Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-02-01

plnb Oh TlCu CT6dIu anu IL lIbGlC SltShE.
Whisk it, and as the froth rises put it on
the lemon juice. Do it the day before it
is to be used.
KENTUCKY POTATOES.
Slice the potatoes thin, as for frying,
and allow them to remain In cold water
half an hour, then put the slices into a
pudding dish, with salt, pepper and some
milk-about half pint TO an ordinary
pudding dish. Put in the oven and
bake an hour. Take out and cut lump
of butter the size of hens egg into
small bits and scatter over the top.
PLUM PUDDING WITHOUT sUET.
Half pound of -four, half pound of
currante, half pound of grated carrots,
half pound grated potatoes, quarter
pound of butter, two ounces of sugar;
mix all together, adding little salt, and
any other approved seasoning; boil in a
buttered basin an hour and half, and
serve with sweet sauce. A large spoon
ful of molasses is an agreeable addition.
Some persons use butter, in the place of
suet, tor pudding, as it makes them
lighter and more digestible.
BREAKFAST TOAST.
Cut slices of q uniform thickness of
half an inch; move around over brisk
fire, to have all parts toasted alike; keep
only SO near the Goals that the pieces will
be heated through when both sides are
well Drowned. If the slightest point is
blackened or charred, scrape it off, or it
will spoil the flavor of the whole. If
covered with an earthen bowl it will keep
both warm and moist. A clean towel or
napkin will answer if it is to go at once
to the table. Stale bread may be used
for milk toast; sour bread may be i'm
proved by toasting it through, but sweet,
light bread, only day old or less, makes
the best toast.
MUTTON OUTLETS, TOMATO SAUCE.
Take half q can of tomatoes selecting
the most solid part) and stew them TWEEN
tY minutes with a little parsley, two
cloves, pepper and salt. Put teaspoon
full of butter In a clean saucepan over
the fire, and when it reaches the
bubbling point add large teaspoon
full of -four. Mix this smoothly, and
when thoroughly cooked add the toma-
to, which must first have been passed
through sieve; stir the sauce well.
Broil quickly over hot fire half dozen
trimmed mutton outlets, arrange them on
n hot platter and pour the tomato sauce
around them. This dish should be
served smoking hot to be good.
FRICAssEE OF GOLDFISH.
Wash and cut two pounds Of fresh
Goldfish in two-inch squares, removing
skin and bones, put it over the fire in
sufficient cold water to cover it an inch.
with one teaspoonful of salt, and let it
approach the boiling point; then take it
from the water with skinner, lay it on
a warm dish, cover it with a towel, wet
in warm water, and place it where it will
keep warm without drying. Strain the
water in which the fish was boiled, and
use one pint of it, together with one
tablespoonful each of butter and -four,
to make white sauce, first melting to-
gether the butter and -four and then
gradually stirring in the water; season
the sauce palatably with salt and pep
per. put the fish into it and heat it until
the fakes begin to separate; then remove
the saucepan from the fire, stir in the
yolk of one egg and a tablespoonful of
vinegar; if parsley is obtainable add one
teaspoonful chopped fine; serve al once.
Toast, or two-inch slices of fried bread
may accompany the dish. Three table
spoonfuls of salad-oil may be added to
the sauce with the vinegar, If desired.
Halibut and bass are excellent when
cooked in this way.