Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-05-24
DOMESTIC ECONOMY.
GRATED HAM.

The remains of cold ham grated finely
on to buttered toast, or served in glass
dish by itself.
SNOW POTATOES.
Boil some potatoes until they are quite
done, but not broken; let them stand a
moment to -four, and then rub them
quickly through colander on to very
hot dish. Serve Immediately.
VELVET CREAM.
Put into par one ounce of isinglass,
half pint OF sherry, the juice of
lemon and half the rind with two or
three ounces OF sugar. Let it boil gently
till the isinglass is melted, then strain
through piece of muslininto pint and
q hall of cream. Keep stirring until
nearly cold, and then put into moulds,
first wet with clear water.
GREEN PEA SOUP.
Put shin of veal to boil in four
quarts of water, with two onions, two
carrots, pepper and salt. Let it boil for
fourhours. Then add two quarts of green
peas, not too young; let it boil for an
hour and half; then strain it through
hair sieve or soup strainer. Melt three
or four ounces of butter, and stir them
into the soup; set it over the fire, let it
boil Is minutes, and serve with fried
bread.
SPONGE PUDDING.
Take twelve eggs, one quart of sweet
milk, one-quarter pound of -four and one
quarter pound of sugar Make blanc
mango of the milk and -four, adding the
sugar when cooked. When cool, add the
eggs, the whites and yolks having been
beaten separately, and as light as posi-
BILE. Pour the mixture into pudding
dish, place the pan in a dish of boiling
water, and put it in the oven. Bake till
firm. Be careful not to bake too long.
Serve hot with whipped cream sauce
favored and sweetened to taste.
ZEPHYR CAKES.
Excellent tea cakes. Wash the salt
out of nearly quarter of a pound of
butter; add to it quarter of pound of
powdered sugar and three well-beaten
eggs, teaspoonful of rose water and
-four enough to make thin batter; stir
till the batter is perfectly smooth and
SO light that it will break when it falls
against the sides of the mixing bowl; fill
we'll buttered muffin moulds (small) near
| ly half full with the mixture and bake in
quick oven; serve hot with newly made
butter.
FISH FOR SUPPER.
When one has fish left from dinner it
can be prepared in an appetizing way,
and it is matter of economy to do this.
Take out all the bones and cut the fish
In very small bits; add third as much
mashed potato as you have fish, or even
little less will do Moisten it with
some melted butter. If you choose to
! add some sprigs of parsley, do so. Make
in fat cakes and fry till brown in little
butter, or make some light crust, line
small tins with it and fill them with the
hot mixture of fish and potato. Bake
till the crust is done.
SPRING CARROTS WITH CREAM.
Choose very small carrots, scrape them
well, cut them in halves, and blanch
the i for two minutes in sailed water;
put them into stew-pan with some but
ter, add little salt and sugar, let them
fry gently until the moisture is reduced;
sprinkle little -four over them, add a.
small quantity of good white stock; let
it boil and remove it to the side of the
fire; when the carrots are done thicken
them with the yolks of two eggs beaten
smooth with milk or cream, and add a
pinch of grated nutmeg and a piece of
butter: as the butter dissolyes dish them
UP.