Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-07-21
FOK THE HOUsEWEFE.
REEFSTEAK.

BEEFSTEAK.
Have the steak cut very thick, with
two ounces of fat to each pound OF
lean, and set it on dish that may be
sent to table. If liked well done, set
it before clear, hot fire for an hour
and a. quarter before dinner. Turn
the steak once and turn the dish once,
so that each side Of the steak may be
turned to the fire. Before sending 1T
to table put g piece of butter the size
of g. hickory nut in the middle OF 1T;
sprinkle it with little pepper and a
few drops of any desired sauce. Pour
over it q pint of button mushrooms
that have been cooked in their own
sauce and serve hot.
FRICAssEE OF CHICKEN.
This fricassee of chicken with peas ls
well approved: Choose g. dry picked
young fowl; cut it into joints, strip OF
the skin, rinse in warm water, dip IN
cold water, drain and dredge with
flour. Put the pieces in warm sauce
pan and cover with hot water. Add
bit of lemon peel, salt and pepper
and a sprig of parsley; simmer two
hours and remove the chicken. Beat
up the yolk of one egg with a gill OF
cream, add the warm sauce and whip
thoroughly. Place the chicken on q
dish, pour the sauce over it, put g.
border of hot peas, fresh or canned,
around it, and serve.
COLD SALMON.
Here is a new and delicious recipefor
cold boiled salmon. A pound can Of
salmon will not hold the same bulk,
as there is always some liquor, which
must be drained off; so if canned
salmon is used the cream and other
ingredients must be graded in proper
ton to the bulk of salmon used. Be
sure to remove all bits of bone and
skin, and then chop the fish. Add the
-four to the butter and mix thoroughly
together. Put the cream into asauce.
pan, let it come to a boil and stir In
the flour and butter, then the salmon
and seasoning. Boil for one minute.
Stir into it one well-beaten egg and
remove from the fire. Then set the
mixture, which will bequite thin, away
on the ice to get perfectly cold. Then
shape into croquettes, as with other
mixtures, and fly.
kNGr,s' FOOD.
Six eggs, one cupfuI of butter, two
cupfuls sugar, four cupfuls -four, one
teaspoonful soda mixed in little milk,
one teaspoonful cream tartar rubbed
in the -four. Bake in very shallow
pans, as for Jelly cake. Two cocoa
nuts grated, one small cake of choco-
late grated, whites of four eggs beaten
some, but not to stiff froth, two
pounds of sugar, one tumbler water
Boil sugar and water until it is thick,
then beat in the eggs until it is white,
then divide into three parts; into one
part mix cocoanut favored with
lemon, in the next part mix chocolate
favored with vanilla. Place this in
alternate layers between the cake.
When it is filled up high ice over the
top with the third part, and sprinkle
overit some of thecocoanut which you
have left for that purpose.
ASPARAGUS.
Large or full-grown asparagus is the
best. Before you begin to prepare it
for cooking set on the fire q pot with
plenty of water, and sprinkle into it O.
spoonful of salt. The asparagus
should be all of the same size. Scrape
the stalks till they are perfectly clean
and white; cut them of an equal length
and short, SO as to leave them but two
or three inches below the green part.
To serveup asparagus with long stalks
is now becoming obsolete. As you
scrape them throw them into pan of
cold water, then tie them in small
bundles with bars or tape. When the
water is boiling fast put in the aspar-
agus and boil it an hour; if old, long
er. When nearly done toast a large
slice of bread, first cutting off the
crust; dip in the asparagus water; lay
in q dish, drain the asparagus, place it
on the toast and serve melted butter
with it.