Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1891-06-24
FOR THE COOK.
DROWNED FLOUR,

| DROWNED FLOUR.
This is very useful to thicken gravy
| and give 1t a brown color. Put your
| flour into pan, and setit over moder-
ate fire; stir it all the time till it is
| brown, but do not let it scorch, as it
will communicate an unpleasant taste to
the gravy. When it is cool put in jar
for future use.
| POTATOES WITH CREAM.
| Select small potatoes; pare a strip
round and cook IN boiling sailed water
till tender. Drain and peel them. Put
them in dish, sprinkle with salt and
pepper, puta bit of butter on each, and
pour over them any cup of hot cream.
DELICIOUS SPONGE CAKE
Beat the yolks and whites of two eggs
separately, and mix nearly all of one
cup of sugar with the whites, the rest
with the yolks. Add one cup flour, one
| generous teaspoon baking powder, and
one-quarter teaspoon salt. After mix
ing all these we'll together, add one half
cup boiling water.
CORN-FLOUR CHEEsE-CAKEs
To one pint of milk and one ounce of
corn-four add four weil-beaten eggs and
a quarter Of pound of sugar. Put
these in an enameled saucepan on the
fire, bringing it up to boiling point.
Flavor with essence Of lemon Line
some patty pans with puff-paste, pour in
the above custard, dust sugar over them
and bake.
BUTTER DRESSING FOR VEGETABLE SALAD.
Melt one-Quarter of cup of butter in
plate. Do not let it boil Mix with it
one teaspoon of dry mustard, one salt
spoon white pepper, little cayenne,
and one tablespoon of vinegar. Stir
with fork, and as the butter cools it
will thicken. Mix it with asparagus,
string beans, she'll beans, caulifower, or
other warm vegetables, and serve cold.
OMELET.
Allow enc egg for each person; two
eggs make a small omelet. Beat the
eggs we'll until light, season with pepper
and salt and spoonful offinely-chopp
chives or shallott and parsley; put lit
tie butter in pan, and when it is melt
ed and hot put in the eggs, etc. i, and fry.
When the under side is cOlOred and the
top is about the consistency of scrambled
eggs, slip it out of the pan into hot
dish, fold it over and serve al once.
APPLE TAPIOCA.
Pare and core enough apples to cover
the bottom of pudding dish; put lit
tie sugar and lemon peel on them, and
bake till tender, putting in a little water
if needed; soak one-half pint tapioca in
one quart lukewarm water and little
salt over night; pour over the apples
and bake one hour; eat cold, with cream
and sugar,
CORN OYSTERS.
Add to can of corn slightly chopped
two eggs, two teaspoons salad OIL
per, pinch of salt and just flour enough
n q fol I,,fo
boiling oil and fry quickly to a golden
brown, draining thoroughly and trans
ferring to hot dish. Eat at once; the
resemblance to genuine fried oysters is
very marked.
RICE PUDDINGS.
To make a good and simple rice pud-
ding, butter dish that will hold three
pints. Into it puta large half-cupful of
Well-washed rice, add one tablespoon of
molasses, half a cupful of sugar, small
teaspoon of salt and one quart of milk;
stir all together till mixed; now CRATE
nutmeg over the top and put on some
bits of butter. Bake two and half or
three hours IN slow oven.
APPLE sHoRTCAKE.
Make a crust as for baking powder
biscuit; butter pie tin, take piece of
dough sufficient to press out with the
IdHCS ~ Hall du Hull III lIlICkUoSS anu
the size of the tin place in the tin. and
spread the top with butter; mould out
another similar piece and lay on the top
of this, and bake. Prepare tart apples,
as for sauce, adding piece of butter the
size of a hickory-nut. When the crust
is done, carefully divide the layers,
spread with butter, and put the hot
apple sauce between. Serve with sugar
and cream, or other sauce as preferred.