Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1894-10-10
FOR THE COOK.

Housewife gives the following recipe
for muiigatawry soup: ingredients re
Quired: Three pintS stock. one-half ounce
caTdamons, two tahlespo0nfuls curry
powder. one slice lean bacon, onc-haIf
ounce butter. two onions. one apple. salt.
one Glove of garlic one >halloJ, lemon
juice. This is Il recipe for Il high-cass
soup. but this fact need not brighten any
one from attempting it. In the first
place the stock does not require to be
very strong. as the flavor OF the curry
VIII be certain to predominant above any
other. Make it the day before hy boiling
up any bones or scraps OF meat YOU may
nave with one onion or two carrot. ce.-
cry or any vegetable handy. Strain It.
and when cold take off the fat from the
top. should there be any. Cardamons
are spice OF Il very pleasant flavor. but
these may be omitted if they cannot he
procured; the garlic may also he omitted
II the soup is not TO be eaten by any
great epicure. Well now for the method:
Feel Onions. Shallot. garlic and apple:
chop them finely; melt the butter In Il fry
ing pan: stir the vegetables in it for five
minutes, until they slightly color. then
add the curry powder: stir another five
minutes. and if YOU want the soup rather
thick. now add tablespoonful OF flour:
tins. however. is u matter of JaSte-i
have not included it in my list of ingre-
dents. When this is done, add some of
the stock, boil up, and turn into sauce
pan with rest Of stock and all other in
gradients. Bring to the boil and simmer
gently for one hour I should have said
that the bacon should have been chOpDed
finely and fried with the vegetables This
soup is not strained unless there are any
large pieces floating about in It; it should
be served very hot with boiled rice Oh Z
separate dish. Wash three ounces rice.
throw it into fast-b0iling water, with
plenty of salt: boil fast twenty minutes:
drain IN Il coIander, and run q pot OF
water through to separate the grains;
place III the oven to dry and warm.
For chicken legs. "a Ia diable,'' take
slX drumstickS. SINCE them, if they have
not been we'll singed before they Were re-
moved from the chicken, boil them for
about twenty minutes in q soup pot and
then bone them. Season them with
a little salt and pepper, a mere pinch Of
cayenne pepper. and pinch Of the best
English mustard for each leg. Rub about
half a teaspo0nful of Partisan sauce on
each leg. Rub the pieces of leg thorough
~ 10 see that seasoning is evenly dis
tributed. Roll the drumstcks and skewer
them III shape. Cover each one with Il
beaten egg. being careful that the egg
covers every portion of the chicken. A
brush or a common tablespoon will do
this work well. AS soon as a drumstick
IS we'll egged roll it in fine sifted bread
crumbs. and either brOil the legs FIVE min
utes on each side or fry them in hot fat
for three minutes. Serve them with a
pint Of rich, brown sauce, into which an
even teaspoonful of dry mustard, two
Of Partisan sauce and pinch of cayenne
pepper have been mixed. Turkey legs
may be served III exactly the same way,
but they require about One-third longer
cooking
A cream scallop that has made a rep
utatiOn for It's inventor is made from cold
boiled or roast chicken boiled ham, hard
boiled eggs. cracker crumbs, and cream
sauce. Both the eggs, chicken, and ham
are chopped fine and used IL layers
first q layer of the chicken. then q very
thIn layer or sprinkling Of the ham, then
layer OF eggs, then Of the cream sauce,
anG lastly layer Of cracker crumbs with
little more sauce. Repeat the process
and brown III the oven. Send to the table
iii the balingdish. If cooked in scanop-
shells. use only one layer of each Of the
ingredients.
The material for some kind Of a fruit
salad is nearly always TO be had, though
perhaps midsummer offers the most delec-
table variety. The success Of the combina-
ton depends on just the right proportion
of sweet and sour, of tasteless and
piquant. and often a few experiments
VIII result IN flavor worth recording.
At all seasons of the year one may have
cocoanut bananas, oranges. Just now
there are, in addition, peaches and grapes
pears, late blackberrieS and Il variety Of
plums. The usual dressing for such is Il
good white wine and little sugar, poured
over each layer, but it has been dscov-
cred that few drops of delicate fruit
essence of liqueur or even q bit of the best
cologne on drop of sugar, added with dis
elimination, gives an aroma that is most
delicious. No decided flavor of one thing,
but an imperceptible and agreeable blend
ing Of many fruits and fragrances, should
be the aim. Too much of an essence
would produce Il medicated taste.
a summer soup will be found especially
economical by those who live in the cOun-
try and grow their own vegetables Take
equal quantities of French beans. green
peas. and potatoes. Il few young carrots
and haricot beans TO measure half the
quantity of the other vegetables Soak
the haricOt beans for tWenty-four hours
IL cold water. When ready TO make the
soup drain the beans dry. cover with
cold water, and boil for two hours
Drain and add little stock that YOU
happen 10 have by YOU. and boil gently
fnr u hour longer. Cut ali the vegetables
small and add to the stock Pass two