Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1879-09-03
SEASONABLE RECIPES.
LEMON TEA,

LEMON TEA,
Green tea, cool and with hall a lemon
squeezed in it makes an excellent
drink,
HOT BREAD.
One of the most injurious dietetic
habits Of Americans is that of eating
fresh hot bread, cake and biscuit. The
Prussian government compels bakers to
keep their bread at least one day before
selling. If Americans would follow their
example there would be fewer dyspeptics
than at present.
TO PICKLE PEACHES.
One gallon OF vinegar, four pounds of
brown sugar, five or six cloves in each
peach; make the vinegar hot, add the
sugar, boil and skim it we'll; pour the
vinegar boiling hot over them, then
cover, and set in cold place for 10 days;
drain of vinegar, make it hot, skim
again, and pour it over the peaches.
Let them become cold. Secure as for
jam. Unripe peaches best.
CABBAGE SALAD.
One small head of cabbage chopped
fine, three hard boiled eggs, two table
spoons of salad oil, two teaspoons of
white sugar, one seaspoonful Of salt,
one pinch of black pepper, one teaspoon
full Of made mustard and one teacupful
Of vinegar. Rub together the yolks of
the boiled eggs, oil, sugar, salt and pep
per, chop the whites OF the eggs, mix all
together and set aside to get thoroughly
cool before serving.
SQUASH PIE.
Stew the squash as usual with little
salt; rub it through a colander, and
have it perfectly smooth; mix the squash
with sweet milk; if you have cream it
will be all the better; make it about as
thick as batter, adding the yolks of two
eggs; sweeten with pulverized sugar to
taste; flavor with rose-water, or with
nutmeg; line pie dish fill with squash /;
and bake for half an hour; if you do not
want a pie, make fritters, and fry brown,
with good butter; when about to serve,
sprinkle little sugar on them; squash
does not require much sweetening.
TOMATO CATsUP.
One peck Of ripe tomatoes, one ounce
of salt, one ounce of mace, one table
spoon of black pepper, one teaspoon Of
cayenne pepper, one tablespoon of cloves
(ground), seven tablespoons of ground
mustard, one teaspoon of celery seed,
tied in thin muslin bag. Cut a sli6
in the tomatoes, place them in a porce-
lain kettle and boil until the Juice is all
extracted and the pulp dissolved; straine
thro ugh colander, return to the fire
IL. 81
watching carefully. Boil so that it will
be thick and rich; pour into stone jar
and let it get thoroughly cold, which
will not be until the next morning;
then add one pint of the best strong cider
vinegar, bottle, cork tightly, and keep in
a cool, dark corner.
PRESERVED CITRON MELONS.
Pare, core, and cut the melons into
slices; weigh them, and to every six
pounds of melon allow six pounds of
white sugar, and the juice and yellow
rind-pared off very thin-of four large
fresh lemons; also, half pound of race
ginger; put the slices into preserving
kettle, cover with water, and a layer
on all of peach leaves; boil about half an
hour, or until clear, and broom-whisk
will pierce them; drain them, spread
them in a pan of cold water, and let
them stand all night; next morning tie
the ginger in thin muslin cloth and
boil it in three pints of water until the
water is highly favored; take out the
ginger; dissolve the sugar in the ginger
water, put in the lemon peel and boil
and skim it till no scum arises; take out
the lemon peel, put in the citron slices
and juice of the lemons, and boil in the
syrup till the slices are transparent and
a straw will go through them; put the
slices, while warm, into jars and pour
the syrup on slowly; cover closely with
paper which the air cannot penetrate, or
alright jars.