Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-08-02
DOMESTIC ECONOMY.
VEAL STEW.


Boil about two and half pounds OF
the breast of veal In water just enough
to cover fer one hour and q half, and q
dozen potatoes and boil half an hour
longer. Then add pint of rich milk,
thicken and season and pour over slices
of toast.
MUTTON AND TOMATO PIE.
Butter the bottom and sides Of bak-
ing dish, cover the bottom with bread
crumbs and fill with alternate layers of
cold roast or boiled mutton cut in thin
slices and tomatoes peeled and sliced.
Season each layer with pepper, salt and
bits of butter Let the last layer be Of
tomatoes covered with bread crumbs.
Bake three-quarters of an hour.
CHOPPED PICKLES.
One peck of green tomatoes, two
quarts OF small onions and half dozen
green peppers, removing seed. Chop
each separately, then mix, sprinkling in
three teacupfuls of salt. Let stand over
night; in the morning drain well and add
teacupful Of mustard seed, two table
spoonfuls each of ground cloves and
cinnamon and one teacupful of grated
horseradish. Pour over a gallon Of hot
vinegar.
TO PURIFY RANCID LARD,
A correspondent of the Country Gen
tleman writes: GIVE had some forty
pounds of rancid lard, which was value
less as 1t was. Knowing the anhseptie
qualities of chloride of soda, [ procured
three ounces, which was poured into
about pailful of soft water, and, when
hot, the lard added. After boiling thor
oughly together for an hour or two, it
was set aside to cool. The lard was
taken off when nearly cold, and was sub
sequently boiled up. The color was re-
stored to an alabaster white and the lard
was as sweet as a rose"
SUMMER DINNERS.
Summer dinners should never have
anything on the table when the guests
sit down but the flowers and the dessert.
the ice pitcher or carafes and bowls OF
ice, the glass, china and silver, and this
should all be simple and not profuse.
It is better for almost everything to eat
hot dinner, even in hot weather. An
egg salad is an excellent cold dish for
lunch or 8 picnic dinner. Boil your
eggs hard, slice them, cover with a may
onnaise dressing and put a few lettuce
leaves about the plate. Cold custards,
charlotte russo and cream stiffened with
gelatine and delicately favored are very
nice at a summer dinner, with home
made cake.-BOStO71 Herald.
ABOUT POURING TEA.
The Housekeeper says: There is
more to be learned about pouring out
tea and coffee than most ladies are will
ing to believe. If those decoctions are
made at the table, which is by far the
best way, they require experience,
Judgment, and exactness; if they are
brought on the table ready made, it still
requires Judgment so to apportion them
that they shall prove sufficient in guam
tity for the family party, and that the
elder members shall have the stronger
cups. Often persons pour out tea who,
not being at all aware the first cup is the
weakest, and that the tea grows stronger
as you proceed, bestow the poorest cup
upon the greatest stranger, and give the
strongest to very young member of
the family who would have been better
without any. Where several cups of
equal strength are wanted, you should
pour a little into each, and then the
strength will be apportioned properly.