottle while hot.
BAKING CAKE.
To tell when cake is done, run q
clean broom straw quickly down into
the thickest part of the cake; lift comes
up moist the cake is not yet done, but
If dry, it is time to take it out. Do this
carefully, put the pan down gently in a
place where no draft will strike it.
Take it out of the pan while warm, not
hot.
CRANBERRY SAUCE.
Wash and scald the berries. and to
every pound of the fruit add three
quarters of pound of granulated sugar
and half pint eff water; stew over q
moderate fire. Cover, but do not stir
the fruit. After they come to boil, let
them boil from five to seven minutes,
and then remove from the fire. If the
sauce is to be kept for some time, put
it up IN self-sealing jars before it cools.
CREAM CHOCOLATES.
Crate part of q cake of chocolate, and
melt it over the fire, without the addi-
ton of water. Mix together confec-
toners or pulverized sugar and little
cream, till it is of thick consistency.
Then form it into small balls, rolling
each ball when made in fine sugar, and
dip it into the chocolate (lukewarm), to
form neat coating on the outside.
This can be done most easily by stick
ing the cream-ball on the end of new
wooden toothpick, or any equally tiny
stick.
PUMPKIN PIE.
Cut the pumpkin into small pieces
and stew in half pint of water; when
soft, mash fine through colander. Set
the kettle on the stove and mash the
pumpkin against the sides of the kettls
so that the water may all drain off and
dry away, taking care not to let the
pumpkin burn or scorch. This process
will take nearly half an hour. For one
pie, take one egg. half pint of rich
milk, half cupful of sugar, little salt
and two teaspooniuls of pumpkin; stir
well together, and season with CHINA
mon, ginger and nutmeg. Bake in
under a crust.
OLD-FAsHIoNED FRosTING.
To tine whito of Qaoh onn oIlou ono
cupful OF pulverized sugar. Have the
eggs as cold as possible in large plat
ter Do not beat them alone, but be-
gin by beating half the sugar with
them, adding the rest by degrees. Beat
ABOUT hall an hour in cold place, or
till the mixture becomes stiff. Then
Stir in little extract or lemon Juice,
the latter is incest. AS soon as stiff,
spread over the cake, which should be
previously dredged with little -four to
prevent the butter in the cake from dis
coloring the frosting. Put a large
spoonful of trostlng in the center of the
cake, and spread it smoothly with a
knife dipped in hot wafer to prevent
its sticking. When all is done set the
cake In cool place for half an hour to
harden. If the top is not a good
shape, frost the bottom of the cake.
Allow the whites of two eggs to frost
one large loaf.
CHICKEN PIE.
Cut two chickens in pieces as for
fricassee, and boil them until tender.
Chickens year old need to be cooked
for one and one-half hours, Let
them cool in the water thew
were boiled in, then remove the
skin and arrange the pieces in q
deep dish holding about three quarts,
sprinkling each layer with seasoning
of salt and pepper, using about two tea
spoorlfuls of salt in all. Put four table
spooniuls of butter into a sauce pan, and
beat it until soft; add four tablespoon
fuls OF flour, and beat to cream; then
add chopped onion. two slices of car
rot, sprig of parsley, little mace, and
three pints of the water in which the
chicken was boiled. Heat the mixture
slowly to the boiling point, and strai,,
the sauce over the meat. Make light
pie-paste, or puff-paste. roll it out and
Cut an opening in the center for the
steam to escape, and cover the chicken,
turning the edge of the crust inside the
dish. Bake In moderate oven for one
and fourth hours.