Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-09-15
Fob THE HOUSEWIFE.
TOMATO SOUP.

Two quarts of tomatoes, peeled and
sliced; three pints of broth, veal or
chicken is best; one tablespoonful
minced parsley and the same quantity
of minced onion, one teaspoonful OF
sugar; pepper and salt to TASTE;
Drowned flour for thickening; table
spoonful of butter, fried bread dice.
Stew the tomatoes in the broth until
they are broken all to pieces, add herbs
and onions, stew twenty minutes, rub
through a. colander, season, th1cken
with teaspoonful of Drowned hour,
rubbed in one of butter; boil two
minutes and pour upon the fried bread
In the tureen.
HUCKLEBERRY CAKE.
Two cups of sugar, one cup OF but
ter, three cups of prepared flour, one
cup of milk, five eggs, one teaspoonful
of nutmeg and one OF cinnamon, one
quart of huckleberries; cream butter
and sugar; beat in the whipped yolks,
the spice, milk. flour, the frotbed
whites, finally the berries dredgad
Whitley with flour, cautiously breaking
them as little as possible. Bake In
shallow tins or II pate pans. 1t Is
better the day after it is baked.
CRAB APPLES.
Select perfect ones; pour boiling wa
ter over them, which removes the skin;
lay them In water enough to cover
them; let them simmer slowly until
soft; take them out and drain; make
a clear syrup, pound for pound; boil
them in it till clear, lay them on dishes
to cool, and place them in jars; cook
the syrup q little longer, and pour it
over the apples when hot; seal.
sAvoRY POTATOES.
Mince a quarter-pound of fat salt
pork, add q teaspoonful of chopped
onions and tablespoonful of minced
parsley, eight potatoes, peeled and
Quartered; cover with cold water and
cook until the potatoes are done.
Drain, mash, mound on a. pie plate,
sift crumbs over them and brown In
the oven.
ASPIC OF LAMB.
Have two lambs heads thoroughly
cleansed and boil them. When done,
cut them in neat square pieces. Ar
range these pieces neatly in g. pie dish,
alternating with slices of hard boiled
egg, ham and beef, with some minced
parsley, taking care not to place them
too closely Make g. rich gravy of
some of the water in which the lambs
heads were boiled, seasoning with pep
per, salt, sweet herbs and q teaspoon
full Of mushroom catsup, adding half
an ounce of gelatine which has been
dissolved in little of the gravy.
Pour this gravy over the meat until
the dish isfull. When cold set it in the
ice chest aud serve the next day turn
ing it out on dish.
FRUIT PUDDING.
Chop six apples fine, CRATE six ounces
of stale bread, add six ounces of brown
sugar, six ounces of currants washed
carefully and Toured; mix all we'll to-
gether with six ounces of butter, a
cupful milk and two cupfuls of -four in
which two teaspoonfuls of bak-
ing powder have been thorough
~ mixed. II too thick add more milk
in mixing. Spice to your taste. Put
in pudding bag, tie loosely and boil
for three hours. To be eaten with
cold sauce made of butter and sugar
stirred together, a cupful of sugar to
one-half cupful of butter.-Domestic
Monthly.
BEEF AU GRATIN.
Put two ounces of butter in sauce
pan upon the fire; when melted.
sprinkle into it one teaspoonful of
minced onions, one teaspoonful of
chopped parsley, three mushrooms
finely minced, a pinch OF salt, pepper
and allspice and two tablespoonful Of
fine bread crumbs. Stir for two min.
utes and add enough broth to make
the liquid. Cut one pound of boiled
beef in slices; lay these in silver or
tin dish; pour the mixture over them
and cover with thin layer of sifted
bread crumbs. Put small bits of but
ter here and there on the top, and
bake in a good oven for fifteen minutes.
Serve hot.