Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1872-08-28

that the cloth may not rot. The above
amount may be whitened in Is or 20
minutes.
WHITENING FLANNEL. the
! flannel for an hour in dilute solution
of acid sulphate of soda, and then stir
in dilute of hydrochloric acid in the
/ proportion of one part of acid to fifty
of water. The vessel is then to be COW
| cred over and allowed to remain for a
| quarter of an hour, when the articles
are to be removed and thoroughly wash
/ ed
/ BoRAx IS the best cockrOach exter-
m1nator yet discovered. This trouble
some insect has great aversion to it,
and Will never return where it has once
! been scattered.
WASHING MADE EAsY-Dissolve half
a pound of sal-soda. and the same
quantity OF hard soap, in half gallon
OF boiling water, each separately. Pour
a little boiling water over a quarter of
a pound of quick1ime. If quick, it will
bubble when the water is applied. Boil
the dissolved lime and soda together
for 20 minutes, and then put all into a
Jar to settle.
SIMPLE BUTTER CoOLER. simple
mode OF Keeping butter in warm wealth
er, where Ice is not handy, is to invert
a common fOwerpOt over the butter,
with some water in the dish i'll which
the butter is laid. The orifce at the
| bottom may be corked or not. The
porousness of the earthenware will keep
the butter cool
MACARooNs, -Blanch three-ouarters
OF pound of sweet almonds and the
same of bitter almonds, beat them very
line, then add one pound and half of
white sugar, the whites of six eggs.
beaten to a froth. Mix all we'll togeth-
er and drop on paper, and bake in
slow oven. OF course the paper is to
be on tin sheets.
CoCOANUT PUDDING.-Mix grated
/ cocoanut with pound of powdered
White sugar; add quarter pound of
melted butter, beat up SIX eggs, leav-
ing one half the whites. then one grated
nutmeg. Let all be well mixed. The
dish to be lined with pie-crust of the
following proportions +; One pound of
Hour, three-quarter6 Of a pound of but
ter, and half pint of milk or water.
To CLEAN TN CovERs.-Mix a little
OF the finest powdered whiting with the
least drop of sweet OIL, rub the covers
well with it and wipe them clean then
dust over them some dry whiting in a
muslin bag, and rub bright with dry
leather. This last is to prevent rust,
which the cook must guard against by
wiping them dry and putting them by
the fire when they come from the dim
/
the inside will rust.
/ CoCKROACHEs. small quantity of
carbolic acid i'll paste for laying paper
hangings, and III whiteWash, will repel
cockroaches and insects. It will also
netttralize the disagreeable odor con
6equent upon the decomposition of the
paste, which in newly prepared wallsis
sometimes very oppressive. The cheap
est and best form of carbolIc acid is
crystal, which dissolves in water at an
excess of temperature.
BAKED Constable six ears of field
corn, or twelve ears of sugar-corn. Cut
the grain partly off, and scraps the rest;
add one tablespoonful OF butter, ia
blespOOnful Of sugar, and tablespoon
full of salt. Rub these well together,
and aid pint of new milk. Bake in
dish that you can set on the table
without disturbing it.
CANNING EGGs. -All know how to can
peaches and other fruits and the can
ming of eggs to keep them fresh is but
little different. Place the eggs in the
jar, with the large end down; place
the jar in boiling water, where let it
remain until the inner atmosphere of
the jar is at abaut blood heat, when
seal and remove into cold water
To MAKE SCOTCH CAKE.-Take one
pound of fine flour, a half pound of
fresh butter, half pound of finely
sifted loaf sugar mix well in paste,
roll out an inch thick in a square shape,
pinch the edges so as to form small
points ornament with comfits, and
orange chips bake in quick oven.
When of pale lemon color, it is done
TOMATO STEw.-Tahe eight pounds
of the plate of beef, put it on to boil
IN a gallon of water, with a dozen of
tomatoes, the same of ekras, six pota-
toes cut small, two carrots, cut length
wise, two onions season it to your
taste with pepper and salt f; let it stew
slowly four hours skim all the fat off
the gravy, and garnish the meat with
the potatoes and carrots.