Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-01-25
DOMESTIC ECONOMY.
CREAM OF RICE SOwP.


Two quarts of chicken stock (the
water in which fowls have been boiled
will answer), one teacupful of rice, O.
quart of cream or milk, small onion, a
stalk of celery, salt and pepper to taste.
Wash the rice carefully, and add to The
chicken stock onions and celery. Cook
slowly two hours, put through a sieve,
add seasoning. The milk or cream,
which has been allowed to come Just to
a boil in a separate saucepan, is to be
added the last thing. If milk is used,
add teaspoonful of butter.
A DAINTY DESSERT.
A delicate and delicious dessert is this:
Bake a sponge-cake in shallow baking
tin, so that the cake will be about two
inches thick when done. Over this pour
some boiled custard. Just before serv-
ingslice some peaches and put layer of
them over the cake. Then beat the
whites of eggs to froth, and put over
the top. When you make the custard
use the yolks only, preserving the whites
for the tops. When peaches are out of
season, oranges may be used.
THE SCIENCE OF COOKING BEEF.
A scientific writer in the Mark Lane
Express says: "The flavor of beef is
due to the juices, and If during cooking
these be allowed to escape the beef loses
much of its taste. Hence, in broiiing,
it should from the outset be exposed to a
bright, quick fire, which, by causing the
superficial fbres to at once contract and
the albuminous juice near the surface to
coagulate, leads to the plugging up of
%tN.oc ,,x,Po
ton of the juices. Similarly, in boil
ing, beef should be plunged into boiling
water. On the other hand, in making
beef tea, cold water is poured on chopped
beef and gradually heated to draw the
nutriment of the beef into the water"
OYSTER SALAD.
One quart of oysters, one pint of
celery, one-third of a cupful of may
onnaise dressing, three tablespoonful of
vinegar, one of oil, half teaspoonful of
salt, one-eighth Of teaspoonful of pep
per, one tablespoonful of lemon-iuice.
Let the oysters come to boil in their
own liquor. Skim we'll and drain. Sea-
son them with the oil, salt, pepper,
vinegar and lemon juice. When cold
put in the ice chest for two hours.
Scrape and wash the whitest, tenderest
part of the celery, and with a sharp
knife cut in slices. Put in bowl with
a large lump of ice, and set in the ice
chest until serving time. When ready
to serve drain the celery and mix with
the oysters, and half of the dressing.
Arrange in the dish, pour the remainder
of the dressing over and garnish with
white celery leaves.
RUMP STEAK PUDDING.
Cut about two pounds of tender rump
steak into pieces an inch and half
square, and season these with dessert
spoonful of salt and q teaspoonful of
pepper. Line shallow, thick-rimmed
pudding dish, well buttered, with a good
about an inch of pastry over the edge.
Lay in the steak and add a quarter of
pint of stock, gravy or water. Cover
the meat with a circular piece of pastry,
moisten the edge of the pastry that was
left over, press it closely and tie the dish
rather loosely in a cloth which has been
wrung out of boiling water and lowered.
Plunge the pudding into boiling water
and keep it boiling quickly until done
enough. Either serve it in the dish,
round which a napkin has been tied, or
turn it carefully upon hot platter after
allowing it to stand five minutes. If
liked, circular piece of pastry may be
cut out of the top of the pudding and
slice of butter put into it to enrich the
gravy. This pudding will be very much
improved if dozen and half of oysters
and some small birds are put into it with
the beef. It will take four or five hours
to boil. There will be sufficient for six
persons.