Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1905-01-04

ard or good drippings, one cupful Of
outtermilk, one-half teaspoonful of
soda. Stir we'll together and add about
4 cupful of cornmeal, enough to form
t into thick oblong cakes, one table
spoonful Of dough in each. Bake if
hot oven twenty-five minutes. Serve
with chocolate or cocoa.
Poor Mans Pudding.
About six stale biscuits Tor three
biscuits and three corn mulfins) grated
fine, add handful of stoned raisins.
some washed currants, a good handful
Of brown sugar, and one cupful of
-four. Chop fine with the -four one
quarter Of a pound of beef suet and
one teaspoonful Of good baking pow
der. Mix all together with sufficient
milk to make a paste; steam in
creased and sugared dish about two
hours. Add a little nutmeg Or mace.
Med1ar Jelly.
Take the medlarS when quite ripe,
wash them, and put into preserving
Let them simmer very slowly till they
become pulp. Pass through a jelly
bag, but do not press the pulp through.
70 every pint Of liquor add one pound
Of loaf sugar, bring to the boil, and
boil for twenty minutes, or until quite
clear, and it will jelly.
Medeira Cake.
Two eggs, q teaspoonful of baking
powder, two and one-half ounces Of
castor sugar, two and one-balf ounces
Of butter, four ounces Of -four, a little
grated lemon rind. Cream butter and
sugar together, add grated lemon rind,
beat the eggs thoroughly, add by de-
greeS sifted flour; also baking pow.
der. Bake in a moderate over forty
minutes.
Mock Mince Pie.
Soak q cup Of breadcrumbs in a cup
Of boiling water until very soft. Add
a cup Of sugar, one of raiSins, a half
cup of currants, a haIf-cup, each, of
molasses and vinegar, two tablespoon
fuls Of butter and a teaspoonful of
cloves and nutmeg, mixed.
Put into a saucepan and cook until
thick.
Cream Toast.
Cut the crust from bread and toast
each slice to a golden brown, then dip
in hot sailed milk Pack in deep
Wi ;U4,,
parts cream to one park milk, to which
a pinch Of soda has been added. Sprin-
kle each slice Of toast lightly with salt
and bits Of butter. Set in the oven
and bake for ten or fifteen minutes.
Snow Eggs and Stewed Fruit.
This is a delicious dish for hot
weather. Divide the whites from the
yolks Of three eggs, and whisk the
former to very stiff froth with q
teaspoonful of castor sugar. Put
rather more than a pint of milk,
sweetened to taste, in a stewpan, and
when it boils drop in the white Of
egg in dessertspoonfuls.
Squash Custard.
Boil one summer squash until ten
der, thirty to forty minutes; drain it
very dry and press it through a strain
err; add to it two eggs we'll beaten, one
fourth cupful sugar and four table
spoonfuls Of milk; flavor with lemon
rind or vanilla; line pie dish with
a good plain paste, pour in the GUS
tard and bake thirty minutes.
Egg Salad.
Six hard boiled eggs, a small bunch
Of parsley cut fine, or one-half tea
spoonful celery seed; chop the whites
and yolks separately, then mix with
this dressing: Yolk Of one egg; stir in
OF, till it is thick; add one-half tea
spoonful Of dry mustard, one teaspoon
full vinegar, little salt.
Table Mustard.
One teaspoonful Of English mustard,
two teaspoonfuls Of flour. one tea
spoonful Of sugar, one-quarter tea
spoonful of salt. Mix thoroughly; add
enough boiling water to a thick mix
the right consistency for table use.
Beef Soup.
Eight pounds beef-boil five hours,
five onions, five carrots, three pota-
toes, one quart Of tomatoes, two tur-
nips, one teaspoonful thyme, cinnamon
and cloves, one teaspoonful Of celery
seed, salt and pepper. Boil vegetables
one half hour.
Baked Hash.
Take any kind of cold meat and
hop fine with a little cold ham or salt
,orl1; mix in one or two eggs and Lit.
lie butter, and season with salt and
,epper; with this, mix bread or rusk
rumbs, moisten very little and bake
ike a pudding.