Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-10-12
DOMESTIC ECONOMY.
SWEET POTATOES.

SWEET POTATOES.
Sweet potatoes, baked under a roast
of beef or lamb are very nice. Take the
skin OFF carefully, so as to leave the sur
face smooth, wash and put them under
the meat, allowing half an hour for a
medium sized potato.
MACARoNI.
People who like macaroni will fnd
pleasure in eating it when prepared in
this way: Boil it until ii is tender, talk
ing care to preserve the shape so far az
possible. When 1t is done drain off all
the water and pour over it little sweet
milk, with lump of butter and plenty
of pepper and salt. While the macaroni
is boiling, cook in separate saucepan
enough tomatoes to make pint when
stewed. When the macaroni is ready
for the table pour the tomatoes over it;
serve hot.
SWEET PICKLE.
To six pounds of brown sugar put two
gallons OF the best vinegar, and spice to
taste; boil all together for ten minutes
then set it to cool; fill the jar with the
vegetables or fruits to be picked and
pour over the vinegar; when cool, If
there should be white scum on the top,
boil the vinegar again, and add little
more sugar; when cold add it to the Jar
again; peaches can be picked in this
way.
CHOW-CHOW.
One quart small cucumbers, one quart
OnioAs, one quart green tomatoes sliced,
one caulifower, three red peppers sliced;
scald in salt and water. After draining,
pour over them hot vinegar and let them
stand two or three days. Drain off old
vinegar. Take one package English
mustard, one quart vinegar, one and
one-half cups brown sugar, one-balf cup
flour. Boil some vinegar, mix up other
ingredients in little cold vinegar and
pour into the pot. Let it boil up, and
pour over the pickles hot.
TOMATO PICKLE.
Small ground tomatoes or plum tonna-
toes, as they are called, make delicious
pickle. To seven pounds of fruit add
four of sugar and pint of vinegar, one
full, stick of cinnamon, one Of mace blades
and one-half. an ounce of whole cloves.
Let the vinegar and sugar come to
boil, cook the tomatoes i'll it till done,
then take them out carefully and boil the
vinegar down to thick syrup. Put the
fruit in cans, filing the jars half full;
fill full with syrup and screw them up as
quickly as possible.
A LIGHT DESERT.
Take half q cup of tapioca or sage and
q quart of water; boil until it is soft,
sweeten it to your taste; beat the yolks
of three eggs and stir in, with lemon or
other havoring; beat the white of three
eggs to a stiff frost, beating in a tea
spoonful of pulverized sugar; put on the
top Of the pudding and set it in the oven
to brown. Another way is to cover the
bottom of puddingdish with apples
which have been peeled and cut in
quarters, pour the tapioca and water
over them, bake an hour IN slow oven
and serve with sugar and sweet cream.
PoPovERs.
housekeeper can testify, when, as the
tea hour draws near. It occurs to her
that there is not bread enough in the jar
for supper and breakfast also. She is
dressed for the afternoon, and does not
feel like changing again, or like running
a risk Of spelling her dress by getting out
the kneading- board, and putting her
hands into the biscuit dough. If she
will cut out this recipe for 'tpopovers %
and paste it into her recipe book, she
can easily follow it and have something
nice for tea with little trouble: One cup
of sweet milk, one egg, bit OF melted
butter, -four enough to make stiff bat
ter, and little salt. Have the oven hot,
and the gem pans warm, and the tea
cakes will be light and tender.