Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-12-09
Domestic Recipes

CRIsPED PoTAToEs. Boil potatoes till
about half cooked, then peel and bake
or crisp them in hot oven
CORN MEAL PIE CRUsT.-For squash
Or custard pies. Butter the plates.
Sprinkle meal over. Fill as usual
pass the thumb around the edge to push
the meal to the liquid. This makes a
perfect crust.
SMALL SPONGE CAKE.-Beat we'll to-
gether two eggs, and then stir in a tea
cupful of powdered white sugar and
beat five minutes; add slowly a teacup-
full of -four, beating all the while; CRATE
half lemon into it, and bake in seal
loped tins.
INDIAN PUDDING. --E1tr0 Qood.-Two
tea cups of corn meal, half cup of
supertine flour, one cup of syrup, half
a teaspoonful of salt. Scald three
quarts OF milk, and stir into the above
Let it stand half an hour-stir it again.
Bake quickly until it boils, then slowly
about two hours
FRUIT Corn CAKEs.-Put a pint of
whortleberries in bowl. add tea cup
full Of sugar, one pint of corn meal and
large tablespoonful of fine -four, wet
with boiling water. Bake in cakes
about one-half an inch thick on a grid
die or an oven 20 minutes. For nice
apple cakes use sweet and tart apples
chopped, instead of berries.
A GOOD SALAD.-A correspondent of
the Gardener Chronicle says: Here is
a salad that will delight those who eat
cucumbers with bread and cheese: Take
a tomato. not over ripe, and cut it into
slices, as you would a cucumber; take
small onion, and cut it up as fine as
you can, sprinkle it over the tomato
slices, add salt, pepper and vinegar at
discretion, and you will have a salad
which, as a relish, puts the cucumber
to shame.
Hop YEAsT.-A lady who took the
first premium offered by the Middlesex,
Mass, Agricultural Society for the best
unbolted wheat-four bread, made the
following statement concerning the
yeast used: 6 For yeast [ take four
mashed potatoes, one cup white sugar,
one cup -four, and pour on this mixture
one quart scalding water, in which a
handful of hops has been boiled; then
add one pint lukewarm water, stir,
strain and let it rise over night.
RUSTY stoves and pipe may be cleaned
by the use of spirits Of turpentine. If
not too badly rusted they may be
BACKED before the iron is dry, and then
brushed with stiff brush before being
BACKED. If the stoves are treated to a
coat of kerosene oil in the spring after
being put away they will not become
rusty through the summer. 2. Plaster
of Paris images may be cleaned by tax
ing stiff brush Ga tooth brush will an
swer), dip it ia fine whiting or pre-
pared chalk, and brush the pieces with
it. Then with a light feather buster
remove the chalk or whiting, and they
look as nicely as when new.
GREAsE-SPoTs ON Books OR PAPER. -
Gently warm the soiled part of the book
or paper, and then press upon it pieces
Of blotting paper, one after another, so
as to absorb as much of the grease as
possible. Have ready some fine, clean,
essential oil or turpentine, heated almost
to a boiling state; warm the creased
leaf a little, and then, with soft, clean
brush, wet with the heated turpentine
both sides of the spotted part By re-
peating this application the grease will
be extracted. Lastly, with another
brush, dipped in rectifed spirits OF
wine, go over the place, and the grease
will no longer appear, neither will the
paper be discolored. g.