Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1872-02-14
Facts for the Housekeeper.
IRONING CLOTHES.

When starched clothes stick to the
iron, it is exceedingly annoying, and
the housekeeper is rather apt to get
vexed and discouraged. Many think it
is owing to the manner in which the
starch is made; but this is not always
the reason. One cause of starch stick
ing is owing to the authorizations in
starch itself. So it is very essential to
try and procure the best article. Starch
gloss is used to prevent this sticking,
in lieu Of adding polish.
Some Ia1lndresses shave hard soap
and boil it up with the starch An ex-
cellent way to make clothes stiff is to
starch them when wringing out of the
rinse water, then dry them on the
line, ana when about to be ironed,
dampen them in water in which raw
starch has been dissolved. Spread
them between dry clothes and roll them
up tight for quarter of an hour, when
they viii iron very smooth.
Another desideratrm is to take good
care of the irons. Many housekeepers
who are called neat, will let them stand
on the stove for days, catching all the
Stops of cooking. When not in use
they should be kept in dry place.
Once the face is rusted they never look
as well again. But in case of their be-
coming rusty, rub them on emery or
brown paper. Beeswax is good to use,
rubbing it well over the front face of
the iron, and then rubbing the iron on
a cloth or paper.
IS Many are the bits of soap wasted in
the household. A good plan is to save
every scrap In a jar or keg, and when
wanted cover them with water, and set
on the stove to simmer. When melted,
remove them and let them get cold
Crumbs made in cutting up soap,
bits of toilet soap too small for use, all
such odds and ends can be saved and
used in this manner Western RuraL.
POTATO YEAsT-YEAsT BREAD.
Potato YeOst.-Peel and CRATE four
large white potatoes into pan. A large
fine CRATER is the best for this purpose,
but some CRATE them on tin pumpkin
strainer, using the rough, under side
Add one cup7of nice sugar, one large
tablespoonful of salt boil q small
handful of hops ID quart of water for
ten or fifteen minutes, strain through a
cloth boiling hot upon the potato, put
it TO cool until nearly cold then add
one pint of brisk yeast, keep it warm
| but not too hot. When risen. bottle it,
being careful not to cork too tight at
first. $3.50
Yeast Brvad-To make one large
loaf, put one pint of -four in the pan
you intend to mix your dough in, make
hole in the middle of it, stir in four
tablespoonful ofyeast, and stir in the
flour fill it forms stiff dough, then
pour on cup of boiling water, stir to
the consistency of fritter batter, and let
it stand one hour. Dissolve table
spoonful of butter or lard in one pint
of milk, and add, when milk warm, to
/ the batter that has been standing, stir
In -four and make q stiff dough, and
rise over night in warm place. Mold
out and put into your pan to rise; when
the dish is risen full put in a rather
hot oven, to prevent running over. to
lbake t-1-
If you do not wish your loaf Of bread
quite as large as the above quantity
viii make it, make cheap cake of a
4 part of it, in the following manner
Take about pint of the dough before
it is nodded, add one cup of sugar, one
large spoonful of melted butter, little
nutmeg, and half teaspoonful of soda
dissolved in little water.-COr. House.
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