Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-10-06
DOMESTIC MATTERS.
PICKLED CAUIIFLOWER.

Choose such as are firm, yet OF their
full size; cut away all the leaves and pare
the stalk; pull away the flowers in
punches; steep III brine two days, then
drain them; wipe them dry and put
them ia hot pickle, or merely infuse for
three days three ounces of curry pow
der In every quart OF vinegar.
TO KEEP TOMATOES WHOLE.
Fill large stone jar with ripe tOma-
toes, then add a few whole cloves and a
little sugar; cover them well with one
half cold vinegar and half water; place
piece Of flannel over the jar, well down
in the vinegar; then tie down with paper.
In this way tomatoes can be kept year.
Should mildew collect on the flannel it
will not hurt them in the least.
DRY sUCCOTAsH.
Cut the grains from one dozen of
boiled corn, and mix them with one
quart of lima beans that have been we'll
boiled in salt and water and drained.
Put all into pan Immediately and
cover them in order to keep them hot.
Beat two eggs light, and pour over the
corn and beans with two ounces of but
ter, pepper, and salt to taste. Stand for
minute over the fire and send to table
hot One can make q full dinner from
such dish as this.
MUSHROOMS.
Mushrooms are seldom served boiled,
and few people know nice they are that
way. A good recipe is to choose fine,
sound, large mushrooms, pick and re-
move the stalk, peel them, drop them in
hquifed butter or olive oil, and then
broil over clear fire. Put them on a
dish with the hollow side uppermost.
Beat up a piece of butter with some
finely chopped parsely, pepper, salt and
in the hollow of each mushroom and
serve.
COCOANUT CUSTARD.
Place one dozen cocoanut balls (pro-
cured from any confectionery in pud-
ding-dish, and over them pour, while it
is hot, boiled custard made of one
quart of milk, the yolks of five and the
whites Of three eggs well beaten, five
tablespoonful of white sugar, Ga little
more or less to suit the Individual TASTE
one tablespoonful of corn starch, wet
with little cold milk, stirred in care
fully to prevent Jumping. and two tea
spoonfuls of extract of vanilla;
have the two remaining whites beaten
stiff, with little sugar added; spread
over the top of the custard, and set into
the oven to brown slightly; then put the
pudding aside to COOL It should be
perfectly cold when eaten.
TO PICKLE MANGoEs AND GREEN PEPPERS.
Cut round piece out of the top of
small round muskmelons or peppers and
extract the seeds. Then tie the pieces
on again with thread, and put them in
a strong brine for two days: Drain and
wipe them, put them into a kettle with
vine leaves or cabbage leaves under and
over them, adding small piece of alum,
and put them over slow fire to green,
keeping them tightly covered. To stuff
them, make a dressing of scraped
horseradish, white mustard seed, mace,
nutmeg pounded, green ginger cut small,
pepper, tlrmeric, and sweet oil. Fill
the mangoes with this mixture, putting
a small Glove of garlic into each of them,
replacing the pieces at the opening and
sewing it in with white strong thread.
Put into stone jars and pour boiling
vinegar over them.
EAST INDIA PICKLE.
Prepare two quarts of the best vinegar
by potting an ounce and half of white
ginger-root, scraped and sliced; the same
of long peppers; two ounces of button
onions, cut in pieces; half an ounce of
peeled garlic; an ounce of turmeric,
and two ounces of mustard-seed, bruised,
or of -four of mustard Put all these in
a close jar, and let stand in warm place
for a week; have ready small white
cabbage, the stalk removed; caulifow-
er cut into neat branches. leaving out
the stalk; sliced cucumbers, sliced car
rots, sliced beets nicked around the
edges, utton-onions, string beans, rad
ish-pods, barberries, green grapes,
nasturtiums, capsicums, bell peppers,
&C.; sprinkle all these things with salt
and put them in large earthen pan
promiscuously, and pour scalding salt
and water over them; let them lie in this
four days, stirring them around every
day; at the end of this time take them
out, wash them each separately in
vinegar, and wipe them carefully with
cloth; then lay them on sleeves by the
fire and dry thoroughly; finally, put
them all into one large stone jar, or small
ones. and strain the prepared vinegar