Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1891-04-08
HOUSEWiFELY MATTERS,
CREOLE PUDDING

CREOLE PUDDING.
Beat eight eggs with half pound of
sugar, half pound of butter and the
juice of one lemon. Line deep dish
with puff paste, cover with ounce pre-
serves, pour over little of the mixture,
lay on more preserves then more of the
mixture and preserves. Bake and eat
with sauce.
SPONGE CAKE.
Three eggs, beat two minutes, add
one and One-half cups of sugar, beat
five minutes, add one cup Of flour, beat
one minute, add one-half cup of cold
water, beat one minute, add one cup Of
-four, containing one and one-half tea
spoonfuls of baking powder, and beat
one minute.
FLOUR DUMPLINGs.
One-half cup of sweet milk, one heap
ing teaspoonful of baking DOW
der; mix stiff enough to form in cakes
with the hands. This makes about
seven. Drop in the kettle where
chicken or meat is boiling (do not let
them sink beneath the Water), cover
tight and cook fifteen or twenty minutes.
CRULLERS.
One cupful of sugar, piece of butter
the size of an egg, rubbed well into the
flour, two eggs beaten into the sugar and
butter, one cup af milk, three teaspoon
fuls of baking powder mixed into a cup
full of salt. Add little salt, unless the
butter is very salt. Flavor with one
and one-half teaspoonful of lemon ex-
tract. Mix very soft.
A NICE DESSERT.
No more wholesome dessert can be
made than "pop-overs," if they are
light and well baked, and it is one that
is almost universally liked. A good
proportion for these is four eggs, two
cups of milk, two cups flour and salt.
They should be baked in small earthen-
ware cups, which are sold for the pur-
pose, and the oven must be of moder-
ate temperature.
BAKED OMELET.
Five eggs, half-cup milk, quarter-cup
fine bread crumbs, tablespoonful
melted butter; pepper and salt to taste
Soak the crumbs in the milk ten
minutes; beat the eggs very light, the
soaked crumbs, the milk, the butter
and seasoning into the yelks, and mix
the whites in lightly. Pour into we'll
creased pudding dish, and bake in a
quick oven.
SCOTCH PUDDING.
One quart of stale breadcrumbs, graf
ed, and seasoned with salt, pepper and
powdered sage. Add one pint of
minced boiled mutton, one well-beaten
egg, one chopped onion and one pint of
mutton broth. Bake in hot oven until
firm and Drowned upon the top. When
cold, slice in thin slices. Beef or
chicken soup may be used instead of
the mutton, but the Scotch recipe calls
for mutton.
PEACH PUDDING.
A nQooh u16inn rpoHa Of froCh ~.
canned fruit is delicious For this is re-
quired about two-thfrds of can of fruit
and dough made as directed. Put the
peaches with a little of the juice in
round tin mold; cake mold, if not too
large, will do. Drop the dough over the
top in spOonfuls, and set in a steamer
over a kettle of fast-boiling water
Cover closely, and cook one hour. This
should turn out without breaking, when
the peaches should be on top. Serve
with a sauce made with scant half
cup of butter rubbed to cream, one
cup of powdered sugar and the yelk of
of a cup Of wine stirred in at the last.
This sauce should be soft but not liquid
If wine is not used the whole egg
may be used and any fiavoring pre-
ferred
BIRDSNEST PUDDING.
Core and peel enough tart, we'll
favored apples to cover the bottom of
round porcelain pudding dish. Put
about half an inch of boiling water in
the dish with the apples. Cover them
with plate and set them in hot oven
to cook for twenty minutes. At the end
of this time the apples should be tender
and nearly cooked and the water entire
~ absorbed. If any water remains it
he Off
not to break the apples. Prepare an
unsweetened custard of five eggs and
quart of milk which has been brought to
the boiling point. Add the eggs to the
hot milk. carefully beating them in.
Season mixture with saltspoonful Of
salt, and pour it over the apples. 1t
should cover them. Replace the pud-
ding dish in the oven without cover,
and bake the custard and apples till
the custard is firm in the centre. The
ovenshould not be too hot.