Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-11-02


Two tablespoonful of pounded sugar,
four ounces OF fine -four, two eggs. Mix
all together very smoothly, and fry in
lard.
BICE CHICKEN PIE.
Cover the bottom of q pudding dish
with slices of broiled ham; cut up
brolled chicken and nearly fill the dish;
pour III gravy or melted butter to fill the
dish; add chopped onions if you like, or
little curry-powder, which is better;
then add boiled rice to fill interstices
and to cover the top thick. Bake it for
one-half or three-quarters of an hour.
PEPPER SAUCE.
Take twenty-five peppers, without
the seeds, cut them pretty fine; then
take more than double the quantity of
cabbage, cut like slaw; one root of
horseradish, grated; a handful of salt,
rather more than a tablespoonful of
cloves, the same of allspice, ground;
simmer sufficient quantity of vinegar
to cover it, and pour over it, mixing
well through.
CHEAP SPONGUE CAKE.
Three eggs, two tablespoonful of
water and teacupful of sugar mixed
together; teacup and half of -four,
two teaspoonfuls of baking powder, and
pinch of salt stirred quickly in; season
with teaspoonful of essence of vanilla,
or half lemon; bake In a quick oven.
1t can be baked in jelly-cake pans. and
have pastry cooks cream, lemon, icing,
or chocolate between.
BLEACHING FIANNELs.
A solution of one and one-quarter of
pound of white soap and three-eighths
of an ounce of spirits of ammonia, dis
solved in twelve gallons of soft water,
will impart beautiful and lasting white
ness to any fannels dipped in it, no mat
ter how yellow they have been previous
to their immersion. After being well
stirred round for ashort time the articles
should be taken out and well washed in
clean, cold water.
FRIED STEAK AND ONIONS.
Melt lump of butter In frying pan;
cover the bottom of the pan with onions
sliced very thin; then lay the steak over
them; when the onions are fried until
they are tender put the beef on the bot
tom of the pan and cover it with the
onions; add butter or lard as you need it.
Liver cooked in this way is also very
nice. When it is done lay it on a platter
and heap the onions on the meat. A
very little gravy made in the pan in
which you have cooked the meat and
onions Is an addition, but make only a
little, and turn over the meat, seasoning
it with salt and pepper.
CHOPPED PICKLE.
One dozen green tomatoes, two large
cucumbers, one head of cabbage, three
heads of celery, three green peppers,
half dozen onions, chop these all to-
gether, scald in weak brine, drain off
and scald in one quart of vinegar and
water, equal proportions of both); drain
this; then pour on one gallon of hot
vinegar, in which is put one and half
pounds of sugar, one quarter of pound
of white mustard seed, one teaspoonful
of cinnamon, one teaspoonful each of
black pepper, red pepper, ground mus
tard, cloves and allspice; put into
earthen jars with horseradish leaves over
the top. If not convenient to get these,
the cucumbers may be left out, and add
in Their place few tomatoes; the pickle
will be better If the tomatoes are gather
ed before they get at all ripe and soft; if
you are unable to get celery when you
make the pickle, you can add it at any
time, when preparing it for the table
take the stalks which are not nice-1ooking
or not thoroughly bleached, chop them,
and put them into the pickle without
scalding, as that causes the celery to
lose strength.