Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1888-05-16
H0USEVFIFELY MATTERS.
STUFFED HADDOCK.

STUFFED PADDOCK.
To stuff haddock, mix one ounce Of
dripping with Il ounces of bread
crumbs, add to this one teaspoonfui Of
chopped parsley, one onion, one tea
spoonful of milk and little salt and
pepper After stuffing the fish, sew 1t
up neatly and put it into baking pan;
Brush it over with butter or melted
drippings and sprinkle with bread
crumbs. Bake IN a moderate oven,
basting occasionally.
POTATO TEA CAKES.
Take one pound of cold boiled potatoes,
and mash them smooth with the roll
ing-pin. Add one pound of flour, half
pound of suet, very finely chopped, SIX
ounces of currants, two ounces OF moist
sugar and one teaspooniul Of baking
powder; little grated lemon peel may
be put in ii liked. Roll out to the thick
ness of half an inch; bake in a moderate
oven Tor an hour, or until nicely
Drowned. Cut into squares and serve
hot.
HOP YEAST.
Boil four or five medium-sized pota-
toes with a small handful of hops tied
in a muslin bag. When tender, pour
the water there should be at least one
quartz slowly upon four even table
spoonfuls of flour, one Of salt, ginger and
sugar. Stir constantly to avoid Jumps.
Allow this to boil, then add potatoes
previously well mashed, and when
cooled or luke warm add two yeast cakes
previously soaked in tepid water.
CHOCOLATE ICING.
Take one-half cup sweet milk, let it
warm, CRATE what chocolate desired in
it, stir it we'll, set on stove, add one cup
of sugar, let it boil five or six minutes,
stir occasionally to keep from burning,
and stir while cooling; when cool, add
little extract vanilla which improves
the taste very much.
PLUM PUDDING.
Pick and stone one pound of the best
Malaga raisins, which put in basin
with one pound of currants (well
washed, dried and picked pound and
half of good beet suet Chopped very
fine, three-quarter of a pound Of white
or brown sugar, two ounces of lemon or
orange peel, two ounces OF cltron, SIX
ounces of -four and quarter of a
pound of bread crumbs, with little
grated nutmeg. Mix the whole well to-
gether, with eight whole eggs and
little milk; have ready a plain
butter the interior, pour the above
mixture into it, cover q sheet of
paper over it, tie cloth over
the mold, put the pudding into large
stewpan containing boiling water, and
let boil quite fast for four hours and a
half When done, take out your mold,
turn upon dish. serve with the follow
ing sauce Put the yolks OF three eggs in
a stewpan with spoonful of powdered
sugar and gill OF milk; mix well to-
gether, add little lemon peel and stir
over the fire till it becomes thick (do
not allow it to boiD, add two glasses of
brandy and serve separate or it may be
poured over the pudding and both
served together.
CRoQUETTES OF RICE.
Wash well half pound of best Caro-
lima rice, which put into stewpan
with u pints of milk and quarter of a
pound OF butter; place it upon the fire,
stir until boiling, then place it on a slow
fire; cover the stewpan, and let simmer
very slowly until quite tender; rub the
rind OF lemon upon lump of sugar
weighing quarter of pound, then
pound the sugar in a mortar very fine;
add it to the rice, with the yolks of five
eggs mix well. stir a few minutes
longer over the fire until the
eggs thicken, but do not let it boil; Law
out upon DISH when cold form it into
number of small balls or pears, or
into long shapes, according to fancy;
have three or four eggs in basin we'll
whisked, dip each piece in singly, and
then into a dish of breadcrumbs,
smooth them gently with a knife, dip
again into the eggs and breadcrumbs,
put into a wire basket, which put in a
stewpan of very hot lard; fry nice,
hght-yellow color, drain on a cloth.
dress them pyramidically upon a napkin
and serve with powdered sugar sifted
over them.