Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-02-23
CULINARY GEMS.
CAUDIE.

CAUDLE.
Beat up an egg to froth, add wine
glassful of sherry, and half a pint of
Cruel, flavor with lemon-peel and nut
meg, and sweeten to taste
FIG PUDDING.
Six figs chopped fine after boiling
them; three cups of bread crumbs, one
fourth pound of suet, one egg, one
fourth pound of sugar, one lemon, CRATE
the rlnd; enc nutmeg grated, boil three
hours in tin mold or bag.
POTATO CAKES FOR BREAKFAST.
Save from dinner a soup plate of
mashed potatoes, add to it half salt
spoonful OF pepper, the same of nutmeg,
little salt, and the yolk of an egg; form
into small cakes, put in buttered baking
pan, brush the top with the white of
egg, anu brown In quick oven.
BOILED PICS FEET.
Take the fore feet, cut off the hook,
clean and scrape them we'll; place two
feet together and roll them up tightly in
common muslin; tie or sew them so they
will keep in perfect shape, and boil them
seven hours on a moderate fire--they
will then be very soft; liftthem out care
fully and let them cool off; then remove
the muslin and you will find them like
jelly. Serve with vinegar or split them
and roll in bread crumbs or cracker dust,
and fry or boil them. Serve with lit
tie tart sauce.
PIG FOOT CHEESE.
Boil the hooks and feet of equal guam
tity loose i'll pot till the meat will fall
freely from the bones; season we'll with
pepper and salt; put into pan while
hot and press it. Cut in slices and serve
with vinegar or Worcester sauce. Both
of the above are great delicacies if pro-
perly cooked.
LEMON JELLY.
A delicious lemon jelly cake which
will keep well, and which is in fact bet
ter after having been kept for a week, is
an easily obtained luxury. Take two
cups of sugar, half cup up butter, one
cup of milk, three eggs, two and one
half teaspoonsfuls of baking powder, and
three cups of -four This makes five
layers. For the Jelly use the grated
rind OF two large lemons and the Juice
also, one cup of sugar, one egg, half a
cup of water, one teaspoOnful of butter,
one tablespoonful of flour mixed with a
little water; boil until it thickens and
then place between the layers of cake.
CREAM OF RICE SOUP.
Two quarts of chicken stock (the
water in which fowl have been boiled
will answer), one teaspoonful Of rice,
quart Of cream or milk, small onion,
a stalk of celery, and salt and pepper to
taste. Wash rice carefully and add to
chicken stock, onion and celery. Cook
slowly two hours; it should hardly bub-
BILE. Put through sieve; add season.
ing and the milk OF cream, which has
been allowed to come just to boil. If
milk, use also a tablespoonful of butter.
SNOW PUDDING
Pour one-half pint of cold water on
half-box of gelatine; after standing ten
pour one-half pint of boiling
water, add one cup of sugar, and the
whites of four or six eggs; beat three
fourths of an hour; place in the dish
used on the table and put on ice to hard
en-. Flavor the mixture with wine, OF
if preferred, the juice of two lemons, III
which case add one cup of sugar. To
be eaten with cream, or q rich boiled
custard.
STUFFED POTATOES.
Take large, fair potatoes; bake until
soft, and cut round piece off the top
Of each; sorape out the inside carefully,
as not to break the skin, and set aside
the empty cases with the cover; mash
the inside very smoothly, working into
it while hot some butter and cream,
about half teaspoonful of each for
every potato; season with salt and pep
per, with good pinch of grated cheese
for each; work it very soft with milk,
and put into a saucepan to heat, stirring
to prevent burning; when sealding hot,
stir in one we'll beaten egg for six
large potatoes; boil up once; FILL the
skins with the mixture, replacing the
caps; return them to the oven for three
Minutes; arrange upon napkin In a
deep dish, the caps uppermost; cover
with fold of the napkin, and eat hot;
Or you may omit the eggs and use a
double quantity of cheese.