Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-02-18
Household Recipes.

RICE CREDIBLE CAKES.-Use boiled rice
half, and half flour, to thicken the batter
They are delicious. Rice left from the pre-
vious day may be used for this purpose.
BEEF LIvER-Cut the liver in thin slices,
dip each slice in wheat -four or rolled crack
ers, and fry in hot lard or beef dripping;
season with pepper and salt. It must be
thoroughly cooked and fine brown.
BUTTER SAUCE.-Beat quarter of a
pound of butter 20 a cream, add tea
spoonful of pepper and salt, each, beat it
well together, and serve with roast or
baked or boiled potatoes and cold meat; or
over boiled vegetables.
SPOTTED DIcK-Three.fourth of a
pound of -four, half pound of beef suet,
hall a pound currants, two ounces of sugar,
half teaspoonful cinnamon, two eggs, two
gills sweet milk. Boil in a cloth an hour
and half. Eat with sauce
WASHING BLACK CALICO.-After wash
ing in warm suds, rinse in cold water, with
a handful of salt thrown in the rinse, or
perhaps in the starch-have not tried the
latter. A little bran in the first suds will
make it wash easier. On no account soak
the goods, as that fades them badly.
COLD FEET.-If you are troubled with
cold feet, immerse them morning and even
ing In cold water, rub with rough towel
and run about your room till they burn. In
one month you will be entirely relieved. All
those red epper and mustard applications
are like rum to the stomach-relieved to-
day, but leave you colder tomorrow.
ONIoNs.-After they are peeled, boil
them in milk and water; if small, they will
cook in half an hour; when they are done,
pour off the water; put in cream, butter,
and salt and let them stew few minutes.
Small onions are much better for cooking,
as they are not SO strong.
BREAKFAST PUFFs.-Take two eggs we'll
beaten and stir into pint of milk little
salt, piece OF butter, and a pint and half
of -four. Beat the eggs and str the milk
melt the butter, and stir in Then pour all
into the -four. so as not to have it lumpy
Stir it up thoroughly and grease the cups
into which the batter is poured, filing
them two-thirds full.
ROAST PORK. Cover spare rib with
creased paper till half done, then dredge
with -four and haste with the gravy. Just
before taking it up, cover with cracker or
breadcrumbs seasoned with pepper, salt,
and powdered sage; let it cook ten minutes
longer. Skim the gravy, thicken with
-four, season with little sage or tomato
catsup, strain and pour over the meat.
Pork must be cooked slowly, and very
thoroughly, and served with apple sauce.
CREosoTE FOR WARTs.-Dr. Rainey, of
st. Thomas Hospital, London, has written
an article for the Lancet, detailing the eff
fects of creosote applied to warts. He ap-
pied 1t freely to an obstinate, warty excres-
cence on the 0nger, then covered it over
with piece OF sticking plaster. This
course ne pursued every three days for two
weeks, when the wart was found to have
disappeared, leaving the part beneath it
quite healthy.
PIES OF CANNED FRUIT Canned pears,
peaches and ounces usually will bear
scalding II their own liquor before putting
them in pie-plate. When tender, skim
out and lay In place to COOL Then add to
the liquor enough sugar to make a syrup,
more or less, according to the taste of those
who are to eat them. When both the fruit
and liquor are cold, if the pears, peaches or
ounces are in halves cut them in slices
quarter of an inch thick, and Law into the
pie-plate; pour over as much of the syrup
as it will hold, having first put on the under
crust and laid an edge of crust around it.
Fill the plate not quite an inch thick. This
is more economical and much nicer than to
use the fruit in large pieces. Cut few
small bits of butter, and lay over the spice,
put on the upper c. ust and bake a rich
brown, but be careful not to scorch the
crust, as little scorch spoils the best of
pastry. Plums must not be scalded before
baking, as they come to pieces very easily,
but prepare the liquor in wnich they are
canned the same as for pears, peaches, and
ounces.