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

IlBuGeSG manner With the Crumb side.
Do not cross or go upwards. The dirt
off the paper and the crumbs will fall
together. Observe, you must not wipe
above half yard at stroke, and after
doing all the upper part, go around
again, beginning little above where
you left off. If you do not clean it
very lightly you will make the dirt adj
here to the paper. aRa .~~
IT is not generally known that boil
ing fruit long time and skimming it
well, without the sugar, and without a
cover to the preserving pan, is very
economical and excellent way-econom-
lcal because the bulk of the skum rises
from the fruit, and not from the sugar,
II the latter is good and boiling it
without cover allows the evaporation
OF the watery particles therefrom; the
preserves keep firm and well favored
The proportions are, three-quarters of
a pound of sugar to a pound of fruit.
Jam made in this way of currants,
strawberries, raspberries or gooseber-
rles, is excellent. The best jam know
OF is made of an equal quantity of
gooseberries and raspberries. Some
made by us last year of this half and
half mixture was preferred to all
others.
OATMEAL BREAD.-The following re-
clpe for oatmeal bread: Put one
quart oatmeal into a pan; scald by
pouring upon it boiling water; stir
quickly, till about like thick musb /;
then add one cup cold water and one
half teacup sugar or molasses; stir it,
Soon as cool enough add one and one
half c1fps wheat -four bread sponge q
have never tried any other yeast for it, 4;
stir thoroughly until all united; then
add wheat flour enough to make a very
thick batter; put into baking pans !;
let it rise in warm place lit will be
light in an hour or two. It this guam
tity be made into one loaf it willreq uire
about two hours for baking. This
makes bread good to the taste, light,
tender and wholesome, eaten either
warm or cold. RS
From another lady comes the follow
ing: Take warm water as hot as the
hand can bear, and stir oatmeal enough
in it to make thick batter. Roll it
out thin, and bake before a slow fire.
A little caraway seed in it greatly adds
to it's flavor. Prepared in this way the
bread can be kept long time. When
wanted for use butter well, and place
in a warm oven until the bntter has
penetrated the bread
d. B. H., of Sun Prairie, sends us an
other method for preparing breakfast
cakes and bread as follows Take a
teacup and half of sour milk, tea
spoonful of soda, pinch of salt, two
beaten eggs, two tablespoonful of
melted butter, and oatmeal sufficient
to make very stiff batter. Beat the
batter briskly, then pour into buttered
muffin rings, and bake in quick oven.
When eaten hot they are delicious.
For the Scotch oat- bread of olden
time: Take to pint of warm water, a
teaspoonful of salt, stir in oatmeal
sufficient to make soft dough, then
put it on the moulding board, and
knead thoroughly, roll it out very thin,
and cut into cards or sheets. It should
be baked rather slowly, but thoroughly,
and not much Drowned. The kneading
process is tedious, but the meal swells
SO rapidly that if worked in too rapidly
the dough will become brittle and the
bread husky n Nd. I'll r
This bread is nutricious, but hard al
most as seamen's biscuit, and not much
in favor, except with the Scotch people,
and those who have eaten it with milk
in their childhood, or have a special
fondness for oatmeal. ssa s.