Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1881-08-10
KITCHEN ECONOMY,
AMBER PIES,

One cup each OF butter, sugar and
jelly, and add the yolks of eight eggs,
well beaten, and bake. Fro8tino the
Sonae.-Beat whites of eight eggs to a
froth, add one cup of white sugar and
bake quickly.
| WHITE PIPPIN APPLE JELLY.
Prepare the apples by peelng and
cor1ng; then drop into cold water. Have
a large kettle on the stove Ca porcelain
lined one is always the best), with one
| quart of boiling water; cook until tender;
then strain, without pressing, through a
colander, afterward through flannel
bag; allow two pints of sugar to three
plnts OF juice; boil fifteen minutes quite
rapidly. By adding little liquid cochi-
neal it will be made beautiful color.
WATER MELON CAKE.
White P0wt.-Two CUPS of white
sugar, one cup butter, one cup milk or
water, three cups -four, whites of eight
eggs, well beaten, two teaspoonfuls
quick yeast. Red Port.-One-half cup
butter, one-third cup water, two cups
flour, whites of four eggs, well beaten,
one teaspoonful quick yeast, one cup
raisins. Be careful to put the red part
around the tube of the pan, and the
white around the edges. It requires
two persons to Eli the pan. Use as
much coloring in the red part as you
fancy.
FLAT-IRONs.
Do not leave fat-irOns on the stove
when you are cooking. Before putting
them on the stove see that it is perfectly
clean. Wash the irons in warm srds,
then there is no danger of getting little
black spots on the clean clothes. IF you
are troubled with the starch sticking to
the irons, rub them with salt or with
bit of beeswax, taking care to wipe it all
off on clean cloth. To keep your iron
ing board clean and free from dust take
two breadths of calico Gan old dress-skirt
may be used) and make bag to slip the
board IN when you put it away. Ii you
lay thin muslin cloth over a collar or
shirt-bosom and rub the iron over it two
or three times, you will have no trouble
with the starch turning brown and stick
ing to the iron.
TO COOK POTATOES.
That harmless vegetable, the potato,
is shockingly ill-used and very rarely
cooked as it ought to be. ''Any one
who can cook a potato well is a good
cook is common saying in England,
yet it is simple art enough; but pota-
toes, like eggs, vary, and practice only
can teach whether they are better cooked
in cold or hot water, or, as is very con-
stantly the case, best steamed Anyway,
one failure is all that ought to be for
given, for the most obstinate potato will
yield to either slow cooking in cold water
or tn foot in 4o,. {Io4
to the boil beforehand. One secret of
success lies in not putting in the salt
until the potatoes are tender, when the
water should be drained off and salt
sprinkled on them before they covered
up again to dry. Then they will be
found to be mealy. "Snow potatoes % is
very tempting dish, and simply made
by rubbing the cooked potatoes through
a colander on to the dish, when they will
in flakes, and look extremely white and
pretty.-N. Y EUeaaipg Mail.
GREEN GoosEBERRIEs FOR TARTs.
Fill very clean, dry, wide-necked bot
ties with gooseberries picked the same
day, in dry weather, and just before they
have attained their full size. Wrap a
little hay round each bottle, and then
wv
cold water, which should be brought
very gradually to boil; a little hay must
be put in the bottom of the boiler, and
the bottles fixed firmly. Let the fruit
simmer gently until it appears shrunken
and perfectly scalded, then take out the
bottles. and fill up as many as you can
quite full with some of the cooked goose
berries-it is generally necessary to
sacrifice one of the bottles il doing this,
taking care not to break the fruit.
Directly the bottles are full of goose
berries, pour boiling water into the bot
ties up to the brims, else they viii mil
dew. Tie bladder over the tops i'm
mediately, and keep the bottles in dry,
cool place. When the gooseberries are
used, pour off the greater part of the
water, and add the same sugar as for
fresh fruit, of which they ought to have
the same flavor and appearance. Pre-
pared in this way, gooseberries are per-
fectly wholesome, and will keep until the
fruit comes in again.