Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1891-05-06
DOMESTIC HINTS.
TURKEY HASH

Remove the meat from the bones of a
turkey, and cut it into neat bits; stir
two cups of this into two cups of white
sauce; season to taste. Make the stuff
ing of the turkey into neat cakes, fry
them, and arrange them on the dish
around the hash.
NURSERY MUFFINS.
Two cups mi TX, two cups fine bread
crumbs, one cup flour, saltspoonful salt
one egg, one tablespoonful butter, three
teaspoonfuls baking powder. Beat the
egg light, stir in the butter, the bread
soaked in the milk, and the flour and
baking powder. Bake it in a steady
oven, greasing the muffin tins we'll, so
that the batter may not stick to them.
VANILLA ICE CREAM.
One generous pint of milk, two cup
fuls of sugar, one-half cupful of flour,
tablespoonful vanilla. Let the milk
come to boil, beat one cupful of sug.
ar, the flour and eggs together, and stir
into the boiling milk. Cook twenty
minutes, stirring often. Set away to
cool, and then add the cream, second
cupful of sugar, vanilla, and freeze.
PICKLED BEANS.
String a quarter of peck of tender
green beans, throw them into a kettle
of boiling water, add a teaspoonful Of
salt, and boil twenty minutes. When
done, drain in colander, let stand un-
til cold; then put into glass or stone
jars, sprinkle lightly with cayenne, add
a tablespoonful of whole mustard, q
tablespoonful of chopped horseradish,
and cover the whole with good, strong
cider vinegar.
STUFFED EGGS.
ho r.
mic or travelling lunch Remove the
shells from eggs that have been boiled
hard, cut them lengthwise, take out the
yelks, rub them fine with little dry
mustard, pepper and salt, and add few
drops Of melted butter for each egg.
Then put the stuffing back into the
white of the eggs, and put the halves
together carefully, SO that the traces
will not be left on the white part.
LITTLE SPONGE CAKES.
Break into separate bowls the whites
and yelks of six eggs. Add six ounces
of sugar to the yelks of the eggs, and
the juice of one lemon. Beat the yelks,
sugar and lemon juice together till the
mass breaks into bubbles; then add the
whites of the eggs, which have been
beaten to a stiff froth. The whites of
the eggs must be stirred in carefully, so
ounces of flour must be added. The
moment the sponge cake is mixed it
must be poured into the small forms in
tended for it, which should be we'll
creased, and just before they are set in
the oven dredged with powdered sugar.
Bake sponge cake in a steady but mod
erately-heated oven.
CHOCOLATE-COCOANUT CAKE.
For the cake, one cup of sugar, one
tablespoonful of butter, one-half cup
of milk, two eggs, one and half cups
of flour, one teaspoonful of baking
powder. Bake in Jelly-tins. This will
make two thick layers.
For the filling, melt one-third of
cake of chocolate, add half cup of
sugar, three tablespoonful Of milk and
a half teaspoonful of vanilla. Mix these
Ingredients until smooth, then add one
half era ID cocoanut to the chocolate,
and spread between the layers and on
top.
STRAWBERRY AND BLACKBERRY PRESERVES.
Pick and prepare the berries, put
pound of sugar to a pound of fruit.
Sprinkle the sugar over and letstand for
several hours. Boil slowly haitian hour.