Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1890-09-24
DOM ESTIC HINTS.
WITH PARSLEY SAUCE.


New potatoes, we'll scraped and
washed and soaked in cold water for
half an hour. Boil them rapidly for
half an hour in sailed water. Pour off
the water when done, dredge lightly
with salt, shake and turn into heated
dish. Melt one tablespoonful of butter,
mix in one tablespoonful of -four, add
half pint of cold water and stir until
it boils. Add pepper and salt to taste
and one tablespoonful of chopped
parsley. Pour over the potatoes and
serve.
CHICKEN CREAM SOUP.
Three pints of the water in which a
chicken has been boiled, with all fat
removed, one pint of rich cream, four
eggs, one cupful of bread crumbs, salt
pepper and celery salt. Heat the
water to the boiling point. Boil the
eggs twenty-five minutes and mash the
yolks with the bread crumbs, which
should be softened in a little milk.
Heat the cream to near boiling. Stir it
gradually into the eggs and crumbs,
pour the mixture into the chicken
water and boil five minutes.
MAKING SANDWICHES.
Sandwiches can be made to look quite
as appetizing as they are by little
extra trouble. The long, round, French
loaves are the best for the purpose.
Cut each piece Of uniform thickness,
and then, with bake-cutter, cut the
pieces in fancy shapes for your
sandwiches. (The bits of crusts can be
Drowned in the oven, rolled fine and
put away in a jar to be used for
dipping fried oysters, etc. Butter the
bread lightly and spread with potted
ham or chicken, and form into sand
WI Ic
conveniently near, you can prepare a
most excellent filing by mincing ham
very fine and seasoning with pepper,
mustard and celery salt; rub all
together, and add a little butter to
make it thick paste. Put the sand
wiches in basket with low sides.
ROLL JELLY CAKE.
Three eggs, one-half cup of white sugar,
Il teaspoonfuls of baking powder sifted
twice with one level cup of sifted flour:
bake in moderately heated oven,
RICE BREAD.
Two cups milk, two cups boiled rice,
one cup white corn meal, three eggs
well beaten, two tablespoonful butter,
teaspoonful salt. Bake in hot oven,
in rather shallow pans,
APPLE SNOW.
Bake six good apples, take out the
pulp, and when cold beat it thoroughly
with the whites of three eggs and
sugar enough to stiffen little; serve
with boiled custard for sauce.
BAKED BANANAS.
Select large, ripe bananas, and bake
them in the oven as you would potatoes.
When the skin begins to split at the
seams they are done. Take them out,
and serve one to each person, as a veg
etable. They should be peeled, and
eaten with butter and a little salt.
CREAM PIE.
Line plate with crust, stir to cream
one-halt cup of sugar and one
beaten eggs, two tablespoonfuls of flour
and two cups of milk; mix all together
we'll; flavor to suit the taste, pour into
the lined plate and bake like a
custard pie.
TO MAKE RASPBERRY SALAD. -.
To a quart Of ripe raspberries you
need half pint of red currant jelly and
a gill of clear syrup, made by dissolving
a gill of sugar in saucepan with
tablespoonful of hot water; when melted
added the currant juice; when cold pour
this all over the raspberries, and set on
ice till morning.
GERMAN PUFFS.
One pint Of milk, three eggs, little
BILL, dI1d llOuI clOuSA W q G1IlA
batter; pour into eight buttered cups.
Have the oven hot, and don't be
discouraged if they don't rise for the
first twenty or twenty five minutes;
they will soon surprise you by putting
above the cups, and turning golden
brown. For sauce, beat pulverized
sugar and small piece of butter
together, moisten with milk and
flavor.
LEMON PIE.
Two lemons, juice and grated rind, two
cups of white sugar, one cup of cream
or rich sweet milk, two tablespoonful
of cornstarch mixed with the yolks of
six eggs; bake in rich crust Beat the
whites to a stiff froth with eight
tablespoonful of pulverized sugar;
spread on the top of the pies and brown;
this will make two pies.
TOMATO SALAD.
Cut six ripe tomatoes into slices and
remove all the seeds; rub dish with
onion and pour into it mixture of oil
and vinegar Gin the proportion of two
spoonfuls of oil to one of vinegar),
sprinkle on the tomatoes pepper and
salt, and leave them in the dressing two
hours. They will then be ready to