Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-12-01

FILLETS OF WHlTEFISH.
Gut the fish into neat pieces about as
large as the palm of your hand. Dip
them into q batter of egg, milk and
flour; roll in hot lard. Serve with
tomato sauce.
RICE PANCAKES.
Mix together one and half pints of
boiled rice, one and half pints of -four.
half teacupful of sour milk, one tea
cupful OF sweet milk, one teaspoonful of
soda, salt, three eggs and butter the
size OF walnut
POTATO SOUP.
Boil thoroughly half dozen potatoes
and mash thoroughly, mixing with it
quart OF stock, seasoning with salt and
pepper; boil it for five minutes, remov-
ing the scum; add to this tumblerful
OF milk last, andserve after the soup has
come again to the boil; must be perfect
ly smooth.
JAM TARTLETS.
| Take some puff paste, roll it out half
an inch thick, and line some patty pans
! with IT. Cut some rounds out of the
| bottom of q stale loaf an inch in
diameter less than the patty pans, put
one IN each pan exactly in the middle,
and press it down; bake in quick oven
until the paste has well risen-about fif-
teen minutes. Remove the pieces of
bread and fill each tartlet with either
apricot, strawberry or c1lrrant and
raspberry jam.
| CAULLFLOWER AND CHEESE.
Boil the caulifower. When done,
put on the top tablespoonful of grated
! cheese and ] ounce of butter in small
pieces Melt it well into the caulihower
before the fire or in the oven, slightly
browning it. As sauce for it mix
teaspoonful of -four, two ounces grated
cheese, two ounces melted butter, two
tablespoOnfuls Of cream or milk, two
we'll beaten eggs Stiran we'll together
in a saucepan over the fire, and strain
through celander if not perfectly
smooth.
BRAIZED PARTRIDGE.
Truss two birds as for boiling, and
lari their breasts very finely with fat
bacon, put them into q small braizing
pan over couple of slices of bacon, and
two small onions stuck with half dozen
cloves, two carrots cut in pieces, fag
got OF sweet herbs, pepper and salt to
taste, cupfl1l Of stock and one of white
wine; place q buttered paper over all
and braize them gently for two hours,
keeping few hot embers on the lid of
the pan. Serve with their own liquor,
strained and well freed from fat, or with
a truffie sauce
ROLLED LON OF MUTTON
Chop finely the fillet. and mix with it
It's bulk in fine grated bread-crumbs, an
ounce of suet chopped, shallot finely
minced, q teaspoonful of chopped pars-
ley, little pepper, salt, nutmeg and
lemon-rind grated. Add enough egg to
bind this forcemeat together and then
spread it over the inner side of the NUT
ton, roll it nearly lengthwise, bind it
tightly with tape, -four it well, and roast
it. Serve in a dish with rich brown
gravy poured round it Ga little wine in
the gravy. and garnish with sprigs of
watercress.
DELICIOUS BATTER PUDDING.
This is the most difficult of all pud-
dings to make, but it's difficulty lies not
In It's combination of many materials,
for those are few and simple. The
trouble is in mixing and bringing to the
table in that highland feathery condition
that makes of it a food pit for fairies.
Beat up four. eggs thoroughly; add to
them q pint of milk and a reasonable
pinch of salt; sift ateacupful of -four and
add gradually to the milk and eggs,
beating lightly the while; then pour the
whole mixture through a fine wire
strainer into the tin in which it is to be
boiled This straining is imperative.
The tin must be perfectly plain, and
must have tight-ftting cover; the
least bit of steam getting at the pudding
would spoil it. Now comes the great
secret of the boiled batter pudding; the
potful of boiling water in which the pud-
ding-pan is placed must not be touched
or moved until the pudding is done. It
takes exactly an hour to cook. If moved
or Jared so that the pudding-can oscil-
lates against the sides of the pot the pud-
ding inevitably falls and comes out as
heavy as lead. The pot must be put on
the spot on the stove or range on which
it can stay until the expiration of the
hour; and sufficient water must be put
in it at the start so that it need not be
refilled OF added to. These directions
exactly followed, you have batter pud-
ding of all buildings the most delicate
and delicious. Slip it out of the can on
| hot dish and serve with wine sauce.
Nevada Electricity.