Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-01-28
DOMESTIC MATTERS.
SOFT SOAP.

SOFT SOAP.
Put q pound of concentrated I've in
two gallons of rain water When it
boils add four pounds of tallow or clear
grease. Let the mixture cook until i
comes clear, then add two gallons more
of rain water Mix it well, and set the
soap away to cool to cup of it add as
much cold water as it will take and still
be thick and ropy, then add water in the
same proportion to the whole. The con-
centrated lye is potash put up in cans
Prairie Farmer.
LEMON JUMBLES.
One teacup of sugar, one egg, one
half teacupful of butter, three table
spoons of milk, one teaspoon of cream
tartar, and one half of soda dissolved i'll
the milk, two small lemons, the juice of
two, and the grated riud of one. Mix
quite stiff and cut i'll fancy shapes or
rings.
BAKED CABBAGE BALLS.
Take large, firm cabbage, boil whole
in salt and water till tender enough to
eat, but not to fall to pieces; then lay in
cold water till ready for use, or until
perfectly cold. Take the leaves from the
stalk without breaking them, lay three
or four together open on the table until
you have dozen piles. Fry an onion
and chop fine with the remainder of the
cabbage leaves; season lightly with salt
and pepper, and mix in pound of high
ly seasoned sausage meat; make into
balls and lay them on your cabbage
leaves; roll the cabbage leaves around
them, and tie firmly with q soft string
lay them in a baking pan with half
pint of stock or gravy, and bake for
twenty minutes In moderately hot oven.
BEFFsTEAK sTEwED WITHOUT WATER.
Get three or four pounds of rump
steak, cut about an inch thick; put an
ounce of butter in frying pan large
enough to hold your steak, and let the
butter melt without browning; wash the
steak quickly in cold water and put it in
the frying pan, covering closely. AS
soon as it is thoroughly heated, season
with teaspoonful of salt and a salt
spoonful of white pepper; then push the
pan back on the stove where it will SIM
mer-not bookkeeping it covered all tho
time and weight GU the cover. It will
be found to be cooked and perfectly ten
der in an hour and half. Put on the
dish, and add half a teacup of tomato or
two tablespoonful of walnut catsup to
the gravy in the pan, and pour it over
the steak.
TO ROAST A FILLET OF VEAL.
Take out the bone, fill the space with
a fine forcemeat, and let the fat be skew
cred quite round; stuff it also well under
the skin with bread, sage, chopped
onions and parsley, as much depends on
the quantity and flavor of the stufing.
Cover the fat with buttered paper and
roast at a distance from the fire, or, if it
is baked in an oven, bake slowly, basting
often, until it is thoroughly done. Serve
with melted butter.
FRENCH SPONGE CAKE.
Take the weight of eight eggs Gin the
shelly of finely powdered loaf sugar,
and half that quantity of potato -four.
Put the sugar and the yolks of the eggs
In basin, and beat them well together
with an egg whisk or with fork until
the mixture assumes white, creamy APP
pearance. Add essence of lemon to taste.
Sprinkle in (beating the mixture all the
time) half the potato -four, and add the
whites OF four eggs whisked to stiff
broth. Then put in, in the same man
ner, the rest of the -four, and lastly, add
the remaining four whites beaten to a
froth. AS soon as the composition is
smoothly mixed together-an this must
be done quickly-pour into buttered
plain mould and bake it in a slow oven.
When quite done turn the cake out of
the mould and leave it to get cold. In
the meantime put the whites of two
eggs into basin with the juice of half
lemon and some glace sugar; stir the
mixture briskly with wooden spoon,
adding more glace sugar as it gets thin,
until it becomes smooth white paste of
the consistency Of butter. Lay the mix
ture all over the cake with knife, and
lay it on as smoothly as possible. Put
the cake in the oven just long enough
for the icing to glaze. England
Farmer.