Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1885-06-24
DOMESTIC ECONOMY.
STUFFED BEEF.

STUFFED BEEF.
Four or five pounds of the round of
beef or shoulder, free from bone.
Thrust it through and through with a
long, sharp knife; then take strips of
salt pork cut in inch pieces, rolled in
equal parts of pepper and sage, and
fill the holes in the beef until you have
spotted it thoroughly. Place the beef
IN kettle with very little water (add
one onion if agreeable) and cook slow
ly five Or six hours, replenishing water
as 1T boils away. This should be cut
very thin and serve cold.
MUSHROOMS IN CRUST.
For the crust q little extra butter is
added to the dough for rolls; it is made
round, three inches in diameter and
two inches high, instead of an oval
roll shape. When freshly baked slice
is cut from the top of each one, the
crumb is removed, and the shells are
buttered and filled with mushrooms
cooked as if for garnishing, mixed with
a bechamel sauce. Finally minced
parsley is sprinkled over the tops.
They should be served quite hot.
Fresh mushrooms are required for
this dish.
CREAM PUDDING.
This is simple, but delicious. The
materials are a quart of milk, four
eggs, four tablespoonful of flour, half
a teaspoonful of salt, q cupful of gran
ulated sugar and two tablespoonfuls
OF wine or fruit juice. First beat the
eggs. Mix the flour with the salt and
half a cupful of the milk. Put the re-
malnder OF the milk on the stove in
double boiler, and as soon as it begins
to boil, stir in the -four Add the eggs
and cook for five minutes. Remove
from the fire and pour into a pudding
dish. Sprinkle over it the sugar, and
then pour upon it the wine or fruit
juice. Set In a cool place for three
hours or more. It should be perfectly
cold when served.
TO REMOVE INK, FRUIT OR RUST.
Wet in cold water and then cover
with salts of lemon. Spread in the
sun few minutes, and rinse at once.
Ii one has not salts of lemon the same
end is attained by covering the stain
with table salt, and then squeezing
over it the juice of a lemon. Spread
In the sun for awhile. Starch instead
Of salt, answers the same purpose.
Tea or fruit stains can be taken out
by pouring boiling water on the spot,
then covering with q paste of starch
and exposing to strong sunlight.
Fresh stains Of ink can be taken out
by washing in skim milk. Acid stains
often succumb to ammonia. Color
may be restored to goods injured by
whitewash if immediately washed in
strong vinegar.
HOW TO BOIL ASPARAGUS.
Asparagus of the stouter sort, al
ways when of the "giant" variety,
should be cut of exactly equal lengths
and boiled, standing ends upward, in
a deep saucepan. Nearly two inches
of the heads should be out of the wat
er-the steam suficing to cook them,
as they form the tenderest part of the
plant; while the hard, stalky part is
rendered soft and succulent by the
longer boiling which this plan permits.
Instead of the orthodox twenty min
utes allotted to asparagus, lying hori-
zontally, in the English manner, which
half cooks the stalks, and over-cooks
the head, diminishing it's flavor and
consistence; a period of thirty or for
ty minutes, on the plan recommended,
will render fully third more of the
stalk delicious, while the head
will be properly cooked by the steam
alone. One reason why it is not I'M
common to hear the best produce Of
the fields OF Argenteuil insuffciently
appreciated here, and our own aspar-
agus preferred, is, that the former is
rarely sufficiently cooked at English
tables.