Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-06-26
HINTS FOR HOUSEKEEPERS.
ORANGE JELLY.

One-half box Of gelatine, one-half cup
Of cold water, one cup of boiling water,
juice OF one lemon, one cup OF sugar,
one pint of orange juice; soak the gela-
tine in cold water until soft, and add the
boiling water. lemon juice, sugar and
orange Juice; stir till the sugar is dis
solved, then strain. Lemon jelly is
equally as nice, substituting large nalf-
cup Of lemon juice instead of the orange
juice, and sleeping the grated rind In
the hot water ten minutes. Make a day
before you wish to use it.
BAKED LOBSTER
Put lump of butter in a sauce pan,
add couple of teaspoonfuls or so Of
Hour, and cook for several minutes,
stirring all the time; thin to a thick
cream with milk; add to this sauce the
chopped meat of the tail and claws of a
lobster, and a pinch Of the coral which
has previously been dried in the oven,
and pounded. A little cayenne is an
improvement, with few drops Of lem
on Juice. Put this in small baking
with crumbs and yinch of allspice and
cloves. Bake few moments till
brown.
sCALLOPED OYSTERS.
Put layer of the crackers in but
tered pudding-dish. Just moisten the
crackers with mixture of oyster liquor
and milk, and cover with layer of oys-
tiers seasoned with pepper, salt and but
ter. Cover with another layer of mois-
tened cracker. then oysters and cracker
on top. The top layer should be thick
er than the rest, made more moist and
dotted with bits of butter. Cover and
bake in well-heated oven one-hatf hour.
Then remove cover, set upon upper
grating and brown.
CORN FRITTERs.
One cofee-cup of canned corn or
grated corn, one OF sweet milk, two eggs
well beaten, salt, and -four to make
quite stiff batter. Drop with a spoon
into boiling lard. These tritters taste
like fried oysters.
POTATO Said.
Cold boiled potatoes sliced very thin
three hard-boiled eggs, one small onion
chopped line; season with salt and pep
per, and pour over dressing made of the
yelk of one egg stirred into half-tea-
spoon made mustard and one table
thre tablespoons of sweet cream and
the white Of one egg beaten to iroth.
RICE PUDDING.
One teacup OF rice, one oint each of
milk and water, or one quart of milk,
one cup of mOlasses, one teaSpOonful of
salt, One.thlrd Of nutmeg and piece
of butter the size of an egg. In mixing
reserve one cup of milk, not 10 be added
until the pudding has been in the oven
from one-helf to three-quarters of an
hour. First, mix all the ingredients to-
gether in buttered earthen pudding
pot, let it stand On the back of the stove
until ready to bake, so as to let the rice
swell, and bake about two hours. Do
not STIR after you add the Test of the
milk. If it is baked properly it should
have whey on the top like an Indian
pudding. Use dark molasses. Serve
hot with but Ter and milk.
CRAB SALAD.
A tried and delicate crab salad may
be prepared with four heads of fresh
lettuce, SIX finely mashed hard boiled
eggs, three tablespoonfuls of purest
olive OIL to which is added a heaping
tablespoonful of dry mustard, pepper
and salt at discretion, and carefully stir
in the mixture the yolks and whites of
two raw eggs separately. To stew the
two crabs, cut the white and red meat
into squares, put in stewpan, with four
ounces of butter, tablespoonful of
mustard and one of vinegar, teaspoon
full of mixed salt and pepper and a
pinch of cayenne. Let it simmer for
ten minutes, then add two wineglasses
OF sherry, and simmer for five minutes
longer; when cold, mix all carefully to-
gether.