Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-07-15

eratus mix the whole thoroughly ant
bake on a hot griddle. I
APPLE DUMP1INGs. They are boilAd
in small knitted cloths, which give a
very ornamental appearance to an OH
erwise homely dish. Take the cops
out of large greening apples, and I'll
the cavity with marmalade, orange, II
lemon if you have it. or with suga,
and spice to taste. Incloso in a god
kidney crust; draw the cloths around
them tightly, and boil gently one hou,
or steam an hour and half. Eat with
hard sauce
CUCUMBER PICKLES. The old style
laying cucumbers down in brine, the
when wanted for use soaking them oft
in a brass kettle to make them greer
is tedious, and I think rather danger
Gus. Now, I have good, nice solid
pickles that were put down last sun
mer, and the following is my method #
preparing them I pick from the vines
wash carefully, and when dry put then
III good cider vinegar; tie a paper over
the top OF the jar; some seal them, but
l have not. I like this way very mucl.
DOMESTIC INQUIRIES. Will some d
your numerous readers tell me if green
peas, partly cooked, sailed and pep
pered, and put in glass cans while hot,
will keep? and also string beans /? f
not, how shall L put them to keep
them? Is pie-plant jelly good, sea-
soned with lemon, and how much suga
shall / put to a pound of the juice?
Also how much sugar to pound Of
cherry or strawberry juice? How shall
| make good pudding sauce, lemon pie
and ice-cream? What is the productive
of cream fake?
YOU'VE HoUsEKEEPER.
CHEESE FRITTERs. Put about a pint
of water into saucepan with piece
of butter the size Of an egg, "the least
Bit Of cayenne, and plenty Of black
pepper. When the water boils throw
into it sufficient flour to form a thick
paste; then take it off the fire and work
into it about a quarter of pound of
grated Parmesan cheese, and the yolks
of three or four eggs and the whites Of
two beaten up to a froth. Let the
paste rest for couple of hours, and
then proceed to fry by dropping pieces
of it the size of walnut into plenty of
hot lard. Serve sprinkled with very
fine salt. .rs.-
GLUE oTs.-Nothing about q house
is more useful than a glue-pot; so many
things may be repaired by means of it.
If the knobs on the bureau drawers be-
come loose, they can be speedily fast
ened again by the timely application of
little glue. If the thread of the screw
has become worn, put on some glue,
and then wind on some flax or tow, if
you have it, or soft rag, then put on
more glue and fasten on the knob, and
it is all right. If pieces OF veneering
fall off the furniture, they can be re-
placed by means of glue and a feather,
and anything else of that kind also. I
can think of no wedding present which,
for the expense, would be more useful
to the working housekeeper, or cause
the giver to be oftener remembered
with kindly feelings, than the gift Of
one of these little conveniences.-
Farmers WIFE.
SWEET CUCUMBER PICKLES A lady
gives the following as her plan Take
the cucumbers that are too large for
nice sour pickles, and pack them down
in the brine with the others and as
you wish to use them take out and
freshen them. Place them in a brass
or copper kettle if you wish them green.
Pour cold water on, and set them on
the stove where the water will get scald-
ing, but not boiling hot. In this way
they will be as plump and hard as when
they were first picked. Always change
the water as it becomes salt. When
they are fresh pare them with a sharp
knife thinly as possible, and cut them
roundwise then drain them well.
Now, to every gallon of cucumbers take
one quart of vinegar and one pint of
sugar, and spices to suit the taste-cin-
namon, cloves, allspice, and few
grains of black pepper. When the l1q
uor is boiled and the scum removed,
throw the cucumbers in and simmer a
few minutes, when they are ready to
put away. The liquor should be turned
off and boiled few times afterward.
For common use they are nice made
with molasses instead of sugar.