Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-11-30
CHESHIRE SOUP.


make two pies.
CHESHIRE SOUP.
The following is very old Cheshire
recipe for good and inexpensive soup.
1t dates back as far as the sixteenth CEN
fury: Put hook of beef into gallon
of cold water, simmer it gently for six
hours, taking care that tits well skinned.
Put in some thyme, sweet marjoram and
celery, all tied In bunch, as also cou-
pie of onions cut fine. Skim off all the
fat, and season with pepper and salt and
a little ketchup. By emitting the above
seasoning this soup may be turned
into all kinds of soups by adding the
vegetables to give the flavor required.
SWEET POTATO PUDDING.
One pound of sweet potato, boiled in
little water; when done, take them out,
peel them, and mash very smooth; beat
eight eggs very light; add to them half
pound of butter, (creamed) half pound
of sugar, (granulated) half teaspoonful
of powdered cinnamon, very little nut
meg, one wine-glass of rose-water, one
gill of sweet cream; stir all well; then
add the sweet potato, little at time;
mix all together, stirring very hard; then
butter a deep dish, put in the pudding
and bake three-Quarters OF an hour; or
line a pie-plate with puff paste, put in
the pudding and bake twenty minutes.
sTEwED CARROTS.
Scrape and lay in cold water half an
hour or more; boil whole three-quarters
of an hour; drain, and cut into round
slices quarter of an inch thick; put on
in saucepan with teacupful of broth
veal, or beat, or mutton-pepper and
salt to taste, and stew gently half an
hour; just before they are done add four
tablespoonfuls cream or milk, and good
lump of butter cut into bits and rolled in
-four: boil up and serve. If you have
not the broth, use water and put in a
tablespoonful of butter when the sauce
pan is set on the fire in addition to the
quantity have specified.
OLD TIME PORK AND BEANS.
Take two pounds of moderately lean
side pork to two quarts of marrow-fat or
other beans. Put the beans to soak over
night; in the morning after breakfast
scald and scrape the rind of the pork
and put on to boil an hour before put
ting in the beans. Set the beans to boil
in separate pot in half warm water
IF the water used is of hard limestone
use teaspoonful of soda to the first wa
ter; after boiling short time strain
through a colander, and put on fresh
water and let. boil until quite tender;
then add the pork to the beans and let
simmer until nearly as stiff as mashed
potatoes; then put into baking dish,
score the pork, and place in the centre;
brown in the oven one hour. Great care
should be taken not to let the beans
scorch when they are boiling.
BUCKWHEAT CAKES.
One quart buckwheat -four; four
tablespoonfuls yeast; one teaspoonful
salt; one handful Indian meal; two
tablespoonful molasses = not syrup;
warm water enough to make thin bat
ter; beat very well and set to rise in a
warm place; if the batter is In the least
sour in the morning, stir in a very little
soda dissolved in hot water; mix in an
earthern crock, and leave some in the
bottom each mornings cupful or So
to serve as sponge for the next night,
instead of getting fresh yeast. In cold
weather this plan can be successful for
week or ten days without setting a
new supply. Of course you add the
usual quantity of -four, etc., every
night, and beat up well. Do not make
your cakes too small. Buckwheats
should be of generous size. Some put
two-thirds buckwheat, one-third oat
meal, emitting the Indian meal.