Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-01-06
FOE THE HOUSEWIFE.
BEEF FRTTERS


Beef fritters are nice for breakfast;
chop pieces of steak or cold roast beef
very fine. Make a batter OF milk,
flour and an egg, and mix the meat
with 1T. Put a lump of butter into
saucepan, let it melt, then drop the
batter into it from a large spoon. Fry
until brown; season with pepper and
salt and a little parsley.
APPLE DUMPLINGS.
Make crust as for pies. Pare and
core the apples, then fill them with
sugar and butter and roll each in a
piece of crust sufficient to covert well,
folding it over neatly at the top.
Bake in we'll buttered tin half an
hour in a quick oven, or boil one hour
tied up in separate cloths. Keep the
water constantly boiling. To beeaten
with hard and soft sauce.
PRUNE PUDDING.
A delicious prune pudding is made
by stewlng pound of prunes till they
are soft, remove the stones, add sugar
to your taste, and whites of three eggs
beaten to a stiff froth. Make pure
paste for the bottom of pudding dish.
After beating the eggs and prunes to-
gether till they are thoroughly mixed,
spread them on the crust. Bake for
half an hour, or until you are sure the
crust is DONE
GOOD BUTTER.
Any person can prove the honesty
OF his grocer by melting his butter.
Pure butter melted produces a pure,
limpid, golden oil, and it retains the
butter flavor. Melt oleomargarine and
the oil smells like tallow, and g. scum
rises to the surface. Butterine is
mixture of dairy butter and fat. Melt
that and the butter oil will rise to
the top. Pour this off and you will
find the fats at the bottom, whitish in
color and giving off q disagreeable
smell.
CHOCOLATE CREAMS.
One large cup of granulated sugar
and One-fourth cup of milk and cream,
mix together and boil four minutes,
stir occasionally until cool enough to
shape into moulds with the fingers,
and place on q buttered paper Have
ready one-fourth cake of chocolate
melted over boiling water, dip the
moulds in the chocolate, remove with
a fork, and place upon buttered paper.
Flavor with vanilla, which must be
put into the cream not the chocolate.
These will be found equal to any pro-
cured at the confectioners.'
sCALLOPED OYSTERS.
Put a quart of oysters with their
liquor in q saucepan on the fire. At
the first boil drain the liquor from the
oysters and set them aside. Set g.
saucepan on the fire with two ounces
| of butter in it, as soon as the butter is
melted stir in q teaspoonful OF flour;
when it is rather brown add the oyster
liquor, a gill of gravy and salt and
pepper to taste. Boil gently for ten
| minutes, stirring occasionally. While
the sauce is boiling, put the oysters
on scallop shells, two or three oysters
on each shell; pour some of the sauce,
when it is cooked, on each, dust with
fine bread crumbs, put a little piece of
butter in the center of each shell, and
bake for twelve minutes in good oven.
Place the shells on g. large platter, gar
nish with parsley and serve.
BAKED TOMATOES.
Dip some tomatoes in hot water,
peel them, cut them in halves and re-
move the pips. Rub baking sheet
with shallot, butter it well, and lay the
tomatoes in it, filling each half with
the following composition: Two parts
bread crumbs, one part ham finely
minced, and, according to taste, pars-
| ley and sweet herbs also finely minced,
and pepper and salt. Put small
piece of butter on each half tomato,
and bake them quarter of an hour.
Have ready some round pieces of but
tered toast; on each OF these put half
q tomato and serve. 2. Fill the toma-
toes with sausage meat, or with very
finely minced cold meat, well seasoned,
bound with the yolk of an egg, and a
| breadcrumbs over and bake.