Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1904-07-20

Oh q wire sieve and serve with lettuce
salad. For this purpose the croquet-
ties should be cold. When hot, serve
with crisp bacon.
Baked Eggs.
For six eggs take four tablespoonfuls
OF good gravy free from fat. Put
the gravy in shallow pie-dish and
break the eggs into it, season with
pepper and salt, and sprinkle over
them a handful of bread crumbs
Bake in a quick oven for five minutes;
take the eggs up carefully and place
each on n round of toast on a hot dish
Keep hot while the gravy is boiled
UP in saucepan with some chopped
parsley, and. if liked, little shallot;
pour over the eggs and serve.
Corn Sauted in Cream.
Take six ears Of juicy, tender corn,
and cut from the cob. Place in a
saucepan with q gill Of hot white
sauce, half a cupful Of cream and half
tablespoonful Of butter; season with
half teaspoonful of salt, busting of
white pepper, and saltspoonful of nut
meg. Cook gently for ten minutes on
back Of range; place in hot dish and
serve.
Precaution in Case of Fire.
Should fire break out in the chin
ney wet blanket should be nailed
to the upper ends of the mantelpiece,
so as to cover the opening entirely.
The fire will then go out of itself. In
order to be able to fix the blanket two
knobs should be permanently fixed in
the upper ends of the mantelpiece, on
which the blanket may be hitched.
Canned Peas.
Shell the peas and lay in cold water
for half-hour. Drain and boil in salt
ed water until tender but not broken.
Drain out the peas and pack into heat
ed fruit jars, returning the liquid to
the fire. Boil up this liquid and while
still boiling fiji the jars to overlooking
with it, sealing Immediately. Stand on
their heads in a cool, dark place.
Rice Soup.
Wash four ounces of rice, put it on
the fire with three pints Of boiling
water and a pinch Of salt. Boil for
ten minutes, drain, and pour cold
water through it. Put the rice back
in the saucepan with three pints of
good soup; let it cook gently twenty
five to thirty minutes. Serve with
grated Parmesan cheese
Buttermi1k Pie.
Buttermilk pie should be prepared as
follows: Beat two eggs to froth with
half a teacupful OF sugar, a teaspoon
full Of flour, one pint Of buttermilk and
tablespoonful Of butter. Whisk all
the ingredients together thoroughly
and bake with one crust, as you would
fruit pie. Add any spice or Mayor
ing desired.
Almond Custard.
One pint Of milk, one-fourth cupful
Of sugar one-fourth pound Of almonds,
blanched and pounded fine, two eggs
and two teaspoonfuls Of rosewater.
Stir over the fire till thick as cream,
then set in oven till firm. Just be-
fore serving cover with whipped
cream, tinted delicately with straw
berry syrup Or red currant jelly.
Virginia Corn Mullins.
Three eggs, well beaten; two heaping
cups Indian corn meal and one of
flour; sift into the flour two teaspoon
fuls baking powder; add one table
spoonful melted lard, three cups sweet
milk. one teaspoonful salt; beat well;
bake quickly in rings or small patty
pans; serve hot
SuGared Squash.
Select a firm, sweet squash, a Hub
bard by preference, and break into
neat serving pieces. Parboil for fif-
teen minutes. Place in a baking pan,
sprinkle each piece thickly with graf
ed maple sugar, place small nut Of
button on each, and run into a slow
oven to finish cooking.
To Remove Scorch Marks.
Bake an onion, then squeeze out the
juice and mix it with an ounce of full
ler's earth, wineglassful Of vinegar,
and small quantity Of shredded soap.
Heat together till the soap has melted,
leave till cold, and then apply to the
scorched linen. Let it dry on, and
then wash in the usual way.
Lottie Cake.
One teacup sugar, two eggs, one
fourth teacup butter, one-half teacup
sweet milk, one and one-half teacups
flour, in which you have thoroughly
mixed two teaspoonfuls baking pow
der, one-half nutmeg, or one teaspoon
full lemon essence. Bake very care
fully. Nice In layer or loaf.
Broi1ed Beef and Mushroom Sauce.
Stew the mushrooms you have for
use in butter in a saucepan, and when
done put them in the center of ring
Of mashed potatoes. Place around the
potatoes slices of cold beef boiled over
clear fire. Season with pepper and
salt, and serve with brown gravy.