Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-08-24
DOMESTIC ECONOMY.
TO KEEP MEAT FROM TAINT.


When meat comes from the butchers, ifs
is not to be used the same day it should
be washed over with vinegar. Poultry in
summer should always be drawn imme-
diately. Have O piece of charcoal tied in
cloth, placed in the stomach, to be re-
moved before cooking. Put bits of char
coal in your refrigerator and change
them frequently.
CHEESE AND EGG TOAST.
Put a cupful of cheese crumbs
into half point of rich milk !;
boil until it melts. Have two
eggs well beaten. Season the milk with
salt, pepper and butter to taste. Turn
in the eggs; stir rapidly for few min
utes remove from the fire and spread it
over some hot slices of toasted bread.
Cut them in halves and quarters, and
serve on hot platter.
FRESH FRUIT PUDDING.
Huckleberry pudding is made with
one quart of flour, three tea
spoonfuls of baking powder, one
pint of sweet milk, one egg, three table
spoonfuls of sugar, lump of butter the
size OF an egg, little salt; stir in as
many berries as you choose, not less
than pint. Any other fruit may be
substituted for the huckleberries steam
or boil in a bag for an hour. For sauce,
beat up an egg, and add to your
drawn butter, with enough boiling wa
ter to make q cream. Flavor with va
nilla.
DELICIOUS CUCUMBER PRESERVES.
Gather fine young cucumbers, about
the length of your middle finger, and lay
in strong brine one week; wash and soak
them day and night in fair water,
changing this four times; wipe, and with
q small knife slit them down one side;
dig out the seeds, stuff with mixture OF
chopped raisins and citron, sew up the
slit with fine thread; weigh them and
make syrup, allowing pound of sugar
to pound of cucumber and one pint of
water; heat to boil, skim, and drop in
the fruit; simmer half an hour; take out
and spread upon dish in the sun, while
you boil down the syrup with q few
slices of ginger root added. When thick
put in the cucumbers again, simmer
five minutes, and put in glass jars, tying
them when cold.
SPICED GOOSEBERRIES.
Spiced gooseberries are delicious with
cold meat, especially with GOLD fowl.
Take six quarts of gooseberries (ripe or
green), nine pounds of sugar, one pint
of vinegar. If the vinegar is very
strong, dilute it with water. One table
spoonful each of cloves, allspice and
cinnamon. After looking the berries
over carefully and picking off the blow,
put them in your porcelain kettle with
a little water and part of the sugar, just
as little as you think will answer. Boil
for an hour and half. When almost
done add the rest of the sugar and the
spice and vinegar. You may put this
into cans when hot and seal up, or in
jelly tumblers or bowls; if in the latter,
cut pieces of writing paper the size of
the top of the bowl, dip il alcohol, to
prevent the fruit from molding, and so
waste much of it. Then tie or paste
stout paper over the top.
TOMATO SANDWICHES.
Skin your tomatoes by plunging them
for a second in boiling water; slice them
very thin; remove, with a sharp pen
knife, the hard, white center. Make a
sauce tartre with the yolks OF two eggs,
one gill of salad oil, one tablespoonful of
salt, half ditto of pepper, one table
spoonful of vinegar, half tablespoon
full of mustard, half small onion, chop
ped fine, two or three gherkins or a
small cucumber, shopped very fine. Mix
yolks of eggs with the vinegar; beat into
this the oil, drop by drop, stirring only
one way. Then add the pepper, salt
mustard and other ingredients. Spread
this mayOnnaise very thinly on a loaf of
bread, before you slice it. Cut as thin
as possible. Make diagonal cut, so
that it will fold over in three-cornered
sandwich. At the last moment cut each
slice of tomato in quarters. Place them
together again and lay in the center Of
each folded slice of bread. These are
convenient for piazza teas when you do
not want many dishes about, OF for lunch
baskets.