Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-06-23
FOB TIRE HOUSEWIFE.
PARsNIPs WITH CHICKEN.

fAhSN1HS WIId CdlCkEN.
These are not commonly served, but
help to make an appetizing variety.
Wash, scrape and parboil theparsnips.
Then while they are cooking split a.
young chicken down the back and put
it into dripping pan, with the bony
side down; place the parsnips around
the chicken; after cutting them in two
parts sprinkle salt and pepper over
them, and put little Jumps OF butter
around, until you have used q piece
the size of an egg; put O. little water
into the pan, and then bake until
chicken and parsnips are tender, and
are brown also. II you choose you
can add one Or more slices of salt
pork, and it will help to make the
gravy rich. The parsnips may be
served on the platter with the chicken
or in separate dish; if the latter way
is chosen, make enough gravy so that
part of it may be poured over the par
ships. Vegetables, oysters or satisfy
may be used in place of parsnips, and
unless uncommonly large, need not be
cut into pieces.
SCRAPPEL.
This is most palatable dish. Take
the head, heart, and any scraps of
lean pork, and boil until the flesh slips
easily from the bones. Remove the
fat, gristle and bones, then chop fine.
Set the liquor in which the meat was
boiled aside until cold, take the cake
of fat from the surface and return to
the fire. When it boils put in the
chopped meat and season well with
pepper and salt. Let it boil again,
Al, l., IL
would in making ordinary corn meal
mush, by letting it sift through the
fingers slowly TO prevent Jumps. Cook
an hour, stirring constantly at first
afterwards putting back on the range
in position &c boil gently. When
done pour into long, square pan not
too deep, and mould. Incold weather
this can be kept several weeks. Cut
into slices when cold and fried brown,
as you do mush, it is a. cheap and de-
licious breakfast relish.
EYES PUDDING.
Six eggs, six large, fne-favored ap-
Piles, pared and chopped very fine, six,
ounces of curranas, washed and dried,
six ounces of sugar, one teaspoonful OF
salt and half a nutmeg; one full pint of
stale bread crumbs, pint OF flour and
one gill OF milk. After beating up the
eggs separately till very light, add to
them the other ingredients, saving the
flour to the last, which must be stirred
in until the pudding batter is just thick
enough to hold together. Have ready
a pudding cloth dipped in hot water
aud Toured. Tie up tightly, after
leaving room for the pudding to swell.
Boil steadily for three hours, and
serve with snowflake Or wine and but
ter sauce.
LOCK-JAW.
Let anyone who has an attack of
lock-jaw, says an exchange, take g.
small quantity of turpentine, warm it
and pour it on the wound, no matter
where the wound is, and relief will fol-
low in less than a. minute. Nothing
or bruise than cold turpeptine: it will
give certain relief almost instantly.
Turpentine is almost a certain remedy
for Group. Saturate q piece OF flannel
with it and put it on the chest, and in
g. very sewers case three or four drops
on lump Of sugar may be taken in
wardly. Every family should have &,
bottle on hand.
PEACHES AND TAPIoCA.
A nice dish for dessert is made by
soaking half q pint of tapioca in cold
water for two hours, then let 1t boil
gently until it softens, slice canned
peaches and put into g. pudding dish,
and your the tapioca over them.
Bake until the tapioca is perfectly ten.
der. Serve with sugar and cream.
Dried or evaporated peaches may be
used for this dish, andif they are prop
erly cooked and softened it is almost
as good as when the canned fruit is
used.