Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1876-12-06
Household Matters.

To SOFTEN WATER.-TO correct the
hardness of the water obtained from
the artesian wells at Woolwich and
render it fit for use without the trouble
of boiling, concentrated solution Of
lime is added to the water till the bicar-
Donate of lime is thrown down and the
water softened. The solution also has
the advantage of precipating organic
matters if they happen to be dissolved
in the water.
To Corn BEEF.-Meat to corn or
pickle should always be Of the best
quality. 1t is poor economy to pickle
poor beef. To one gallon of water take
one and half gallons of salt, half a
pound of sugar, half an ounce of salt
petre, and half an ounce of potash. In
this ratio the pickle is to be increased
to any quantity desired. Let these be
boiled together till all impurities rise
from the sugar and are skinned off !,
then pour into tub to cool. When
cold, pour it over the beef, to remain
the usual time-three or four weeks.
The m eat should be well covered with
the pickle; should not be put down for
at least two days after killing, during
which time it should be we'll rubbed
with alpetre.
To PICKLE RED CABBAGE.-The pur-
pie red cabbage is the finest. Slice
them into sieve, and salt each layer,
remembering that TOO much salt will
spoil the color. Drain for three days;
dry it, add some sliced beet root, and
put it in O. jar. Pour boiling vinegar
over it. Mace, bruised ginger, whole
pepper, horse raddish and cloves, boil
ed with the vinegar, will make a great
improvement. Tie bladders over the
jars. In few days open and see if
the vinegar has shrunk away; is SO,
fill up with cold vinegar. Some rec
ommend that the vinegar be boiled,
but allowed to cool before pouring over
the cabbage. A little bruised cochi-
neal makes this pickle beautiful color,
and is harmless.
BOILED APPLE DUMPLNGs.-Take
nine ripe, sour apples, peel and core
them; make d dough of one quart of
-four, two teaspoonfuls baking-powder
one teaspoonful Of salt, one-half cup OF
,-rd, enough water to make Is soft
dough; roll and cut in nine pieces, cook
your apples, stick them with a fork
| bake, boil, or steam them
YORKSHIRE PUDDING.-To serve with
roast beef. One pound of flour, one
teaspoonful of salt, little grated nut
meg. Mix with wooden spoon. Ado
little over one quart of milk. Bea
ten minutes, add four well-beaten eggs
mix well and pour into dripping PAN
the bottom of which is well covered
with hot drippings. Bake in quick
oven twenty minutes, or till nicely
brown. 1t will puff up very light, ane
be found most delicious. Should b'
cut in squares on the same dish witt
the roast beef.
! PLUM-PUDDNG. - One pound O.
raisins, one of currants, one pound O
beef suet chopped very fine, on
pound of grated stale bread or flour
eight eggs, one pound of sugar, glass
ofbrandy, and one of wine, pint o
milk, two nutmegs, 8 tablespoonful Q
mixed spice, cinnamon, and mace,
salt spoonful of salt; boil six hours. u
, mix the pudding beat the eggs yer.
light, then put to them half the milk
and sta both together; STIR In the graf
r ed bread or -four, next add the suga,
) then the suet and fruit by turns, stl
very hard, then add the spice and hq
] uor, then the remainder of milk; stl
; all very well.