Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-06-07
DOMESTIC ECONOMY.
CAIECANNON.

Make some good mashed potatoes in
the usual way, to which add about one
third of the quantity of finely chopped
greens. Mix them together, season
with pepper and salt, and serve like
mashed potatoes.
HOMINY FRITTERS.
Beat three eggs and half pint of milk
with pint of cold boiled hominy until
all these ingredients are smoothly blend
ed and form thick batter; drop by the
tablespoonful into plenty of smoking hot
fat, fry brown, drain on brown paper,
and serve hot with maple syrup, pow
dered sugar, or cream.
FRIED BREAD PUDDING.
Cut cold bread pudding in small slices
half an inch thick; dip them first in
powdered crackers or cracker dust, then
In beaten egg, and again in cracker dust,
and fry them light brown in sufficient
smoking hot fat to float them; when they
are fried take them ont of the fat with q
skinner; lay them on brown paper for a
moment to free them from fat, and serve
them hot, busted with powdered sugar.
BURDoAN STEW.
Take the remains of cold fowl, cut it
in pieces and put it in stew pan. Add
two ladlesful of soup, one tablespoonful
of anchovy sauce, one large glass of
white wine, one tablespoonful of -four,
sufficient stock to cover the meat, one
large onion first fried in butter) cayenne
pepper and picked oysters. Stir it and
stew gently for two hours. Cover it
close, and when serving up squeeze half
lemon over the whole.
FRENCH HASH.
Mince very fine a teaspoonful of onion,
brown it in tablespoonful of butter,
stir in a tablespoonful of -four, and let
that brown; then add a pint of gravy,
broth, or water, and cold beef cut in
small thick slices; season with salt and
pepper and heat it; draw the pan to the
side of the fire, and stir in the yolks of
two raw eggs and glass of sherry or
Maderai wine, and serve the hash at
once; toast may be placed under the
hash.
BLANQUETTE OF COLD VEAL.
Cut cold veal into pieces about an inch
square; mix together in saucepan over
the fire one heaping tablespoonful each
of butter and -four; when they are
smoothly blended, gradually stir in a
pint and half of boiling water, taxing
care to stir the sauce until it it is quite
smooth; season it palatably with salt and
pepper, put the cold veal into it and let
it stand where it will not burn while a
tablespoonful Of parsley is being chop
ped; then draw the saucepan containing
the blanquette to the side of the stove
where it cannot boil, stir in the parsley
and the yolks of two raw eggs and serve
the blanquette at once. A dish of hot,
mealy potatoes should be sent to the
table with it.
CLEANING BLACK SILK.
The Partisan method of cleaning black
silk is great improvement over any
other known. 1t is as follows: The silk
must be thoroughly brushed and wiped
with cloth, then laid fat on board or
table, and well sponged with hot coffee,
thoroughly freed from sediments by be-
ing strained through muslin. The silk
is sponged on the side intended to show;
it is allowed to become partially dry, and
then ironed on the wrong side. The
coffee removes every particle of grease,
and restores the brillancy of silk with
out imparting to it either the shiny ap-
pearance or crackly or paper stiffness
obtained by beer, or indeed any other
liquid. The silk really appears thicken-
ed by the process, and this good effect is
permanent. Our readers who will ex-
pertinent on an apron or cravat will
never again try any other method.