Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1872-06-12
Domestic Recipes.

To CLEAN ZINC.-Vinegar with a lit
tie salt in it is the best thing [ have
ever tried to clean zinc.
Fly DESTROYER. up the yolk Of
an egg with spoonful each of molas-
ses and finely ground black pepper, set
about in shallow plates every two or
three days in the week, and the flies will
be rapidly destroyed.
The BEST HAIR REsroRER. a
strong tea (say pint each) of red sas-
safras and sage, pour them into a quart
bottle, and saturate the scalp thorough
ly two or three times q day, useing a
stiff brush. The more you use the
brush the better
To MAKE BOILED ONIONS LOOK
WHITE. Skin them thoroughly Put
them to boil. When they have boiled
few minutes, pour off the water, and
add clean cold water, and then set them
to boil again. Pour this away and add
more cold water, when they may boil
till done. They will be white and
clear.
/ POTATO PUFF.-Take cold roast meat,
| beef or mutton, or veal and ham togeth-
er-clear from gristle, cut small, and
season with pepper and salt, and cut
pickles, if liked boil and mash some
potatoes, and make them into q paste
with an egg, and roll out, dredging with
-four. Cut round with a saucer, put
some of the seasoned meat with one
half, and fold it over like puff; pinch
or nick it neatly round, and fry it
light brown. This IS a good method of
cooking meat which has been cooked
before.
How TO TREAT FELoN-Place the
felOn in white 1ye four or five minutes,
or till you can scrape the outside skin
off; then apply the following pouItico
Streaked maple bank scraped or Dulver-
lied, one part, and wheat brand, two
parts, mixed with boiling water to the
consistency of thick pudding. When
the pOultice becomes dry, moisten, and
! then apply as before. / had three fell
ons in one year, and either one would
have been nearly enough to kill com
mon man, if allowed to go through
But they were rendered perfectly pain
less by the application of the above
poultice. The same poultice for boils
or carabrancles, Will render them per
fectly painless. Gentleman.
BOILING VEGETABLES. Why should
soda be boiled with green's, cabbages,
broccoli, and trlrnip greens? Because
the oil which all these vegetables con-
tain, more or less, the soda extracts,
and leaves the green's sweet and whole
some but the water is, after boiling
the green's with soda, most unWhole-
some, perhaps poisonous. How wrong,
then, it is to eat green's not cooked with
soda. A piece of soda, filbert size, is
sufficient for very large saucepan of
boiling water. Turnip greens have
scarcely any oil in them, but are, new
ertheless, much more wholesome for
eating when cooked with a little soda.
From the seed of cabbage the oolza oil
is manufactured.
Why should turnips be cut across the
fibre in rings of less than half an inch
in thickness For three reasons =
First, the turnip need only. be peeled
very thin, instead of in the usual man
ner, thickly and wastefully secondly
by so cutting them tho fbers are cut
across, SO that however old the tu1nip
is, it is never stringy; thirdly, they re-
quire only fourteen minutes to boil in
plenty of boiling water and salt, and
thus the delicate flavor of the turnip is
preserved, also they can be more easily
mashed. The thinner the circles of
turnip are cut, the quicker they cook,
and the less fiber they will have.
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