Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1877-10-31
FARM AND HOUSEHOLD.

one-quarter cupful butter, three eggs, a
teaspoonful of cream of tartar, mixed
with the corn-starch, one-half teaspoon
full soda dissolved in one-third cupful Of
milk J
CITRoN CAKE.-Four eggs, three cup
fuls of sugar, one cupful butter, three
cupfuls flour, half cupful milk, one
spoonful royal baking powder put into
the flour; then cut the citron into small
pieces and stir in; flavor with nutmeg
and little grated lemon rind.
RHODE ISLAND JOHNNY CAKE,-A
quart Of Indian meal: if unbolted, SIT
into siX-quart bowl Have kettle Of
boiling water ready and pour on to the
meal sufficient water to moisten it
thoroughly, stirring it with spoon; salt
to taste; add half pint Or a pint of
milk. The mixture before cooking
should be considerably sitter than ordi-
nary griddle-cake batter; Bake on the
griddle rather less than half an inch
thick for half an hour. The excellence
Of these cakes depends on the meal
being fresh and well scalded
BOILED APPLE DUMPLINGs.- One quart
flour, one tablespoonful lard, the same
Of butter, one teaspoonful soda, dissolv-
ed in a little hot water; two teaspoon
fuls cream tartar, sifted through the
flour; a little salt, enough milk to make
the flour into q soft dough; roll out the
paste less than half an inch thick, cut
it III squares and place in the center of
each an apple, pared and cored; bring
the corners together; place each dump
ling in small, square, Toured cloth
tie the top, leaving room enough to
swell; boil fifty minutes.
CREAM CAKE.-Stir one-half pound of
good butter into one pint of warm water
set it ON the fire: slowly bring to boil.
stir often when it boils hard, slowly stir
in three-quarters of a pound of sifted
flour, let it boil one minute, stir con-
stantly; turn into u deep dish to cool;
beat the yoll>s Of eight eggs and whip it
into the cool paste, then beat the white
of eight eggs and whip that also into
the paste; drop tablespoonful on but
tered paper; do not let them touch each
other or run together; bake ten minutes.
The filling is made in this way: One
quart of sweet milk, four tablespoons
fuls of corn-starch, two eggs and one
even cupful of sugar; wet the corn
starch with enough milk to make it into
q paste; then boil the rest of the milk;
beat the eggs well and mix them up
with the sugar and wet cOrn-stach; as
soon as the milk comes to a boil pour
III the mixture; stir it constantly until
smooth and thick, add q small lump of
butter, season with dessert spoonful of
vanilla or tablespoonful Of lem on, and
set aside to cool; split the puffs open
with a sharp knife and ELL up with the
cOrn-starch.
TINE FOR COVERING STRAWBERRIES
The best time for covering strawberries
is just before the ground begins to be
affected by frosts, as considerable harm
may be done small plants by slight
freezing. Clayey soils, on account of
their heaving, should receive better pro-
lection than lighter ones. The best
protection is leaves. If these cannot
be secured, clean straw Or marsh hay
may be used, but never manure. 1t
is we'll to lay above the covering some
brush in order to keep it from blowing
away, while at the same time it fur
nishes catch for snow, which after all
is the warmest protection.
PTrrING POTATOES pitting pota-
toes for the winter dry spot should be
chosen for the pit, and after the potatoes
have been put in, a covering of straw
placed over them, with layer of dirt
above On this again put another layer
of straw to the depth Of a foot and again
above this thick layer of dirt The
second coat of straw will act as dead
air space and do much to prevent freez-
ing below After the first layer of dirt
has become frozen covering of coarse
straw can be thrown on it if desired
WASHING BUTTER Dr. Heath, of New
York, strongly objects to washing but
ter, as this is, in his opinion hurtful,
taking away the sugar of milk and
thereby impairing both flavor and keep
ing quality. Butter should be removed
from the churn with a wooden ladle,
put into a wooden butter-bowl and there
worked and moulded in such manner
that the buttermilk will drain and run
out of it. It should then be sailed to
suit the taste with pure salt. Much
otherwise good butter is made bitter by
impure salt, which contains lime and
magnesia in sufficient quantities to
spoil the flavor. To purify salt for salt
ing butter he advises to put about ten
pounds of good barrel or sack salt, in a
clean muslin strainer Of double thick
ness, place this on tin collander; pour
over pint Of boiling water in such a
manner that every particle may be
washed; a vessel set underneath the
collander will catch the dissolved lime,
magnesia, and a few ounces of salt,
which can be thrown into the salt tub
for stock
KILLING AND Dressing POULTRY. As
much, if not more, depends on the man
ner of killing poultry as in dressing, to
have it look fit for market: Too much
caution cannot be used in this branch
of the business. One mode of killing
fowls (instead Of wringing their necks,
which we deprecate,) is to cut their
heads off with asingle blow Of sharp
ak, hang them up by the legs and allow
them to bleed freely, and pluck their
feathers Immediately, while warm. The
French mode, which is highly COM
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