Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1876-03-01
Hons ehOld Recipes.

Hous EN- old r. ecipes.
SCoTCH BROTH. Take four pounds of
mutton, part of the leg is best, add one
gallon of water, one teacupful of bar
ley, two carrots, sliced, two turnips,
sliced, two onions cut small, three car
rots grated, the white part of large
cabbage, cut very small, and small
quantity of parsley; season with salt
and pepper, .tet this boil gently three
hours and a half, and an excellent soup
will be the result.
BOILED INDIAN PUDDING. pint of
sour milk, half teacupful of molasses,
two tablespoonfuls of butter, one tea
spoonful Of soda, One-half cup of chop
ed raisins, or any kind of fruit, stir in
cornmeal as thick as can be stirred.
Boil two hours in tin pudding dish,
with a lid to shut tight, leaving room
to rise. Serve with sugar and cream,
favored with lemon or vanilla, sweet
sauce Or syrup.
CEMENT FOR BROKEN GLAss-Make a
thick solution Of gum arabict n water,
then stir in plaster of paris until the
mixture becomes thick paste. Apply
with a brush to the broken parts, stick
them together, and in three days the
article cannot be broken in the same
place.
BLACK WALNUT STA1N-Take one
quarter of a pound of asphaltum, one
half pound beeswax, and one gallon of
turpentine. IF the mixture is found
too thin add beeswax; if too light in
color add asphaltum; very little will
make a great difference in the shade.
Vanishing is not necessary, as the wax
gives a good gloss. This is good stain
for pine.
The CHAFING-D1sH AND ITS USES
Under this heading the New York
Weekly Times says truly: It is some
consolation for those who suffer from
badly-cooked food to know that there
is one way at least out Of their troubles,
and that is to buy a chafng-dish, and
cook their own little breakfast or din
ner on their table or sideboard before
them. Few people realize how many
delicious morsels may be concocted
therein. Cookery books give little or
no space to this convenient article, and
it seems a pity that a thing which can
be made so useful is so little known.
Venison steaks, hashed mutton, oysters,
omelette, outlets, done in many ways,
ETC., can all be cooked in few minutes
in chafng-dish.
A WRITER in a contemporary says of
French coffee, which is made by pour
ing boiling water on the coffee: "The
chief difficulty with French coffee is
from carelessness-that the water, in
pouring, is apt to fall few degrees be-
low the boiling point, and does not
fully extract the aroma; and is pre-
ferred by most epicurcs. Coffee roast
ed little more than the commercial
article, ground finely, and allowed to
boil half minute-more than this
dissipates the aroma-will be nearer
perfection than 999-10OO of the article
met with in daily life"
DIFFERENT WAYS OF PREPARING CAB
BAGE FOR THE TABLE.-A lady writes
the Farm Journal: An excellent cold
slaw is made by shredding solid head
of cabbage with a thin, sharp knife Or
a slaw cutter, then placing the cut cab
bage in your dish, pour over it dress
ing made by heating a pint Of vinegar
scalding hot then beating into it quick
ly one beaten egg with lump Of but
ter as large as walnut, and table
spoonful of sugar. The cabbage
should be slightly sprinkled with salt
and pepper as it is put in the dish.
To fry cabbage, chop or shred quite
fine, have spider hot on the stove, in
which is small quantity of butter or
meat drippings, season and put in the
cabbage, and cover tight, stirring often,
and taking care it does not scorch on
the spider. Cooked in this way it is
very sweet and nice.
Cabbage makes a nice dish also cook
ed by dropping into sailed boiling wa
ter, and when tender taken out, minced
with fine knife, then pouring over it a
dressing made by taking piece of but
ter the size of an egg, and a cofee-cup-
full OF boiling water; cut up the butter
with half teaspoonful of flour, and
stir it gradually into the hot water
When it boils, stir in dessert-spoonful
of vinegar, and dust of pepper, with
little SALT For the sauce, thick, sweet
cream is an excellent substitute.
For hot slaw prepare the same as for
cold slaw, cook tender, and pour over
the dressing, or merely season with vim
egar before dishing it.
Fanny FERNS Ruth Hall.