Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-12-22
KITCHEN RECIPES.
MILK SOUP.

Wash, pare, slice, and parboil one
pound OF potatoes, pour away the water
skin and scald two onions, chop them;
place the potatoes, onions, one table
spoonful OF salt, and half a tablespoon
full of pepper in a stew-pan, with one
quart of cold water; bring to boil, and
boil till quite soft, (about half-hour;)
crush the potatoes and onions with O
spoon till smooth, add one quart of new
milk, and one ounce Of crushed sago;
stir continually till it boils, then boil for
10 minutes. This soup may be made
richer by adding one ounce of butter or
dripping to the quart of cold water; also
by putting yolk of an egg, well beaten
into the tureen, and mixing the cooked
soup slowly with it. The soup must be
off the boil, or the eggs will curdle.
PORK TENDERLoINs BAKED.
Cut a slit in the sides of two large
tenderloins, fill them with forcemeats,
sew them up, lay them in dripping
pan and bake them slowly for
an hour and half. Then re-
move the strings, and serve them hot,
baked In the same manner. The loin OF
fresh pork may be boned, stuffed and
baked in the same manner. Both these
dishes are greatly improved by serving
with them dish of apple-sauce.
FRIED PUMPKIN.
Peel small, tender pumpk In; cut it
in slices half an inch thick, and two
inches square, sprinkle each piece with
salt, and let it stand in an earthen dish
for an hour. Then wipe the slices, pep
per them, roll them in flour, and fry
them brown in smoking hot fat enough
to cover them; lay them on brown paper
for moment to free them from grease
after they are done, and then serve them
hot. Squash may be cooked in the
same way.
BLACK CAPS.
Pare quart of apples, core them
without breaking, set them side by side
in baking dish that will just hold
them. fill the centers with sugar, place
two cloves on each, with little grated
lemon or orange rind, if you have it,
and bake them in moderate oven only
until hey are tender. AS soon as they
are tender remove them from the oven,
heat a shovel red hot, and hold it close
enough to them to blacken the tops.
Serve them hot or cold.
MONDAYS PUDDING.
Cut the remains of good cold plum
pudding into finger pieces, soak them in
little brandy, and lay them cross-bar-
red in a mould until full. Make GUS
tard with pint Of milk and five eggs,
havoring with nutmeg or lemon-rind; fill
up the mould with it, tie it down with
cloth, and boil or steam it for an hour.
Serve with little of the custard poured
over, to which has been added a table
spoonful of brandy.
COCoANUT BISCUIT.
Break the shell of cocoanut, remove
the dark inner husk, crate the white
kernel, and simmer it slowly for half an
hour in quart of milk; strain the milk
through towel, and squeeze the graf
ed nut to obtain all the milk; add to the
milk a teaspoonful of salt, gill of liquid
yeast, or half an ounce of compressed
dough in an earthen CT wooden bowl
cover it with thick towel folded several
times, set it in moderately warm place
to rise. When the dough is light and
spongy, knead it for twenty minutes
with -four enough to prevent sticking;
then make it into little biscuit, put them
into baking pan, cover them with a
towel, let them prove to rise again for
twenty minutes, and then bake them in
a moderate Oven