Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-12-21
CULINARY GEMS.
MEAT PICKLE.


A good pickle for meat is made by
taking three pounds of salt. one ounce
of saltpetre, three-quarters of pound of
brown sugar, and two gallons of cold
water. Beef will be sufficiently cured if
it remains in this solution for ten days.
SPONGE PUDDING.
One pint of milk, one cup of -four, one
tablespoonful melted butter, one table
spoonful of sugar; six eggs, yolks and
whites beaten separately. Heat the
milk, then stir in -four and butter until
it thickens. When you take it off the
stove, add sugar and yolks. Bake until
done. Serve with rich sauce.
EsCAL1oPED PARsNIPs.
Mash one pint of boiled parsnips.
Add two tablespoonfuls of butter, one
of salt, little pepper, two tablespoon
frlls of cream or milk. Mix the ingre-
dents. Stir on the fire until the mix
ture bubbles. Turn it into buttered
dish, covered with crumbs, dot with but
ter, and brown in the oven.
FISH BALLS.
To mako fshballs cut or pick Goldfish
In small bits, taking care to remove
every piece of bone; let it soak in cold
water for an hour; rinse it in another
water; let it cook slowly for twenty five
minutes; season with milk, butter, and
eggs; mix with this about double the
quantity of boiled potatoes; add milk or
cream to give the desired amount of
moisture; shape in round cakes, roll in
-four, and fry until brown in hot lard.
If the lard is not hot when they are put
in, they will soak up the fat and will be
unpalatable.
MUTTON SOUP.
Boil leg of mutton from two to three
hours, and season with salt, pepper and
about a teaspoonful Of summer savory
rubbed fine. Just before serving, add
noodles made in this wsy: Beat one egg
light, add a pinch of salt, and -four
enough to make stiff dough; roll out
in very thin sheet, dredge with -four
to keep from sticking, then roll up tight
ly; begin at one end and shave down fine
like cabbage for slaw.
JUMBLES.
Jumbles made from this recipe are
delicate and dainty: One-quarter of a
pound each of butter, sugar and -four;
one egg; beat the butter and sugar to a
cream; add the well-beaten egg; stir in
the flour a little at time; flavor with
rose-water; bake in gem pans, or add
-four enough to roll them out, and bake
as you do cookies. IF you follow the
latter method, after the jumbles are in
the tins, take silver fork and pick the
top of the cakes to make them look
rough.
NOODLE
Noodle, if properly made, is great
addition to soup, and is preferred by
many people to the best ga B G maca-
ROM" For family of four, two eggs
will be sufficient; beat them until they
are very light; stir in -four as long as it
is possible to work it in; salt it well; roll
it out on a kneading board until it is
almost as thin as paper, and is perfectly
smooth; put a clean paper on chair or
table near the stove, and lay the noodle
on it to dry. 1t should be prepared
early enough in the morning for it to
dry for an hour at least. About twenty
minutes before the soup is taken from
the stove take the noodle and fold it over
and over until you have strip three or
four inches wide; then with a sharp
knife cut it in narrow strips; put these in
the soup and let them cook for from ten
to fifteen minutes. Beef SOUP with
noodle, and pinch of curry powder, is
a dish to be =" somewhat considered"