Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-03-02
CULINARY GEMS,
EROTLED POTATOES,

Parboll large potatoes; peel and cut
them into thick slices. Broil the slices
on q gridiron, over a clear fire, until
Drowned on both sides. Serve on hot
dish, with pepper, salt and butter.
POTATO SALAD.
Take about ten nice, mealy, freshly
boiled potatoes; when they are quite
cool cut them III thin slices and place
them in an earthen dish; add vinegar,
pepper, salt and olive oil to taste: mix
with a wooden spoon; add a chopped
onion aud parsley; also, if desired, add
capers.
FARINA JELLY.
Boil one quart of new milk; whilst
boiling, sprinkle in slowly quarter of
pound of farina. Continue the boil
ing from half an hour to a whole hour.
Season with five ounces of sugar and a
teaspoonful of vanilla When done,
turn into a mold, and place it on ice to
stiffen. Serve it with whipped cream.
EWES PUDDING.
Crate three-quarters Of a pound of
bread; mix with it the same quantity Of
shredded suet, the same of apples and
also of currants; mix with these the
whole of four eggs and the rind of
half lemon; shred fine; put it into q
shape and boil three hours. A cloth
must be Toured and tied over it.
Make pudding sauce to serve with it
the Juice OF half lemon and little
nutmeg.
TAPIOCA SOUP.
Make a good beef SOUP with two
pounds of meat and bone, and two and
a half quarts of cold clear water, SIM
mering for four or five hours and add
ing an onion, some parsley and carrots.
Put in very little salt. Let the stock
when done, get cold. Take the fat off
the top and reheat the soup, putting in
a tablespoon of tapioca to quart of
stock. Season to taste, and add few
drops of lemon Juice.
BANANA CREAM.
Procure five ripe bananas, take off
the skins and pound the fruit in a
mortar with 5 or white sugar to pulp.
Beat up half pint of good cream to
stiff froth, add the pounded bananas
and half glass of brandy and the
juice of one lemon; mix we'll together,
then add OF. isinglass dissolved, lit
tie boiling water. gently whisk in and
I'LL the mould, set in a cool place I'M
til wanted. When required. dip the
mould in warm water for few seconds,
wipe with cloth, and turn out into q
glass or silver dish.
LIME IN THE EA-KETrLE.
Every good housewife knows that an
iron kettle used for heating water that
holds lime in solution, will in a short
time become coated with that sub
stance. This being poor conductor
of heat, it will of course take longer
time to heat the water than when the
kettle is new. Copper or tin vessels
do not become coated with lime. The
reason is that iron has an affinity for
lime, which the other metals have not.
But this affinity can be overcome by
coating the inner surface Of the vessel
with a compound of fannie acid and
iron, which is soluble in water and
will not precipitate lime. This is
easily done. Take new tea-kettle and
put handful of oak bark into it, fill
with water and keep it boiling for
three or four hours, filing it up from
time to time as the water boils away.
Iue AIon VIII. Set JeG OlacK coat OF
tannate OF iron, and will be proof
against lime. Care must be taken that
the kettle does not boil dry and become
heated to redness. A heat little be-
low that point will destroy the coating.
Ii the lime can be fully removed from
an old tea-kettle it can be coated in
the same manner as a new one, but
will require longer time, and perhaps
it will be necessary to repeat the boil
ing two or three times.