Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-04-14
Foe THE HOUSEWIFE.
FLORENTINE PUDDING.

FLORENTINE PUDDING.
Put g. quart of milk into your pan,
let it come to q boil, mix smoothly
three tablespoonful of cornstarch
and little cold milk, add the yolks
of three eggs beaten, hall g, teacup of
sugar, flavor with vanilla, lemon or
anything your fancy suggests, stir into
the scalding milk, continue stirring
for use, then put into the pan or dish
you wish to serve in; beat the whites
of the eggs with g. teacup of pulverized
sugar, spread over the top, place in
the oven q few minutes till the frost
ing is pretty brown. Can be eaten
with cream, or is good enough with
out. For change you can bake IN
cups.
HASH ROLLS.
Prepare the meat as for ordinary
hash, chopping it very fine, moisten
with q spoonful of cold gravy or meat
Juice if you have it, add an equal guam
tity of mashed potatoes fresh is best)
and the same of stale bread crumbs
finely grated and soaked in milk or
cream. Work all well together with
the hand, make into rolls about three
inches long and half the thickness,
and brown in q hot oven fifteen or
twenty minutes, or you may spread
the hash in a well-greased breadpan
and set. it in the oven; when Drowned
on the bottom turn into dish crusted
side up and send to the table.
LINEN THAT HAS TURNED YELLOW.
When linen has turned yellow, cut up
Of NH +n inf n l.
lon of milk, and hang it over q fire In a
wash kettle. When thesoap has COM
pletely melted, put in the linen and
boil it half an hour, then take it out.
Have ready lather of soap and wa
ter; wash the linen in it anJ then rinse
it through two cold waters, with q
very little blue in the last. When
linen has been scorched, use the fol-
lowing remedy: Add quart of vine
gar, the Juice OF half dozen large
onions, about an ounce of soap rasped
down, fourth of q pound OF fuller's
earth, an ounce of lime and one ounce
of pearlash. Boil the whole until it is
pretty thick, and spread some of it
upon the scorched part. Allow 1T to
remain until dry, then scrape 1T OFF
and wash. Two or three applications
will restore the linen, unless SO much
scorched that the fibre is destroyed.
A little pipe clay, dissolved in the wa
ter used for washing linen, will clean
it thoroughly, with half the amount Of
soap and a great diminution OF labor.
The article will be greatly improved in
color, and the texture will be benefit
ed.
STEWED STEAK.
In q small saucepan place about
half pound Of thick and tender steak,
with little of the fat left on. Pour
in cupful of boiling water, shred
tiny onion very finely and season with
pepper and salt to taste. Then put
all over the top of the steak small
pieces Of celery heapedup. The sauce
pan should stand about two inches
above the level Of the fire, and by no
means ought to be uncovered until the
steak is to be removed to the dish.
Half an hour is sufficient time for it to
be done to g. turn. Mushrooms in
stead of, or even with, the celery are
an Improvement.
MOCK TERRAPN.
Put half pound Of Calls liver in
cold salt and water and let it stand
for half an hour; then put fresh cold
water in saucepan and parboil the
liver. When it is cool mince it fine.
Put the minced liver in astewpan with
two quarts of cold water, a piece of
butter the size of an egg, one table
spoonful of flour, one tablespoonful Of
dry mustard, salt and pepper to taste,
one grated nutmeg and two hard
boiled eggs chopped fine. Let all SIM
mer until thick, stirring constantly.
Whendo add wjneglass of Madeira
wine ii you like it.
NEW WAY TO COOK RICE.
Put one ounce of butter into an iron
kettle; when it is hot put in small
piece of onion; after the onion is light
ly Drowned take it out, it's only use is
in favoring. Put four tablespoonfuls
of raw rice into the hot butter, and
stir it until it is q pale straw color,
then add three cups of clear soup
stock, chicken or veal stock is best.
Cook very slowly till the rice is tender
and the soup nearly or quite ab-
sorbed. Serve hot with grated cheese.
This is favorite dish at French and
italian restaurants in the large cites.
.sScrap-Carts'' in London.
la BE-