Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-03-22

Take one and half tea cups of
molasses, half cup of sugar,
SIX tablespoons of butter, one cup of
sour milk, two eggs, one teaspoonful of
soda stirred in the milk. Batter to be
of medium thickness.
POTATO BISCUIT.
Boil six large potatoes; mash them
through o colander; when cold, add a
cup of sweet milk and -four enough to
roll it out, and teaspoonful of yeast
powder, sifted with -four, or cream tar
tar and soda can be used in place of
powder; kneed as little as possible and cut
out and bake in a quick oven. These
are more wholesome than other biscuits.
STUFFED ROAST BEEF.
For a change have your Joint
of beef boned by the butcher, and
prepare some nice stufing of bread
crumbs. lemon-peel, minced parsley,
rind of half lemon, minced sweet
herbs, and, if you like it, small
shallot; blend them all together with
the yoke of an egg, and when ready,
unron the beef, place the stufing in it,
roll it up again, tying or skewering it
firmly, and roast as usual. A piece of
the ribs boned is best for this purpose.
CREAM-PIE AND ORANGE DESSERT.
Cut the oranges In thin slices and
sprinkle sugar over them; let them
stand for two or three hours; serve on
ordinary fruit-plates. The pie is made
with bottom crust only, and that not
thick, but light and faky. Take one
cofe-ecup of sweet, thick cream, half a
Of, 4oI I'll
of -four, one egg; favor with lemon ex-
tract; bike until you are sure the crust
is brown and hard, so that it will not alb
sorb the custard.
CREAM OF RICE SOUP.
Take two quarts of chicken stock (the
water in which fowls have been boiled
will answer), one teacup of rice, quart
of cream or milk, an onion, a stalk of
celery, and salt and pepper to taste.
Wash the rice carefully and add the
onion and celery to the chicken stock.
Cook slowly for two hours, rub through
sieve and add seasoning. The milk or
cream, which has been allowed to come
just to a boil in a separate saucepan,
should be added inc last thing. IF milk
is used, ado tablespoonful of butter.
ORANGE JELLY.
Peel twelve large and sweet oranges;
cut them into small pieces, and squeeze
them thoroughly through linen bag.
To one pint of juice add one pound of
sugar; when the sugar is dissolved put
it over the fire; dissolve two ounces of
isinglass in just hot water enough to
cover it, and add it to the jelly as it be-
gins to boil. Let it boil very fast for
twenty minutes. Put it hot into the
jars, and tie it up with papers dipped in
brandy. Lemon jelly may be made in
the same way, only to one pint OF juice
add two pounds of sugar.
CURRY FOR COLD MEATS.
Take two large onions and a Glove of
garlic; slice the onions and fry them and
the garlic in butter, sprinkling them as
they fry with curry powder; cut the meat
into slices and -four them well. Place
them In a stew-pan, pepper and salt
them, add boiled potato cut into dice,
sliced apple, two or three cloves, and
some lemon-juice; take good stock,
thicken it with -four and make a gravy
by pouring it into the frying pan with
the fried onions, stir it, and add curry
powder to it as it boils; then strain it
over the sliced meat; let it just come to
the boil again, and serve with boiled
rice