Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1890-04-16
DOMESTIC RECIPES.
POP-ONERS

POP OVERS
Three cups Of milk, three cups of
flour. three eggs and little salt. Drop
into hot tat and they will pop over.
SPICE CAKE.
One pound of flour, one-half pound Of
sugar, one.half pound of butter, tour
eggs, one cup of sweet milk, two table
spoonfuls OF baking powder, one table
spoonful each of cloves, cinnamon and
nutmeg.
PICKLED ONIONS.
One gallon onions, after pairing; let
them stand in salt and water twenty
four hours; two quarts vinegar; heat,
drop IN the onions and cook until fork
will penetrate them; put in a Jar, and
add one ounce white mustard seed,
whole. Turn the vinegar over while
hot.
BROWN BREAD.
Scald one cupful Of Indian meal. add
to this one pint Of sweet milk, and stir
till the meal is well mixed, three-ouar-
ters Of cupiul of molasses, one tea
spoonful each of salt and soda, and gra-
ham meal enough to make batter that
will pour with great difficulty. This
makes one large loaf Bake one and
one-half hours.
LEMON CAKE
Two cupfuls of sugar, one-half cupful
of butter three eggs, one cupful of milk,
three cupfuls Of -four, three level tea
spooptuls of baking powder; bake in
layers. For the jelly, use the grated
rind and juice of two lemons, one cup
ful OF sugar, one egg, one halt cupful of
water, one teaspoonful of butter, and
one tablespoonful of flour mixed in a
little water. Boil until it thickens, let
it cool, and spread it between the
LAYERS of cake.
ORANGE PIE
We make an orange pie that is de-
llclOus. Mix a tablespoonful of conr
starch with little cold water and put it
into cup OF boiling wafer until it
thickens. When cool. add the Juice of
one sour orange, little of the grated
peel OF sweet one, and the yolks of two
eggs. Bake with one crust in a slow
oven. When done beat the whites Of
the eggs, with spoonful Of sugar, to q
stiff troth, spread it on the pie and
brown slightly in the oven.
CLAM FRITTERs
Make batter of one pint of milk, one
pint of flour, three eggs, pinch of salt,
and very little grated nutmeg; beat
the whites of the eggs very stiff first,
then add one yoik at time and beat,
adding alternately flour and milk; add
also a teaspoonTul of melted butter,
then add the CLAIMS, either whole or
chopped; if chopped use care not to
break them when mixing them with
the batter; drop them by spooniuis into
boiling fat and brown we'll.
COTTAGE PUDDING.
One cupful OF sugar, one tablespoon
Jul OF butter, two eggs, one cuplul of
sweet milk, three cupfuls of -four, Or
enough to make tolerably stiff batter,
One-half teaspoonful of soda, one tea
spoonful of cream of tartar sifted with
the flour, one teaspoontul of salt. Rub
the butter and sugar together, beat in
the yolks, then the nilk and soda, the
salt and the beaten whites alternately
with the flour. Bake in buttered mold;
turn out upon dish; cut in slices and
eat with LIQUID sauce.
CHICKEN IN JELLY.
Put fowl on to boil in cold water
enough to cover it, add salt and pepper,
an saltspoonful of sage, allow it to
cook until all the bones can be easily
removed, reduce the liquor to little
less than a quart, strain Ii, and when
cold remove all the fat. Cut the white
meat into strips and the dark meat into
dice-hke pieces boil three or four eggs
hard, and slice them thin, dissolve one
half a package of gelatIne in one cupful
Of cold water, heat the broth, and add
the gelatine with saltspoonfnl of mace.
Place strips and dice of the meat in
mold and layer Of egg slices, with a
good supply of capers sprinkled over;
let the broth become nearly cold. then
strain it over the chicken, and place the
mold where it will become thoroughly
cold. This is an attractive dish. Serve,
cut in slices, dip the mold lightly into
hot water in order to remove the con-
tents we'll.