Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1888-04-25
HOTSEWIFEL MATTERS.
TO COOK TOUGH TURKEY.

In France. where all articles of food
are made use of, they stew a tough old
turkey into innocent adolescence.
Into good-sized stewpan they put a
quarter of pound of butter, also one
pound Of lean bacon cut into ten or
twelve pieces; then add the turkey
trussed as for boiling, breast downward;
cook over moderate fire for one hour,
and until it assumes proper color; add
two tablespoonful OF flour; stir well;
then add two quarts of water or broth.
When on the point of boiling, add fifty
pieces of carrot the size of walnuts, the
same quantity of turnip, ten button
onions, a bouquet of sprigs of thyme,
two bay leaves and ten of parsley, a
small glass of old Jamaica rum, Glove,
a piece of garlic, and let stew gently for
four hours; remove the turkey and put
the vegetables and sauce in a smaller
stewpan; let it simmer until the lat
rises and may be removed, then re-
duce it to a demi-glaze. Serve the tur-
key with the sauce poured over it.
Small new potatoes, about twenty, may
be added to the sauce, or peeled and
chopped roasted chestnuts.-NeW York
Egenjng Post.
CELERY SALAD.
One head of cabbage, three punches
celery chopped very fine; take one tea
cup of vinegar, lump of butter the size
of an egg, yolks of two eggs, one tea
spoonful each of mustard and salt, a
pinch Of cayenne pepper, two tea
spoonfuls of sugar; mix WE'LL then put
on the fire and heat until it thickens,
stirring all the time; when cold, add
two tablespoonfuls Of thick cream, pour
ha 1oI of Of
enough add little cold vinegar.
STUFFED PORK.
Make deep missions in the meat. trim
SO as to leave the skin longer than the
flesh; then 'parboil some potatoes,
mash, season with butter, cayenne pep
per, salt, a minced onion and little sage.
With this dressing fill the missions,
draw the skin down and skewer it over.
Season the outside by rubbing with salt,
cayenne pepper and sage. Roast slow
ly. When done skim off the fat, thick
en- the gravy with Drowned grated
chicken. Serve with apple sauce.
SALMON CRoQUETTEs.
To make salmon croquettes boil half
pint of milk, thicken it with table
spoonful of -four and let it become cold.
Mince pound can of salmon or one
pound of fresh salmon. When very
fine add saltspoonful OF white pepper.
Moisten the minced salmon with the
boiled milk, work to a paste and add
breadcrumbs if too thin. When want
ed shape into cakes, rolls or cones, dip
in egg crumbs and fry in hot fat.
LOBSTER BIsQUE.
Take one good, firm lobster, take
all the meat out and make broth with
it, Take the shell and pound it very
fine. Put one quart of water, one onion
and carrot to boil for one hour; strain
and keep cool. Chop the meat very
fine; make one quart of cream sauce
with the broth. Let it simmer gently
and pour the stock made from the
shell. Keep the carrot and the claws
separate, cut in small dies to garnish
the soup, and when finished add a
small pat of good butter.
CRYSTALLIZED FRUIT.
Take slices of oranges or clusters of
grapes, or any other fruit desired, and
dip them first in white OF egg beaten to
froth, and then in pulverized sugar.
Lay a sheet of paper in a pan; spread
the sugar and fruit on it, set it in cool
oven until dry, then keep in cool
place. 1t is quickly done, and is a pref
ty variety for the lunch table.