Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-05-16
DOMESTIC ECONOMY.
RICE BALLS.

A novel way to serve rice is TO make
it in balls. Proceed in this way: Take
One-quarter of pound of raw rice, wash
it and cook it in farina kettle with one
quart of sweet milk, half o cup of sug-
ar, little salt and nutmeg, or any other
flavor you choose. When the rice is
tender and the milk is all absorbed in
it, take it from the kettle and fill some
small teacups with it; press the rice
firmly so that the kernels will adhere to
each other. Before carrying the rice to
the table turn the balls out of the cups
on fruit dish; if taken out with care,
they will preserve their shape. Madeira
wine, with plenty of sugar in it makes a
nice sauce for the rice.
RICE AND APPLE PUDDING.
Boil cupful of rice for ten minutes;
drain it through hair sieve until quite
dry. Put cloth into pudding dish
and lay the rice round it like a crust.
Cut six apples into quarters and lay
them in the middle of the rice, with a
little chopped lemon peel, couple of
cloves and some sugar. Cover the fruit
with some rice, tie up tight and boil for
an hour. Serve with melted butter
sweetened and poured over it, on with
cream.
RICE WAFFLES.
For breakfast must be started the day
before you wish to eat them; that is, the
rice must be boiled. A good way to ac-
complish this is to make the rice pud-
ding to-day and reserve half a cupful of
cooked rice for to.morrow's waff1es. To
this quantity add pint of sweet milk,
the yolks of three eggs, to ounces of but
ter Cor good sized lump and little
salt. Mix half teaspoonful of soda
with one pint of -four, beat these all to-
gether and bake in waffie-irons in a hot
oven.
SCOTCH EGGS.
One cupful of cooked lean ham,
chopped very fine; one-third of cupful
of stale bread crumbs, one-third of a
cupful of milk, half teasspoonful OF
mixed mustard, cayenne enough to cover
silver tive-cent piece, one raw egg and
six hard-boiled. Cook the bread and
milk together until a smooth paste. Add
TO the ham and add the seasoning and
raw egg; mix thoroughly. Break the
shells from the hard boiled eggs and COW
er with this mixture. Put into a frying
basket, and plunge into boiling fat for
two minutes. These are nice for lunch,
tea or plcalcs.
EGGS, BROUILLE.
Six eggs, half a cupful of milk, or
better still, of cream, two mushrooms,
one teaspOonful of salt, little pepper,
three tablespoonfuls of butter, slight
grating of nutmeg. Cut the mushroom
into dice, and fry them for one minute
in one teaspoonful of the butter. Beat
the eggs, salt, pepper and cream togeth-
er and put them into saucepan. Add
the butter and mushrooms to these in-
gradients. Stir over q moderate heat
until the mixture begins to thicken.
Take from the fire and beat rapidly until
the eggs become quite thick and creamy.
Have slices of toast on q hot dish.
Heap the mixture on these and gar
nlsh with points of toast. Serve imme-
diately.
CHINESE SOUP.
Two young fowls, or one full-grown;
half pound ham, one gallon water: cut
the fowls into pieces as for fricassee; put
these with the ham into the pot with
quart of water, or enough to cover them
fairly; stew for an hour if the fowls are
tender; If tough, until you can cut easily
into the breast; take out the breast leav-
ing the rest of the meat in the pot; add
the remainder of the water boiling hot;
keep the soup stewing slowly while YOU
chop up the white meat you have select
ed; rub the yolks of four hard-boiled
eggs smooth in mortar or bowl, moist
ening to paste with few spoonfuls of
the soup. Mix with these a handful of
fine bread-crumbs and the chopped meat,
and make it into small balls. When the
soup has boiled, in all two hours and
half, if the chicken is reduced to shreds,
strain out the meat and bones, season
with salt and white pepper and chopped
parsley, drop in the prepared force-meat,
and after boiling ten minutes, to incor-
porate the ingredients well, add, little
at time, a pint of rich milk thickened
with -four. Boil up once and serve. A
chicken year old would make better
soup than younger fowl.
A Tale nf TeIeuranh TiCkinc