Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-11-18

| hume. i0 OIL,
1t softens I'll. owth,
and prevents l..
ALL bulbs that bloCm- X
-snOwdrOps, crOcus, narC1ss % y
c1nth, etc.-must be planted this month
If the work was not done in Septem-
Der.
If you wish to make nail drive east
ly and last long without rusting, dip
it in melted grease first. This is ex-
cellent for fencing and other exposed
work.
Snow, OR BRIDES CAKE.-A pound
each Of flour and sugar, half a pound
OF butter, and the whites of sixteen
eggs beaten to stiff froth. Flavor it
with rose. sss
CAULIFLowER OMEnET.-Take the
white part of boiled caulifower after
1t is cold, and chop it very small, and
mix with it sufficient quantity of we'll
beaten egg to make q very thick batter,
and then fry it in fresh butter, in q
small pan, and send it to the table hot
RECIPE FOR GLUE FOR READY UsB.-
To any quantity of glue use common
whisky instead of water. Put both to-
gether in bottle, cork tight, and set
it away for three or four days. It will
then be fit for use, without the applica-
ton of heat It will be found a useful
and handy article in every household.
To STUFF A HAM.-Parboil and place
the ham ON tray !; make incisions over
it with a sharp knife some two or three
inches deep, and stuff these with a
dressing made of crackers; cooked to O.
brown crisp and crumbedf fine add salt,
pepper, egg, butter, parsley and onion
| chopped fine, then bake it brown in a
moderate heat and serve when cold.
BOILED FLOUR FOR INvALIDs.
pound of fine flour and tie it in a
linen cloth as tight as possible; after
| frequently dipping it in cold water,
dredge the outside with flour till crust
is formed round it, which will prevent
the water soaking into it while boiling.
Then boil it until it becomes hard,
dry mass.
Crate two or three spoonfuls of this,
and prepare it as you would arrowroot,
| for which it is an excellent substitute.
STAIR CARPETS. - TO prevent the
pile from separating at the edge
OF the stair and wearing off, pads
are used. These are made of o
low grade Of cotton, covered with the
cheapest muslin. A quilt Or comfort
that has seen service will answer the
purpose of stair pads. In addition to
increasing the lease of usefulness of the
carpet, the pads prevent noisy clatter-
ing OF feet, and in case the baby should
fail down stairs the injury received
would be materially lessened When
first laid down, the carpet should be
several inches longer than is needed,
that it may be disposed after each shak-
ing SO that fresh place may come to
all the edges. A wisp or small busting
broom is the best for sweeping stair
carpets. After a thorough sweeping, q
wet cloth may be used to good advan-
tage in removing all dust.
PREPARED LARD.-As soon as it is cut
off from the newly killed pork. put the
fat into a crock, or deep earthen pot.
Cover the crock with its own lid, and
let it stand all night in cool place.
! Next day cut it into small bits carefully
removing all the feshy particles of lean) !;
| and then put the fat into very clean
| pot, without either water or salt. The
| pot should not be more than half full of
pork fat. Let it boil slowly (stirring it
frequently from the bottom, lest it burn)
| till 1t becomes quite clear and transpar-
ent. Then ladle it into clean pans.
When almost cold, put it into stone
ware jars, which must be closely Gov
cred and kept in cool place. If it is
to go to distance, tie 1t up in new
bladders. @g
There are two sorts of pork fat for
lard. The Ieaf-fat, which is the best;
and the fat that adheres to the entrails.
These two fats should be boiled sepa-
rately.
The large entrails, whose skins are to
be used for sausages, must be cleaned
out carefully, well scraped, and thrown
into strong salt and water for two days
Changing the brine thesecond day. and
afterward into strong lye for twenty
four hours. Lastly, was them in fresh
water. We think it much better to dis
pense with the skins altogether; keep
ing yonr sausage meat in jars, and fry
ing it in cakes when wanted for use.
It's own fat, as it exudes, will cook it.
Never use bad butter when you can
obtain good lard, for frying and other
purposes.-lf Leslie's Cook Book.
| =
/ A Ton and Half Lump of Coal.