Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-06-28
DOMESTIC ECONOMY.
POPCORN PUDDING.

POPCORN PUDDING.
One quart of milk, two eggs, one
quart of popped corn (each kernel must
be white and not scorched), scant half
teaspoonful of salt. Bake half an hour.
Serve with sweetened cream favored to
taste.
A CEMENT FOR STOVES.
If the stove is cracked, a good cement
is made for it as follows: Wood-ashee
and salt in equal proportions, reduced to
paste with cold water, and filled in the
cracks when the stove is cool. It will
soon harden.
CHICKEN AND GREEN PEAS.
Cut cold roast or boiled chicken in
small pieces, brown them in butter, stir
In tablespoonful of -four, and when it
is brown add pint of stewed peas with
their liquor, Cor one can if green peas
are not in season, add salt and pepper,
heat five minutes, and serve on toast.
RHUBARB JAM.
This jam gives flavor to the plain
bread and butter of the tea table. Cut
the plant In pieces about an inch long;
to one pound of rhubarb put one pound
OF yellow sugar; cut it up the afternoon
before 1t is to be cooked, scatter the
sugar over it and let it stand all night:
In the morning drain off the syrup which
has formed, boil it until it thickens, then
add the rhubarb, and twig of green
ginger sliced fine, boil it until it is per-
fectly tender. Serve in glass dish.
TO KEEP MOTHS FROM CARPETS AND FUR
NITURE.
Dissolve one pound of alum in one
gallon of boiling water, and brush the
carpets and furniture with the solution,
after it has become cold, until the fab
ric is well saturated; take special care to
brush the edges well. A thorough ex-
animation for traces of moths should
first be made. This simple recipe has
worked perfectly in q house of thirty
years furnishing, in which English car
pets laid twenty years ago, are perfectly
preserved.
WATERMELON CAKE.
White Pnrt.-Two cups of white
sugar, one of butter, one of sweet milk,
three and a half of -four, the whites of
eight eggs, two teaspoonfuls of cream
tartar, one of soda dissolved in O little
WILL WdUSIs ELGU Il UJI.-Ou0 cup OF
red sugar, half cup butter, one-third of
a cup of sweet milk, two cups of -four.
whites of four eggs, teaspoonful of
cream tartar, half teaspoonful of soda,
one teacup Of raisins; be careful to keep
the red part around the tube of the pan
and the white around the edge. It re-
quires two persons to fill the pan. This
is a very attractive and ornamental
cake.
MUTTON STEW WITH VEGETABLES.
Three pounds of breast or neck of
mutton, one onion and little of the
green tops, four potatoes, piece of tur-
nip, carrot and parsnips, piece of pep
perpod minced, parsley and salt. The
meat for this irst-class dish can be
bought for 4 or cents per pound, be-
cause SO few know how good it is when
stewed long enough. Four hours before
the meat, chop the breast of mutton in
pieces Of even size, wash and put it on
in a good-sized saucepan with cold water
enough to cover. When it boils, skim
it. Throw in the vegetables all but the
potatoes, let stew, with the lid on, two
hours, then add the potatoes, parsley,
red pepper and salt, and simmer an hour
longer. The vegetables should be cut
IN pieces of even size, and other kinds
can be added, such as celery and peas.
Add more hot water, if necessary, thick
en- with spoonful of -four mixed with
wafer