Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-12-06

One quart of -four, one full cup of
lard, little salt, and enough very cold
water to make soft dough. Do not
put your hands III until it is ready to
roll out. Roll some butter on the upper
crust. This will make three medium
sized pies.
BUCKWHEAT SHORTCAKE.
To two cups of sour milk allow one
large teaspoonful of soda; dissolve this
in little hot water, then stir it in the
milk; half teaspooful of salt is re-
CURED, and enough buckwheat -four to
make stiff batter. Put this in we'll
buttered tin and bake for half an hour
IN hot oven. Serve while warm.
GRAPE PIE.
do lot send TO the table grape pie
the filling of which is at least one third
SEEDS; Ii you have not time TO make the
pie as 1T should be made, wait until a
more convenient season, and stew the
grapes without sugar first, and then the
seeds can be removed with ease; then
sWeeten the grapes and fill the paste Just
as you do with other fruit.
MTNCE PIES.
Boil till very tender a good quality of
lean beef, and, when cold, mince very
fine. 10 one quart of the chopped meat,
add half this quantity Of chopped suet,
three plnts Of chopped apples, one
pound OF ra1slns, two pounds of currants,
one nutmeg, one tablespoonful of cloves,
cinnamon and allspice TO taste, one tea
spoonful OF salt, one teaspoonful of pep
per, one quart OF cider, and one pound
OF sugar. Mix the apples, meat and suet
together; boil the other ingredients, and
pour the hot liquid over the mixture
GREASE BALLS.
Shave down half q pound of white
soap, and mix it with three ounces of
fuller's earth powdered. Then mix to-
gether three ounces Of Ox-galI and two
ounces of spirits of tUrpentine. With
This, mOisten the soap and fuller's earth
ill you have a stiff paste. Mix it thor
oughly, and beat it well Make it into
balls with your hands, and place the
balls where they viii dry slowly. To
use 1t, scrape down a suficiency and
spread it on the grease spot. Let it rest
awhile; then brush 1t off, and scrape and
apply some more. A few applications
will generally remove the grease.
CoRNED BEEF.
A housekeeper Of forty years expert
ence gives the following directions for
preparing corned beef for the table; if
dinner is at s o'clock, put one piece that
weighs eight pounds at l o'clock, and
let it boil gently until it is time to serve
it. If dinner is at IL or 1 o'clock, the
beef should be put On to boil as early as
Z o'clock. If boiled for this length of
time, and gently, it will be very tender
and have fine flavor. 1t VIII cut easily
and smoothly, and Notwithstanding the
tradition that it should be boiled rapidly
and In less time, viii be found to be
more digestible and IN every way more
desirable.
EGG OBIOLET.
Allow two tablespoonful of sweet
milk and pinch of salt for each egg.
Beat the yolks until thick and creamy,
add the milk and salt, and last the
whites beaten to a stiff froth. Pour into
hot pan in which piece of butter the
size of walnut has just been melted.
The mixture should at once begin to
bubble. Slip under a broad bladed
knife frequently to prevent burning.
Cook three or four minutes and when
the top begins to set, fold over, shake
the pan to free the omelet, and carefully
turn over onto hot platter. When a
large omelet is needed it is best to divide
the mixture and make two or three
smaller ones, sending each to the table
as soon as done.