Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1891-02-18
FOR THE COOK.
C,REAMED SPAGHETTI-

CREAMED SPAdHEII1.
One-haif pound spaghetti boiled ten
der IN two quarts Of boiling water,
slightly saIted; one tablespoonful milk,
per and salt to taste. Cook the butter
and flour together; add the seasoning
and the cheese. Drain the spaghetti.
put it in deep dish, and pour the
sauce over it.
EXCELLENT GINGERBREAD.
One-half cup of butter filled up
with warm water, one cup Of molasses,
One-half teaspooniul Of salt, ope-half
teaspoonful ginger, one heaping tea
spoon best cinnamon, One-quarter tea
spoonful clover, if liked, finely pow
dered, one teaspoonful soda, dissolved
in one tablespoonful warm water, flour
to make a batter not sitter than for
mullins. This quantity makes three
thin jelly cake tin sheets.
RICH SEED CAKE.
Ingredients: one and a quarter
pounds -four, one pound each
Of butter and fine granuIated Tor
pulverized) white sugar, six eggs, two
tablespoonfuls caraway seeds, tea
spoonful cinnamon and nutmeg. Beat
the butter to a cream, add the sugar
and beat To this add the whites and
yelks Of the eggs beaten separately.
Add the seeds and spices alternately
with handfuls of the sifted flour. Bake
two hours with steady heat.
NICE CAKE.
To one-fourth pound of dried and
sifted flour add one half pound Of
sifted white sugar; cream one-fourth
pound of butter, and pour it into the
-four, stirring all the time; blend all
well together; then add four eggs, well
beaten, yelks and whites separately,
and flavor with a little ratafa or vanilla
essence; when these are well-miXed,
place the bowl near the fire to warm,
then pour mixture into Well-buttered
tin, and bake in a moderate oven for
half an hour.
PARsNIP SOUP.
Take about one-fourth of pound of
salt pork; chop it moderately line and
fry it out, turn the fat from 1t into
soup kettle; add one large onion
chopped fine, half cupful of chopped
celery and two good-sized parsnips, cut
in small pieces; add salt and little
white pepper, and one quart of water;
cook Slowly until the vegetables are
tender; then pour the soup through
coarse sieve or colander, jamming
through the pulp Of the parsnips; put
milk, one and one-half table
spoonfuls of butter and a little
cayenne; do not allow the soup to
boil much after the milk is added, and
after it is poured into the tureen add
a tablespoonful of fnely-cut boiled
beet; cut the beet in slices, and wipe
each slice dry before cutting it for the
soup.
SPONGE CAKE WITH THREE EGGS.
One and one-half cups Of sugar, three
eggs, one-haIf cup of cold water, one
half teaspoonful of soda, two even cups
of flour, and one teaspoonful Of cream
of tartar; flavor with lemon. This is
very nice, and it keeps moist quite a
while.
VEAL LOAF.
Three pounds lean veal minced, one
half cup bread crumbs, three eggs; mix
thoroughly and baked three hours in
an earthen dish.
CHICKEN BROTH.
The bones and pound of meat from
a chicken should be simmered
three hours in three pints
skim thoroughly when it comes to boil,
and add teaspoonful of salt. Strain.
If desired, tablespoonful of boiled
rice Or soaked tapiOca may be added, in
which case the broth should boil a half
hour longer.
APPLE PUDDING.
Pare, core and chop very fine six APP
pies; mix these with six ounces of
grated bread crumbs, six ounces of cur
rants washed and dried), five ounces
moist sugar, little nutmeg, and little
lemon zest When these ingredients
are all thoroughly mixed add six eggs,
the yelks and whites beaten separately;
butter mold and pour in the mixture !;
let it simmer for three hours; serve
without sauce.
ALMOND TAFFY.
Boil together half pint Of water
and one pound of good brown
sugar for ten minutes; blanch
one and one-half ounces of sweet
almonds, and slice them through the
center; add them to the syrup with two
ounces or little more Of fresh butter;
the tafy is sufficiently done it will
harden at once when dropped on a
plate, or in little cold water), pour it
on well-buttered dish; 1t should not
be more than half an inch thick.
VELVET SPONGE CAKE.
Two cups of sugar, six eggs, leaving out
the whites of three, one cup boiling hot
water, two and one half cups of flour,
one tablespoonful of baking pow
der sifted with the flour; beat
the yelks little, add the
sugar, beat fifteen minutes, then
the three beaten whites, and the cup of
boiling water just before the flour
Flavor with teaspoonful of lemon ex-
tract and bake in three layers. When
baked put between the cakes icing
made by adding to the three whites
reserved, beaten to stiff froth, six
dessertspoontuls of pulverized sugar to
each egg; favor to taste.
CORNSTARCH CAKE.
One cup each of butter, cornstarch
and sweet milk, two cups each of white
sugar and sifted flour, one teaspoonful