Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-02-21
DOMESTIC ECONOMY.
YELYET CREAM.

Half an ounce of Russian isinglass.
dissolved I'D one and half cupfuls of
white wine, the juice and grated peel of
lemon, three-quarters of pound of
loaf sugar. Simmer all the ingredients
together until well mixed, then strain,
and set it away to cool. Then add one
and q half p1nts of cream, and stir un-
til 1t is quite cold. Pour it into mold.
and set it upon ice to become as stiff as
blanc-mange.
RYE DROPS
One cup of sour milk or buttermilk.
three tablespoonfuIs of sugar; If butter
milk is not used, put one tablespoonful
OF melted butter In with the sour milk,
one well-beaten egg, one tablespoonful
OF soda-not heaping spoonful either
and one OF cinnamon. Make stiff
batter by the addition of rye flour. This
IS to be dropped by large spoonfuls into
boiling lard. II the spoon is first dip
ped in the hot fat, the batter will not
- string from the spoon, but will drop
all at once, and make the cakes the
wished-for shape. They should be
served while warm.
CHICKEN PIE WITH OYSTERS.
Boil the chicken-a year old is best
until tender, drain off liquor from q
quart OF oysters, boil, skim, line the
sides OF dish with rich crust, put in
layer Of chicken, then layer of raw
oysters, and repeat until dish is filled,
seasoning each layer with bits OF butter,
pepper, salt, and adding the oyster liq-
uOr and a part of the chicken LIQUOR un-
til the liquid is even with the top layer;
now cover loosely with crust having
an opening in the center to allow steam
to escape. If the liquor cooks away, add
chicken gravy or hot water. Bake forty
minutes in a moderate oven. Make
gravy by adding to chicken liquor left in
pot Zone quart or more) two tablespoon
fuls of -four, rubbed smooth with two
tablespoontuls of butter, and seasoned
lightly with pepper; let cook until there
IS no raw taste OF flour and, serve.
WHAT TO FRY WITH.
There are several oily and fatty sub
stances used for frying, which we name
in the order of their cost. Olive oil is
almost exclusively used in olive bearing
countries as the cheapest frying material.
Here 1t is quite costly and but little
used, save by the wealthy or the epicure
who prizes it for the olive flavor it COM
municates to food cooked in it. Others,
again, dislike and reject it for the same
reason. Clarified butter comes next in
cost and is prepared as follows: Put the
butter into an enameled saucepan and
melt 1t gently over clear fire; when it
begins to simmer take it off the fire,
skim well, let stand IN a warm corner
till the buttermilk or cheesy matter has
settled, then pour it off steadily from the
sediment, through fine muslin, into a
stone or glass jar, cover and keep in a
cool place. 1t is the best Of all frying
material and greatly superior to lard, in
that the slight flavor it communicates is
quite pleasant and appetizing. A third
preparation, favorite with many of the
best European cooks, and a genuine
mixture, is composed of equal measures
OF olive oil, butter, veal suet and beef
lard. The butter is first melted and
stirred into the other three, already
mixed and melted, then it is strained
into stone pot and kept always In a
cool place, we'll covered. The combined
flavor of the four ingredients is accepta-
BILE to almost all tastes. Fresh butter
comes next and is much to be preferred
to lard, but it has one Objectionable
quality. On account of the buttermilk
and salt it contains it scorches and burns
when subjected to high or long-con-
tinued heat. This renders it unfit for
the cooking of many delicate dishes.
This tendency can, however, be much
lessened by rubbing the frying pan with
small muslin bag filed with prepared
beef suet. Lard is the common, we'll
nigh universal frying material in Amer
lea. because it is cheap and to be had in
every nook and corner of the land. Its
free use has caused many dyspeptic
stomach. IF used at all only the best
leaf lard should be employed and rem
dered out by steam or boiling water so
as to avoid the burnt taste it gets if rem
dered out on the open fire. Caterer.