Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-04-04
DOMESTIC ECONOMY.
BROILED KIDNEYS,

BROlLED KIDNEYS,
Skin, wash, wipe, and split sleeps or
lambs kidneys. Run a small skewer
through each to keep it open. Season
with salt and pepper, dip in melted but
ter and IN flour, place in the double
broiler and cook six minutes over bright
fire. Serve on hot dish.
PASTRY.
To one cup of water take half cup Of
lard, little salt and -four, mix together
with knife. When stiff enough to roll
out on a board, spread on with knife a
layer of lard and sift over little -four:
roll all together and then roll out again,
repeating this three times. The entire
amount of lard used for one cup of water
should be about two cups. This will
make three pies.
CoLCANNoN.
Take equal quantities of cold boiled
cabbage and cold boiled potatoes; crush
the potatoes and chop the cabbage
| finely, then put both into "a stew pan,
with slice of butter or dripping, and a
little pepper and salt. Stir all briskly
together over the fire till the vegetables
are well mixed. Grease a dish with
dripping, press the mixture into il, and
put 1t In the oven till the vegetables are
very hot throughout. Turn upon a dish
and serve.
HAM CROQUETTES.
One cupful of fnely-chopped cooked
ham, one of bread crumbs, two of hot
mashed potatoes, one large tablespoonful
of butter, three eggs, a speck of cayenne.
Beat the ham, cayenne, butter, and two
of the eggs into the potato. Let the
mixture cool slightly, and shape it like
croquettes Roll in the bread crumbs,
dip in beaten egg and again in crumbs,
put into the frying basket and plunge
into boiling fat. Cook two minutes.
Drain and serve.
HAM AND EGGS ON TOAST
Chop fine the trimmings from cold
/ boiled or roasted ham. Toast and butter
slices of stale bread. Spread the ham on
| these, and place in the oven about three
minutes. Beat six eggs with half cup
full of milk, little pepper, and tea
| spoonful of salt. Put this mixture into
a saucepan, and with two tablespoonful
Of butter, and stir over the fire until it
begins to thicken. Take off and beatf for
a moment, then spread on the ham and
| toast. Serve Immediately.
CANAPEEs.
After cutting the crust from loaf of
stale bread, cut the loaf in very thin
slices, and toast to a delicate brown.
Butter lightly, and spread with any kind
of ported meat or fish. Put two slices
| together, and with a sharp knife cut
them in long strips. Arrange these taste
fully on dish and serve at tea or even
ing parties. Sardines may be pounded
to pas tie and mixed with the yolks of
hard boiled eggs, also pounded to a
paste, and used instead of potted meats.
In this case the slices of bread may be
fried in salad oil.
/ CHICKEN WITH RICE.
The southern way of serving chicken
with rice is recommended to northern
| housewives as. a most excellent dish.
Joint a chicken and boil gently in deep
saucepan, with just water enough to
cover the chicken. For one chicken al
| low half pint of uncooked rice; boil
this, and after the chick is tender remove
it from the pan and add the rice to the
gravy. Season with pepper and salt.
Many cooks add two small slices of bacon
to the water in which the chicken is
boiled, to help flavor the gravy; but re-
move the bacon before serving the
gravy. When the gravy is boiled up, and
after being thlckened, as usual, take the
rice out with long -handled strainer,
place it on platter, and lay the chicken
on the top. Send the gravy to the table
in a gravy-boat.
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