Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-11-17
THE KITCHEN.
VEAL COLLOPs.

VEAL
Cut veal from the leg or other lean
parts Into pieces the size of an oyster.
Have seasoning of pepper and salt;
rub some over each piece; then dip in
egg and cracker crumbs, and fry.
TONGUE TOAST.
Mince very fine cold boiled tongue.
mix with cream, and to every half pint
of mixture allow the well-beaten yolks
of two eggs. Place one on the stove
and let simmer minute or two. Have
ready some nicely buttered toast, -four
over the mixture and serve hot.
OYSTER PIE
Make paste as for pie crust. line
shallow pan with it, put in LAYER of
oysters, favored with salt and bits of
butter, add layer of bread or cracker
crumbs, another layer of oysters, etc.,
add the liquor, cover with a crust and
bake.
10 BAKE EGGS.
Butter clear smooth saucepan,
break as many eggs as will be needed
into saucer, one by one. IF found
good slip into the dish. No broken
yolk allowed, nor must they crowd so as
risk breaking the yolk after put in
Put small piece of butter on each,
and sprinkle with pepper and salt, set
into well-heated oven, and bake till the
whites are SET If the oven is rightly
heated it will take but afew minutes. ana
is far more delicate than fried eggs.
CHEESE soUFFE.
This dish must be sent to table di-
rect from the oven III the pan in which
it has been baked, as it falls if kept
standing. Beat separately the whites
and yolks of two eggs, add to the yolks
one tablespoonful of sifted flour, two of
grated cheese, pinch of cayenne, one
OF salt, and one cup of milk; when well
mixed add the whites beaten to froth.
and stir briskly, pour into buttered
shallow pan, and bake in a quick oven
until rich brown-about Is minutes.
FORCEMEAT BALLS.
Soak the crumbs of half French
! roll in milk; squeeze it as dry as pos
| s1ble; put 1T into stew-panwith o.
piece OF butter the size of walnut,
| and work it over the fire until it be-
comes stiff paste; add an egg, and con-
tinue stirring the paste until it is again
dry; take it off the fire and thoroughly
incorporate with it two ounces of
pounded, ported, or sausage meat; add
pinch of parsley, chopped very fine,
and few leaves of thyme; taste, that it
is highly seasoned, and set aside until
cold. Flour your hands, and roll up as
directed for egg-balls; fry them quick
~ in a little butter until light brown.
TO MAKE wAFFLEs.
One quart of milk, three pints of
-four, four ounces of lard, four ounces of
| butter, SIX eggs, half gill of yeast. In
| this recipe | should make no reduction
of -four on account of the eggs used, be-
cause of the quantity of the butter and
lard; but in this, one quart of milk.
three pints of flour, four eggs, and four
ounces of butter, L should take light
measures of flour; -four should always be
sifted before it is measured; and the
measure should not be heaped. These
last waffies are very nice, and are made
IN this manner: Add the -four to the
cold milk and beat thoroughly; melt the
butter and add by degrees; separate the
eggs, adding one yolk at time, and
beating it thoroughly into the butter be-
fore adding another. Lastly, add the
whites, beaten to stiff froth; bake I'M
mediately. If well beaten these are
good either as waffies OF griddle-cakes.
This recipe is also very good made over
night and raised with gill of yeast. In
that case add butter and eggs in the
morning, ond you can also vary by some
times using baking powder. AS a
general rule In making ali kinds of bat
ter cakes, beat the yolks of the eggs with
the batter and the whites separately, adj
ding them last.