Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-02-16
KITCHEN ECONOMY.
SOFT STIRRED BISCUIT.

SUIT STIRRED BISCUIT.
One quart of sour milk, one teaspoon
full OF soda; add -four to make thick
batter and bake on pie tins.
TEA BISCUIT.
Que pint thick sour cream, one tea
spoonful soda, one teaspoonful cream
tartar. Flour sufficient to roll out. and
bake in quick oven.
SODA BISCUIT.
One quart of -four one teaspoonful Of
lard, one teaspoonfu1 of soda, two tea
spoonfuls cream tartar. Put both in the
flour and wet with sweet milk.
HoRsERADTsH SAUCE.
Crate the horseradish, boil an egg
hard, pound the yolk, and add to the
above little raw cream, mustard and
vinegar added the last thing. It must
all be mixed cold and then heated.
TO REMOVE INK STAINS FROM PRINTED
BOOKS.
Procure penny's worth of oxalic
acid, which dissolve in small quantity
OF warm water; then slightly wet the
stain with it, when it will disappear,
leaving the leaf uninjured.
Brown bread of any kind cooked in a
steamer and finished with twenty
minutes Of browning in a modern oven,
is an Improvement Oh the ordinary way
Of baking. Stuffed meats, vegetables of
| all kinds, apple dumpl1ngs and also rice
may be cooked by steam, and make a
pleasant change from baking.
POTTED MEAT.
Remove all gristle, hard pieces and fat
from the meat; mince it very fine, and
pound it in mortar with little butter,
some gravy, well freed from fat, and a
spoonful OF Harvey OF Worcester sauce;
beat it to a smooth paste, seasoning dur
ing the process with pounded Glove or
allsplce, mace or grated nutmeg, salt,
and little cayenne; put it in pots, press
1t close down, and cover with clarified
butter or with marrow fat.
PIsH-PAsH OF MUTTON.
Take any lean mutton, cut it in small
pieces without any fat or gristle, boil it
down into q nice broth. Then take out
the meat. Wash q teacupful of rice
nicely, and boil it for little while in
the broth, until it begins to look trans
poNIOhb' ALI SS5ISotSt W US SKlLuu0O OH.
Then take mutton chop or two, take
out the bone, cut dice. Boil the whole
together, with q whole onion and a little
pepper and salt, for quarter of an hour.
Serve it without straining The same
recipe does for beef, chicken, turkey or
rabbit.
BEEF-TEA FOR CHILDREN.
The best way to make beef-tea for
children is as follows Soup meat with
out bone, from the shin or the neck.
Cut the meat into dice with very sharp
knife; to every pound of meat use one
pint of cold water. Cut up the meat on
dish not on a board, as the latter alb
serbs the juice wastefully. Have the
proper measure of water beside you, in
a proper soup basin or bowl, and as
you cut up the meat sprinkle it moder-
ately with salt, and throw it into the cold
water There let it remain for two
hours; then put it all into saucepan
and set it on the fire. Watch carefully
the first rising, and skim and secure
this; it is the very essence Of the beef
being thrown out Put it in clean
bowl, and let the beef go on boiling for
ten minutes, no longer, then pour it
through a sieve to the first skimmings.
Stir it before using. For older children
than infants you can flavor with onion
and few cloves. So completely does
this way of making beef tea extract the
goodness, that dog would not eat the
meat that is left.