Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1873-12-17

rub a portion OF the starch over them, thor
oughly covering the whole surface, The
effect is magical.
BUCKwHEAT CAKEs-If you want to
have buckwheat cakes at moments warn
ing, at any and all times, mix in large
stone or earthen pot When you take out
q,tantun suficdt for breakfast or supper,
mix as much in another vessel as you take
out, and pour it into the large pot, stirring
it well. By observing this rule you will al
ways have nice light cakes and plenty OF
/ them when you want them. The large pot
must be kept in the cellar.
MELTED BUTTER TO SERVE WITH COP.
Mix three teaspoonfuls of -four and six
ounces of butter smoothly together on a
plate put into lined saucepan and pour
in pint of milk or sweet cream keep
stirring it one way over sharp fire; let it
boil for minute or two, when add the chop
ped yol1s and whites of three hard boiled
eggs, and serve in a sauce.boal
ROAST TUBKEY.-After plucking, SINCE
ing, etc., cut of the neck close to the back.
but leave enough of the crop skin to turn
over break the leg bone close below the
knee, draw out the strings from the thighs,
and fatten the breast-bone to make it look
plump. Have ready stufing and having
filed the breast and inside with this, draw
the skin together with trusting needle,
sewing the skin Of the neck over upon the
back. These threads should be carefully
removed before bringing the bird to the
table, Lay the points of the wings under
the back, and fasten in that position with a
skewer run through both wings Press the
legs as closely toward the breast and side
bones as possible, and fasten with a skewer
run through the body and both thighs.
Bake in a steady hot but not burning oven.
From - to hours will be required for a
large turkey. Basic from time to time with
butter.
Boil until very tender, the gizzard, heart,
liver and neck of the turkey in water
enough to cover them. When done save
the liver for the gravy and mince finely
the soft parts of the gizzard, etc. with a
quart of dried bread crumbs, and add the
water in which the gillets were boiled; sea-
son with salt, pepper, thyme, sweet mario
ram, and little grated celery root. Mix
thoroughly, and bind the whole together
with three well-beaten eggs.
BAKED HAM-If the ham has been long
hung put it on in cold water and let it
come to boil, when this water should be
turned off. After trimming from the under
side all rusty and smoked parts return to
the kettle with sufficient hot water to cover
it. Bring it gradually to boil and as the
scum rises earthly remove it. Keep it
simmering gently until tender, being care
full that it does not stop boiling nor boil too
quickly. A ham weighing Is pounds will
require about five hours. When done let
it remain in the hot water until nearly
cold; this will retain the juices. After re-
moving the skin stick whole cloves in the
fat about an inch apart each way, and
sprinkle the surface with powdered crack
ers. Bake the ham in q moderately hot
oven for from three quarters of>an hour to
an hour. When taken from the oven place
a frill of paper around the knuckle, and
garnish the dish with fresh or fried parsley
leaves.
OYSTERS FRED.-Select large oysters,
drain and spread on cloth, to absorb all
liquor; beat until light, the yolk of two or
three eggs; dip in an oyster, then into roll
ed cracker again into the egg, and then in
the cracker. Have the butter perfectly hot,
and enough in the dripping pan to cover
the oysters, just as in frying doughnuts
! Lay them in one at time; when brown
turn and brown the other side. Cooked IN
this manner, they are less greasy then where
there is only fat enough to fry them in the
ordinary way. Some cooks prefer dry
bread crumbs to cracker, as they fry lighter
There is still another mode Of dipping oys-
tiers in nice batter instead of crumbs.
ENDIvE SALAD Cleanse and cut celery
into shreds, and cleanse the endive place
these in salad bowl SO that the highest
parts will be in the CENTRE garnish with
slices of hard boiled eggs and bright red
beet (boiled). Rub to paste the yolks OF
hard boiled eggs; then add ! teaspoonful
of mustard-hour, / teaspoonful Of
pepper, half that quantity of cayenne
salt to taste, and tablespoonfuls of sweet
cream Stir well until the whole are thor.
oughly mixed, then add-very little at a
time and stirring all the while to prevent
curding-enough vinegar to make the
whole the consistency of cream. Pour this
dressing into the dish, but not over the
salad The dressing may be prepared sew.
eral hours in advance of use, but should not
be put with the endive, etc., until ready for
the table. Celery alone may be served in
this way, or lettuce when obtainable.
JELLIED FRUITs.-Pare smoothly IL or
IA Virgalieu pears, leaving the stems on ;
cook in fair water until transparent but not
broken; soak in p pint of cold water y
ounce of red gelatine and add the juice and
grated rind of lemon and pound of SUI
gar make vely hot the water in which the
pears were boiled and add boiling water il
necessary to make one quart, and pour upon
the gelatine. When thoroughly melted
strain Pour little in the bottom of two
deep jelly molds and let it cool, keep the
rest hot; then put in each mold, stems
downward as the mold is inverted, six OF
seven pears, and scatter among them bits Of
chopped pineapple preserves. When ar
ranged pour in the rest of the jelly aud set
in cold but not freezing place until want.
ed, when dip the mold for an instant in hot
water, place the jelly-stand on the bottom
of the mold, turn it suddenly right-side up,
and remove the mold These jelies NAV
be made of different fruits, using red gela.
tine where the fruits are of light col
or, and white gelatine where the fruits are
dark
OUNCE PUDDING.-One-half pound OF
suet, one-fourth pound of Indian meal, one
pound of -four, one and one-half teaspoons
of salt, two quarts of.quinces. two table
spoonfuls of sugar, water enough to moisten.
Chop suet very fine, add the meal and salt,
rubbing well together then add the -four
and thoroughly mix. When well rubbed
together and free from Jumps, add the cold
water, little at time, till the mass is