Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-07-12
DOMESTIC ECONOMY.
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 a 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 q
colander and serve with plenty of sweet
butter, and they viii be as delicate as
peas. If one likes vinegar, a little of it
will improve the dish.
HOW TO SERVE ICED TEA.
Iced tea will soon be offered at supper
and at lunch. Ii you wish to have it
perfect and without the least trace of
bitter put the tea in cold water hours be-
fore it is to be used, the delicate flavor
of the tea and abundant strength will be
extracted, and there will not be trace
If ones taste is the judge-of the tan
mic acid which renders tea so often dis
agreeable and updrinkable. You need
not use more than the usual quantity of
tea. If it is to be served at 1-o'clock
meal, put it in water soon after break
fast and ice few minutes before serving.
The best way is to have ice broken in a
pitcher and put one lump in each glass.
-Neao York Evening Post.
AMBUSHED ASPARAGUS.
Cut off the tender tops of fifty heads
of asparagus; boil and drain them. Have
ready as many stale biscuits or rolls as
there are persons to be served. Cut
from each neat top slice and scoop out
the inside. Set them in the oven to
crisp, laying the tops beside them, that
all may dry together. Meanwhile put
into saucepan sauce made as follows:
A pint or less of milk and four we'll
whipped eggs; boil the milk first, then
beat in the eggs; set over the fire and
stir till it thickens, then add a table
spoon of butter and season with salt and
pepper. Into this sauce put the aspara-
gus, minced fine. Do not let it boil, but
remove from the fire as soon as the as
paragus is fairly in. Fill the rolls with
the mixture, put on the tops, fitting
them carefully; set in the oven three
minutes, after which arrange on dish.
To be eaten hot.
PRESERVING STRAWBERRIES.
Much handling of the berry renders
them soft and brushes out the juice,
which yon do not want to have done,
except in the kettle. Therefore stem
your quantity for preserving directly
into your pint measure or half-pint
tumbler, and keep count of every pint
Have bit of paper on the table by
you, and tear a notch in it as you
empty each tumbler into the large fat
dish, so that you need not handle lead
pencil with your pink stained fingers.
To every pint of stemned fruit measure
out a pound of broken loaf sugar. Lay
the sugar lightly on the top of the ber-
ries and let them stand for an hour, or
until the Jumps begin to show color be-
low. You do not want much Juice to
run out, just showing will do. Then
turn all lightly into your preserve ket-
tie, which should be hot on the fire. Let
them come quickly to boil, and then
skim rapidly all the fruit scum that rises
into small bowl. From the moment
they begin to boil note the time on the
clock; they take just half an hour to be
perfectly done. If the berries are
gritty do not wash them-it renders
them favorless; all the sand will come
off in the boiling, or Will sink to the bot
tom Of the kettle, SO you can easily leave
it behind. Ladle the hot fruit and jelly
directly into your preserving jars, put
ting only spoonful or two of the fruit
at first in each jar, SO that the glass will
not crack, and then returning to thefrst
ones fill them to the brim. If you are
troubled with mice IN your closets,
white of an egg is better for FASTING the
paper covers on your jars than PASTE
Exchange.