Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-10-18
DOMESTIC ECONOMY.
BUTTERED CARRIAGE.

Boil the cabbage with a quantity of
onions, and when tender chop them to-
gether. Season with pepper and salt
and fry In butter.
SCABLOPED TOMATOES.
Break up pieces of bread in baking
dish, place next layer of tomatoes, pep
per and salt and teaspoonful of butter.
Sprinkle bread on top, witha tablespoon
full of milk to help browning, and bake
for half an hour in hot oven.
PEACH CAKE.
Bake three sheets of sponge cake as
for jelly cake; cut nice ripe peaches In
thin slices; prepare cream by whipping,
sweetening and adding flavor of vanilla,
If desired; put layers of peaches be-
tween the sheets of cake; pour cream
over each layer and over the top. To
be eaten soon after it is prepared.
CANNING CORN AND TOMATOES.
Take about equal quantities of each,
and first put the corn in the kettle
with a very little water; then immedi-
ataly pour the tomatoes over it; salt and
pepper, and by the time the tomato is
cooked on top it will be done sufficient
ly. Stir it up well and can. Use tin
cans, and seal with any kind of good
sealing wax.
BOILING FISH.
In boiling fish allow five to ten min
utes to the pound, according to thick
ness, after putting it in the boiling water.
To test, pass knife along q bone, and
ii done the fish will separate easily. Re
move the moment 1t is done, or it will
become ''wooly" and insipid. The adj
dltlon OF salt and vinegar to the water IN
which the fish is boiled seasons the fish,
and at the same time hardens the water
SO that it extracts less of the nutritious
part OF the fish. In boiling fish, always
plunge it into boiling water, and then
put it where it will simmer gently until
done. In case of salmon, put it into
tepid water instead of hot, to preserve
the rich color.
WASHING FLUID-STAINS.
The following will be found useful to
housekeepers obliged to do their own
washing, as it greatly lessons the work
ut the rubbing board, besides bleaching,
removing stains, and rendering the
clothes clearly and beautifully white.
Those who have made continuous use of
it for years tell me there is nothing
whatever to apprehend; that verify it
will not rot, yellow or otherwise prove
injurious to the clothes. Its cheapness
is also another recommendation, a few
cents worth being sufficient TO last an
ordinary sized family for weeks: Take
one pound of potash; one ounce Of salts
of ammonia and one ounce of salts of
tartar; dissolve the potash IN three
fourths Of a gallon of water; let it come
to boil, then add the salts Of ammonia.
Put into jug, then add the salts of tar
tar, and colk the jug. Put the clothes
to soak over night in strong suds. Rub
through lightly in the morning. Put
enough soft water in the boiler for one
boiler full of clothes. When it gets
quite warm add half teacupful of the
washing fluid soap. Put IN the
clothes and boil twenty minutes, or half
an hour. Suds the clothes on the rub
bling board and rinse as usual. II there
is a second boiler of clothes. add little
more of the fluid.
For removing stains from the hands,
mix equal quantities of oxalic acid and
cream of tartar, and keep in q covered
box. When used, dip the fingers in
warm water and rub on q small portion
of the powder, then wash the hands In
soft, warm water. Oxalic acid is a
poison, and care should be taken to
keep it outof children reach. - Country
Gentleman.