Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1890-09-10
KITCHEN LITERATURE.
TOMATO CATSUP.

TOMATO CATSUP.
Cut ripe tomatoes into thin slices;
then put into stone jar a layer of to-
matoes and a layer of salt, and stand
asid for three days. Then press
through the sieve, and spice to taste,
bottle and seal.
GINGERBREAD.
Two cups milk, half-cup sugar, half
cup mOlasses, one teaspoonfuI ground
ginger, one teaspoonful cinnamon, one
tablespoonful butter, two teaspoonfuls
baking powder; flour enough to make
good batter. Beat hard, and bake in
steady oven.
USE FOR STALE CAKE.
Cut stale pound cake into slices one
and one-half inches in thickness, pour
over them little cream, and fry slight
ly in fresh butter When done, place
over each cake layer of strawberry or
any other preserve.
LIGHT ROLLS.
One cupful warm water, two cupfuls
milk. one yeast cake; flour enough to
make soft batter. When light add
large spoonful of butter and one of
sugar, and mold. When well risen,
divide into small pieces, make into
rolls; rise again; glaze with the white
of an egg and bake.
LEMON TARTs.
Fill a number of tart shells with puff
paste and bake. Crate the rinds of two
lemons, add two cups of water, one cup
full Of sugar, and mold. When well
risen, divide into small pieces, make
into rolls; rise again; glaze with the
white of an egg and bake.
LEMON TARTS.
Fill number of tart shells with puff
paste and bake. Crate the rinds of two
lemons, add two cupfuls of water, one
cupful OF sugar, spoonful of almond
favoring and boil, and thicken with two
spOOnsfuls of cornstarch. A small lump
Of butter improves it for some tastes.
Fill the tarts while warm; ice the top.
RAISED CORNMEAL MUFFINs.
Two cups milk, two clps cornmeal,
one tablespoonful lard, quarter yeast
cake. Heat the milk to boiling, and
pour it upon the meal. While this is
warm, beat in all the other ingredients
except the lard. Let it rise six hours.
Add the lard Fill muffin tins, and let
the batter rise twenty minutes before
baking.
PICKLED NASTURTIUMS.
Pick the green seeds latter the flower
has dropped Off with stems about one
and one-half inches long, lay them in
moderately sailed cold water forty eight
hours. Then lay them in fresh cold
water twenty-four hours, drain, pack in
bottles or jars, and cover with boiling
vinegar. Tie up, and stand away at
least four weeks before you use them.
These NAV be used as a substitute for
capers.
FRUIT PUFFs.
With one pint of flour sift one-half
teaspoonful of soda and one tea
spoonful of cream of tartar and
little salt. Mix with one and
one-haf cupfuls of sweet milk, max
ing a thick batter Fill the custard
cups or teacups nearly half full of but
ter, then a tablespoonful of any kind of
canned fruit or even apple sauce With
out any juice. / should have said use
about one-half the batter In the first
place. Now put about as much on top
as there was beneath it, and steam from
onehalf to three-quarters of an hour.
Eat with sugar or cream or any sweet
sauce.
RYE DROP CAKES.
Two eggs, three cups of milk, one
teaspoontul of soda, two teaspoonfuls of
cream of tartar, half tablespoonful of
butter, one even teaspoonful of salt,
one and one-half cups of rye meal, two
cups Of wheat flour, measured before
sifted. Two teaspOonfuls Of white
sugar, sift the wheat -four and rye with
the soda and salt Sift the rye meal
very thoroughly, then add part of the
milk, stirring until smooth. Add the
eggs, first well beaten, then the remain
der of the milk, and last of all, the but
ter, melted. Beat all together, and
bake in iron gem pans, roll Or cup
shaped, well-buttered and very hot.