Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-06-29
KITCHEN ECONOMY.
CORN-MEAL PUFFETS.

-Four cups corn-meal, one cup wheat
flour, one egg, butter size Of a walnut.
one-half teaspoon salt, three teaspoons
baking powder; mix with milk to make
thin batter, bake in gem-pans or bread
pans in quick oven. A tablespoonful
OF sugar or molasses may be added.
NEW CARROTS WITH CREAM.
Trim quantity of the smallest new
carrots that can be obtained and boil
them in sailed water; when done drain
off the water. Melt one ounce of but
ter in saucepan, add to it a dessert
spoonful of -four, pepper, salt, grated
nutmeg, pinch Of powdered sugar, and
8 little cream. Put in the carrots, SIM
mer gently few minutes, and serve.
BRAZILIAN TEA DISH.
Take some slices of bread about half
an inch thick, cut off all crust, steep the
bread in a little milk; when soaked
through cover each piece with beaten
egg yolk and try with butter light
brown; then arrange the slices on hot
plate and lay on each piece tolerably
chick covering of powdered sugar and
cinnamon well mingled.
fhOEIABLES AND SALADS.
Upon the washing of green vegetables
for salads much of their excellence de-
ponds; they should be shaken about
without breaking, in a large pan of cold
water well sailed, since the action of the
salt will destroy all the minute inhabit-
ants of their fresh green coverts, and,
once dead, from sheer force of gravity
they will fall to the bottom of the water.
When the salad plants are free from sand
insects they should be shaken, without
breaking their leaves, in a colander, a
wire basket, or dry napkin until no
moisture adheres to them; then they
may be used at once or kept until want
ed in a very cold, dark place.
... SQUASH.
Squash, which, as cooked in this
country, certainly deserves it's name, be-
ing nothing but squash, is much bet
ter treated in England, where it is dig
nifed by the name of vegetable marrow,
It is first peeled, then cut in two places
lengthwise, the seeds carefully scraped
out, then again cut into halves and
thrown into boiling water with a little
salt. Cooked for ten minutes or 80, or
until it is tender, it is drained off, placed
upon dry toast and serve with drawn
butter as an accompaniment. In this
style it looks better, tastes better, and
probably digests better than mashed up
seeds and all. Stuffed vegetable marrow
is by no means to be despised. If it is
large one, cut round off the top,
scoop all the seeds out, and replace them
with force meat or minced chicken or
veal; put the top on again, tie it round,
and let it boil until tender. Serve with
nice brown gravy, and you have a dish
for an epicure.
FRUIT PIES.
Fruit pies in deep dishes, such as are
made by the English and French, are
preferable to ordinary fruit pie, because
you obtain more juice and fruit. The
best method of making these is as fol-
lows: Take deep, oval pie dish, china
(not TIM, line the edge with paste, and
al so about half its depth inside. Now
place small cup, an egg cup is best,
and one that will stand little above the
edge of the dish; next fill your dish with
has not too much juice. Some fruit
such as currants and raspberries, have
enough juice; also add sugar to taste.
Now cover this with a crust of short
paste, wash it with water or white of an
egg, and dust with powdered sugar.
Make a few fancy cuts on it before bak-
ing, and after it is washed and sugared
do not cut too deep. These cuts give it
a rich-looking appearance. The cup in
the center collects the Juice. and If the
whole of the pie is not eaten at one
meal what is left can be supplied with
juice by simply lifting the cup and al
lowing the juice to escape. The edge of
the pie, to be artistic, should be pinched
up with the finger and thumb, then
notched with a knife. If you use fruit
which gives toomuch juice you can pre-
vent boiling over by mixing little -four
with the sugar, about one teaspoonfuI of
-four to twelve of sugar.