Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-11-16
DOMESTIC ECONOMY.
MINT SAUCE.

Mix one tablespoonful of white sugar
to half teacup of good vinegar; add the
mint and let it infuse for half an hour
before sending to the table. Serve with
roast lamb or mutton.
CABBAGE FRIED WITH BACON.
Boil cabbage in salt water, drain,
and chop. Fry some slices of bacon,
take from the pan and keep hot. Put
the chopped cabbage in the same pan
| and fry with the bacon fat, adding pepper.
Lay in hot dish, with the bacon upon
it, and serve.
STEWED VEAL.
Cut your meat in pieces, wash them
clean, put them into the dinner-pot,
add three pints of water, put in one
onion, some pepper and salt, let it stew
one hour; then add potatoes sliced, and
make crust of sour milk or cream tartar,
and put it in and stew till the potatoes
are done-about half an hour; the crust
may be made into biscuits. Crumbs of
any kind of fresh meat may be used in
making a stew.
AROMATIC VINEGAR.
Put into stone jar one handful each
OF dried sage, mint, lavender, rosemary,
NORWOOD, rue, and large tablespoon
! full OF whole cloves; pour over these in
gradients gallon of scalding hot vine
gar; cover the jar tightly, and keep it
covered for a week where it's contents
will keep just lukewarm; then strain it,
dissolve it in an ounce of powdered cam
phor, and put into glass-stoppered bot
ties.
SEVERAL WAYS OF COOKING TRRE.
Buy the coarse honey-comb tripe; put
it in an earthen crock and cover it with
vinegar and little salt to season it.
Keep it in the vinegar few days, and
then remove it and fry brown in hot fat,
or stew, seasoning with butter and pep
per. Do not add any water to the stew.
Enough liquor will cook out of it, if it
has been in pickle. Thicker with lit
tie -four and serve hot. It is an excel
lent breakfast dish fried or stewed. No
tripe requires much cooking, as it is al
ways cooked when it is exposed for sale
in the market.
SWEET POTATO PUDDING.
One pound of sweet potato, boiled in
little water; when done, take them out,
peel them, and mash very smooth; beat
SASio 1859 fOAJ w ullCuu HdII
pound of butter, (creamed,) half a
pound of sugar (granulated, } half a tea
spoonful of powdered cinnamon, very
little nutmeg, one wine glass of rose
water, one. gill of sweet cream; stir all
we'll, then add the sweet potato, little
at time; mix all together, stirring very
hard; then butter deep dish, put in the
pudding, and bake three quarters of an
hour; or line pie-plates with puff paste,
put in the pudding, and bake twenty
minutes.
TEAL DUCK AND JELLY SAUCE.
Place two ducks in baking tin,
sprinkle the breasts with little -four
and seasoning, cover with piece of
buttered paper, and bake thirty minutes
in a hot oven, removing the paper few
minutes before wanted, to allow the
breasts to brown. Place in stewpan
one pint of stock broth, one bay leaf,
few allspice, sprig of thyme, small
pot Of currant jelly, little roux and
some seasoning; boil all together ten
minutes. strain through fine hair sieve,
add glass of port wine. Place the
ducks on hot dish, and pour some of
the boiling sauce over them, and have
the rest, and one lemon cut into small
pieces on plate, handed round with the
duck.