Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-01-26
DOMESTIC RECIPES.
PI1EES.

PUFFS.
! Two eggs, two cups of milk, two cups
of -four and little salt. Pour into hot
roll pans, and bake in quick oven. Fill
the pans about half full.
IRISH POTATO PIE.
One pound mashed potatoes, rubbed
through the colander; one-half pound
butter, creamed with sugar; six eggs,
white and yolks separately; one lemon,
one cupful of milk; one teaspoonful of
nutmeg, and the same of mace; two cup
fuls white sugar; bake in open shells of
paste, to be eaten cold.
GIBLET SOUP.
Use four sets of giblets, but first pare
the gizzarG, as no amount of cooking
ever makes it tender; use the necks as
they add to the richness of the soup: fry
the giblets necks and all, with little
bacon and four onions; when they are of
a light brown, stop the frying; take out
all from the pan and put them in two
quarts of water; boil and skim; when
thoroughly cooked, remove the livers and
necks; do not use the necks, but pound
the livers perfectly smooth, rubbing into
them two ounces of butter and one of
flour; add little of the soup to thin the
paste with, and then turn this into the
soup again; salt and pepp L to taste; add
If you like, just before serving, wine
glassful of sherry. 1 find this an excel
lent soup for invalids.
SOUTHERN GUMBo FELA
Take one onion and cut it up fine;
have the lard quite hot, then drop the
onion in and let it fry little brown dust
two tablespoonfuls of -four and stir
in all the time to keep from
burning, and in a few minutes it
will be brown; pour in boiling water
as much as will serve the family, allow
for boiling down; have a nice fat chicken
cut up, put it into the pot and let it boil
until tender; take fifty oysters from the
liquor and strain it to remove all pieces
of shell; put the liquor in a stew pan,
let it boil up once, then skim and put the
liquor in the pot, season with salt black
and red pepper, also small piece of gar
lie, after letting it boil some time, add the
oysters; take two tablespoonfuls of fela
and dust in, stirring all the time; as soon
as it boils once it is ready to serve with
boiled rice. Felais prepared by our In
dians, and is simply the young leaves of
the sassafras, dried in the shade and
pulverized with few leaves of sweet
bay. In the summer young ocher pods
are usedi in place of fela.
CHICKEN PIE
Cut up two chickens weighing seven
or eight pounds IN pieces suitable to
serve at table; stew them for two hours,
putting them in q quartof boiling water.
Season with large onion stuck with
six cloves, half dozen allspice, a Glove
of mace, pinch of cayenne pepper, a
saitspoonful of white pepper, and light
tablespoonful of salt. Take half pound
of sifted flour, three ounces of butter,
and the same of lard, toaspoonful of
salt, coffee-cup of cold water, mix the
-four, salt, lard, and water into a stiff
dough, till it does not stick to the bowl
or your fingers. Roll out to the size of
dinner plate; put the butter in the CEN
tire, fold the edges closely over, roll out
and fold over three times. Put the paste
for an hour or two in the coolest place
You can find. Then roll out rather thin
and line round your baking pan with the
crust, but don't put any at the bottom.
Lay your chickens nicely i'll the pan,
taking out the necks and any bones from
which the meat has fallen Sift two
tablespoonfuls of flour over them,
strain the sauce into the pan; cover the
top with your crust, making a small hole
in it, and replace any scraps of crust left
with the chicken. Bake for half hour
in quick oven.