Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-01-05
DOMESTIC RECIPES.
RAW CELERY.

RAW CELERY
Wash, trim and scrape the stalks, Sc
Letting those that are white and tender
Crisp by leaving In very cold water I'M
til they are wanted for table Arrange
neatly in a celery glass. Pass between
the oysters and meat.
CELERY SALAD.
Tender, white celery, cut into small
dice-like pieces, mixed with finely chop
ped onions; a shallot OF two, garnished
with sprigs of water cress; with the above
sauce, emitting the whites of the eggs;
may be served with boned or roast tur-
key at dinner or luncheon.
GREEN PEAS.
Open can OF peas an hour before
cooking them, that there may be no
musty taste about them, and turn into a
bowl. When ready for them put them
into porcelain saucepan, with kettle
of hot water. If dry, add cold water to
cover them and stew about twenty-five
minutes. Drain; stir in generous
lump OF butter, pepper and salt.
BREAD CAKE.
A pint bowl two-tbirds full of bread
dough; add to it one teaspoonful of dry
soda, two-thirds of a cupful of butter,
one cupfrl of sugar, three eggs, one cup
full OF chopped raisins, cinnamon, nut
meg, and cloves to taste: no extra -four
is required, but it must be well mixed
or there will be streaks i'll it. Bake as
soon as mixed in a patty pan or biscuit
tin.
POUND PLUM-PUDDING.
One pound of chopped beef suet, one
q bread crumbs, one of currants, one of
moist sugar, one of ralsins, the last to
be chopped with suet; two ounces CT
candied lemon-peel, and two of citron,
some grated nutmeg, ground cloves and
cinnamon; wet with six eggs and little
brandy; mix all well together; put the
mixture in butter bowl, tie it up III a
cloth, and boil seven or eight hours.
Serve wine sauce.
CARROT PLUM PUDDING.
Quarter pound -four, quarter-pound
suet, quarter pound grated carrots,
(raw); quarter pound potatoes, mashed
free from humps; quarter pound cur
rants, quarter pound raisins, one
ounce candied peel, a little nutmeg and
other spices mixed together. No hq-
uid is required to mix this pudding; the
carrots Will give sufficient moisture; and
if they are fresh and fine, it is impos-
sible to detect their presence in hepud-
ding. Boil six hours and serve with
good brandy sauce.
OYSTER PIE.
Line deep dish with a crust, made
as foil ows; To two quarts -four add
three teaspoonfuls of baking powder,
four tablespoons lard OF butter and
little salt; mix with water as for biscuit;
wash the oysters and strain the liquor,
pouring it over them; thicken- cup of
water with tablespoonful of -four, but
ter the crust on both sides, cut across in
the center, pepper and salt the oysters
well, bake thoroughly and it will be fit
for king. The crust makes good bis
cult.
STUFFING FOR GEESE OR GAME.
Two ounces onions, one ounce green
sage leaves, one ounce of pecans Or wal
nuts, chopped fine; sprig of fennel,
thyme or bay leaf; four ounces toasted
bread crumbs (made by putting crusts
an oven and When thoroughly brown
and dry grating them, one tablespoon
full Of butter, the yolk of one egg well
beaten, a minced apple, one dozen raw
oysters, one or two bird peppers, black
pepper and salt to taste; few mush
rooms and truffie or two, chopped fine
adds to the delicious flavor.
MILK SOUP.
Wash, pare, slice, and parboil one
pound of potatoes; pour away the water;
skin and scald two onions, chop then;
place the potatoes, .onions, one teaspoon
full of salt, and teaspoonful of pepper
in stew-pan, witt 4one-quart of cold
water; bring to boil, and boil till quite
soft (about half hour; crush the pota-
toes and onions with a spoon till smooth;
add one quart of new milk, and one
ounce of crushed sage; stir continually
till it boils, then boil for ten minutes.
This soup may be mad rich 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 slow
ly with it. The soup must be off the
boil, or the eggs will curdle.
.NMaA
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