Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-02-25
THE KITCHEN.
CELERY SOUP,

CELERY SOUP,
Make q white soup as follows: Put
three quarts of milk over the fire to boil;
mix together over the fire two ounces of
butter and -four until they begin to bub-
BILE, and gradually add the boiling milk;
season the soup with level teaspoonful
of salt, and quarter of tablespoonful
each of white pepper and nutmeg, and
let it come to a boil. Trim six white
stalks of celery, boil them until tender in
well-salted boiling water; rub them
through q sieve with wooden spoon,
and blend the pmree with the soup.
Serve as soon as it is done, or if it is to
be kept hot, set the saucepan containing
it into another partly filled with boiling
water.
CARROT PLUM PUDDING. ...
Quarter pound -four and as much of
suet. For carrots, do not take the long
ones, select the more tender short ones;
CRATE fine the same quantity of raw car
/ rot; use a quarter of pound OF white
! pulverized sugar, same of currants and
of raisins; CRATE in third of nutmeg
and add in a very little cloves; mix all
these ingredients well up together; If it
be too stiff, add a very little milk, but
generally there is water enough in the
carrots to hold the mixture together; tie
up in light cloth and boil for six hours.
If properly managed, this pudding makes
q very handsome appearance at table.
Eat with hard sauce or q wine sauce.
10 ORANGE PIE. tr..
Ordinary Dundee marmalade answers
Won, thin
with little water. Take four eggs, and
beat up whites and yolks apart; to the
yolks add four ounces of pulverized
sugar; pound very fine four soda crackers
and mix it with your thinned MARINA
lade; mix it well together, andput in the
! yolks of eggs which has been sugared;
make puff paste and line dish. Bake
the crust first; then line with the MARINA
Jade mixture, having added very little
| butter to it, Just before taking out of
oven put on top the beaten white of three
eggs. The oven must be very not. just
when the white of eggs commences to
| harden remove the pie. Eat hot or
! cold . -...f... ~.
| - HERRING SALAD.
Have ready pounds of roasted veal;
boil 5 large beets, and let them get cold;
| you Will want 6 good-sized potatoes,
which boil and allow to get cold; take
one dozen Dutch behring's and put them
in cold water, where they must stay -
.hours: all these different ingredients are
to be prepared the day before; take the
veal and cut it up into small pieces, but
do not hash it; do the same with the
beets, potatoes and behring's, dividing
each up separately; then mix thoroughly,
having sliced up a hard apple and one
small onion, which are to be put in the
salad, season to taste with pepper and
salt, and serve either with oil and vine
gar, or with q mayonnaise; you can deco
rate with hard boiled eggs, beets, and
| potatoes. &c., ta.
MARsHMALLow PASTE OR DROPS.
Marshmallow root, four ounces; water,
half gallon; macerate II hours, strain,
| and add white sugar, one pound; gum
arabic, one pound; dissolve, strain, and
evaporate to thickness of honey, con-
stantly stirring, and add gradually the
whites of twelve eggs, well beaten, with
orange hswer water, four ounces well
strained; continue the evaporation and
constant stirring till the mass is SO firm
as not to adhere to the fingers; then dry
in an oven, and divide in small masses.
when finished it should be very light and
spongy.
| HERB TEAS.
These are household wants and pre-
ventives, useful, and frequently save
sickness and death. They are made by
infusing the dried and green leaves and
stalks in boiling water, letting them
stand until cold, and then sweetening to
taste. Sage tea sweetened with honey is
good for sore throat-use as gargle.
Catnip tea is a panacea for infant ills,
colds and COLES. So is pennyroyal tea.
Camomile is an excellent tonic. Black
berry root tea is good for summer disor-
! ders and tea from green straw berry
leaves is a soothing wash for cankered
mouth. Mint tea, made of the green
leaves, crushed in cold or hot water and
sweetened, is palatable and healing to the
stomach and bowels.
POTATO SALAD GERMAN STYLE
Broil IL good-slzed potatoes, when
cold slice them and cut in small pieces;
to these add one onion, chopped fine,
and half of a bunch of celery cut in
small pieces; season with salt and pepper
to taste; then heat one-half cupful of
vinegar with tablespoonful of butter
added, or three tablespoonful of olive
oil; pour this over the salad and it is then
ready for use.
A Lucky Man.