Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1891-01-21
KITCHEN LITERATURE,
CRAB APPLE JELLY.

CRAB APPLE JELLY.
Wash and wipe Siberian crab apples,
quarter, but do not core, put in Kettle,
and cover with Geld water; cook until
soft. Strain twice through a ielly
bag. Put the juice on and boil twenty
five minutes. Add pound of sugar to
every pint of juice, with the juice of one
lemon. Boil until it jellies
BEEF TEA.
Cut two pounds of lean beef very fine
with sharp knife. Pour pint of cold
water over it and let it stand for several
hours in double boiler on the back of
the stove, where it will heat to the
boiling point but not boil When the
juice is all extracted from the meat SO
that the meat is white, drain off the
liquid and salt to taste.
OUNCE MARMALADE
Pare, core and slice the ounces. Stew
the skins and cores by themselves,
with just water to cover them, and
when soft, strain through a jelly bag.
Let this liquid cool, and when cool put
the ounces into it. Boil, stir and mash
as the fruit becomes soft, and when
reduced to paste stir in small three
quarters of pound of sugar to every
pound of fruit. Boil fifteen minutes,
stirring constantly. Put into small jars
or glass cans. The juice of three or four
oranges to every six pounds of fruit
some consider an addition.
GRAPE WINE.
One gallon grape juice, three pints
cold water, three and one-half pounds
brown sugar; stir the sugar into the
grape juice; pour the cold water on the
squeezed grape skins, and let it stand on
them over night. In the morning pour
1T OFT, squeezing the grape skins again,
and add this juice and the water to the
Juice and sugar. With this I'll
demijohn very full, reserving part of
the grape juice in another vessel; as the
juice efervesces, it must be skinned
every morning, and the demijohn filed
again from the reserved juice. When
the effervescence ceases, filter the
wine, bottle and seal it. Keep in dark,
cool place.
FRUIT CAKE.
Raisins and spices to taste, one cup
molasses, one cup brown sugar, one cup
shortening, two eggs, two teaspoonfu1s
apples mot soaked). Beat all together
and stir in raisins and spices to suit.
Soak the apples over night. In the
morning put in the molasses and sugar,
boiling down quite thick
CRAB APPLE sHORT-CAKE
Two cupfuls of thick, sour cream,
pinch OF salt, small spoonful of soda,
and flour to make a stiff batter; place in
a deep pie-tin and bake light brown.
Have ready quart of sauce, made of
crabapples and sugar stewed thick.
Split the cake when done, butter each
half and spread with the sauce Serve
with the juice sweetened and slightly
thickened with corn starch
CHEESE SANDWICHES.
One-fourth pound of crumbled cheese,
the yelk of a hard-boiled egg,
tablespoonful of melted butter, one
per, one-half teaspoonful of made
mustard, tablespoonful Of milk, and
thin slices of bread or biscuits lightly
but evenly buttered. Put the hard
yelk in small bowl, make smooth with
a spoon, add the butter, cheese and
seasoning, mixing well, and lastly the
milk.
SALT FISH CHOWDER.
Shred up pint bowl full of salt fish,
and let it soak in cold water about two
hours. Fry a few slices of fat salt
pork the same as for clam chowder,
and put in the bottom of your kettle,
then about three pints Of sliced potatoes,
three sliced onions and one pint of
u oo Vi ulIOo, OpAlhhlC WILL OIS-hdll
teaspoonful of black pepper, and add
hot water enough to cover; boil until
the potatoes are soft, then add one pint
of milk and let it boil up once, and it is
ready to serve. If the fish and pork
do not make it salt enough season to
your taste.
SPONGE GAZE.
One cup of sugar, one egg, two
teaspoonfuls of baking powder, scant
one-half cup of sweet milk, one and
half cups of -four and one-third cup
of boiling water; flavor to taste; beat
the egg thoroughly, add sugar and milk,
then the flour, slowly, stirring well,
having sifted the baking powder in
thoroughly; add seasoning, and when
the whole is beaten we'll, and the cake
bar is ready, add one-third cup of
boiling water quickly, and put into the
oven at once, This is nice for layer
cake also Milk, in place of egg
with sugar, is better for filling and frost
ing too.