Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-05-18
DOMESTIC ECONOMY.
BUTTERED APPLES.


Peel, slice and core one pound of
apples; put into frying pan about
two ounces of butter; add the apples
and cover over with two ounces of
pounded sugar; put them into the oven
until done. A very nice dish for chill
dren.
RICE WAFFLES.
Beat together a pint of milk, the
yolks of three eggs, two ounces Of but
ter and half teacup of thoroughly
boiled rice, sprinkle little salt and
half teaspoonful of soda into a pint
of flour, and then sift it in. Beat
thoroughly and in waff1e-irons.
SPRING SOUP.
Take some beef for soup, cut it up
and brown it In small piece of butter
in a saucepan, sprinkle teaspoonful of
-four over it, stir it well round and add
warm water as required Add pepper
corns, salt, two or three cloves and a
little nutmeg. Let it simmer one hour.
Break caulihower into pieces and add
half an hour. Pass through a colander,
saving the caulihower for the soup.
Take the yolk of two eggs, mix with a
and nutmeg and small piece of fresh
butter. Beat up well. Drop with the
spoon into the boiling soup.
POTATO PAT.
Lay a small shin or piece of the ribs
of beef, mutton, lamb or veal at the
bottom of a yellow or brown nappy,
and season it well with salt and pepper.
Chop a small onion very fine; pare
eight or ten raw potatoes, slice them
very thin and fill up the dish with the
potatoes and onions mixed together.
Sprinkle salt and pepper over the
potatoes, and shake little wheat -four
from the dredging box; fill the dish with
cold water, cover it with tin plate and
bake for an hour and half. IF desired,
a cream crust can be made with a cup
of sour cream, little salt, small tea
spoonful of saleratus and -four enough
to stir thickly. Put it over the dish
when it is nearly baked and let it brown
nicely.
VEAL GRENADINES.
Veal grenadines are prepared by melt
ing one heaped tablespoonful of butter
is placed, and allowed to brown on
both sides, being turned out once. The
meat is then removed from the pan and
one tablespoonful of -four added to the
butter; then half pint of stock, or
boiling water, one teaspoonful of salt,
little pepper and two bay leaves, when
it is put on the stove and allowed to
boil. The veal is then returned to the
pan and allowed to stew slowly for half
an hour A half dozen mushrooms. cut
into small pieces, and sprig of parsley
are added, a short time before the meat
Is cooked, and when done the meat is
removed to plate and the gravy poured
over and around it.
SEASONABLE HINTS
After spring cleaning is over, most
housekeepers Like to add a few pretty
homemade trifes to their rooms. and
brighten them up. Tides made of strips
of velvet Or silk, with lace insertion and
edge, are easily made, and may be dec
Grated In any way to suit your taste.
Hand-embroidered vines on the strips of
sill K or velvet are lovely. A tidy made
In the center, is handsome. Really SER
viceable tides are made of linen, trimmed
with torchon, outline pictures drawn
with indelible ink. If you do not know
how to sketch, get a sheet of tracing
paper, select some simple outline pictures
for your first attempt. trace it delicately
and carefully on both sides of the tracing
paper, then transfer to the linen by plac-
ing it where you wish to have the pic
ture, and go over it again with the pencil,
then use the ink. You may in the same
way sketch for painting in oil or water
colors. This is not, to be sure, high art
but it Is pleasant work, and if you have
not much time to give to it is far bet
ter than doing nothing of the kind.
Pretty trihes of this sort add greatly to
TIE tasteful annearance Of O rooro