Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1889-06-05
HOUSEKEEPER'S RECIPES.
FINNAN HADDIES.

FlNNAN hADDlESs
Cold boiled haddies, or any that is left
from paddock at dinner, should be
pounded fine, with little butter, cay
enne pepper and an atom of mace
or sprinkle of curry powder. Serve
in little mound with hot, dry toast.
FRIED PARsNIPs.
Scrape them and leave them in cold
water tor an hour, then boil with little
salt in the water. Dry them and cut in
lengthwise slices. Dip in melted butter
pepper. and fry in drippings. Drain
tree of fat and serve lot.
CREAM BISCUIT.
One pint Of sour cream. one teaspoon
Of soda, dissolved in little warm water;
stir into the cream the white of one egg,
we'll beaten, little salt; when the cream
foams nicely, stir into it as quickly as
possible enough sifted flour to make soft
dough; roll out, cut, and bake in quick
oven.
BATTER BREAD.
Put one cuptul of Indian meal to soak
over night in boiling water enough to
cover it. In the morning add two thor
oughly beaten eggs, one pint of milk, a
half-teaspoon of salt, one tablespoon of
lard or butter. Thin with water if too
thick; beat hard, and bake nice brown
in a hot oven.
DOUGHNUTs.
Cream q cup of sugar and three spoon
fuls of butter; add two eggs thorough
~ beaten, cup of sweet milk, half
teaspooniul Of salt, quarter of nutmeg
grated, a teaspoonful of cream of tartar,
and three-fourths of teaspoonful of
soda mixed with flour enough to roll
cut in rings and fry IN hot lard.
SWEET oMELET.
Beat together the yolk of one egg, one
teaspoonful of sugar, one and one-half
teaspoonfuls OF orange juice and three
gratlngs OF the orange peel; then pour
this over the white Of the egg, beaten
lightly; put IN a hot pan over a quick
fire, cook about three minutes, and then
put it in the oven for half minute; then
fold and sprinkle with sugar.
DREAMED CHICKEN.
Cut the remnants of cold boiled or
roasted chicken in small pieces Make
sauce Of one pint of cream, two ounces
OF butter, the yoIk of one egg, beaten,
and a tablespoonful of cornstarch or
-four seasoning, with salt and pepper, a
little sugar and teaspoonful of anchovv
sauce, and one bay leaf or sprig of pars-
ley. Let the pieces Of chicken simmer
in this sauce for half an hour. Stew
some rice in milk, seasoning with salt
and pepper. Put the chicken in the
center of dish, and surround it with
the rice.
ORANGE SHORTCAKE.
Take dozen good, small, juicy or
anges, peel and put in a cold place.
Make shortcake of pint Of prepared
+1o,r tohloonoorfI11 of 1orJ ord fb n
same of butter rubbed we'll together and
made into dough with cup OF sour
milk Roll out about an inch thick
over a sheet, put it into we'll
buttered pan and bake in a
quick oven light brown. Take out
of the pan, and with a sharp knife di-
vide in two as a biscuit. Spread the or
anges. thinly sliced, between the cake
sprinkling we'll with sugar, put the rest
on top, and cover with sugar, just before
sending to the table. Eat with sauce
made from the juice of three oranges
and two lemons boiled in pint of wa
ter and seasoned with sugar and nut
meg.
FRIED OYSTERS.
Open the oysters and put them in a
colander for about half an hour. They
must be as well drained as possible.
Then dip them III egg and roll in bread
crumbs in the following way: Beat one,
or two or three eggs according to the
quantity of oysters to be fried), as for an
omelet, turn the oysters in the eggs and
stir gently; then take one after another,
roll IN bread crumbs; place each one in
your left hand, in taking them from the
crumbs, and with the other hand press
gently on it. Put them away in a cool
place for about half an hour, and then
dip again in egg; roll in bread crumbs
and press in the hand as before. While
you are pre- pairing them set some fat on
the fire in pan, and when hot enough
drop the oysters in, stir gently, take off
with skinner when fried, turn into a
colander, add salt, and serve hot.