Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1871-06-07
For the Household.

How TO PRESERVE EGGs.-Apply with
brush solution of gum arabic to the
shells, or immerse the eggs therein let
them dry, and afterwards pack them in
dry charcoal dust. This prevents their
being affected by any alterations of
temperature.
MEND1Ne TN PANs.-A correspon-
dent of the Rural New Yorker says:
"Tell your lady readers to mend
their tin pans with putty. It is very
easy done, and is much better than to
throw them away Put it on the out
side; let it thoroughly dry, and they
viii never have to mend that place
again. I have them that I have used
for twenty years. .
To Dye PINK ON CoTToN. = Two
pounds redwood; four ounces of So
luton of tin; boil the wood one hour,
turn off into tub, then add the tin,
and put in the cloth let it stand few
minutes, five or ten, and nice pink
will be produced This Will color fou1
pounds of goods; it is quite fast
color.
To KEEP FIsH-They should be
cleaned at once, wiped dry, and hung
up separately by the head, on hooks,
III a cool place, where they will be I'M
disturbed by flies; or place them in a
wire safe in the open air. Salt may be
slightly rubbed over many kinds OF
fish, but it Injuries the flavor of salmon,
which may be rubbed inside with vine,
gar and pepper.
How TO BRIGHTEN STRAW MATING
AND On CLOTH. Ito keep straw mating
bright and new-looking, wash it twice
during the summer with salt and water,
say about pint of salt dissolved in
half pailful of warm soft water, dry
ing the mating quickly with soft
cloth. The salt prevents it's turning
yellow. Oil cloth, after being scrubbed
and dried, should be wiped all over
with cloth dipped in milk. Tt makes
the colors come out bright and Aiming.
How TO CHOOSE F1sH.-The eyes
should be bright, the gills of fine
clear red, the body stiff, the flesh firm,
yet elastic to the touch, and the smell
not disagreeable. If the eyes are
sunken, the gills very dark in hue, the
fish fabby, &C., it should be avoided
Of the fish be trife tainted from
overkeeping, especially salmon, little
chloride of soda will quite successfully
restore it to good flavor. Dissolve i
in water and soak the fish in it, afte1
which wash and soak in clear water.)
YEAST CAKES. a pint of dry hop.
mot over a year old pour two quarts
OF water; boil half an hour; then strain
the liquor on Indian meal sufficient t.
absorb it; stir well, and when luke
warm add teacupful Of good yeast, O
one yeast cake previously soaked il
water; after it rises, add small tea
/ cupful of brown sugar, q tablespoonful
of ginger, and roll it out about half al
inch thick; but it into small squares O
cakes, and dry them on a board; tur1
them every day, until dry enough t
put into a BAG, which should be hun,
IN dry place. They will be good 70
three months.
RICE SoUFFLE. in half pint @
milk for an hour an ounce of rice, an,
peel OF 2 lemon cut thin; put it into
saucepan with little salt, and add b
degrees a pint of new milk and a bit Q
butter the size of walnut stir it til
it boils, and for five minutes after
When cool add the yolks of six egg
beaten with two tablespoonful Q
pounded loaf sugar, and stir in tn
well-beaten whites Of the eggs mol
the soufie with spoon in the shape O
a pyramid and bake in the oven. Will
IN the oven sprinkle over it little loa
sugar