Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-11-04

them; when cold, divide each lobe like
q kidney, egg and breadcrumbs, and fry
a nice light brown, with little rows of
bacon as an accompaniment.
To BLEACH LACFs. ETC.-Soak in
soapsuds over night, then turn boiling
water over them and let them lie in it
till cool. Squeeze out the water, and
put in very strong blue water At night
put them on to the grass in the dew.
If not white enough, repeat the process.
Thirteen quarts of flour;
mix with warm, sweet milk, and half a
pint of yeast. Let it rise four hours;
add two spoonfuls of salt and and one
tablespoonful of shortening; knead
hard. Let it rise again over night. In
the morning knead, and bake in q hot
oven.
CoCoANUT PIE.-One half cup Of
butter, one cup of powdered white
sugar, four well-beaten eggs, beat yolks
and whites together; one cup OF grated
cocoanut, one quart OF sweet milk; mix
butter and sugar together, then add the
eggs and cocoanut, and lastly the milk.
Bake In lower crust. Eat when cold.
This quantity makes two pies.
FLUMMERY. Half an hour before din
ner, put some slices of sponge cake in
a deep dish-some prefer macaroons to
cake-moisten them with wine until
quite wet, then make a rich custard,
cool it, and pour it over the cakes
Beat the whites Of the eggs to q stiff
froth, and pile upon the custard.
Blanched almonds Of raisins put here
and there in the top gives pretty
effect; this sheuld be served in sal1cers.
PINEAPPLE PRESERVE Slice the pine
apple rather thinner TO preserve than to
eat, and take one pound of loaf sugar to
one pound of fruit; powder the sugar,
and place in the kettle alternately a
layer of sugar and layer of fruit. TO
each pound of fruit put three tablespoon
fuls of water. Let it remain overa slow
fire until the sugar is all melted; then
boil slowly until the fruit looks clear;
take out the fruit piece by piece and lay
them on o. dish, until the syrupis boiled
nearly to a Jelly. Put the fruit in jars,
and pour on the syrup hot. Cover the
jar carefully with paper, which has pre-
viously been dipped on both sides in the
white of an egg; this will secure their
keeping and preserve the flavor Of the
pineapple. The addition of two or
three lemons may be considered an i'm
provement.
LEMON SRyUP. Press your hand on
each lemon and roll it buck and forth
br.skly on the table to make it squeeze
more easily: then press the Juice into a
bowl or umbler-neveri into tin; strain
out all the seeds, as they give bad
taste. Remove all the pulp from the
peels, and boil in water-a pint for q
dozen pulps-to extract the acid. A
few minutes boiling is enough; then
strain the water with the juice of the
lemons; put a pound of white sugar to
a pint of the juice, boil ten minutes,
bottle it, and your lemon syrup..is ready.
Put tablespoonful of this syrup in q
glass of water and you will have a cool
ing, healthful drink. When people
need an acid, if they would let vinegar
alone, and use lemons, they would feel
just as well satisfied and receive no in
jury.-Herald of Health.
10 COOK RICE.-Ihe following IS the
method recommended by the French
Academy for cooking rice, during the
siege in Paris: Take one cup of rice
and one-fourth of cup of water in q
sauce pan; cover and place over a good
fire; after an hour the water will be
evaporated, and the rice cooked tender,
but dry, and with the grains distinct
not in a paste. Sufficient salt should
be added in the first place, and care
should be taken not to disturb the rice
while cooking. By adding little but
ter, and allowing the rice to dry little
more over gentle fire, q more delicate
dish is prepared. The Boston Medical
and Surgical Journal says that rice
cooked in this manner, which is the
same as that employed in the East In
dies, bears the same relation to the in
digestible paste of the New England
kitchen as does bread to boiled flour.