Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1891-06-03
DO MESTIC HINTS,
BANANA CAKE,

BANANA CAKE.
Bake any light cake in shallow pans as
for cream or jelly-cake. When ready to
serve mot before) cover one cake with
sliced bananas, sprinkle with powdered
sugar and orange Juice. Put on the
other cake and cover in the same man
ner,
CREAM SAUCE.
Boil pint of cream, sweetened very
we'll with white sugar, and favored with
grated lemOn-peel or vanilla. Let it
boil once, then take it off the fire and
strain it. Serve it hot or cold, accord
ing to the dish it is to be eaten with.
CHICKEN BROTH.
Cut up a fowl and remove all the fat
and skin, as these leave strong flavor
in the broth. If very delicate flavor
be desired, put the meat on to boil
in cold water; boil five minutes, pour
off the water and add fresh, cold water;
then simmer until the meat is in shreds
Take out the breast as soon as it is
tender. Strain the broth, and when
cool, remove every particle of fat
Heat again, and when boiling thicken
with whole wheat flour wet in cold
water, one tablespoon flour to each pint
of broth. Season dellcately with celery
salt, and white pepper. When a richer
broth can be taken add half cup Of
sweet cream and the breast of the
chicken cut in small dice
SPONGE CAKE.
One pound Of sugar, three-quarters
of pound of flour, ten eggs. Dissolve
the sugar in one gill of water, then put
it over the fire and let it boil Beat the
eggs a few minutes, till the yolks and
whites are thoroughly mixed together.
then stir in very gradually the boiling
sugar; beat the eggs hard all the time
you are pouring the sugar on them.
Beat the mixture for three-quarters of
an hour; it will get very light. Stir
III the flour very gently, and add the
grated rind of a lemon Butter your
pan and set it in the oven immediately.
CARAWAY COOKIES.
One-half cup butter, one cup sugar,
one egg, two tablespoons caraWay seeds,
one cup cream, One-half teaspoon soda,
-four to roll out. Mix rather soft. Roll
thick. cut out, sift sugar over, and bake
quickly.
RAISIN-LAYER CAKE.
Three-fOurths cup butter two CUPS
sugar, yelks Of four eggs, one cup milk,
three cups flour mixed with two and one
half teaspoons baking powder, one
teaspoon lemon extract Bake in four
jellv-cake tins; fill with raisin cream.
made of whites of four eggs beaten well,
half-cup fine sugar, half-pound best
raisins chopped fine, half-cup chopped
currantS.
POACHE!2 EGGS.
Have a broad shallow vessel of
boiling water. Break your eggs in
plate, and be careful not to break the
yolks. Take the water from the fire,
oil 10 fI,Ilv int
time, and then put them over the fire
again. Whilst they are boiling throw
the water over the yelks with a spoon,
and as soon as the whites are thick take
them out with an egg slices. Trim
them neatly and send them to the table
hot
NICE MUFFINS.
Two eggs, butter size of an egg, one
cup of sweet milk, one tablespoon of
sugar, one heaping teaspoon of baking
powder, flour to make q stiff batter;
bake IN muffin rings or gem pans.
RYE BATTER CAKES.
One pint of rye meal; to this add
enough lukewarm milk to make a thin
batter, little salt just to ia ste. Beat it
WELL add gill of homemade yeast
When they are light, bake them on
griddle as buckwheat cakes.
GAESNIIS.
After carefully scraping, cut them in
pieces If for stew, or in slices if to fry,
then soak in clear, cold water at least |
twelve hours; rinse again in clear, fresh |
water. This will take out all that aerid !
matter which gives this vegetable a
strong taste. After that, cook in sailed /!
water and the vegetable will be deli
cious. DO not cook with meat, but |
season with butter, salt and pepper.
PRUNE PUDDING.
Stew one pound Of prunes until very
soft. Let the water boil nearly all away.
Sweeten to taste. Remove the stones |
and mash to a pulp. Add a little |
cracker dust, enough to stifen it |
slightly, and the whites of three eggs,
beaten stiff. Bake in shallow dish |
about twenty minutes. Serve with a
sauce made Of the yelks of the eggs,
three tablespoons sugar and one pint of
milk, cooked like boiled custard
SOFT PUDDING SAUCE.
One-half cup butter, one cup pow
1ered sugar, spice to taste, white of one
egg, or three tablespoons cream.
Cream the butter, add the sugar, spice
and beaten eggs or cream.
SPINACH.
Wash it we'll through several waters.
rs it is apt to be gritty. Put it into .;
pot without any water, let it cook slowly
until it is very soft. Then drain and
mash it with piece of butter, pepper
and salt to the taste. Put it in a
vegetable dish, and strew over the top |
eggs which have been boiled hard and I
lnely chopped, or poached eggs.