Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1876-01-12

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acet'c acid OF strong vinegar; but mer
curial sublinate is the best. A few
grams In quart are sufficient.
a. SCREEN or blower of wire GAME
OF trom 36 to 40 wires to the inch.
paced In front of range or stove fire.
Will prevent, 1t is said, smoke coming
into the room when the chimney fails to
draw well. -''-
A NICE GNGERBREAD.-On quart of
New Orleans moiasses, one quart thick
milk, two eggs, half a pound of butter.
one ounce of saleratus, two pounds of
flour, plenty Of ginger. Mix together
in one soft batter; put in pans: oven
not too hot. Soon baked.
To Dry TOMATOES FOB WINTER
Small sized but perfectly ripe tomatoes.
washed, scalded and peeled, and some
OF the juice squeezed or drained from
them. Slice and dry them in an oven
] ust as you would pumpkins, etc. For
use, soak awhile, then stew and cook as
you would fresh tomatoes.
CRACKERS. Take one large cupful of
bread dough, very light, roll it out on
your molding board; then spread on q
piece of butter and lard together, large
as goose egg; dredge little flour over
1t, fold it up, and pound it with come
thing heavy long time; take small
piece at time, roll out very thin, and
| stamp with clock key. Bake quickly.
For WASHING STRIPED STOCKINGS
Make jelly the night before it is want
ed, of the best yellow soap; wash the
stockings in warm water, with little
salt in 1t, using the jelly instead of soap;
rinse in clear water, also with little
salt IN it; wiring as dry as possible, and
dry quickly.
THERE are many recipes given for
boiling coffee. If the ground coffee is
placed IN tin biggin, and absolutely
boiling water poured 1pon it, it will take
less coffee, less time, and less trouble,
and make better coffee, as we'll as
more wholesome beverage. Physicians
in this country and in England tell us
that the injurious quality in coffee is ex-
tracted by boiling.
BOILED RICE WITH SWEET SAUCE
Wash the rice, throw into boiling water,
and boil it with pinch of salt in plenty
of water. It should be done in about
twenty minutes, and this will readily
be ascertained by rubbing grain be-.
tween the fingers and thumb. IF it
crumbles, it is properly cooked. Drain
the rice in colander, pour over it a
cup of cold water, put it back into the
saucepan, let it stand few minutes to
dry, and serve.
STEwED Fruit. any fruit
well stewed may be given to children,
but some, from being too often repeat
ed, will be declined by them. This is
often the case with stewed rhubarb,
and it should therefore occasionally be
mixed with other fruit. A tablespoon
full or two Of raspberry or strawberry
jam, little orange or lemon MARINA
lade, will raise the favor agreeably.
Rhubarb. and apples are best prepared
for eating with rice or maoaroni by
gently be;ling in stew-pan until
tender and tolerably dry; sugar to taste
should be added, and stirred with the
fruit over the fire for five or ten
minutes. In the case of the acid N
fruit being. very strong it is well, be-
fore adding the sugar, to put in a small
pinch OF carbonate Of soda; much less
sugar need then be used.
CHICKEN SALAD. - Take themeatfrom
pair of boiled chickens. Chicken, as
well as celery, should be cut SIS large as
a cranberry. Have equal quantities of
chopped chickens and celery-i any
thing more of the celery. Take level
tablespoonful Of dry mustard and rub it
very smooth with the yelks of four hard
boiled eggs, and the yelks of two raw
eggs. Then pour on very slowly, stir
ring all the time, one-third of q large
bottle of salad oil, alternating with the
juice OF one large lemon, or two smaller
ones; then add large tablespoonful Of
rich cream. Just before serving, mix
the chicken we'll through this dressing;
then add the celery. You may garnish
the top with the tender, leaves of the
celery, very thin slices Of lemon, a few
capers here and there, and half dozen
stoned olives. Some add half tea
spoonful of cayenne pepper to the
dressing, while others objectto it.
PUDDMas FOR CHnDR1 N There is
great diversity Of opinion on the subject
of chi1dren's food. Some mothers are
of the opinion that to- ALLOW the little
ones to eat at the same hours and OF
the same dishes as the parents, lis the
proper course. Others think that the
fsod for the, children should be much
pl ainer, that they should be restricted
to an early dinner and light tea. We
do not say which is the better plan, but
certain it is that the former course
would not answer with all children.
The subject of buildings is rather a
difficult one. IF any, very plain ones
are accommodates as plain rice,
tapioca, corn-starch, farjna, etc. These
are all very well If they can be made
tempting enough to the little ones, who
have taste as well as grown people, and
soon tire of the favorless masses that
are generally made up for them. The
following are few recipes for plain
buildings for the nursery, which can be
given to the youngsters without any
fear of injuring them. We give the re-
cipes from our own experience.
81 .e An Old Couple.
We find the. following is credited to.
| q rr1ra1 rannr IN Tl1inOiS. DIR Will