Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1884-01-02
DOMESTIC ECONOMY.
RABBIT ON TOAST.

Gut cold rabbit IN pieces and fry
brown with slices of bacon or ham, and
half it's quantity of small onions or
mushrooms, and stew them until tender
in hot water enough to cover; put In
plenty of pepper and salt, and serve on
toast. Should be etewed slowly.
FRIED SALT PORK AND POTATOES.
Peel pint Of potatoes, cut them in
strips about quarter of an inch thick,
and put them over the fire in sailed boil
ing water. Slice half pound of salt
pork, and put it over the fire in frying
pan to fry. When the pork is fried,
drain the potatoes, dry them on towel,
and quickly brown them in the hot pork
drippings. Serve them on the same
dish with the fried pork.
MINCE PIE.
One pound of finely chopped beef suet,
two of rump steak, (slightly broiled),
three Of apples, two of currants, two of
raisins, one nutmeg, tablespoonful of
cinnamon, rind of two lemons, quarter
of a pound of mixed candied peel, one
pound of sugar, two quarts of cider
boiled down to one with a quart of
maple syrup, glass Of raspberry jelly,
a heaping teaspoonful Of salt.
NEW ENGLAND WATER TOAST.
Make dozen slices of toast; have
ready about three tablespoonfuls of
butter slightly warmed, and dish of
hot water, dip the slices Of toast quick
~ into the hot water, letting them re-
main in it only till they are moist; lift
them out with skinner, draining off
all superfuous water; lay them on a
hot dish, buttering each slice, and as
soon as ali are dipped serve the toast
hot.
NEW ENGLAND CORN BREAD.
Sift together one cupful of Indian
meal, half cupful of -four, half tea
spoonful of salt, and three teaspoonfuls
OF baking powder; mix with these in
gradients half a cupfGl each of butter
and sugar beaten to cream, four eggs
beaten for two minutes, and one pint of
milk; put the bread into an iron pan
well buttered, and bake it for about
twenty minutes, or until it is nicely
Drowned; then serve it hot at once.
SQUASH PIES. =
Peel and slice yellow squash weigh
ing four pounds; stew 1t with just
enough water to prevent burning for
about three hours, or until it is soft
enough to rub through sieve with
potato masher; after rubbing it through
the sieve add to it quarter of pound
of butter, level teaspoonful each of
salt and powdered cinnamon and quart
of milk; beat six eggs to cream with
pound Of sugar, and mix them with the
squash; line some deep pie-plates with
good pastry, fill them with the cooked
squash, and put them to bake In a mod
crate oven fer half an hour, taking care
not to burn the crust.
FRIED sAUsAGEs AND POTATOES.
Wipe two pounds of sausages, first
with damp cloth and then with dry
one, and prick them all over with large
trusting needle to permit the escape of
steam while they are being fried; put
them over the fire in large frying pan
and brown them gradually; when they
are done season them with salt and pep
per, transfer them to hot dish, and
keep them hot while the potatoes are
prepared as follows: While the sau-
sages are being fried, slice about pint
of cold boiled potatoes, and quickly
brown them in the hot sausage drip
pings; serve them on the dish with the
fried sausages and reserve the drippings
for other use.
LOBSTER SOUP, NEW ENGLAND EsTYLE.
Boil together for three hours the bones
of knuckle of veal, well broken, two
carrots and two onions peeled and sliced,
one level tablespoonful of salt, one blade
of mace, a dozen unground pepper
corns, and four quarts of water. Mean
time boil large lobster and remove the
meat from the shells; put the shells of
the lobster into the soup, and chop the
flesh in small pieces; if there isany coral
in the lobster CRATE it fine and mix it to
a smooth paste with two tablespoonfuls
each of butter and flour. After the soup
has boiled for four hours strain it, put
it again over the fire, add to it the
chopped flesh of the lobster, the paste
made of butter, -four and lobster coral,
half pint of white wine, and additional
salt and pepper if they are required, and
boil the soup gently for five minutes,
stirring it constantly to thoroughly dis
solve the -four and butter; when the soup
is quite smooth, add the juice OF lem
on, if it is available, and serve it at
once