Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1890-05-14
DOMESTIC RECIPES.
WHEAT GEMS.


One-half tablespoonful Of butter. one
tablespoonful of sugar, two eggs, one
cup of milk, one and one-half cups of
wheat -four, little salt, one teaspoon
full of cream of tartar aud One-half tea
spoonful of soda. This recipe makes
twelve gems. 1t can be doubled for a
larger quantity.
SAUCE FOR PUDDINGS.
Cream one cup of sugar with half a
cup of butter; add half cup of hot, not
scalded, milk; beat one egg, and pour
on top, tlavorlng to taste.
HONEY CAKES.
Beat to a cream quarter of pound
of butter; then add gradually to it a
pint of strained honey. Dissolve a
level teaspoonful of baking soda in two
tablespoonsiuls of vinegar: add this to
the mixture, and then stir in sufficient
until perfectly smooth, roll out half
inch thick, cut into cakes, and bake in a
quick oven about fifteen minutes.
Watch carefully. as they burn easily.
CoRNsTARCH PUDDING.
Put one pint of milk and one-half cup
of sugar in double boiler, and when it
boils thicken with two tablespoonful Of
cornstarch in a little cold milk; let it
COOK few minutes, remove from the
stove and beat in the whites of two
eggs beaten to stiff froth. Pour this
into the dish you wish to serve it in,
and when it is cold pour a custard over
it made of one pint of milk, one-half
cup of sugar, and when this boils add
the yolks Of the eggs and one teaspoon
full of vanilla, the whole to be eaten
cold.
SOUR CREAM COOKIES.
One cup each of sour cream and sugar,
small teaspoonful OF soda, little SALT
and flour enough to make soft dough;
flavor to your choice.
SOFT GINGERBREAD.
Two-thirds cup molasses, fill the cup
with sugar, one-half cup of butter, fill
the cup with hot water, two cups four,
two teaspoonfuls ginger, one teaspoon
full soda, one egg.
GINGER SNAPS.
One cup each Of sugar, shortening
and molasses; boil five minutes. Let it
cool, and add six ia blespoonfuls of wa
ter and ono tablespoonful each of vine
gar, soda and ginger; add flour to roll.
CORN MUFFINS.
One cup of white -four, one cup Of
corn meal, one tablespoonful of brown
sugar; one small cup OF rich milk, or use
water and butter, one beaten egg, two
teaspoonsfuls of baking powder, little
salt Bake in quick oven.
CHOCOLATE PUDDING.
One quart boiling milk with three
heaping teaspoonfuls of grated chocolate
we'll stirred in. Add one-half cup su-
gar. yolks Of two eggs, little salt, two
tablespoonfuls corn starch, flavor with
vanilla. Cook a lew minutes, pour into
dish. Beat the whites of two or three
eggs to q froth, with two tablespoons
powdered sugar, spread on and set in
oven to brown. Dot with Jumps Of
Jelly. Eat with eugar and cream.
PARsNIP FRITTERS.
There is no more delightful way of
serving cold mashed parsnips left from
dinner for breakfast than in balls. Mix
up the cold parsnips with the white of
an egg and little cream to hold it in
shape, and mould it into little balls.
which should be dipped one by one
into the beaten yolk OF an egg, and fin
ally dropped into gently steaming hot
fat and fried three or tour minutes till
they are of nice brown color.
SPONGE CAKE.
Three eggs, yolks and whites beaten
separately, one large cup of sugar, one
half cup of boiling water, beat thorough
~, one and one-nalf cups of -four, one
teaspoonful Of baking powder, favoring
extract. Make a plain boiled frosting,
and when it has been stirred until it is
creamy, color it pink with some cran-
berry, grape or currant Jelly; frost the
sheet of sponge cake, cut in bars, and
serve it piled up on plate like child 3
Clubhouse; the effect is very pretty.