Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1875-11-10
FARM AND HOUSEHOLD.
Household Matters.
CHOICE RECIPES.

BEEF PArTIEs. Chop fire roast rare
beef, season with salt, pepper, and a
little onion. Make thin paste cut in
to shapes like an apple puff, fill with
the mince and bake quickly.
Corn MEAL CREDIBLE CAKEs.-Scald
half a pint of Indian meal, half a pint
of the same dry, fonr, and stir all into
pint of milk, with a tablespoonful
of butter and one egg. Spread very
thin on the griddie.
The BEST Way no Cook CoDF1sH.-
Strip it of its skin and cut it in pieces
about the size of ones hand; place it
in water, and allow it to simmer on the
stove until it becomes tender. Il
should never be allowed to boil. Boil
ing hardens and darkens the fish, and
deprives it'of its favor
WAsH-DAY PUDDING.-One pint of
flour, three eggs, one teacupful OF
pounded sugar, one cupful of milk,
half a teaspoonful of soda, one tea
spoonful cream of tartar, one full table
spoonful of butter, rub the soda
through the -four, dissolve the cream
of tartar in the milk and stir all together
quickly. just before dinner is served;
bake In quick oven, and eat with
sauce, either hard or soft Baked in
small tins Or open pans this forms nice
tea cakes
WAFFLEs. two pints of milk in
melt In it ! of pound of butter, and
set it away to cool. Beat eight eggs
and mix With the other pan, stirring In
gradually / ID -four and little salt.
Then mix the contents of both pans TO-
gether, and add large tablespoonful
of yeast. Set near the FIRE to rise.
When quite light, heat the waff1e-iron,
and butter it; pour in the batter, and
when done on one side turn. Send te
the table hot, six on plate, buttere6
and strewn with powdered sugar if de-
sired.
HINTS ABOUT MEAT.
Meat should be wiped with a dry
clean cloth IS soon as it comes from the
butchers; fy-blows, if found in it, cu
out, and In loins the long pipe thai
runs by the bone should be taken out
as it soon taints: the kernels should
also be removed from beef. Never re-
ceive bruised joints.
Meat will keep good for long time
la cold weather, and, if frozen through,
may be kept tor months, Frozen meat
must be thawed before it is cooked by
plunging it into cold water or placing
it before the fire before settingit down to
roast. 1t will never be dressed through
If this precaution is not taken, not even
when twice cooked.
Pepper is preventive of decay, in 9
degree; it is well, therefore, to pepper
hung joints.
Powdered charcoal is still more re-
markable la its effects. It will not only
keep the meat over which it is sprinkled
good, but will remove the faint from al
ready decaye3 flesh.
A piece of charcoal boiled In the water
with " high meat Or fowls will render
it or them quite sweet A piece of char.
coal or powdered charcoal should be
kept In every larder. Hams, after be.
ing smoked, may be kept for any length
of time packed IL powdered charcoal.
The leg of mutton is the most profit
able joint, containing most solid meat
The neck Is an extravagant joint, hall
the weight consisting of bone and fat
The shoulder has also smuch waste in
bone. The breast does well for kitchen
dinner, nicely stuffed; tits much cheap
er than the other joints.
Sirloins and ribs of beck are very
extravagant joints from the weight Of
bone. The roasting side of the round
part of the bullock, and the part called
the top side, are the most profitable fol
family eating. The mouse bullock il
used for stewing; shin is used for sour
or stewing.
The usual quantity of butchers mea
consumed in a family is, on an average
three-quarters of a pound a day fo
each person; but when the family con
sists of ladies and children half :.
pound per day is about the quantit,
consumed, one with another, independ
ent OF hams, bacon, poultry, fish ant
game.
Practical Suggestions.
To keep grapes take boxes the size o
candle boxes; nail pieces across th,
ends To lay GlafS m mt in the f,ofto.,