Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-06-22
CULINARY GEMS.
TOO COOK SPINACH,

! TOO COOK SPINACH.
When cooking spinach, substitute a
little piece Of bacon for the salt pork
usually cooked with it to season it,
The incest way to serve it is to put it
in individual vegetable dishes, and put
bit of the bacon In each dish. Hard
boiled eggs, sliced when cold, are also
liked with the green's.
LENTIL SOUP.
Wash a quantity of large lentils in
cold water. Put them into saucepan
with plenty of cold water, two onions
stuck with cloves, and blade of mace
and bay leaf tied together. Let them
boil until done, adding at intervals small
quantities of cold water. Strain off the
water and pass the lentils through q
sieve. Dilute them with vegetable stock
or with the liquid in which they were
boiled to the consistency of a PURGE.
Make it quite hot, add pat of fresh
butter and the yolks of two eggs, beaten
up with little water and strained.
Serve with sippets of bread fried in
butter.
MINCED SPINACH.
Boil the spinach in salt and water un-
til tender. Drain in the colander, and
chop fine in the tray. Season we'll with
pepper and salt. For each quart of the
chopped spinach, put two tablespoon
fuls of butter and one of -four in fry
ing-pan. When this has cooked smooth
and before 1t has become Drowned, add
the spinach. Stir for five minutes; then
add half cupful of cream or milk, and
stir three minutes longer. Arrange in q
mound on hot dish. Garnish with a
wreath of slices of hard boiled eggs at
the base, and finish the top with another
wreath. Serve hot. Lettuce can be
cooked and served in the same manner
1t must be boiled about twenty minutes
to be tender.
GREEN GOOsEBERRIEs FOR TARTs.
Fill very clean, dry, wide-necked bot
day, in dry weather, and just before
they have attained their full size. Wrap
little hay round each bottle, and set
them up to their necks in boiler of
cold water, which should be brought
very gradually to boil; little hay
must be put in the bottom of the boiler,
and the bottles fixed firmly. Let the
fruit simmer gently until it appears
shrunken and perfectly scalded, then
take out the bottles and fill up as many
as you can quite full with some of the
cooked gooseber1ies-it is generally
necessary to sacrifice one of the bottles
in doing this, taking care not to break
the fruit. Directly the bottles are full
of gooseberries, pour boiling water into
the bottles up to the brims, else they
will mildew. Tie bladder over the tops
Immediately, and keep the bottles in a
dry cool place. When the gooseberries
are used, pour off the greater part of
the water, and add the same sugar as
for fresh fruit, of which they ought to
have the same flavor and appearance.
Prepared in this way, gooseberries are
perfectly wholesome, and will keep I'M
til the fruit comes in again.
SPRING LAMB AND PEAS.
There are some combinations of food
such as " roast goose and apple sauce, %
"pork and BEANS" etc. "Spring lamb
and green peas are offered at nearly all
seasons at the restaurants; one who
orders it will be served with piece of
roast lamb and dish of peas. Our idea
of 'lamb and peas % is quite different
from this, and this is the way it is pre-
pared. IF the lamb is to be bought, get
the neck-piece, as it is the cheapest. If
produced upon the farm take the neck
because it is the best. Let us say by
way of dispersion, that the faults of
American cookery are largely due to not
looking far enough ahead. There is
probably not a family which the Anaeri-
can Agr5catlturist visits that would not
be benefited by making bill Of fare for
the week. Benefit not only in having a
greater variety but in the arrangement
of the meals, so that one will have
reference to the other. Lamb and peas
should be thought of the day before it is
served. Have the neck-piece properly
Clipped, OF cut into chops. II for
Wednesdays dinner, begin with on
Tuesday. Put the lamb-chops of the
neck into water to we'll cover them and
allow them to stew-simmer, not boil,
for at least two hours, adding water, if
needed, to keep the meat covered. Hav-
ing stewed the lamb for two hours, or
until tender, put it aside until the next
day. An hour before dinner remove
every particle of fat that has gathered
and hardened over the stewed lamb.
Then having the needed quantity of
shelled peas, put them in saucepan
and pour over the liquid from the lamb,
and cook gently until the peas are done;
then put i'll the already cooked lamb,
when this is we'll heated, serve. This,
properly cooked, will be found to be
most acceptable, as the lamb broth
havors the peas, and is within the reach
of every one.
Oil Region Terrors.
The return of the season of thunder
| ctorros always brin Us with IL q FEELING of