Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1891-01-28
KITCHEN LITERATURE
FAMILY PLIIM PITDDING

| FAMILY PLUM PUDDING.
| One-half pound beef suet, one-half
pound currants, one-half pound raisins,
three eggs, half nutmeg, bread and
flour to mix. Boil for the usual time,
and serve hot.
! BEEF TEA.
| One pound Of lean beef cut into small
| bits, with every particle Of fat removed.
| Put in a wide mouthed bottle, cork
| tightly and set III a kettle of cold wa
| ter. Boil three hours. There will De a
small cupful of the juice; season with a
tablespoonful of salt, and give a few
| spoonfuls at a time.
SPANISH BUNS.
One cup brown sugar, one-half cup
| molasses, Cne-half cup sour milk, four
tablespoons melted butter, one egg and
yelks Of two (save the whites of two for
| frosting), one teaspoon soda, one and
| one-half cups of flour, one tablespoon
cinnamon, the same of cloves if desired.
Use brown sugar for the frosting, STIR
ring until quite white.
NICE CAKE.
Beat one-half pound of butter to a
cream, add to it, by degrees, one-half
pound of powdered loaf sugar and one
pound of -four; when these are we'll
mixed, add four eggs we'll beaten, yelks
! and whites separately, and half a pint
of sweet milk; beat all well together,
flavor with a few drops of essence OF
ratafia, and bake in buttered mold in
moderate oven for an hour.
COCoANUT COOKIES.
One cup sugar, one cup butter, one
half cup milk, two eggs, one cup dessi-
Gated cocoanut, one teaspoon baking
powder sifted in Hour enough to roll,
not too stiff. No. 2-One cup OF butter.
two cups of sugar, one cup OF milk, four
eggs, one teaspoonful soda, six cups of
-four; roll out, sprinkle thick with
cocoanut, then roll lightly to press the
shape desired.
PUMPKIN CUSTARD.
Cut a pumpkin into inch square
pieces, stew slowly until thoroughly
cooked, then press through a colander
or sieve. To every pint of pumpkin add
piece of butter about twice the size of
a walnut, half teaspoonful of salt
(scant(, one pint of good milk, half
teaspoon each of mace and cinnamon,
one teaspoon of ginger, one cup of SUI
gar, and four well-beaten eggs. Bake
in pudding dish, without crust. OF in
pie-tins With light crust.
GRAHAM BISCUITS.
Put one quart of graham -four into
ounces of butter or lard. Add a tea
spoonful of salt and two teaspoonfuls of
baking powder. Mix and rub again,
until thoroughly blended, then add suf-
ficient milk, about half-pint to make
a soft dough. Turn out on the board,
knead lightly, roll it into sheet about
three-quarters of an inch thick. Cut
into biscuits. Place IN creased pans
and bake in a quick oven twenty min
utes.
EXCELLENT MINCE-MEAT.
Three pint bowls Of meat, five of ap-
pies, one of molasses, one of boiled
five of sugar. two level tablespoons
each of cinnamon, nutmeg and cloves;
one tablespoon each salt and black pep
per, juice and grated rind of three
lemons. Chop the meat and apples
fine, and boil altogether about two
hours; if too thick, thin it with a little
of the liquor in which the meat was
boiled. This makes about two gallons,
but it will keep a long time, if you
don't have anyone in the house very
fond of mince meat.
APPLE PUDDING.
Pare, quarter and core six tart ap-
pies. Put them in a porcelain-lined
kettle. Add half pint of water and
VIC SIdtcO IIHu vi One Orange anu SlN
ounces of sugar, cover the kettle and
simmer continually, until the apples are
reduced one-half. Stir frequently to
prevent scorching When clear and
thoroughly done, turn them into dish
and put them away until very cold.
Then beat the whites of six eggs to
stiff froth. Add four ounces of pow
dered sugar. Beat again until white
and dry. Pour this over the apples,
dust thicklv with chopped almond.
Sprinkle with powdered sugar. Wrap
piece of brown paper around the dish,
and place in oven until it is golden
brown Serve cold with cream.