Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1894-08-22
SUMMER GOODIES.

Rice Tartlets-Make about one pound
of sweet short paste and roll out TO q
thickness of from one-quarter to one-half
inch Butter some deep open tart tins
and line with the pastry. Place two
ounces of ground rice in an enameled
saucepan, add gradually three gills of
milk and stir over the fire until thick.
Stir into the rice one ounce each of castor
sugar and butter and half a teaSpoOnful
of essence of vanilla or lemon. Leave
until COOL then WhiSk two eggs and add /;
beat the mixture lightly and put some of
it III each of the lined tins; CRATE a little
nutmeg over the top and scatter two or
three ounces of sultanas over the surface
of the rice. Place the tartletS in a mod
crate oven and bake about half an hour.
Turn out of the tins and serve either hot
or cold.
Raspberry Corn Flower Mould-Stew
together gently until quite soft one and
a half pints of picked raspberries, half
a pint of red currants and six ounces of
castor sugar. then press them through a
sieve with wooden spoon. Mix to a
smooth paste one tablespoonful of some
standard corn flour and three tablespoon
fuls of cold milk. Stir in. by degrees
three-fourths pint Of hot milk, add the
fruit, juice and pulp, gradually, pour the
mixture into an enameled saucepan and
stir over the fire till it boils and thickens.
Add q few drops of carmine to color.
then pour into a mould and stand in 4
cold place. When set turn out of the
mould on to a deep dish and serve with
custard poured around the base.
Tomato Baskets-Cut in half some
good red tomatoes not more than two
inches in diameter, then very carefully
scoop out the inside, so as not to break
the skin at all, and drain on a sieve till
quite free from juice. When drained
place III each dessert spoonful of thick
mayonnaise sauce and fill in the case
with chopped white of egg, and the yolk
rubbed through a sieve, two or three
freshly-shelled prawns, a boned anchovy
chopped fine, and olives chopped, either
mixed with the white of the egg or
stewed over it. A caper or two can be
added if liked. Stick a piece of parsley
over the top to look like a handle Have
some rounds of bread which have been
fried in butter and left till cold place a
tomato on each and serve.
Blackberries- Spiced blackberries are
made very much like spiced currants.
To seven pounds of fruit allow half a
pint of vinegar and half a pint of black
berry juice; three pounds and a half of
graduated sugar an ounce of powdered
cinnamon, half an ounce of cloves and
an ounce of powdered allspice. Let this
preparation cook steadily for about half
an hour or an hour and q half until If
is thoroughly reduced Blackberry cor
dial is famous old-time preparations
1t is put up in many families purely as a
medicine, its efficacy being generally ac-
knowledged. Put about four quarts of
blackberries into a stone jar and set the
jar in a pot of warm water over the fire
Let the water boil for half an hour At
the end of this time strain tie berries,
pressing out all the juice. Add half
pound OF sugar to every pint of Juice,
and to every two pounds of sugar use
half an ounce each of powdered CHINA
mon, powdered allspice and grated nut
meg. Let the mixture boil for two hours.
Add half a pint of pure French brandy
to every quart of juice used in the prep
aration. Bottle the mixture and set it
away for about three months to become
mellowed. 1t will keep for years, and
that which is used one summer should
be prepared the summer before.