Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1876-03-29
Domestic Hints.


| ed and kept under brine. When the
brine looks bloody, or smells badly,
it must be scalded, and more salt
put into it, and poured over the meat.
For cleansing tinware, nothing bet
ter than common soda can be used
Dampen cloth, dip it into soda and
rub the ware briskly, after which wipe
dry and it will look equal to new.
A COOL and dry room is indispensa-
bic for a storeroom, and a small win
dow over the door, and another opening
out doors, give great advantage by Sc
curing GOODNESS and circulation of fresh
air.
UNBoLTED flour should be kept in
kegs or covered tubs, and always be
kept on hand as regularly as fine -four
1t should be bought only when freshly
ground, and only in moderate quanti-
ties, as it loses sweetness by long keep
ing.
To make delicious Graham rolls take
one pint of sweet milk, one teaspoon
full Of salt and stir in Graham flour to
form a thick batter. Mix this at night
and in the morning have your roll iron
smoking hot; pour in the batter and
bake in quick oven.
DoUGHNUTs.-Tak one pound flour,
mixed dry, with two heaping teaspoon
fuls baking powder; then rub into the
mixture one-fourth pound of butter
Then add five ounces sugar, two eggs,
and sufficient sweet milk to make it in
to a soft dough. Then roll it out and
cut it into shapes with paste cutter
and boil them in lard till they are of a
nice brown color.
Corn MEAL MUFFINs.-Two cups of
corn meal yellow meal is best), one Of
graham or white flour, one-half cup of
sugar; two teaspoonfuls cream tartar,
all rubbed through sieve. Then with
the hands rub in one-half cup Of butter,
or lard well beaten, little salt, one egg
beaten light. Then stir in with spoon
one and half cups of either milk or
water, in which is dissolved one tea
spoonful Of soda. Bake in muffin rings.
These are nice without the egg, and can
be made with sour milk and soda, omit
ting the cream tartar.
How TO Cook SALT FIsH.-To make
salt fish agreeable it requires a great
deal of soaking. Therefore it should
be obtained a few days in advance.
Put it in pan with plenty Of cold
water and change the water often To
boil it place in a drainer in fish kettle,
cover it with water; when it boils skim
it; let 1T simmer till done. A thick
piece from large fish will require half
an hour, and thin piece twenty min
utes. The minute it is out of the water
egg sauce and boiled parsnips should be
served. Another way of cooking salt
fish is to make it into pie. Boil four
good sized potatoes and one large par
snip, unless you have them left from
the previous day. In this case, use
those, mash them by rubbing them
against the side of a basin with wood
en- spoon, melt half an ounce of butter
in half pint of milk; add saltspoon-
full of salt, pour it into the potatoes,
and mix them into a smooth paste, then
lay half of it on dish. Spread it over
evenly, pull out the bones, take off the
skin and divide about half a pound Of
cold salt fish into flakes; season it well,
parsley, mustard and pepper; add a
little egg sauce. Lay the fish upon the
potato paste and cover it with the re-
mainder by spreading equally over.
Make it smooth by pressing the knife
over it. Put it into moderate oven
and bake for twenty minutes.