Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-01-19
DOMESTIC RECIPES.
FRIED MILK TOAST.

Dip slices of bread in milk, wetting
both sides; have some butter in a hot
frying pan and fry the bread q deli
cate brown. Will relish for tea.
LAYER CREAM CAKE. a4Hf9a
Three eggs, one cup white sugar, four
tablespoonful cold water, one teaspoon
Of cream, two spoonfuls of baking pow
der, half cup -four; for the cream; half
cup of cream beaten to stiff froth; add
a little sugar; favor to taste. r. ~ ..' -
tf. TOMATO TOAST. -fs.;.. .., -. r..
Take one dozen large, ripe tomatoes,
pare and slice them; put in stew pan
over moderate fire. Add pepper and
salt to taste. Toast two slices of bread,
butter the toast and lay it in the bottom
of deep dish, and pour the tomatoes
over it. 7. :. ,.....-......- ....-f. n,
.DT.G az ORANGE SAUCE. :.,.....f ao
Orange sauce is composed of grated
rlnd OF bitter oranges, ,horse-radish,
mustard, cayenne pepper, &c. 1t is as
important an adjunct to ham, as brown
bread and butter to whitehall, or apple
sauce to sucking pig, and brings out, in
marvellous manner, certain delicate
aromas, certain hidden subtleties of
flavor which without it's aid, are almost
lmperceptible to an ordinary palate.
BRoMED MAcKEREL. .1er c-
After taking out the gills and inside,
clean and dry the mackerel with damp
cloth Gt should never be washed for
broiling), fold in an oiled paper and put
on the gridiron. When done on one
side turn on the other, then remove the
paper and dress on the dish in which it
is to be served; split it down the back
and put In a lump of butter mixed with
finely chopped parsely and selves well
worked into it, adding salt and pepper
and squeeze of lemon Juice. Serve be-
fore the butter is quite melted.
CHOCOLATE CREAM.
Mix the yolks of six eggs (strained)
with OF. of pounded loaf sugar and 2 or.
of grated chocolate; add one pint of
milk; set the mixture on the fire in a
double saucepan, the outer one filled
with hot water, and keep stirring till
the cream thickens; dissolve in little
milk four sheets of the best French gel
atine, add this to the cream and strain it
into basin; put this over ice, stirring
till the mixture begins to set, then add
one pint of well whipped cream. Put q
mould in the ice, pour in the cream,
cover it with ice, and when quite set
turn it out and serve.
BUTTERSCOTCH.
Take one pound of G. sugar and three
ounces OF butter; place them in pre-
serving kettle, or clean, bright pan
will do; keep stirring it, and watch
closely that it does not burn on the
edges; a trial is necessary to know when
it is done; drop little of the mixture in
cold water, and if it is brittle it is right;
just at the conclusion of the cooking a
teaspoonful of grated lemon-rind I'M
proves the flavor; piece of marble well
buttered is the best to pour it out on, or
take tin pan, reverse it, and pour the
candy on the bottom, always buttering
it; score with knife; to pour it on
creased paper saves much trouble.
POLENTA.
1t isn't much more than kind of In
dian mush, with cheese, though it has a
foreign name, but it is not bad to take.
Maybe good hoe-cake is about as good
thing in Indian meal that you can eat,
but somehow in Italy the looks of their
dishes made out of corn was finer than
ours. There used to be in my time, in
Milan, in the poorer quarters, people
going around i'll the market places with
great big pots of mush-that was
all it was-which was as yellow
as gold. In Palermo they are strong
on polenta. They fry it in oil,
nice brown, and it's very good.
Polenta is made by just boiling
your coarse meal in water until
it is rather thick and pasty; when it
sets, and is still hot, cut it in thin
slices; sprinkle it over with grated
parmesan, and add little melted but
ter to it, or you can take it cold, and
then put the cheese on it and fry it in
butter, but if you are not afraid of good
sweet oil, fry it in the oil. Jersey
sausages and polenta don't seem to con-
sort well, as to sound, but when you eat
the first some time this coming cold
weather, just serve the sausage on the
fried polenta, and you will be perfectly
satisfied that you have learned some
thing. -EC.