Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-07-17
FOR THE HOUSEWIFE.
GOLD CAKE.

GOLD CAKE.
Two cups of sugar, tour eggs, one-half
cup of butter, one cup OF sweet milk,
three tablespoontuls OF baking powder,
three cups Of flour.
NUT CAKE.
One half cup of butter, one and one
half cups of sugar, three eggs, two and
one-half cups of flour, one and One-half
teaspoons OF baking powder, one-half
cup of milk, one cup meats OF any nuts
preferred.
BROTLED HERRINGs.
Scale andcut of the head; clean and
wash them dry in clean cloth; dredge
with flour, salt and pepper, then brn1l
over good bed of Goals Serve with
onion sauce, or little drawn butter.
GEMS.
Three cups of flour, one teaspoon Of
flour, two eggs, half-cup of lard, two
cups of milk, two teaspoons baking pow
der, sift the flour with the baking pow
! der ard salt, stir, add the lard, then the
| eggs beaten, add last the milk. Bake in
| gem pans.
sTEwED OYSTERS.
Take one quart of oysters and put over
on the fire with the liquor OF the oy-
sters; let the oysters COOK through slow
| ly, but not boil; skim, and then add one
half pint or milk, one-half pound crack
ers, one tablespoonful butter, pepper
and salt, and serve.
GOOD COFFEE.
Take the amount of water you gener-
ally use tor coffee, put into saucer pan,
add coffee (ground), two spoonfuls, for
each cup. Just before the water bois
throw in a few drops Of cold water:
take the pan off and strain the liquid
through a piece Of muslin.
CLANS FOR BREAKFAST.
Chop up two dozen small clans very
fine. Simmer for thirty minutes in hot
water enough to cover them. Beat up
yolks of two eggs; add little cayenne
pepper and a gill of warmed milk; dis
solve half teaspoonfu! Of flour in lit
tie cold milk. Simmer all together;
pour over buttered toast and serve.
RYE BREAD.
Make q sponge of one quart OF warm
water, one teacup of yeast thickened
with rye flour; put in a warm place to
rise over night. Scald one pint of corn
meal; when cool add it to the sponge.
Add rye flour until thick enough to
knead, but knead it but little; let rise,
mold into loaves, place in deep pie tins,
let rise and bake.
EGG SALAD.
Cut i'll very thin slices six hard-boiled
eggs. Place in salad bowl with one
fourth of cabbage shredded fine.
Mix well together, then pour over it the
following dressing: Tree tablespoon
fuls melted butter, one teaspoonful pep
per, salt to season, one teaspoonful made
mustard, one-half Geacupful sharp vine
gar. Mix well through salad and serve
at once.
RAISED GRIDDLE CAKES.
Take quart of sweet milk, warm it
enough to melt large tablespoonful of
butter. add two teaspoonfuis of salt and
-four to make pretty stiff batter. Dis
solve one-third of a cake of yeast in te-
pid water and stir it into the batter.
Cover closely and keep in warm place
until morning, when fry ON griddle.
If found to be too stiff, thin it with lit
tie tepid milk
SUET PUDDING.
Sift together three cups of flour. two
large teaspoons of baking powder, one
teaspoon OF salt, and little ground
cloves and cinnamon. Add two cups of
finely chopped suet, three-fourths cup of
syrup or molasses, two well-beaten eggs
and enough milk to make rather stiff
pudding batter. Give it good beat,
pour into a buttered mold, steam for
three hours and serve with syrup.
SPONGE CAKE.
Beat the yolks of three eggs until
light, add about half of the whites beat
en- very light, and one cup of sugar and
half saltspoonful of salt; pour IN the
rest of the whites and tablespoonful
of lemon juice, and lastly one cup OF
flour; beat all together thoroughly and
bake in a moderately hot oven. This
makes twelve small cakes baked in pat
ty-pans, or e nice loaf in {. pan with
funnel through the middle. Tried and
sure. No soda or baking powder. I
was doubtful at first about the rising,
but they are light and nice.