Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1890-06-18
DOMESTIC MATTERS.
ORANGE PUDDING.

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Peel three large oranges, cut them in
thin slices, removing the seeds. Put
! them in pudding dish, and sprinkle
over them one teacupful of sugar Beat
the yelks of two eggs with one table
spoonful of corn starch and two of
sugar. Add a quarter-teaspoonf Of
salt and stir 1T into a pint of boiling
milk. AS soon as it thickens remove
it from the fire, and when it is cool
spread it over the oranges. Beat the
whites of the eggs to stiff froth with
dered sugar; put it over the top of the
pudding and brown it very slightly in
a hot oven. Serve cold.
JELLY FOR INvALIDs.
Soak an ounce of gelatine in half
pint of cold water for an hour or more.
1t is an advantage to soak gelatine over
night when convenient, because it is
then more easily dissolved. Boil six
ounces of lump sugar in pint Of water,
Swimming it until clear, then throw in
the soaked gelatine, let it boil slowly
for five minutes, removing all the scum
as it rises. Dissolve in basin one
quarter of an ounce of citric acid, in
lump, in half a gill of boiling water,
pour the jelly on to this, when more
scum will rise, which should be care
| fully taken off. Now add gill of wine
and little lemon favoring, and when
nearly cold put the jelly into a mold
| Lemon juice can be used instead of
citric acid, but the jelly will not then be
SO bright.
GINGER CAKE.
Two eggs, one cup sour milk, one cup
molasses, one cup brown sugar, two tea
spoonfuls saleratus, one heaping tea
spoonful ginger, a little salt.
CORN STARCH CAKE
Two cups sugar, three eggs, two
thirds cup butter, one cup sweet milk,
one cup corn starch, two teaspoonfuls
cream tartar, one teaspoonful saleratus,
flour enough to make a stiff batter; sift
corn starch with -four Season to
taste.
RASPBERRY VINEGAR.
Take seven pints of berries, pour
over them one quart of vinegar, and let
them stand one night. Strain, and to
every pint of Juice add pound of
sugar; boil fifteen minutes, and bottle
for use. 1t will keep unsealed if well
cOrked.
SWEET POTATO CRoQUETTEs.
Boil, peal and mash four good-sized
potatoes, add two ounces of butter, a
Tablespoonful of salt, and dash of
cayenne; beat until smooth; form into
cylinder-shaped croquettes. Dip in
egg and then in bread crumbs, and fry
in smoking hot fat.
SOUR MILK BISCUIT.
Take one quart of sour milk, one-half
cup of butter, one heaping teaspoonful
of soda dissolved in one tablespoonful
of hot water, stir all together, then add
flour until stiff Turn on bread board
and knead very little; cut out and bake
in q quick oven.
CREAM c1.KE.
One cup pounded sugar, two-thirds
cup butter, four eggs, one-half cup milk,
one-half teaspoon soda, one teaspoon
cream of tartar, three cups flour. Fill
ing-One-h half pint of milk, two small
teaspoons corn starch, one egg, one
teaspoon vanilla, one-half cup sugar
GRAHAM GEMS.
One cupful of graham flour, one table
spoonful of butter, one tablespoonful of
sugar, two-thirds of cup of buttermilk
! (sour milk will dO), one egg well beat
en-, scant teaspoonful saleratus, beat
well, and pour into creased tins, which
have previously been heated quite hot,
| by allowing them to stand on back of
range while preparing the mixture.
Bake in a hot oven.
BEAN SOUP.
Soak one quart of soup beans in cold
water over night. Put one shin of
beef in five quarts of cold water, add
the beans, and simmer gently for three
hours. At the end of this time add
two onions cut into slices, one bay leaf
and a sprig of parsley. Simmer one
hour longer. Now remove the meat
and press the beans through fine
sieve. Return them to the soup kettle,
add palatable seasoning of salt and
pepper, and it is ready to serve. The
quality of this soup depends largely
upon the fneness of the sieve, which,
If too coarse, will make it granulated or
settle, if allowed to stand
HOE CAKE.
Cook two teacupfuls of rice until
tender, stir into it tablespoonful of
butter; when cold add two teacupfuls
of cornmeal, level teaspoonful of salt,
and two well-beaten eggs. Beat brisk
ly for five minutes, spread on an oaken
board, and bake by tipping the board
up before fireplace with liberal sup
ply of live Goals raked out in front The
dough should be spread half an inch
thick, and when done on one side
turned and baked golden brown on
the other.
A 300-PoUND turtle and 1000 eggs
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