Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-04-26
DOMESTIC ECONOMY.
PEANUT SOUP.

To make this dish shell three pounds
of roasted nuts, rub off the dry, brown
skin carefully, pound the nuts to a
smooth paste in a mortar, gradually
adding a tablespoonful of brandy to
prevent oiling; put this paste into a
saucepan, set it over the fire, and
gradually stir into it two quarts of boil
ing water; season it palatably with salt
and cayenne pepper; let it simmer
gently until it thickens, stirring it oc-
casionally to prevent burning, and then
serve it hot.
sTEWED APPLES WITH RICE.
Peel good baking apples, take out the
cores leaving the apples whole; put
them in deep baking-pan and pour
over them syrup made by boiling one
pound of sugar in pint of water. Put
a little piece of lemon peel into each
apple, and let them bake very slowly
until done, but not in the least broken.
Ii the syrup is thin, boil it up till it is
thick enough; take out the lemon peel
and put little jam OF any kind inside
each apple, and between them little
heaps of well cooked rice. The dish is
good either hot or cold.
! sPICED BEEF.
Take the bones out of six pound salt
flank of beef, and slit the meat into
long thin piece; sprinkle with pinch of
each of the following spices, mixed to-
gether: Mace, nutmeg, ginger, pepper,
allspice, and a handful of chopped
parsley; roll it up tightly, and place in
cloth closely tied; put into a stewpan;
add one small onion, one carrot, piece
of celery and small bunch of sweet
herbs. Cover with cold water, let boil
and simmer gently five hours; when
cooked tie the cloth up tighter and press
between two boards; let it get cold
This can be served either plain or glazed.
TO RENovATE GLOVES.
It will soon be time, if it is not al
ready, to look after the summer clothing,
and to put in order. Stockings and
gloves especially may now be mended,
and put aside again, if any of your last
seasons Isle thread gloves were put
away soiled, they can be washed so that
they will look almost as good as new.
Take warm water and some white soap
toilet soap will do. Put the gloves on
your hands, rub the soap on them, and
proceed exactly as If you were washing
your hands. Wash in two Or three
waters, and rinse them In clear, warm
water. Keep them on few minutes,
then hang them up to dry. If you have
never tried this you Will be surprised at
the result.
DELICIOUS BATTER PUDDING.
l. This is the most difficult of all pud-
dings to make; but its difficulty lies not
in it's combination of many materials, for
those are few and simple. The trouble
is in mixing and bringing it to the table
in the light and feathery condition that
makes it food fit for fairies. Beat up
four eggs thoroughly; add to them pint
of milk and reasonable pinch of salt.
Sift teacupful of -four, and add it
gradually to the milk and eggs, beating
lightly the while. Then pour the whole
mixture through fine wire strainer into
the tin in which it is to be boiled. This
straining is imperative. The tin must
be perfectly plain, and musthave tight
fitting cover; the least bit of steam get
ting at the pudding would spoil it. Now
comes the great secret of a boiled batter
pudding; the potful of boiling water in
which the pudding pan is placed must
not be touched or moved until the pud-
ding is done. 1t takes exactly an hour
to cook. IF moved or Jared. so that the
pudding-c can oscillates against the side of
the pot, the pudding inevitably falls and
comes out as heavy as lead. The pot
must be put on the spot on the stove or
range on which it can stay until the ex-
piration of the hour; and sufficient water
must be put in at the start so that it
need not be refilled or added to. These
directions exactly followed, you have
batter pudding of all buildings the most
delicate and delicious. Slip it out of the
can ON hot dish, and serve with wine
sauce or brandy sauce. This used to be
holiday dish in South Carolina, in
which the negro cooks took great pride.
The fashionable game of the moment.