Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1879-10-22
USEFUL FAMILY HINTS.

TOMATO PRESERVES (RIPE OR GREEN).
Take fourteen pounds of tomatoes and
cut into halves; make syrup Of seven
pounds Of sugar; put the tomatoes into
the syrup and add six lemons sliced (let
the rind remain on them), half pound
of green ginger cut fine; let it boil slowly
until the fruit is well cooked; skim out
the fruit, and let the syrup boil thick,
and then pour it over the fruit.
OYSTERS Planned IN THEIR OWN JUICE.
Select a dozen of the freshest, largest
and most highly favored oysters, such
as you would for fry. Have small
pan about one inch deep with a handle
to it. Open into this pan your dozen
oysters, also the juice of the same and
the juice of dozen others. In this dish
you are to put no water and no milk,
only oyster juice, pure and simple. Add
one ounce of Chester county gilt edged
butter, little of the best (for there are
grades and adulteration even here) of
black pepper and pinch Of salt. Sprin-
kle on the top small quantity of crack
er dust. Place on quick fire. When
the oysters begin to swell they are done.
To cook to this stage will require about
five minutes. Do not turn out these
oysters into another dish, but eat direct
ly from the pan and while they are
steaming hot.
OATMEAL PUDDING.
Put in basin fourth of pint Of
cold milk and mix into two ounces Of
finely ground oatmeal, then add to it a
pint of boiling milk-mixing it this
way prevents Jumps; put it on the fire
and let it boil ten minutes; have some
dried bread-crumbs, and, taking off the
oatmeal, mix in the crumbs until the
whole is rather stiff; chop two ounces of
suet; cut up as fine as possible one small
onion, beat up the whites and yolks of
two eggs and sprinkle of sage and mar
joram, and mix these with the cold por-
ridge; butter tan, put in your mixture
and bake for an hour. When roast beef
is scarce, oatmeal pudding, with little
gravy, ekes out the least for many poor
man.
FRICAssEED EGGS.
Boil six eggs for fifteen minutes, then
lay them in cold water for half an hour.
Put a tablespoonful of butter in sauce.
pan, and, when melted, add half a tea
spOOu1ul VI CuOpPou OulOu. hoI ILLS
cook until lightly Drowned, then put in
tablespoonful of -four, which must be
mashed and stirred until smooth and
free from Jumps (do not let it brown),
then add a gill of water and enough
sweet milk to make it the consistency of
rich cream. Let the sauce boil up once,
add the eggs cut in quarters, lengthways.
Season to taste with salt and pepper;
put in little chopped parsley, and serve
on hot platter.
| TO CURE HAMS.
To each 20 pounds of green meat make
a mixture Of one-fourth OF pound of
brown sugar and dessert-spoonful of
ground saltpetre; rub this well by hand
into the meat; then with coarselsalt cover
the bottom of the barrel, say, to half an
inch; put in hams, and cover with half
an inch of salt, and so on until the barrel
is full; hams should remain in a cool
place four weeks; when sailed, wipe and
dry them, and get some whole black
pepper, which you must grind yourself,
and pepper thoroughly, especially about
the hook and bone; let the hams lie for
two days; then smoke for eight weeks.
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