Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-01-03
DOMESTIC ECONOMY.
BEEFsTEAK WITH TOMATO SAUCE

BEEFsTEAK WITH TOMATO SAUCE.
Take dozen ripe tomatoes, skin and
scald them Canned tomatoes may be
used); put them in saucepan with
half pint of good beef gravy; season with
salt and pepper, and put them to stew
for half an hour. When the steak is
nicely broiled send it to table with the
sauce In tureen.
EGG BALLS.
Boil four eggs for twenty minutes.
Mash the yolks to paste with one
spoonful of salt, one-quarter of salt
spoonful of pepper, and one teaspoon
full of melted butter. Moisten them
with the beaten white or yoIk of one egg
till they shape easily, about the size of
marbles. Roll in flour and fry in but
ter.
OYSTER OMELET
Allow for every six large oysters or
twelve small ones, one egg, remove
the hard part and mince the rest very
fine; take the yolks of eight eggs and
whites of four, beat till very light, then
mix In the oysters, season and beat
all up thoroughly; put into o skillet
a gill of butter, let it melt; when
the butter boils, skim it and turn in the
omelet, stir until it stiffens, fry light
brown; when the under side is brown,
turn on TO hot platter. IF wanted the
upper side brown, hold red-hot shovel
over it.
FIFTEEN MINUTE SOUP.
Boil together in O. granite saucepan
one quart of tomatoes, one cup of wa
ter, one tablespoonful of sugar, one tea
spoonful of salt, four cloves, four pep
PERFORMS or saltspoonful of white pep
per and speck of cayenne. Fry one ia
blespoonful each Of chopped onion and
parsley in one tablespoonful of butter
five minutes, but do not brown it. Add
one tablespoonful of corn starch, and
when well mixed add gradually one cup
of hot water; pour it into the tomato,
simmer ten minutes, strain and serve
with croutOps or toasted cracker.
STEAMED ARRowRoOT PUDDING.
Mix twotablespoonfuls Of the root with
one cupful of milk; stir till it is smooth.
Put pint and half of milk on the
stove in a farina kettle. When it is boil
ing stir in the arrOwroot; stir it well, and
remove from the fire IN two or three min
utes. When it is cool, not cold, stir in
three welI-beaten eggs. 8 heaping table
spoonful of sugar, and tablespoonful
of brandy. Put it then in a well-but-
tered mold; cover it tigl and let it
steam for an hour and ii IF. When
doue, turn from the mold on dish, and
serve with raspberry jam.
FRIED RYE DROPS.
One cup of sour milk or buttermilk,
q fI1lS Of 7 II7t
milk is not used, put one tablespoonful
of melted butter IN with the sour milk,
one well-beaten egg, one teaspoonful Of
soda-not heaping spoonful, either
and one of cinnamon. Make stiff bat
ter by the addition OF rye -four.
This is to be properly dropped by large
spoonfuIs into boiling lard. If the
spoon is first dipped 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.
MARBLED CAKE.
One cup Of butter, two cups of sugar,
three cups of -four, and four well-beaten
eggs, one cup of sweet milk, two tea
spOonfuls of baking powder mixed with
flour. Dissolve heaping tablespoonful
of chocolate with a little milk, better
still with cream. Then dip out cup
full of the cake batter, and Stir the
chocolate in it till it is all thoroughly
mixed and brown. Cover the bottom Of
the cake tin with the batter, and then III
two or three places formlittle rings with
the chocolate-colored batter, then put In
another layer of the light, and so on IN
til all is used. This coke Should be
baked in a moderate oven, and the top
and sides also, if you choose, be covered
with chocolate icing. ,r