Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1891-03-25
DOMESTIC HINTS.
CUP CAKE.

CDH CAkE.
A perfect cup cake is made with cup
of butter, three cups of sugar, one cup
of cream or sweet milk, six eggs, three
and half cups of flour, two teaspoon
fuls of cream-tartar and one of soda.
Flavor the cake with vanilla.
APPLE JACK.
Make the same as apple pie, leaving
out the sugar and spice; when done
take the upper crust from the under
one, spreading half the apple on the in
side of each crust; sprinkle handful
of sugar and put small pieces Of butter
on the apple, and lay the upper crust,
apple side up, on the under one. Eat
while warm, as it is not good when cold.
OATMEAL FRITTERs.
One egg we'll beaten, add one teacup
Of cooked oatmeal and beat well, one
half teaspoonful OF salt. one tablespoon
full of sugar, one-half teacup of sweet
milk, one teaspoonful of baking pow
der mixed with -four before adding,
and enough flour to make good thick
batter. Drop small spoonfuls in hot
lard and fry brown. Don't have the
spoOnfuls very large, or the cakes will
not be done in the middle.
DREAMED POTATOES.
Peel eight potatoes, carefully remov-
ing all eyes and specks, boil quickly in
sailed water until perfectly done Re-
move at once from the water, put into
the bowl with a quarter of a pound Of
butter, salt and pepper and gill of
cream. With an egg-beater whip to
cream, remove to a bot dish and serve
Immediately.
BOSTON BROWN BREAD.
One and one-half teacups flour, II
teacups cornmeal, i teacups rye or
Graham flour, % cups milk, slightly
sour, one-half cup syrup, little salt,
one teaspoonful soda; mix with spoon,
place in a two quart basin: steam three
hours. If there is neither rye nor
Graham flour at hand, make it with two
cups of flour and % Of meal, and the rest
as above given.
APPLE FILLING.
Two grated apples, one egg, one
lemon Grind and juice, one cupful of
between the cake and cover the top
with whipped cream favored with
lemon and slightly sweetened.
CELERY A LA CREME.
Cut the celery in pieces, and boil till
tender; stir a little cream over the fire
with the yelks of TWO eggs, and when
we'll mixed lay the celery in this with
salt, white pepper, a very little mace,
some grated lemon peel, and shake it
ali over the fire till hot; it must not
boil.
PORTLAND PUDDING.
One cupfuI of beef suet chopped
iEe) onehalf OF cupful Of sugar, one
half cupful of molasses, one cupful of
sour milk, one cupful chopped raisins,
three cupfuls of flour, one teaspoonful
OF saleratus, one egg, nutmeg and
cloves; steam in well-greased, two
quart basin two hours.
FRIED OYSTERS.
Wash the oysters, drain, sprinkle with
salt and pepper, and let them stand
twenty minutes. Roll first IN seasoned
crumbs, and Their dip in beaten egg
mixed with one tablespoonful of milk,
roll III crumbs again, and fry one minute
in smoking hot lard. Drain on paper
and garnish with sliced pickle.
ALMOND TAFFY.
is the latest :'sweet.' Boil together
half pint of water and pound of
brown sugar for ten minutes; blanch
and slice through the middle one and a
half ounces Of almonds; stir them in
the syrup with-two ounces of butter,
let it boil hard for ten minutes; pour on
well-buttered dish to the thickness of
half an inch.
LONG BAKED INDIAN PUDDING.
Stir into a pint of cold milk seven
even tablespoonfuls Of Indian meal.
Add cupfu of molasses, a half-tea-
spoonful of salt and large tablespoon
full of butter. Pour another pint of
milk scalding hot over the other ingre-
dients and stir it well. Put the pudding
into thick, earthen pudding dish; the
old-fashioned yellow ware seems the
most appropriate to serve it in. It
should be begun early in the morningin
order to be served at three o'clock din
ner. After it has baked for one hour
stir in another pint OF cold milk and the
a jelly-like pudding.