Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-05-04
CULINARY GEMS.
SALAD DRESSING WITH RAW EGGS.

SALAD DRESSING WITH RAW EGGS.
Break three eggs-the whites into a
bowl, the yolks upon a fat platter;
stir the yolks round and round upon
the platter with broad silver fork;
add quarter of teaspoonful of dry
mustard, continue stirring until well
mixed; then add, a few drops at a time,
two-thirds of a cup of best oive-oil,
stir constantly until it is thick paste;
beat to q froth the whites of the eggs,
add the paste which will become thin
ner, and may be beaten hard and
steadily until perfectly smooth; just be-
fore serving add a tablespoonful of
vinegar; never put salt in the dressing,
but season highly with salt whatever is
to be served Herewith. The quantities
of mustard, oil, and vinegar may be
varied to suit different tastes.
SPIDER CORN CAKE.
One and two-third cups of Indian
meal, one-third cup of -four, two eggs,
one cup sour milk, two cups of sweet
milk, one small teaspoonful of soda dis
solved In sour milk, one-fourth cup of
sugar, one teaspoonfu1 of salt. Mix
meal, sugar, -four and salt together;
beat eggs very light; add one cup of
sweet milk and one of sour, and the eggs
to the other mixture. Put q piece of
butter half the size of an egg in hot
spider, pour the mixture in, then add
the other cup of milk. Place in the
oven and bake half an hour.
VICTORIA CORN CAKE.
Two cups of yellow Indian meal, one
cup of -four, half a cup of sugar, half a
cup of butter, two teaspoonfuls of bak-
ing powder, the yolks of two eggs, one
cup of cold milk, one cup of boiling,
one teaspoonful of salt. Sift the baking
powder and the -four twice through a
sieve; mix meal, -four, sugar and salt to-
gether dry. Scald this with the cup
of boiling milk; add the melted butter
and cup of cold milk, the two unbeaten
yolks. Bake twenty-five minutes, if in a
loaf cake, or twenty minutes in little
pans. The latter method is preferable,
as more of the crust is made.
RICH DISH.
Put butter size of pigeons egg into
stewpan, and when hot mix in a small
onion, minced, and cook until it assumes
a pale-yellow color; put in the rice, un-
cooked; stir it over the fire until it has a
yellow color also; then add pint of
stock. Boil slowly until the rice is ten
der, about half an hour. When about
to serve add one ounce of grated cheese,
stirring for few moments without let
ting boil.
BRAZILIAN STEW.
Cut piece of the shin or leg of beef
70 oil Of L
Dip each slice into good streng vinegar,
and put them into a stew-pan without
water. Place on the back of the stove,
closely covered, for three or four hours.
The heat must be extremely moderate,
then the meat will be tender, well done,
and with nice, rich gravy. Onion, or
any desirable vegetable havoring may be
added at discretion. A leg or shin of
beef makes the richest and most nutri-
t1ous stew, and at the same time may be
had at low price. Any other meat
may be cooked in the same way.
JAM ROLL.
Take the weight of three or four eggs,
In their shells, of finely powdered sugar
and the same weight of butter and -four;
melt the butter, add the sugar and the
yolks of the eggs Greed from the speck;)
beat the mixture well, add the beaten up
whites of half the eggs, then half the
-four, the rest of the whites (also beaten
up) and the -four. When quite smooth
spread it out, about half an inch thick,
over a well buttered tin, and bake for
fifteen or twenty minutes in a moderate
oven; spread it all over equally with jam,
roll it up and put it in the oven again
for ashort time; sprinkle with powdered
sugar and serve cold; if liked, with a
custard round it.