Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1880-12-08
DOMESTIC MATTERS.
SISTER MACS CAKE.

Two and htlf cups powdered sugar,
three-fourth's cup OF butter, one cup
sweet milk, three cups -four, four eggs,
one lemon, juice and rfnd, one small
teaspoonful soda; bake In square or
oblong tin, and frost with whites Of two
eggs beaten stiff with powdered sugar.
TO SOFTEN WATER.
Bran or oat meal will soon soften hard
water The bran should be SEWN in
muslin bag and kept in water all night.
The oat meal should be treated as fol-
flows: Put two tablespoonfJlls In a
saucepan and pour a quantity of hot
water upon it and boil it q quarter of an
hour: strain and mix with the water as
needed.
OIL CLOTHS.
Mrs. Henry Ward Beecher, in giving
some of the results of her housekeeping
experience t. the readers of H0rOer's
Baeor. remarks that neither soap, hot
water or brush should ever be used on
oilcloth. 1t should always be washed III
1ukewarm water with piece of soft old
flannel and wiped perfectly dry each
time. The appearance of the cloth,
Mrs. Beecher declares, is greatly i'm
proved by using half milk and half wa
ter, skim milk, if not sour, being just
as good as new milk
GIBLET SOUP.
Use the giblet of the turkey and two
chickens for this soup, also any bones
or scraps of lean meat that may be on
hand. Put them into cold water
enough to cook, and boil, closely cover
ed, until the giblets ere tender, when
they must be set away IN little broth.
Slice a small carrot and onion and fry
them brown In tablespoonful of but
ter: be careful not to burn. Take out
the vegetable and put In large table
spoonful of Drowned -four; mash and
stir until smooth and well colored, then
add the strained liquor III which the
giblets were boiled, stirring it In slowly
to keep the mixture smooth, after which
put IN the strained broth which the
chickens for salad have been cooked.
Simmer together for few minutes.
season with pepper, salt and little
lemon juice and some Worcestershire
sauce and strain the soup over the
giblets in an earthen vessel Make it
the day before it is needed and remove
the fat from the surface before reheat-
ing Take out the giblets, mash the
turkey liver, chop the balance fine, and
return all to the soup which must be
warmed, and poured into the tureen
where there should be the yolks OF as
many hard boiled egg as there are
guests at the table.
OYSTER PATTIEs.
Make puff paste according to the di-
rections given last week. After the
-, I l.
one-haf on the other, then roll it out
evenly to the thickness Of & third of an
inch. Cut out the cakes with a large
sized biscuit cutter, then take a second
cutter little smaller thai the first, and
press it half way through the crust.
Brush the tops with beaten egg, but not
the sides. Lay the cakes in the baking
pan, and pick each one with the point of
small knife. Put in moderate oven,
and In five minutes increase the heat SO
that the paste will bake quickly, watch
ing that it does not burn. Be sure that
the patties are done when taken from
the oven; otherwise they will fall Take
out the marked center, fill, and replace
the little piece as cover. Make these
shells when convenient. Set them away
and reheat when needed. Fill them Just
before serving. Prepare the oysters in
the following manner: Put a quart of
them over the fire to heat in their own
liquor; as soon as they come to boil
turn into a colander. Melt tablespoon
fll of butter in a saucepan; when it bub-
bles stir III tablespoonful of sifted
-four. When well mixed and smooth
add the oyster liquor, stirring it in
briskly, then take from the fire and mix
ID the yolks of two eggs, salt and
cayenne pepper to taste and a little
lemon juice; grating of nutmeg may be
added If liked. Return to the fire to
heat and cook the eggs; not to boil or
they will curdle. Last of all put in the
oysters, fill the shells with the mixture
as before directed and serve Immediately.