Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1890-12-17
DOMESTIC HINTS.
COOKIES.

COOKIES.
Two cups of sugar one of butter, one
Of sweet milk, two eggs, one and one
half teaspoonfuls of soda, two and one
half teaspoonfuls of cream of tartar,
five cups of -four. Roll quite thin and
bake in quick oven.
APPLE FRITTERS.
One cupful Of sweet milk, a little salt,
two eggs, one teaspoonful of baking
powder, and flour to make batter thick
enough to drop nicely from spoon !;
chop two apples fine and mix with the
batter. Fry in hot lard. Serve with
powdered sugar or syrup.
HoMINY.
Wash one cupful of hominy in two
waters. Pour into it four teacupfuls of
boiling water, gradually, stirring steadi-
ly. Add Tablespoonful of salt; boil
from three-quarters to a whole hour.
May be served at any meal with meat
of any kind, or it may be eaten hot or
oil d with milk.
sMoTHERED CRAB-APpLES.
Pour two cupfuls of boiling water
over half a box of gelatine. add spoon
ful of vanilla and one cupful of sugar.
When cool, beat in the whites OF three
eggs beaten stiff. In deep glass dish
have quantity of preserved crab-ap-
pies placed, and pour the gelatine GUS
tard over. Place on ice until ready to
serve.
WHIPPED CREAM.
Place the cream in an ice chest or
where it will be very cold before you
begin to whip it. Whip one pint of
cream and as the top thickens, skim it
off into another dish, until it is all firm
and thick; sweeten to taste with pow
dered sugar and add one and one half
teaspoontUls of vanilla. If tits too rich,
or there is not enough cream after it is
whipped. add the well-beaten whites of
three eggs Serve in small glasses or
custard cups.
SHORT CAKE.
Make like soda biscuit; butter the
size of an egg rubbed into a quart of
-four, one cup of milk or water, one
teaspooDful of soda, two of cream tar
tar, pinch Of salt, roll rather thin and
cut size of your tin, butter little, then
put on another piece same size, bake,
split open, butter, spread with berries,
sprinkle with sugar, add the other crust,
butter, cover with berries and sugar,
then pour rich sweet cream, or whipped
cream, over the top.
DAINTY CORN MEAL MUFFINs.
Beat together, in order mentioned,
two eggs, two tablespoonful of white
milk, Tablespoonful of salt, cup
full of Indian meal white preterred),
two cupfuls of -four sifted with two
heaping teaspoonfuls Of baking powder
and one tablespoonful of melted butter
Bake in hot gem pans for twenty min
utes III hot oven. Delicious. Water
may De used instead of milk. Those
left over may be reheated by steaming,
or may be used for the foundation of |
buildings.
TOMATOES WITH EGGS.
Peel the tomatoes and set them close |
together in an earthen DISH which must |
first be buttered. Now scoop out
spoonful from the middle of each and
chop it fine. Mince small onion and
fry brown in spoonful Of butter, add
cupful of bread crumbs and sprig OF |
minced parsley, with salt and pepper to
taste. Mix with the tomato and fill the |
cavities with it. Sprinkle bread crumbs |
over the whole, dot with bits of butter, |
and bake for half an hour in rather
quick oven. When brown, break over |
the top an egg for each person to be |
served, and return to the oven for five |
minutes.
CREOLE PANCAKES.
This is a delightful supper dish. and
may be eaten with either butter or
sugar. Some persons have called them
"quire of paper" cakes, as each cake,
when properly made, is as thin as a
sheet of writing paper. Sift pint and
a half of flour; salt to taste. To a cup
full of right sour milk put hslf-tea-
spoonful of soda, and beat till it foams.
Pour into the -four, add four eggs,
slightly beaten, and enough cold water
to make thin batter. All milk makes
the cakes hard to turn. Grease the
griddle well and cover it with thin
coating of batter. Turn quickly with a
knife in each hand. Serve hot and cut
like pie.