Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1874-04-01
Household Recipes.

INDIAN BREAD.-This receipt was re-
ceived from lady friend in South Car
Dina. [ have eaten of the bread, and
unhesitatingly pronounce it the very
ne plats ultra Of Indian Bread
Beat two eggs very light, mix alter
nately with them one pint of sour milk
or buttermilk and one pint of Indian
meal melt one tablespoonful of butter
and add to the mixture dissolve one
tablespoonful of soda or salaratus, etc :,
in small portion of the milk and add
to the mixture the last thing, beat very
hard and bake in a pan in quick oven.
Cor. Germantown Telegraph.
HARD SoAP.-One 25 cent box of con-
centrated I've dissolved in half gallon
of rain water; pour in vessel to cool
melt five pounds clear lard or tallow;
when milk warm pour in your lye, very
slowly, and stir rapidly continue stir
ring until it begins to thicken add any
perfume desired; have ready clean
box a foot square pour in and cover
air-tight let it remain three or four
days, then cut up In cakes. +.
Rogers, an Country Gentleman.
BREAD PUDD1NG.-Beat the yelks of
five eggs add pint of sweet milk and
five tablespoonfuls of stale bread. Bake
it light brown and then put on layer
of preserves; beat the whites of the
eggs very stiff, and then beat in five
tablespoonfuls of fine sugar pour it
over the top, return it to the oven, and
bake it a pretty light brown. If you
like, add extract of lemon or vanilla to
the white of eggs before putting it on.
How TO MAKE A SA1AD.-In an
English magazine we find the fol-
lowing /; Dropping lettuces and wilt
ed endive have again reared their heads
crisply, challenging the fate they covet.
The abominable practice of serving
salad with cheese has received Some
rude shocks, and, thanks to the infu-
ence of continental travel, the English
man browses as contentedly as any
man of them all. The philosophic con-
sideration of salad results in it's di-
vision into three heads-the vegetable
part or foundation, the dressing Of
sauce, and the accessories. For salad
to. be really perfect it must be freshly
gathered, and if it can be obtained free
from mold or gravel it is better to eat
it unwashed but, if these conditions
cannot be complied with, the salad
must be very carefully washed and very
thoroughly drained. English and
American salad eaters are unhappily
fond Of cutting up lettuce and endive
into fine shreds, an operation at once
destroying the crispness, character and
ightness of the dish. Lettuces should
be torn asunder and brokeni in pieces bv
the agency of the fingers alone, and
should on no account be outraged by
the contact Of steel. The fragments
can be dried perfectly by being shaken
in several napkins until the superfuous
moisture is absorbed. The same remark
will apply to endive, but endive and
lettuce should never be mixed together
In the same salad bowl AS condiments,
however, an immense number of herbs
may be used, as water-cressses, TARA
gon, burnet, garden-cress, chervil,
basil, mint, and marjoram, An excel
lent salad is that called Barbe de Capu-
Gin, and good salad may also be made
of unripe tomatoes, or even of the com
mon dandelion, which grows wild in
every country lane. Salad-dressing de-
maids considerable skill in all it's prep
aration. Spain declares that to make a
good salad a miser should pour out the
vinegar, spendthrift the oil, wise
man the pepper and salt, and amadnaan
should mix the whole together. This is
all very well in rough way, but it is of
very slight value practically, as on the
exact proportion of the oil to the vine
gar depends the success of the whole
operation. The correct proportion OF
oil to vinegar is as three to one, and the
quantity of pepper and salt must de-
pend much upon the individual taste.
AS general rule, however, sufficient
salt should be put in pepper may be
more sparingly used.
! Avat a. - .nmsam tw