Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1879-12-10
DOMESTIC MATTERS.
ONION SOUP.

ONION SOUP.
Take six onions; let them brown
slightly in casserole, with a tablespoon.
full of butter; add three potatoes sliced,
pepper and salt, not too much, and let it
all cook in two pints of water for an
hour and half; must cook slowly.
BIRDS NEST PUDDING.
Take eight or ten good favored apples,
pare and core, leaving them whole;
place in pudding dish; FIJI the cores
with sugar and little grated nutmeg.
Then make a custard, allowing three
eggs and half pint of -four to quart
of milk, and sweetened to taste. Pour
this over the apples and bake half an
hour.
BOILED OMAHA PUDDING.
Two quarts sifted -four, two heaping
tablespoonful of salt, about one pint
cold water, (milk is preferable,) in a
deep dish, mix the -four and baking DOW
der, dissolve the salt in the water, add
enough of the water to -four to make a
very thick batter; mix quickly; put
into prepared bag or cloth and boil one
with syrup.
Triple, MODE DE CAEN.
Five pounds of tripe are enough for
ten persons. Put two calves feet, with
the raw taipe cut in pieces about three
inches long by one inch wide, into a
casserole with quart Of white wine, and
a wineglass of brandy, add salt, pepper,
one onion, carrot, little garlic, some
bay leaves, and two quarts of stock; cook
until it is all tender; then put it in an
oven, and let it cook slowly at least eight
hours. Serve as hot as possible.
MOCKING BIRDS FOOD.
Fifty cents worth of German toasted
bread with caraway seeds in; roll or
grind fine, as we'll as two pounds of
hemp seed; one pound of NAV seed; two
beef hearts boiled, dried in the oven
after chopping and ground; one pound
of lard, unsalted. Mix thoroughly.
Put away in cool place in light jars,
For use, mix little fresh grated carrot
with some of the prepared food every
morning.
BEAN SOUP WITHOUT MEAT.
Use about pint of the smaller beans;
lentils will do quite as we'll. Boil the
beans until quite tender in two and a
half pints of water; when cooked there
will be about two pints of water. Mash
the beans thoroughly when taken out of
the water, and pass them through sieve.
Take an onion and brown it in casse-
role in tablespoonful of butter. In
this casserole place the beans, with the
water they have been cooked in; add
little salt and pepper.
STUFFED GOLDFISH.
Take four pound fish, clean and leave
the head on; get some stale bread, rub
it smooth, and mix with about an ounce
of beef suet; add whole tablespoonful
of chopped parsley, pinch of thyme
and marjoram, salt and pepper, and the
whites and yolks of two eggs. If you
have an anchovy or two handy, chop
them up too, for the filling or stufhng,
melt quarter of pound of sweet but.
ter, and put it in the PAM put the
stufing in the fish, and let it bake in
moderate heat for forty minutes. Watch
it, and don't let it get too dry or burn;
keep basting if necessary. Just before
you serve it squeeze a lemon over it.
Serve in hot dish, or, in the pan it was
baked in.
OYSTER PIE.
Take your oysters-you need not have
them big, cullin's will do-and put
them in a colander; you don't want
them dry. Talking of dry oysters, the
Chinese dry their oysters, as do the
Japs. Say you have quart of oyster.
Put layer of them in the bottom of
dish, and scatter dried bread crumbs on
them and little fine. chopped parsley
and silver of butter and a little shred
of n ace and some salt and pepper, just
a mite, and build it all up that way,
until you end with bread crumbs on top,
and take an egg-best up white and all
and paint that pie on top and sift
little nutmeg on that. Put in the oven
for 10 minutes, then add, say, half of
your juice from the oysters, and bake -
minutes more, to a brown, adding more
juice if it is too dry.