Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-08-16
DOMESTIC ECONOMY.
BAKING APPLES.

LIN baking apples, just before they are
done, pour over them the whites of two
eggs well beaten to a froth with cup or
half cup of sugar, according to the
sourness of your apples. Put back in
the oven and finish baking. Nice.
SQUASH CREDIBLE CAKES.
Two cupfuls of cooked squash that has
been passed through sieve, scant
pint of milk, two beaten eggs, two
spoonsful of sugar, pint of sifted -four,
teaspoonful and half of baking pow
der and little salt. Beat together I'M
til smooth and light.
VEAL AND BACON.
Before. putting roast of veal in the
oven cover the upper side of it with thin
slices of bacon. Unless you have tried
this you will be surprised to find what
delicate flavor and rich brown color will
be impaired to the otherwise almost
tasteless meat. The gravy will be great
ly improved, and the dressing also, if
the knuckle is stuffed.
TO CLEAN AND REVIVE FURNITURE.
A piano maker gives the following di-
rechOns for removing fnger-marks from
and restoring lustre to highly polished
but much detected furniture: Wash off
the fnger-marks with a cloth-or, bet
ter, a channels skin-wet with cold
water; then run the surface with nice
sweet oil mixed with half its quantity of
turpentine. A liberal rubbing of this
mixture will reward your labors.
FRENCH HERB BROTH.
Boil quart Of water, and when boil
ing. put in about forty leaves of sorrel,
cabbage, lettuce, and ten sprigs of
chervil, having previously washed these
vegetables; add teaSpoonful of salt and
half an ounce of fresh butter; cover the
saucepan close, and let the whole SIM
mer few minutes; then pass the liquor
through a sieve or colander, and drink it
when cold. This is favorite beverage
in France, especially in spring.
CORN BEER.
Five gallons water; two quarts molas-
SEES; one quart sound corn; put all into
keg and shake well; in a few days a
fermentation will have been brought on
tight. 1t may be favored with oil of
lemon, etc. The corn will last for five
or six makings. If it gets too sour, add
ulOI0 uOldSS0S duu WHG6E Ill Uu0 dUONS
proportions. This drink is cheap,
healthy, and there is no better with
yeast
CIDER VINEGAR.
Cider kept in full, tight barrels and
stored in a cool cellar may be converted
into tolerabIy strong vinegar, but q
very long time will be required to bring
about the change. If vent is left in
the barrel or the bung is out, and some
of the contents of the barrel is occasion
ally drawn out, the change will be much
more rapid. If the barrel is moved from
the cellar and occasionally moved from
side to side, the convention of the con-
tents into vinegar will be much more
speedy.
One gallon of water; three pounds
strained honey; boil about half hour,
adding a half ounce of hops; skim care
fully, and drain the skimmings through
a hair sieve, returning what runs
through; remove from the fire, and when
the liquid is lukewarm stir into hall
pint of yeast, which is sufficient for nine
gallons of mead; put into cask and lei
it work over, filing it up until fermen-
tation subsidies; put strong paper over
the bunghole. This mead may be
favored with spices while boiling, and
makes a delicious summer drink.