Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-11-21
DOMESTIC ECONOMY.
FRIED ONIONS.

FRIED ONIONS.
Peel and slice in rings. Fry in lard
until tender. Season with salt and pep
per, and serve with beefsteak.
CHOCOLATE CARAME1s.
One-half pound of grated chocolate,
two teacups of sugar, one-half cup of
milk and water, lump of butter, one
teaspoon of alum.
CAPER SAUCE.
Four tablespoonfuls of capers, three
tablespoonful Of butter, two table
spoOnfUls OF -four; mix and pOur on
boiling water till thick; add two sliced
hard boiled eggs.
COOKIES.
One cup sugar, one-half cup of lard
or butter, one-half cup sour milk, one
half teaspoonful soda, just -four enough
to roll, baking quickly Add any flavor
ing you wish. No eggs are required.
These are very nice if grated or prepar-
ed cocoanut Is added.
VELVET CREAM,
Two tablespoonfuls of strawberry ieI-
ly, two tablespoonfuls of currant Jelly.
two tablespoonfuls of pulverized sugar,
whites Of two eggs beaten stiff, then whip
the cream, fill glass one-haIf full of the
whipped cream and fill the glass with
the above mixture beaten to cream.
SPONGE CAKE.
Take three eggs, beat three minutes;
then add one and one half cups sugar,
and beat five minutes; add one teacup
flour and one teaspoon cream tartar, and
beat three minutes; add one-half tea
spoon soda, dissolved in one-half cup
cold water, and another cup of -four;
beat enough to mix we'll.
JELLY.
Port wine jelly for the sick is made by
melting one ounce of gelatine in very
little warm water; stir it when entirely
dissolved In one pint of port VINE, add
ing two ounces of sugar, lump of gum
arabic the size of walnut, and little
grated nutmeg. Mix these well, then
let them boil for about ten minutes,
then drain in bowls or jelly tunblers,
and when cold the jelly will be found
hard and delicious.
FRIED CELERY.
Cut the celery into pieces three or
four inches long; boil them tender in
sailed water; drain them. Make a bat
ter In the proportion of two eggs to
cupful of rich milk; mix -four or fine
bread or cracker crumbs, enough to give
1t consistency; roll the pieces of celery
In it, and fry to a light brown in hot
lard. Serve very hot. Celery can also
be cooked as asparagus, boiled tender,
and served with a white sauce.
CABBAGE sTEwED.
Shred two small cabbages coarser
than for coldslaw; parboil them with a
small piece of red pepper added to the
boiling water; then pour off the water
and add three or four tablespoonfuls of
vinegar, small piece of butter, and a
large-sized ladleful of stock from the
stock-pot; cover the saucepan closely
and let the cabbage simmer gently for
half an hour; season with little red
pepper, if it needs more, and salt.
NONSENSE.
The lightest of dessert dishes is made
by beating the whites of six eggs to a
stiff froth, adding gradually six table,
spoonfuls of powdered sugar. After
the two are thoroughly blended beat in
cup of Jelly, of preserve, or of soft
fresh fruit, and serve with sweetened
cream favored with vanilla. This dish
should be prepared while dinner is 60
ing on if possible, and the cream should
be iced, as the nonsense itself will
be slightly warmed by beating.
MINCE MEAT.
Two pounds of lean beef boiled; when
cold chop fine; one pound of suet minced
to powder, five pounds of juicy apples,
pared and chopped, two pounds of rails
ms seeded, two pounds Of seedless rails
ms, two pounds of currants, one-haf
pound of citron chopped, three table
spoonfuls of cinnamon, two tablespoon
fuls of mace, one tablespoonful of all
spice, one tablespoonful ofine salt, one
grated nutmeg, three pounds of brown
sugar, one-half gallon sweet cider.
Mince meat made by this recipe will
keep till spring.
FRIED OYSTERS.
Use only the best oysters, drain on
cloth and beat up fresh eggs with an
equal bulk of double cream and heap
ing saltspoon of salt. Dip the oysters
one by one in this mixture. Have
fresh sweet bread crumbs, into which
dip each oyster, pressing them gently,
but not fattening them. Lay aside in
cool place for half hour. Fry IN the
best lard, or this and olive oil mixed.
Be careful not to fry to dark brown as
too much coaling will make the oysters
tough. Remove quickly with skim
mer, drain and serve on a napkin, gar
nishad with Dars1av and slices of lemon.