Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1904-08-17

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Sage Pudding.
Soak half-cup Of sago in a cup of
cold water for two hours. Drain. put
into the inner vessel of a double boiler
with quart of milk, scalding hot. and
simmer until the sage is clear stirring
up from the bottom several times. Add
tablespoonful Of butter, four table
spoonfuls Of sugar, a pinch of salt
and three well-beaten eggs. Turn into
a buttered pudding dish and bake in
good oven for about twenty-five min
utes. Eat hot or cold.
Biscuit Ice Cream.
Rub Off the yellow rind Of four
lemons on Jumps Of loaf sugar, then
crush the sugar and mix it with half
pound Of powdered loaf sugar. Have
ready eight small Naples biscuits or
sponge-cakes grated fine; stir them to-
gether with the sugar, into one quart
of rich cream. Bring the mixture to a
boil, cool and freeze in the usual way.
Afterwards, transfer to a pyramid
mold and freeze again.
Soft Ginger Cake.
One cup Of molasses; one cup of
sugar; one-half cup Of shortening
butter or lard-one cup Of sour milk;
two eggs, the whites and yolks beaten
separately; three cups Of flour; one
tablespoonful Of cinnamon; one-half
tablespoonful, each, Of cloves, nutmeg,
and ginger; two teaspoonfuls Of soda
In little hot water, stirred in at the
last. Bake in steady but not over
hot oven. This makes a large cake.
Tomato Sandwiches.
On some thinly cut slices Of bread
and butter sprinkle some finely mixed
water cress and a little pepper and
salt. Now peel and cut into very thin
slices several firm tomatoes. They will
peel easily If dipped into boiling water
for few seconds. Lay them on the
slices Of bread and butter, and moisten
xUif 10 nf hi oIy oicsa
sauce. Cover with the rest of the
bread and butter. and cut into squares.
Shrimp Pudding.
Wash two cans shrimps in cold wa
ter. drain and mash with silver spoon.
Add one cupful OF bread crumbs, one
tablespoonful chopped parsley, one tea
spoonful salt. dash of cayenne. Mix
and add four well-beaten eggs. turn
into mold, set in a pan Of hot water
and bake twenty minutes Turn out
and garnish with parsley and slices of
lemon
Canned Beets.
Cook young beets and peel, then
slice and pack into jars. Add to good
vinegar, salt and pepper to taste and
a tablespoonful Of granulated sugar.
Bring to hard boil and, while boiling,
fill the Jars to overfowing with it,
sealing Immediately. Wrap in paper
and keep in a very dark room or closet.
Cherry Preserve.
Stone the cherries, and to every
pound of fruit allow a pound Of gran
ulated sugar. Heat the cherries slow
~ and stew them half an hour in their
own juice, then add the sugar and
stew gently until clear. Pour them
boiling hot into cans taken from hot
water, and screw down the covers.
Dreamed Tomatoes.
Cut firm tomatoes into thick slices
and cook in the frying pan in a little
butter until tender. Stir In a cup of
hot cream, into which have been STIR
red pinch Of baking soda and table
spoonful Of -four. Stir until thick and
smooth, then serve very hot.
Cherry Pie.
Line deep plate with paste. fill
it about half full Of stoned cherries,
add sugar to taste, fill up the plate
with fruit, add little more sugar, and
cover with strips of pastry laid so as
to form open squares. Bake in hot
oven.
Raspberry Puffs.
Roll out thin some fine puff paste.
cut it in rounds OR squares of equal
size; lay some raspberry jam into each,
moisten the edges Of the paste, fold
and press them together, and bake the
puffs from ID to Is minutes.
Raspberry Ice Cream.
Mash the berries and strain off the
juice, to which add sugar to taste and