Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-11-07
DOMESTIC ECONOMY.
MASHED TURNIPS.

Pare and boil until tender, drain and
mash; season with butter, salt and pep
per.
ROAST PORK.
Trim off the fat, -four we'll and put
IN pan with one cup of hot water.
Basic often.
EGG PLANT.
Slice and leave in salt water a half
hour before using; dip in beaten egg;
after, IN corn meal; fry brown in butter.
HoRsERADIsH SAUCE.
One tablespoonful each of olive oil and
mustard, one and one half tablespoonfuls
of vinegar and of grated horseradish, and
one teaspoonful OF salt.
PEACH CUsTARD.
Line a pie-tin with rich crust, fill it with
pared and quartered peaches, sprinkle
with sugar, and cover with pure, sweet
cream. Bake until done.
Z r CoCoANUT CAKE.
Two eggs, two tablespoonful butter,
one cup of sugar, half cup milk, two
cups -four, two cups cocoanut soaked in
milk, two teaspoons baking powder.
BANNOCK PUDDING.
One cup of corn meal, one cup of
-four; mix well; add one cup of sour
milk, one tablespoonful of lard, a full
half teaspoOnful of soda; bake or steam.
ARROwROoT CUsTARD.
Boil pint of milk, and while boiling
stir into it one large spoonful of arrow
root mixed smooth with little cold
milk; and little salt; let it boil three or
four minutes.
BOILED ONIONS. .. 81.
Cook in two waters; when tender,
drain; season and put closely together
in bake dish, and pour over them a
gravy made of Drowned -four and water.
Bake ten minutes. E..., ..
BROWN BREAD. .. @
One cup of Indian meal. two cups of
sweet milk, one-half cup of sour milk,
one cup of rye meal, one-fourth of cup
of molasses, one teaspoonful of soda.
Boil three hours in pudding dish,
GRAHAM BREAD. ~.
Two quarts of warm water, one-half
pint of yeast, one teaspoonful of soda,
three quarts of graham -four. Mix,
pour into deep-buttered tins, and set in
warm place until night. Bake in a
moderate oven two hours. .
BAKED SQUASH.
Boil and mash. When cold beat 1t up
with one tablespoonful of melted butter,
three eggs, half a cup of milk, pepper
and salt to taste. Put in a buttered
dish, sprinkle bread crumbs over the
top and bake in quick oven. 8.
RABBIT ON TOAST.
Cut cold rabbit in pieces and fry
brown with slices of bacon or ham, and
half its quantity of small onions, and
stew them until tender in hot water to
cover; put in plenty of pepper and salt,
and serve on toast. It should stew
slowly.
GRAPE PICKLES.
Select large clusters of not over-ripe
Concords, wash them by dipping lightly
in water, first removing every imperfect
grape, then place III the jar In which
they are to remain. Have heating q
syrup of three pounds of sugar and one
pint of vinegar, with handful of whole
cloves and cinnamon to every seven
pounds of fruit. Pour the syrup over
and repeat the heating process for nine
mornings; the last time putting in the
grapes, but let them only come to a
boil.
VENIsON STEAKS ON TOAST.
Gut fl If good steaks through a leg of
venison, bone and all. Season one hour
before cooking with salt, pepper, one
onion finely chopped and few drops OF
| vinegar. Have some clean melted but
ter in frying pan, put your steaks in
and set over strong fire. As soon as
! they are cooked on one side turn them
over. When they are cooked (rare) on
both sides, take the butter out of the
pan, then put in the pan. spoonful OF
-four and let it simmer for five minutes,
turning your steak every minute; then
aid the juice from can of mushrooms
and afterwards the mushrooms chopped
fee; let simmer again for ten minutes.
Serve hot on toast and pour the sauce
on the top of the steaks.
A Cf0ru of MIIIond EiIIno0uo