Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-07-06
DOMESTIC ECONOMY,
LAMB OUTLETS.

Trim the slices free from fat, beat up
the yolk of an egg with rasped bread or
crackers, season with pepper and salt,
dip in the outlets and fry in butter gently
until thoroughly DONE
BOILED MUTTON AND TOMATO SAUCE.
Cut some nice slices from a cold leg
or shoulder of mutton, season them with
salt and pepper, and broil over clear
lire. Make some tomato sauce, pour
it over the mutton and serve. This
makes an excellent dish, and must be
served very hot.
~ f WHITEFISH.
Any one who dislikes the oily taste of
whitetish when it is fried, can avoid it
by boiling the fish. Wrap it in clean
cloth, catch this loosely together with
few easily cut stitches. Serve with
drawn butter or asparagus sauce, that
is asparagus boiled. When done drain
off the water, add a very little milk,
butter, pepper and salt. Bass may be
prepared and served in the same way.
With mashed potatoes and green peas,
you have the essentials for a good din
ner.
HOW TO MAKE CLAM SOUP.
Boil three minutes a quart of CLANS
with their liquor and pint of water.
Strain them, take off the boards and re-
turn to the fire the hard portions and
the liquor. Add two or three sprigs of
parsley, small piece of onion, blade
of mace and little thyme. Let it
cook slowly for half an hour. Cook
together, in a saucepan, piece of but
of 1or +aI11
spoonful OF -four. Add to this, when
done, a pint of hot rich milk, then the
clam liquor strained, then the soft parts
OF the CLANS which you have reserved
Season with salt and cayenne pepper; let
the whole become well mixed and serve.
TO PRESERVE STRAWBERRIES WHOLE.
Take equal weights of the largest
strawberries procurable and fine loaf
sugar; lay the fruit In deep dishes and
sprinkle half the sugar over them in
fine powder; give the dish a gentle
shake, that the sugar may always
touch the under part of the fruit; on
the next day make syrup with the re-
mainder OF the sugar and the juice
drawn from the strawberries, and boil
it until it jellies; then carefully put in
the strawberries and let them simmer
nearly an hour; next put them with
care into jars or bottles, and fill up with
the syrup, of which there will be more
than required, but on the next day the
jars will hold nearly or quite the whole;
cover the jars or bottles with brandy
papers.
TO CLEAN MARBLE-ToP FURNITURE.
It may be of some value TO house.
keepers who have marble-top furniture,
to know that the common solution of
gum arabic is an excellent absorbent,
and will remove dirt, etc., from marble.
The method of applying it is as follows:
Brush the dust off the piece to be
cleaned, then apply with brush good
coat of gum arabic, about the consistency
of thick Office mucilage, expose it to the
sun or dry wind, or both. In short
time it will crack and peel off. If all the
gum should not peel off, wash it with
clean water and clean cloth. Of course
if the first application does not have the
desired effect it should be applied again.
Another method of cleaning marble is
to make q paste with soft soap and
whiting, wash the marble with it, and
then leave coat of paste upon it for two
Or three days. Afterwards wash off with
warm (not hot) water and soap.
BLANC NANCE.
Blanc mango is a dainty dish, which
is SO easily made and so inviting that
it is surprising to see how few know
how to make it. To one pint of
sweet milk take handful of Irish moss;
look it over carefully; if, after washing
it in one water, any Of it is dark color
ed, remove it; rinse in several waters
till it is perfectly clean; then put it in
a wide muslin bag, and when the milk
is hot put the bag into it and let it boil
until it is thick; it takes only few
minutes; give your whole attention to it
as there is danger Of the milk burning
on to the basin or pail in which you
cook it. The only safe way is to set the
basin or pail in kettle of hot water.
Sweeten and favor to suit your taste.
Pour it into mold to cool, and in a
short time it will be ready for use. It is
nourishing, easily digested, suitable for
an invalid; it is also very nice for tea,
served with peaches, pineapple or jelly.
Of course, the prettier the mold the more
attractive it will appear. A very pretty
design is that of an oval dish with an ear