Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-03-07
DOMESTIC ECONOMY.
CHERRY JUICE.

do not throw away as useless the Juice
left III the can when you send the cher
rles from it to the table; it makes an ex-
celIent tavoring for pudding sauce. If
you do not care to use it immediately. il
is best to scald 1t and put it in a small
can and seal it. Use it in the sauce as
freely as if it were wine.
PICKLED TURNIPs.
Now, when the country housewife
looks with dismay at the empty jars of
pickles, and fears that there will be none
lett Tor spring use, she can occasionally
substitute pickles made in this way for
those put up in summer. Take some
small turnips, boil them until they are
tender, then cut in slices a little more
than an inch thick, pour cold vinegar
over them, and let them stand for day
and night. A few pepper corns or ker.
nels of allspice improve the favor.
CENTENNIAL MUFFINs.
Take one quart of -four, one small
tablespoonful of lard, salt and yeast
powders (use the last, according to the
directions for one quart of -four. Some
take more, some less). Mix the -four,
salt, yeast powders and lard; take about
pint of water (milk ia better if you
have it,, and mix dough as stiff as you
can stir 1t. Have your gem pans 'ssiz-
zing hot, put in the batter, and bake
III hot oven. The mullins are i'm
proved by the addition Of eggs and milk,
but are good made as above.
Planned OYSTERS.
For panning fifty oysters provide four
ounces butter; four tablespoonfuls
cracker dust; two saltspoonfuls salt; one
saltspoonful white pepper; one salt
spoonful mace; two teaspoonfuls whole
allsplce; one pinch cayenne pepper. Put
the oysters and their juice into bright
stewpan, set on quick fire, add the
butter, salt and spices, sift in cracker
dust, stir gently till well mixed; at the
first boil pour them into hot tureen,
cover and serve Immediately. If longer
cooked they shrlvel and get tough and
indigestible.
PANADAS.
The panadas or bread jelIies are good
adjuncts to the caudles and nourishing
drinks when the system is not in con-
dition to receive solid food, and yet re-
quires other than liquid nutriment.
They are bland and digestible foods,
suitable in nearly all stages of illness,
and nutritious and stimulating in accor-
dance with the admixture of other ingre-
dients with the bread used in making
them.
Bread panada "a mild, nutritious, d.
gestible food Boil one heaping table
spoonful of bread-crumbs in one pint OF
water until 1t is reduced to half a pint:
add one tablespoonful of sugar and a
very little grated nutmeg, and serve the
panada.
Quickly made panada Ga nutritious
food, slightly stimulating. Put over
the fire half a pint of water, table
spoonful of sugar, and a very little
grated nutmeg. AS soon as the water
boiIs stir in one tablespoonful of finely
grated bread-crumbs, and boil the panada
fast for five minutes; then add to it
glass OF wine, and use it hot.
Cider panada Ca nutritious, stimulat-
ing food. Toast two slices of bread,
sprinkle heaping tablespoonful of
sugar over them, and saturate them with
sweet cider slightly heated. Use the
panada either hot or cold.
Egg panada (more nutritious than
bread panadal.-To a plain bread
panada, made as directed above, add one
tablespoonful of butter, tablespoonful
of salt, a quarter of saltspoonful of
pepper, and make the panada quite hot;
then beat the whites of two eggs to a
stiff froth, stir them into the panada,
and serve 1t hot.
Chicken panada "a very nutritious and
simple food, suitable for general illness
and conditions of great dehIlitVl -Pluck
a tender chicken, SINCE it, wipe it all
over with a wet towel, draw it without
breaking the intestines, put it over the
fire in boiling water enough to cover it,
with a tablespoonful of salt and pod of
red pepper, and boil it slowly until it is
tender. Then free it from skin and bone.
rub the meat through a sieve with po-
tato masher, mix it to creamy consis-
tency with some of the broth in which it
was boiled, season it palatably with salt
and nutmeg, heat it, and use it hot
Juliet COrSO21.