Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-01-28
Household Matters.

FRIED APPLES. any nice, sour
cooking apples after wiplng, cut in
slices without pairing. Have frying
pan ready in which is a small quantity
of hot fat-that from fried salt pork is
slightly sailed will answer put in the
apples, cover and fry till soft. then re-
move the cover and brown them nicely.
To Cook ONIoNs.-The strong, disa-
greeabe smell from onions may be in 8
large degree removed by leaving them
to soak IN cold salt and water an hour
after the outside skin has been re-
moved then boil them in milk and
water until thoroughly tender; lay
into deep dish, season with pepper
and salt, and pour over drawn butter.
UN1EAvENED BREAD WITHOUT SHORT
ENINe.-Four cups flour, one teaspoon
full salt, one teaspoonful carbonate OF
soda or saleratus put all together
through sieve, then mix into dough
with fresh buttermilk, roll out, cut
with q biscuit-cutter, and bake in a.
quick oven. Eat when cold, Or a day
old.
Soup MAKING. There is no way in
which the comfortable abundance of a
table may be better insured, while at
the same time strict eye is kept upon
economical expenditure of means. than
by an almost daily addition OF soup to
the family dinner. From the careless,
slovenly manner in which it is too Of
ten prepared, many acquire an almost
invincible repugnance to this other wise
palatable and nutritious article Of diet.
1t is only where concocted by an in
different cook that soup deserves the
contemptuous soubriquet Of "slops,"
SO often applied to it.
It is surprising from what q scanty
allotment of material dainty dish of
soup may be supplied. Let roast of
beef be consumed to the very bone, a
turkey or pair of fowls deprived Of
every joint, yet if the carcass is put
away it furnishes at once the needed
basis. The French understand this to
perfection, and we read that in Partisan
kitchens closed vessel, containing the
"potage y is ever at the Preside, await
ing any and every contribution the
skillful grisette anon supplies from the
surplus of other dishes in process SO
preparation. But we propose to give
directions suited to American habits
and tastes. The following hints, we
trust, will not be found untimely, and
are extracted from the man uscript re-
cipe- book of an old and famous Var
ginian housekeeper:
In the first place, observe always to
lay your meat in the bottom of the pan
or pot, cutting the meat up, Or it
bone, cracking it we'll A lump of but
ter adds richness, but is not necessary.
Select such herbs and vegeta bles as
you prefer, cut them up very small, and
lay them over the meat, with very
little water and a very small piece of
salt. Cover the vessel with a close
fitting lid and set it by slow fire;
this will draw out all the virtue of the
herbs and roots, giving the soup a differ
ent flavor from what is impaired by
putting the full quantity of water in at
first. Turn the meat frequently. When
the gravy produced is almost dried up,
fill your pot with a sufficient quantity
of water to make soup enough for your
family. To large shank bone of beef
three-quarters or even one gallon is not
too much to allow.
When your soup Is done take it off
the fire to cool, and skim thoroughly
from grease. Put it on again, and be
sure not to dish it up unless boiling
hot. Be careful to add salt and other
highly -favored condiments sparingly :;
every table is provided with salt cellars
and castors, SO that a deficiency in
these respects may be easily reotified !;
not SO an over quantity. If other
thicken1ng than the vegetables Used is
deemed advisable, broaOn the -four for
all soups save chicken, veal and oyster
SOUP.