Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-06-02
FOE THE HOUsEWEFE.


Put piece of butter the size OF an
egg into pint of water, let it boil a
few minutes, thicken it very smoothly
with a pint of flour. Let it remain a
short time on the fire, stirring it care
fully sill the while so that it may not
stick to the bottom of the stewpan;
pour it into a wooden or china bowl,
set it away to become cold. About
one hour before your dinner is to be
served, add five eggs, breaking one at
a time, and beat all the time until the
dough is very light. Put pint of
lard in frying pan and let it come to
q boil; then drop the fritters in SO that
they shall be small, and fry them
brown; they should puff up very much
and be crisp. To deserved with boiled
molasses, wine and powdered sugar,
or French sauce.
FRIED CHICKEN.
Clean 81 young chicken, divide it in
quarters, season the pieces with salt
and pepper and sprinkle with flour;
place two ounces of butter in 81 frying
pan on the fire, and, when quite hot,
put In the pieces of chicken and fry q
golden brown; arrange the pieces on a
dish, poar around them a sauce made
as follows. and serve hot: Mix a. Ia
blespoonful of -four smoothly with a
gill OF cold milk and add half a pint of
warm milk: melt ole ounce of butter
and season it with little salt and
pepper; turn the milk into the butter,
beating all the time, and as soon as it
is thick pour it around the chicken.
sTEWED APPLES WITH RICE.
Scoop out the cores and peel some
fine russell apples, and stew them in
clarified sugar. Boil some rice in milk
with pinch of salt, few strips OF
lemon peel and sugar enough to sweet
en- it. Leave on the fire until the rice
is quite soft and has absorbed nearly
all the milk, remove the lemon peel
and place IN a dish; arrange the stewed
apples on the rice and put In the oven
until 1T is of a pretty golden color.
PLAIN CHICKEN FRICASsEE.
Cut up the chickens, and wash well
In salt water; put them in a pot with
enough cold water to cover them, add
(ior two chickens) half pound OF salt
pork, cut up in thin strips; cover, and
let heat very slowly, and then stew un-
til the fowls are tender. Cook slowly;
If they cook fast they tougher ana
shrink. When almost done, add, if
desired, chopped onion or two, some
parsley and pepper; cover closely
again, and, when heated to boiling, stir
in slowly a teacupful ofmilk containing
two beaten eggs and two teaspoonfuls
of flour; boil up again, and add one
tablespoonful good butter. Arrange
the chicken nicely in a deep dish, pour
the gravy over, and serve hot.
SWEET WATERS.
Six eggs; one pint flour; two ounces
melted butter; one and one-haf cups
powdered sugar; one cup milk;
one teaspoonful nutmeg. Beat
whites and yolks separately and
very stiff, rub the sugar and butter to-
gether, and work in first the yolks,
then the milk, then the -four and
whites. Bake in well-buttered wafer
or waffle-irons very quickly, browning
as little as possible. Roll them while
hot upon a smooth, round stick, not
larger than your little finger, slipping
it out carefully when the cake takes
the right shape. These little cakes are
an acceptable addition to any tea or
supper table, and look well among
fancy cakes In g. basket.