Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1891-05-27
HERMIT CAKES.

| HERMIT CAKES.
One-half cup of butter, one and one
half cups sugar. one cup currants, three
eggs, one teaspoon of all kinds Ofspices,
one-half teaspoon soda dissolved in q
tablespoon Of water, flour enough to roll.
Roll thin and cut with cooky-cutter.
Keep in well-covered jar
APPLE-CUsTARD PIE.
Two raw apples, one cup sugar, one
saltspoon cinnamon, two eggs, one cup
sweet milk. Choose ripe, mild apples,
scrape to a pulp with silver knife.
Mix with the sugar and spice, add the
beaten egg and milk Bake in one
crust.
PRESERVED FRESH FIGS.
Select the fruit when fully ripe,
though not soft, pick them carefully
that they may not be broken. Pour
boiling water over them, and let them
simmer for five minutes. Preserve
them as other fruits.
VANILLA ICE CREAM.
One quart milk, one cup sugar, two
tablespoons flour, one saltspoon salt,
three eggs (whites), one pint cream. tive
tablespoons vanilla. Boil the milk.
Mix the sugar, flour and salt, add the
boiling milk, and cook twenty minutes
in double boiler Stir as it thickens,
and until it is smooth. Beat the whites
TO a foam, but not stiff, and stir the hot
mixtures into them. When cool, add
the cream, using more if you have it,
and sugar to taste. Strain, and add the
hayoring.
STUFFED EGGS.
Halve ten hard-boiled eggs; take out
the yolks and season, adding minced
meat of any kind preferred; fill the eggs,
join and put in a dish Use bread
crumbs and milk with the remainder of
the mixture; pour over ana bake.
MOLASSES COOKIES.
One cup each of brown sugar, melted
lard, warm water and dark molasses, one
tablespoonful Of ginger, one teaspoon
full of soda and -four to roll.
PEPPERMINTS.
Boil 6 large cup Of sugar with two
tablespoonfuls of water until it's stringy;
take from the fire and stir until it be-
gins 10 be creamy, add . teaspoonful of
strong essence OF peppermint and drop
on bnttered plates.
POTATO CAKES.
Rub two tablespoonful of butter into
two pounds of mashed potatoes; add
two pounds of flour, little salt and
milk enough to- make a stiff batter; add
half cupful of yeast. Set the mixture
to rise, and when light bake in cakes
the size of mullins. Serve hot and but
tered.
NOLASSES CAKES
The following recipe will make one
dozen small cakes: One tablespoonful
Of batter, one tablespoonful of brown
sugar, one tablespoonful of molasses.
one egg. Beat thoroughly, then add
one-half teacup Of water, one large cup
of -four, one teaspoonful of powder,
ginger end spice to suit your taste.
NUT CAKE.
One and one-half cups sugar. one half
cups butter, three-fourths cup Of sweet
milk, two cups flour sifted two or three
times, two teaspoonfuls of good baking
powder, one cup of nuts Of almost any
kind, though hickory nuts are the best
(cntting them UP with knife, not chop
ping them, as that makes them too tinel,
and the whites or four eggs beaten well.
MOAASSES CAKES.
Three cupfuls of -four, one cupful of
brown sugar, one-half cuptul of lard;
mix we'll with hands, then add one cup
ful of New Orleans molasses, one cuptul
of boiling water and a teaspoonful of
baking soda dissolved in vinegar; then
stir until the batter is smooth; bake with
crusts. This recipe will make three or
four cakes, according to the size of cup
used.