Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1879-10-08
USEFUL FAMILY HINTS.
TO KEEP GRAPES,

Lake full punches, ripe and perfect;
seal the end that is cut from the vine so
that no air can get in, or the juice of the
stem run out, and let them stand one
day after sealing, SO as to be sure they
are perfectly sealed, (if not they will
shrivel up; (then pack in boxes of dry
saw dust, and keep in cool place; they
will keep nicely all winter without los
ing their flavor; in packing, do not
crowd the punches; sprinkle the saw
dust over the bottom of the box; IN
lay the grapes carefully, bunch !.
time, all over the box, then saw dust and
grapes, alternately, until the box is full.
MADE MUSTARD.
Four tablespoonfuls best English mus
tard, two tablespoonful salt, two of
white sugar, one of white pepper, two
Of salad oil, vinegar to mix to smooth
paste-celery or tarragon is best; one
small garlic, minced fine; put the mus
tard in bowl and wet with the oil,
rubbing it with wooden or silver spoon
until all is absorbed; wet gradually with
vinegar to stiff paste; add salt, pepper,
sugar and garlic; work well; wet little
at the time with the vinegar; make it
about as thick as cake batter; beat five
or ten minutes very hard bottle it; cork
tight; put little oil on the top of the
mustard and set it in a cool place for a
few days.
PLAIN CAKE.
Take three eggs, two cups sugar, half
cup of butter, or good fresh lard is bet
ter; two cups sour cream, half nut
meg, one teaspoonful soda, four cups
-four, with two teaspoonfuls cream tar
tar well stirred in -four; bear the yolks
of eggs sugar and butter well together,
then add the milk and nutmeg; then
have the whites of the eggs well beaten,
and stir very slowly spoonful of -four
and spoonful of egg at time until all
is in; after you begin to add the -four
and whites of egg to the mass do not
beat it but stir very slowly; then put
the soda in tablespoonful of vinegar
and add at the last; bake in moderately
heated oven three-quarters of an hour.
....... OLD MAIDS PICKLES.
One small head cabbage cut fine, six
large onions sliced, one ear green corn
sliced, one dozen green tomatoes sliced,
one pint radish pods, green; two ripe
cucumbers cut small, two green cucum-
bers cut small, 80 small cucumbers used
whole, one teaspoonful tumeric, II green
peppers used whole, if small, three cents
worth of cloves, one-eighth of pound
of ground alspice, one-eighth Of pound
Of ground cinnamon, one-eighth of a
pound of mustard seed, one-eighth of a
pound of pepper borns, one-half pound
brown sugar, one quart good cider vine
gar, one root of chopped horse radish.
Boil the vinegar, sugar, spices, and tur.
meric, and pour hot over the pickles,
having brought them to scald in weak
vinegar.
STEWED OYSTERS WITH CELERY.
In large stew-pan put pint Of
strong and clear broth, made of the
choicest cuts of beef. Instead of milk
and water, or milk even, as the prevailing
practice is, use only the sweetest and
richest cream. Of this cream add one
pint to the same quantity of best beef
broth. Also four ounces of the most
excellent table butter, three teaspoon.
fuls of salt, two of white pepper, as
much more of ground mace, and tea
spoonful of extract of celery. If the
celery is to be had in stalk chop up fine
and throw in. No more delicate OF
healthy flavor can be added to any stew
soup or broth than this exquisite vege.
table. Now set to cooking, and while
Oh the fire dredge in finely powdered
cracker dust and little of the best
corn-starch-four until thickened to your
taste. Have ready parboiled (not in
water, but in their own juice) fifty Of
the same quality of oysters in hot
tureen. Pour over these parboiled oys
tiers the sauce compounded as above and
serve while still scaIding hot.