Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1890-12-10
. KITCHEN TERATURE.

Doll pumpkin ana mash 1t up.
Season with pepper and salt to taste and
add a teaspoonful OF cream. Make a
pudding paste to put round it. Bake
thorough bly,.
sTEWED PRUNEs.
Wash, drain, cover with cold water,
let soak several hours or over night
Stew in this water, add sugar to taste,
with just enough water to cover. Fine !;
served very cold, with any forms of
bread given, are highly nutritious and
gently laxative.
POTATO SOUP.
Three pints of rich milk, one pint of
mashed potato, two tablespooniuls of
butter, pepper and salt to taste. Boil
the milk, add the potato and boil again.
stirring frequently that the potato may
become thoroughly dissolved, and season
just before serving. Serve very hot
CRISP COOKIES.
One-half pound sugar, one half pound
flour, one-Quarter pound of butter, a
third of nutmeg, three eggs. Cream
the butter, add the sugar and yelks of
the eggs, beat until light; stir in the stiff
beaten whites, the nutmeg, and -four
the board; roll, cut and bake in a quick
oven.
ONION SOUP.
Three pints of milk in which six
good-sized onions have been boiled
makes a delicious soup, seasoned to
taste with butter, salt and pepper,
thickened, if desired, with a table
spoonful Of cornstarch made smooth in
cold milk. Onions are much nicer
boiled in milk than in water.
QUEEN FRITTERs.
Take one glass of water and two
ounces of butter and put on the stove
in saucepan. When this comes to
the boil, add half pound of -four and
stir till stiff. Take off the fire and add
six raw eggs separately, beating each
one as added till soft dough results,
then lay in lard in pieces the size OF a
walnut
APPLE TAPIOCA PUDDING.
Soak cup Of pearl tapioca in a pint of
water two hours, stir in three-fourths
of cup of white sugar, add one-half
teaspoonful of salt and cup of thin
cream or new milk Peel, quarter and
core eight large apples screenings
preferred), and put in an earthen
pudding dish; CRATE a little nutmeg on
top, and bake an hour and a quarter in
slow oven. Serve with whipped
cream.
CHOCOLATE FILLING FOR CAKE.
Crate such quantity of chocolate as
you may desire Il use about half of a
square) into small tin pan, and set it
on the back of the stove to melt. Then
beat the whites of one or two eggs
with sugar as you do for unboiled
frosting, and stir it into the pan with
the chocolate Flavor with vanilla,
and spread between the layers and
on top of the cake when the cake has
cooled.
LEMON SAUCE.
Mix a tablespoonful Of cornstarch
with three tablespoonfuls Of cold water,
stir into teacupful Of boiling water,
boil till clear and thick; add grated
yellow rind and the juice Of one lemon,
with a cupful of graduated sugar.
Simmer two minutes Beat one egg,
add two tablespoonfuls cold water, pour
the boiling mixture into this, stirring
rapidly; return TO fire; remove soon as
it begins to simmer.
CREAM CHOCOLATES.
One quart of fine white sugar, half a
pint of boiling water, half pound of
Bakers chocolate. Pour the water on
the sugar, mix we'll, and leave it to boil
ten minutes without stirring. Place
the saucepan in cold water, and stir
briskly until it becomes stiff enough to
handle. Mold it in little balls and put
aside to cool. Break the chocolate in
small pieces and put it in bowl in
the top of the boiling tea-kettle. When
melted, remove the bowl and drop IN
the balls one at time; take them
out with fork and place on buttered
OaDor