Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-09-07
CULINARY GEMS.
TARRAGON VINEGAR,

TARRAGON VINEGAR.
Tarragon leaves are brought to mar
ket Put them in pickle jar, cover
with vinegar, keep in warm place for
two weeks, until the vinegar is favored.
Then steep it over the fire, strain out
the leaves, and bottle for havoring soups
and GRAVES.
RYE TOAST.
To one quart rye -four add one even
teaspoonful of salt and sufficient boiling
water to make stiff dough. Put it in a
buttered pan, have bright, clear fire,
and the CRATE well raked; prop the pan
in front Of the CRATE, and as brown crust
forms strip it off and keep it hot and
dry. Repeat this till it is all brown,
then break it up, pour hot cream over it
and serve in covered dish.
HUCKLEBERRY PUDDING.
Take five-cent stale loaf of bread,
cut in thin slices and butter, and put a
LAYER in the bottom of a china baking
dish; strew in the huckleberries and a
tablespoonful of sugar; go on this way
until you come to the top; then pour in
a cupful of water and cover with bread
on top, and bake until brown on top.
Eat with milk. It ought to be sweet
enough; if not add sugar. Must be
eaten cold.
SQUASH CAKES.
Boil the squash thoroughly in sailed
water, and, with a masher, after the
squash is strained, make as smooth as
possible; half pint of sifted -four, d
pint of milk and two eggs, four table
spoonfuls of white sugar, and a teaspoon
full of salt; mix these all together, having
first beaten up the eggs; add to this last
two cupfuls of the squash; beat it all up
until it is smooth; half teaspoonful of
cream of tartar makes it lighter, but if
the mixture is well fried, in small, thin
cakes, it is light enough as it is. Eat
with powdered sugar.
STRING BEANS.
String beans, if well cooked, is de-
licious summer dish. In the first place,
plant or buy the right kind of beans; do
not scorn improvements in vegetables,
and keep on using the rank beans whose
tough threads suggest "strings." Cut
them in small pieces and cook until ten
der, giving ample time, say an hour;
when done turn off all the water in
which they we're cooked, let the kettle
remain on the stove while you allow a
large lump of butter to melt, then stir it
in and put a little cream and pepper and
salt in it. String beans may also be
used as pickles; steam till tender, not
soft, then turn hot vinegar over them;
they will be ready for use after day and
night They will not keep we'll, but
must be used soon after picking.
DUTCH RoLICHEs.
Honey-comb tripe is eight cents a
pound. Take fresh tripe, cut it into
square pieces and also cut into small
bits pieces of flank of beef large enough
to fill the tripe. Add little fat with
the lean beef, season with salt, pepper
and sweet herbs and sew up in the pieces
of tripe in round little balls. Put them
in pot of boiling water and boil slowly
till you can pierce them with straw.
Skim off the fat, put press on them
while in the water, and let them stand
till the next morning. Make mixture
of half the pot-liquor and half vinegar,
cover them with it, and put them away
in stone jar, and when needed take
from the liquor and cut in slices for sup.
| per.
| DUTCH CUCUMBERS.
Take big stone jar that will hold al
least four gallons, Or use a good kee
without head; select cucumbers about
six to eight inches long; wash and wipe
them carefully; take three gallons OF
water and add to it two pounds Of
coarse salt; boil salt and water to.
gether and skim; replace the water,
which may have evaporated; then lay
the cucumbers in the bottom OF
your vessel, and then one whole small
African red pepper, layer of grape.
vine leaves, and bunch of dill seed III
the stalk; go on this way until you fill
your jar or barrel, topping it with
plenty of cabbage leaves; on the very
top put big stone; then fill up with
your salt and water, and let it stand
Quiet fermentation takes place, and in
about two OF three weeks your cucum.
bers are done, and ought then to be
transparent like amber, with grateful
sub-acid favor. This is the method Of
preparing cucumbers in Holland and
| Russia.