Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-06-21
DOMESTIC ECONOMY.
ASPARAGUS SALAD.

ASPARAGUS SALAD.
Trim and scrape the stalks of fresh
asparagus, cutting off the hard igneous
portion; put it into plenty of sailed
boiling water, and boil it until just ten
der; remove it from the boiling water as
soon as it is tender, lay it in cold water
until it is cold, then drain it on dry
towel and lay it on salad dish; it must
be carefully handled, so as to remain I'M
broken; pour over it a mayonnaise salad
dressing.
PERFECTION CAKE.
Three cups OF sugar, one of butter.
one OF milk, three of -four, one of corn
starch, whites of twelve eggs beaten to a
stiff froth, two teaspoonfuIs of cream
tartar In the flour and one Of soda in half
the milk; dissolve the corn starch in the
rest OF the milk and add it to the sugar
and butter well beaten together;
then milk and soda and the flour and
whites OF eggs. This cake comes nearer
perfection than any other yet discovered.
DESTROYING ANTS.
Dissolve two teaspoonfuls of alum in
gallon OF boiling water, and while hot
wash the shelves where ants congregate.
They will usually disappear. If they do
not, sprinkle powdered alum on the
shelves and they will all be gone by the
next day. It will also kill bed-bugs.
Dissolve in boiling water and wash the
bedsteads with it. Sprinkle the pulver-
lied alum in the crevices of the bed
stead and in the corners and seams of
the mattresses.
STRING BEANS.
This delicious vegetable is rarely prop
erly cooked. When well prepared it is
quite as healthful as peas. Take the
pods as fresh and young as possible, and
shred them as finely as small knife will
go through them, cutting them length
wise, and, as it were, shaving them very
thin. Put INTO sailed, boiling water, and
boil two hours. Then drain in colan-
der and serve with plenty of sweet but
ter, and they will be as delicate as peas.
Ii one likes vinegar, a little of it will
improve the dish.
SWEET PEAS.
Peas should not be shelled until lust
before they are to be cooked, and thew
should not be washed, as it takes the
sweetness from them. Put into boiling
sailed water, and boil briskly for twenty
five or thirty minutes. If very fresh
they will need less time than when old.
Drain the peas through colander, turn
into heated dish, put large piece of
butter into them, or half teacupful of
boiling hot cream, and serve at once.
The practice of serving peas swimming
In greasy water spoils an excellent vege-
table.
ASPARAGUS SOUP.
Three pounds of knuckle of veal will
make good strong stock. Put the
veal In saucepan with one and half
punches of asparagus; add gallon of
water; cover the saucepan close and let
it boil rapidly for three hours, by which
time the meat will be cooked through
and the asparagus entirely dissolved;
strain it we'll and then return it to the
pot, adding another bunch of asparagus
cut up into small pieces; let it boil for
twenty minutes; take cupful OF milk or
cream, stir into it tablespoonful of rice
-four or arrowroot, and add it to the
soup; let it just come to the boil and
serve without straining; marrow balls,
made Of marrow and chopped herbs,
added half an hour before serving are
very great improvement to asparagus
soup. Fried bread should be served
with it; season well with butter and salt.