Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-09-12
axgz " sHO0-FLY " POTATOES.

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49=sz " sHoo-FIY POTATOES.
Cut into long strips like macaroni. ex-
cept that the sides are square, not round.
Throw into boiling lard and cook until
light brown. Sprinkle with salt as soon
as done, and serve as q vegetable alone
or as garnish around meat. F.
CITRON PICKLES.
Pickles made of citron are appetizing.
Pare and cut the citron in small strips:
boil until tender Id water in which YOU
have dissolved small bit of alum; drain
this off, and put vinegar seasoned with
spices over the citron; let this all come
to boil. Put away in glass cans, and
keep in cool dry room.
POTATO CROQUETTEs.
Add to four or five mashed potatoes q
little nutmeg, cayenne and the beaten
yolk of an egg. Beat we'll with fork;
roll into conical balls, which are to be
dipped in egg and cracker or bread
crumbs, then fried in boiling lard. A
little minced parsley is an agreeable
change.
POTATOES nYoNNAIsE.
Half pound of cold boiled potatoes
sliced, two large onions chopped, heap
ing teaspoonful of minced parsley, but
ter size of an egg; put the butter into a
saucepan, when hot drop in onions and
fry to light brown; add sliced potatoes
until thoroughly hot and of light color;
mix in parsley and serve Immediately.
RICED POTATO.
Have a fat dish and colander not.
With a spoon rub mashed potato
through the coIander on the hot dish; be
careful not to have ii touch potato on
dish; spoonful at time is easily work
ed, and they will resemble rice or YER
micelli. They serve as a pretty accom-
paniment to q rolled rib rCast of beef or
venison.
POTATOES LA PARIsIENNE.
Cut the potatoes uncooked, and with a
vegetable cutter, three-fourths of an
inch IN diameter; cut as many little
balls as you can from each potato;
throw these balls into boiling hot lard,
and fry about five minutes, until done,
when they must be skinned out i'm
mediately and put on a napkin; salt, but
do not cover. The cuttings may be used
for soup, or boiled and mashed.
BOILED POTATOES.
Pare them and let them stand in cold
water a while, have water boiling with
tablespoonful of salt for twelve medium
sized potatoes. Boil thirty minutes,
pour off every drop of water, remove the
cover and shake In current of cold air
at the door or window. Place on the
back part of the stove and cover with a
coarse towel if not ready to serve, and
you will always have light mealy pota-
toes, if they were good at first.
DRINK FOR INvALIDs.
q nourishing drink for an invalid is
made by toasting slices of bread, which
is made of rye -four and Indian meal;
the slices should be cut thin, and should
be thoroughly dried in the toasting pro-
cess; put them in pitcher, or in a
bright TIN pail; pour boiling water over
them, and let this stand for half an hour.
This may be iced, or may be drank while
warm, and it will satisfy thirst, and give
nourishment at the same time. -. /
ICE CREAM.
The ideal and almost unattaipable ice
cream is made by following this recipe:
Two quarts of cream mot milk. one
ROoAo pO4FCI1ACN1 0uSdI, TWO 0RSSs
Beat the eggs; then beat the sugar with
them; then the cream. Let this just
come to boil; then remove from the
fire. flavor with vanilla, strain it through
a very fine sieve, or, if you have none, g
clean, new piece of cheese cloth will an
sWer in place of one. When cool put it
in the freezer and freeze, stirring until
it is too hard to turn any longer.
ALMOND CAKES.
Almond cakes baked in small square
tins are nice to put with other cakes in
basket. 70 nine ounces of -four add six
ounces of sugar, nearly half pound of
butter, four eggs, two teaspoonfuls of
baking powder; beat. the butter. and
sugar together, then add the eggs, beat
ing them with the butter and sugar, and
not separately; mix the baking powder
with the -four; if the dough seems too
stiff little sweet milk may be added.
Blanch some almonds, slice them, and
with powdered sugar cover the tops of
the cakes with the slices.
f-.=f New WAY to Kill Coons. mi ~