Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-03-09
DOMESTIC ECONOMY.
STEAMED RICE.

STEAMED RICE.
Put 1ce (having washed it) in pan
with warm water, stand aside. let the
water De soaked up, and add again and
again till rice is quite done. Now shake
with small piece of butter and send to
table. This rice should replace the
rather Indifferent potatoes we have now.
PAN PUDDINGs.
This is New England dish, and is
nice where appetites are expansive.
lake three cups Of fine rye meal, three
cups OF Indian meal, one egg and three
tablespoonful of molasses; add a little
salt and allspice, and enough rich sweet
milk to make a batter stiff enough to
drop from spoon. Fry to a good
brown in hot lard.
STACKED SQUASH.
Gut your squash in slices q quarter
OF an inch thick, fry them till brown in
butter or lard. While they are frying
beat two eggs, teacupful of sweet
milk and flower enough to make thin
batter, together, then stir in bread
crumbs to make it thick, season with
pepper and salt. Pile up the SQUASH
on baking plate with layer of batter
between each piece and on the top. and
bake, which should not take over fifteen
minutes.
DROWNED VEAL.
Put piece of butter in covered pan
and place into it about three pounds of
veal. Choose thick end of shoulder or
loln; brown well for at least twenty
minutes, sprinkle over little flour and
add some warm water, just to make
Little gravy. Add also four slices of
lemon, some mace, little nutmeg, salt
and whole peppercorns. Place two
pieces OF bacon on the top of the meat,
close up tight, and let gently simmer for
three-quarters OF an hour more. This
dish must not be boiled fast. Take out
the meat and strain the gravy over it.
Trim with lemon.
SPRING SOUP.
One pound of soup meat, well chop
ped; piece of butter melted in pan,
the meat Drowned in 1t, some flower
spr1nkled over it, and, when turned
about little, warm water poured over;
add two cloves, corn-pepper, salt, and a
b1t OF whole mace; simmer gently for
an hour and quarter. Strain and put
away the meat; add to the soup some
canned peas and very fnely-chopped
parsley; let simmer ten minutes. Have
the yOlks of two or three eggs ready
beaten up and stir into the boiling soup;
let simmer minute or so, and dish up
with cracked or toasted bread squares.
IRONING LACEs, MUsLINs AND SILKS.
Fine soft articles, such as need no
polishing, as laces and muslins, should
be ironed on soft ironing sheet. All
such articles, after careful sprinkling,
must be rolled up smoothly, and unrolled
one at time. Laces, of course, are to
be carefully brought into shape and all
the edge or purling pulled out like new.
In ironing silks, cover them over with
paper Or fine cotton, and use only
moderately heated iron, taking great
care that the iron does not touch the
silk at all, or it will make the silk look
glossy, and show that it has been
ironed. Any white article, if scorched
slightly, can be in part restored, SO far
as looks go; but any scorching INJURIES
the fabric
HOW TO MAKE GRAVY.
Is any one perplexed by gravy? Will
the grease rise to the top, and the
thickening fall to the bottom? Is good
gravy on your table an accident rather
than a result of thought and painstak-
ing? If this is the case, and I know one
instance where it was so for several
months, you will rejoice to know that it
is easy to make good gravy. After re-
peated failures I determined at all ha.s-
ards to solve the serious problem; I had
a roast of beef in the dripping pan; it
was ready to take up on the platter; in
the pan was, I knew, good material for (
gravy, and after taking up the meat I
poured all with the exception of about
three tablespoonful out into basin;
then put little cold water into the pan,
then added half a cup Of milk, into
which [ had beaten two tablespoonful of
-four; then set the pan on tie stove,
stirring the gravy every moment, and
presently had the satisfaction of seeinga
rich brown. well-made gravy ready for
the table. No matter how faithfully you
try, you cannot succeed if you put your
milk and flour into the hot grease; it will
be lumpy, and will separate.