Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-09-28
DOMESTIC ECONOMY.
SQUASH FRITTERS.

One pint cooked squash, one pint
milk, two eggs, q little salt. Flour to
make them turn easily on the griddle.
RIPE TOMATO PICKLE.
Seven pounds ripe tomatoes, one
quart vinegar, four pounds sugar; put
together five days; then boil until toma-
toes are done; skim out the tomatoes and
the boil juice down to half the quantity,
with one ounce of cinnamon and one
ounce of allspice.
OLD-FAsHIoNED BAKED APPLES.
Take juicy apples, pare and core
whole; use large coaer. Put side by
side in baking-pa and fill up centres
with brown sugar; pour into each lit
tie lemon-Julce, and stick in each long
piece OF lemon evenly cut; put enough
water In the bottom OF the pan to pre-
vent the apples from burning, and bake
gently until done.
PEACH BUTTER
Pare ripe peaches and put them in a
preserving kettle, with sufficient water
to boil them soft then sift through a
colander, removing the stone. To each
quart peaches put one and half pounds
sugar, and boil very glowly one hour.
Stir often and do not let them burn.
Put in stone or glass jars, and keep in
a cool place.
PICKLED ONIONS.
Peel the onions and let them lie in
strong salt water nine days, changing
the water each day; then put them into
jars and pour fresh salt and water on
them, this time boiling hot; when it is
cold take them out and put them on a
hair sieve to drain, after which put them
in wide-mouthed bottles and pour over
them vinegar prepared in the following
manner: Take vinegar and boil it with
blade of mace, some salt and ginger
in it; when cool pour over the onions.
PUMPKIN PIE.
Cut the pumpkin into as thin slices
as possible, and in stewing it the less
water you use the better stir so that it
shall not burn /; when cooked and ten
der stir in two pinches of salt; mash
thoroughly and then strain through a
sieve while hot add tablespoonful of
butter; for every measured quart of
stewed pumpkin add quart Of warm
milk and four. eggs, beating yolks and
whites separately; sWeeten with white
sugar and cinnamon and nutmeg to taste,
and saltspoon of ground ginger. Be-
fore putting your pumpkin In your pies
it should be scalding hot.
CIrRoN PRESERVE.
Take out seeds. pare and cut up, and
put in water for one night; in the morn
ing put in kettle and simmer, not boil,
slowly; the slices should be thin; to one
pound of citron one pound of white
sugar, quarter of q pound of ginger
root, six pounds of fruit; put the ginger,
bruised in muslin bag; half lemon to
each pound; when the fruit is boiled
tender pour off that water and add
sugar, lemon slices, and ginger; let it
boil slowly till it comes to jelly; then
pour over citron, which should be trans
parent. The large green melon is bet
ter than small Ones
APPLE coMPoTE.
Pare, core, and weigh apples. To one
pound of apples allow one pound of
sugar and two lemons; parboil apples
and cool; pare off nicely with fine knife
the yellow rind of lemons, taking care
not to break it; put lemon rind in lit
tie saucepan by itself to boil till tender
set it away to cool; to half-pint water
one pound of sugar; when melted set on
fire and put in apples, boiling slowly till
clear and tender all through but not till
they break; skim the syrup carefully;
after taking out apples add lemon peel
and juice and boil until transparent;
when cold put apples in glass dish and
arrange the peel nicely around them.