Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-09-14
DOMESTIC ECONOMY.
TO COOK EGGPLANT.

Slice thin, peel and rub each piece
with salt, and cover all with water, put
ting weight on top to keep them
under. Let stand for two or three
hours, then wipe the slices dry. Dip
each one in beaten egg, then into rolled
cracker crumbs, and fry in equal parts
of hot butter and fresh lard, until they
are well cooked through and of a bright
brown color.
BAKED TOMATOES.
Take an earthern pie-plate and put on
as many tomatoes as will cover the bot
tom; sprinkle pepper and salt over them
and small lump of butter on the top
of each, or cut hole in the center of
each and fill it with rolled cracker or
bread crumbs, well seasoned; in either
case pour about half cup of water
over them. Bake until brown, and serve
hot.
GOSsAMER GINGERBREAD.
One cup of butter, one cup Of sugar,
well worked, one cup of milk, three
cups of -four, one teaspoonful of ginger.
Have tin sheets well rubbed with lard.
Drop one teaspoonful of the mixture
upon the tins, and spread it as thin as
possible on the sheets with thin bladed
knife. Bake in a we'll but not over
heated oven. When the tins are re-
moved from the oven the cake should
at once be cut into such forms as de-
sired. The cakes should be removed
from the Tins before they get cold.
MINCED MUTTON.
Gonna ,,,oo4 f,.o,,, n 30 ,,oook
boiled or bruised mutton; remove the
skin and outside parts, mince it very
fine; put a small piece of butter into
the stewpan, when melted add half a
tablespoonful of flour; stir two or three
minutes over the fire, add gill of we'll
favored stock; when boiling put in the
mince; add salt, pepper, little grated
nutmeg, chopped parsley, few leaves
of thyme also finely minced, and the
yolk of one egg; stir all on the fire for
some minutes; then serve with bread
sippets or croquetts of potatoes. IT
put aside until cold this mince can be
used in various ways.
vERMICELLI PUDDING.
Boil three teacupfuls of milk, then
mix it in one ounce vermicelli until it is
thick and well done; take from the fire
and agitate until somewhat cooled; then
mix one-half-ounce best butter in small
pieces, one-half ounce white granulated
sugar, the yolks of four eggs, and at last
add the white of the eggs beaten to a
firm frost; pour into a pudding mold
which has a cover to within an inch of
the top, previously buttered and thickly
powdered with fine nodded crumbs of
hard toasted bread; close the cover with
little strings through the eyes and let
boil, standing upright, one hour in a
covered iron pot sufficiently filled with
water to cover the mold. Taking it out
of the mold, let it cool little, then
open, put a plate on top of the mold,
turn it gently out, keeping the mold
against the plate. For the sauce, boil
one pint best milk with four tablespoon
fuls white granulated sugar and small
piece of vanilla; when boiling. bind with
little -four. Take from the fire, and
when it is cooling mix the yolk of eggs
PICKLED OUCUMBERs.
Ii you grow your own cucumbers,
there is no trouble about having fine
gherkins. Every day when they are of
the right size, pot more than two to
three inches long, pick them and put
them in stone jars or buckets. Put in a
layer of dairy salt, then cucumbers,
until your vessel is full; then pour
water in it-enough 80 fill it-placing a
board with a weight on top. Water
must be strong enough with salt to float
an egg. Whenever you have as many
cucumbers as you want, remove them
from the brine. Pick over the eucum-
bers as some may be soft and wilted.
Put your sailed pickles in a tub of cold
water for "a hours; then, at the end of
that time, repeat the soaking or freshen-
ing process. Have kettle-not iron
nor copper, but enamel-and take grape
leaves or cabbage leaves, and line the
vessel with them. Put layer of pickles,
cover with vine leaves, and use very lit
tie powdered alum, not more than tea
spoonful of powdered alum for whole
gallon of pickles.; as you build up the
layers of cucumbers and grape leaves,
add the alum; and cold, clear water, and
allow it to steam slowly, hardly simmer,
for four hours. This ought to give a
green color to the cucumbers; wash
them in cold water; to one gallon of
vinegar add tablespoonful of G sugar,
a teaspoonful of whole black pepper, 10
cloves, about the same of allspice, and a
half-dozen blades of mace; boil the
vinegar; then, having placed your
cucumbers in stone jars, pour on the
boiling hot vinegar, and cover as tight
as you can. This reboiling of the
vinegar must be carried on at least
three times, and the pickles recovered
as often. In two weeks they can be used.