Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1891-07-01
KITCHEN LITERATURE.
FROZEN CREAM CHEESE.

popular refreshment in New
Orleans is frozen cream cheese. The
cream cheeses are broken up small and
beaten fine and smooth with an egg
beaten, the cream belonging to them is
also whipped and then added, the whole
sweetened, and then frozen. The addi-
ton Of peaches or figs makes this des-
sert superior to any ice-cream ever in
vented.
MOUNTAIN CAKE.
One pound of flour, ree-fourths
pound sugar, One-half pound butter,
three eggs, cup of milk, teaspC on of
soda, raisins and spice to taste.
WALNUT PUDDING.
One cup Of chopped nuts or raisins,
two cups of graham or whole wheat,
half-cup Of molasses, half-teaspoon of
soda, one cup Of milk, steam two and
oDe-half hours.
APPLE CREAM.
Six large apples; stew and mash them
to pulp. When cold add the whites of
six eggs we'll beaten. Add five spoons
of sugar, stir until creamy, and flavor to
taste.
CHOCOLATE ICING.
Boil together for few minutes three
cups of loaf sugar and one cup of boil
ing water; pour this syrup to quarter
" =
whites of three eggs, beaten stiff. This
icingis suitable for putting on the topof
cakes.
ARROWROOT ICE.
One large tablespoonful of arrowroot
mixed with half teacup of cold water.
Put one pound of sugar, juice of four
erlOns, and rind of one lemon; shred
cry fl ne into bowl and pour over it
ne gu art of boiling water and the ar
owroot. Stir until the sugar dissolves,
train, cool and freeze
TWO RECIPES FOR CoCoANUT CAKE.
One-half pound of flour, one-half
pound sugar, one teacupful sour cream
or milk, small teaspoon saleratus; flavor
with rind of lemon; four eggs; bake in
pans l. inches thick, one grated cocoa
nut. 2. Two cups of butter, three of
sugar, one Of milk, one-half teaspoon
full saleratus, four eggs, four cups flour.
one cocoanut grated and put in lightly at
the last; bake in two loaves.
PLAIN BUNS.
To three pounds Of flour add quarter
of a pound of butter one ounce of sift-
ed sugar, a pinch Of salt, one ounce of
yeast and two eggs; mix with enough
new milk to make a light dough; set the
mixture to rise for some hours, and
when light divide into small buns. Let
UDom Slanu on not pIdCo 10 warm 1Or
q few minutes before baking in quick
oven. To be eaten buttered, either hot
or cold. The rolls, day old, are deli
cious for making sandwiches.
CAROLINA QUEEN CAKE.
Work a quarter of a pound Of butter
to cream, dredge in it half pound of
flour, add a quarter of a pound sifted
sugar and quarter of pound Of cur
rants; whisk two eggs, and mix with
half teacupful of thin cream and few
drops of lemon essence; stir this into
the flour, and then add teaspoonful of
baking powder; beat the paste well for
ten minutes, then bake in small butter
ed tins for f1om a quarter to half an
hour. The mixture should be stiff and
doughty. This amount is enough to
make dozen cakes.
JELLY CAKE.
Beat one egg very thoroughly, add
four ounces Of sifted sugar, half an
ounce of Butter, five ounces of flour and
a little milk; to this put quarter of an
ounce of carbonate of soda dissolvedin
milk, and last of all half an ounce of
cream of tartar, also dissolved in little
milk; pour the mixture into shallow
round tins, we'll buttered, and bake in a.
quick oven. When cold, pile the cakes
one on top of the other, with any sort
of preserve or chocolate icing between
each. If icing is used, the top of the
cake should be iced as we'll