Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1890-11-05
FOR THE COOK.


COOKIES.
one cup OF butter, one egg, one and
one halt cups OF sugar, One-half cup OF
sweet milk, one teaspoonful of soda and
-four to roll
PLAIN SPONGE CAKE.
One cup of sugar, one cup of -four "a
little more flour than sugar., two eggs,
salt, one teaspoonful of extract of lemon,
one teaspoonful of baking powder, five
tablespoOnfuls Of hot water mot boil
ing). Add the hot water last, and bake
half an nour
LEEKY PIE.
Cut up dozen leeks, put them to
boil with enough water to cover them J;
when boiled strain off the water. Sea-
son with salt and pepper to taste. Put
half pint of buttermilk and beaten
egg. Cover with ordinary paste and
bake.
GEMS OF ROLLED OATS.
Soak two cups of rolled oats for five
hours Cor over night in one and three
fourth cups of sour milk. Add one
teaspoonful QeveD of soda, one tea
spoonful Of salt, one-half teacupful of
light-broWn sugar, one teacupful Of
sifted flour, and two well-beaten eggs,
in the order given the soda dissolved in
little water. Bakein hot, well-greased
gem pans, in Il hot oven, for twenty five
minutes.
ORANGE CAKE.
Take two even teacupfuls each Of
sugar and flour, half cupful of water,
the yelks or five eggs beaten very light,
also the whites of four, the juice and
grated rind of one orange, ana two tea
spoonfuls of baking powder sifted with
no POly in 10 Ho6
the Juice and grated rind of one large
or two small oranges, three fourths of
teacupful of sugar, and the white of one
egg beaten stiff. Spread this between
layers, adding more sugar to that used
for the top.
A BREAD oMELETTE.
One cup of fine bread crumbs moist
ened with half a cup of milk, three
eggs, white and yelk beaten separately,
adding the whites last to the crumbs
Season with salt and pepper. Put in
the skillet or omelette pan a good bit of
butter, and when it begins to "sizzle"
pour in the omelette. Shake the pan
all the time, and turn the frothing
and browning edges over into the mid
die constantly. Fold one-half over,
put hot plate upon the pan, turn
this over, and your omelette is dished.
One tablespoonful flour, one half pint
of milk, salt to taste. Rub the butter
and flower to a smooth paste; put it in
small saucepan on tine stove, and as it
bubbles stir into it slowly the milk,
slightly warmed. Let it cook until it
thickens, which will be in about three
minutes. Stir constantly to prevent
the sauce Jumping or scorching; remove
before it begins to yellow. If you wish
it to be richer. add a tablespoonful more
of butter after the sauce has thickened,
and stir until it is we'll blended.
POTATO CROQUETTES.
Pare and boil three potatoes, mash
and beat until light; add the yolk of one
egg, a teaspoonful of chopped parsley,
salt and pepper. Form into six cylin-
der-shaped croquettes. Now you have
two whites of eggs, one from the oyster
outlets and one from the potato GRO
quettes. Put them together, add a table,
mixed, but not light. Dip the outlets
and croquettes, first in this and then in
bread-crumbs, and fry them in smoking
hot lard. Put the lard in a small sauce
pan, SO that there Will be sufficient
quality to immerse the articles.
INDIAN-MEAL MUsH.
To each teacupfll corn-meal add a
teaspoonful of salt, and half teacupful
of cold water; next, add five teacupfuls
of boiling water, stirring steadily. Place
over the fire in a smooth iron kettle;
stir steadily until it begins to bubble,
cover tightly, place on back of stove to
bubble steadily for an hour This is a
great improvement upon the tedious
process of sitting the meal through the
fingers, forming a few humps with great
est care. Besides, there is no danger of
adding too much meal for the quantity
of water, which, of course, prevents a
full expansion of the granules, resulting
in raw, unpleasant flavor.