Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-10-26
DOMESTIC ECONOMY.
GLAZED HAM.


Soak and boil ham twenty minutes
to the pound, and let it get almost cold
In the water Skin it neatly and coat with
paste made of cup of cracker crumbs.
one OF milk, two beaten eggs, and sea-
soned with pepper. Set the ham in the
oven until the glazing is Drowned,
molstening now and then with a few
spoonfuls of cream. Wind frilled paper
about the shank, and garnish with pars-
ley.
81. wBgg MOE SUPPER DISH. l5i5t.
Take out the centres of the required
number of Spanish onions, insert in
each onion kidney, and place before
the fire In Dutch oven until the vege-
table is cooked The kidneys will be
found to be dried and indigestible, but
the onions will have absorbed all the
goodness from them. The centre of the
onions should be placed in the Dutch
oven with the rest.
luE WHITE MOUNTAIN ROLLS.
Sixteen cups of -four, half cup of
sugar, cup of butter, cup of yeast, the
whites of four eggs beaten to a stiff
froth, and four cups of boiling milk;
melt the butter and sugar in the milk,
have the milk blood warm, and mix the
bread, adding the whites of eggs after
mixing in part of the -four, knead stiff
and let rise in a warm place over night.
In the morning knead into rolls, and let
rise till light; rub the beaten white of an
egg over the tops of rolls, and bake thirty
minutes.
RICE AND APPLES.
Parboil one-half pound rice tied loose
ly in cloth, unite and spread the rice
out; then place in the centre some apples
cut up, with sugar, lemon-peel, and
little grated nutmeg; tie up the cloth so
that the apples shall be surrounded by
rice, and boil for half an hour; this very
wholesome and pleasant dish may be i'm
proved by pouring over it when ready
for the table, little milk and sugar.
WASHING FLUID.
One bar of good potash, two ounces of
ammonia, one ounce of salts of tartar;
put the potash into four quarts of rain
water (use porcelain kettles If possible)
and soak slowly, not boil; when dis
solved remove from the stove; when
cool add the ammonia and salts and put
up in jugs or bottles corked tightly.
washed separately over night. The fol-
lowing morning rinse out and use half
cake of soap, cut fine, one cup of fluid
and two pals of soft water; put fine
pieces into this cold suds and boil few
moments; take out, add pail of cold
water and put in the coarse clothes to
boil; suds, rinse, blue and starch as
usual, and your clothes will be beauti-
fully clear and white without rubbing.
Wash colored clothes in the water the
clothes are taken into from the boiler.
OYSTER PIE.
To prepare oyster pie according to the
best authorities, a sufficient number of
fat, medium-sized oysters must first be
obtained. There is a division of opinion
at this point upon the question whether
separated and thrown away, but the
weight of authority SCENE to. be in favor
of so doing. The oysters arethen taken
and thoroughly drained, in order to get
them as dry as possible. They are then
rolled in fnely-powdered cracker Dust
which has been sifted through -four
sieve. Very light puff-paste having
been prepared, the dish-which should
be an earthen one and rather deep-is
lined with paste on the sides, the cook
being careful not to put any paste on the
bottom. Into this the oysters are
poured, and on top of them, in pieces
about the size of flberts, parsley but
ter, made by mixing very finely cut
parsley with fresh butter and adding
thereto small pinch of mace, should
be put. The whole thing is covered
with the paste for the crust, rolled thin,
and holes are cut to let the steam out.
The amount of the butter is one table
spoonful to quart of oysters. The
pie is then ready for baking, which
should be done in a moderately quick
oven and should not last forty minutes.