Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1882-10-11
DOMESTIC ECONOMY.
ONIONS AND TOMATOES.

ONIONS AND TOMATOES.
A side dish which will be new to
many cooks, is made by slicing very
thin some onions and green tomatoes,
in about equal proportions, and frying
them together just as you fry onions
alone Salt them we'll, and If there is
any danger of their being greasy, drain
before serving.
HAMBURG CREAM.
Stir together the rind and juice of two
large lemons and one cup of sugar; add
the well-beaten yoIks of eight eggs; put
all In a tin pail, and set in pot of boil
ing water Cf you have no double boiler);
stir for three minutes, take from the fire,
add the well-beaten whites of the eggs,
and serve when cold in custard-g glasses.
OYSTERS IN THE SHE'LL.
Open the shells and keep the deepest
ones for use. Melt some butter, season
with minced parsley and pepper. When
slightly cooled roll each oyster in it,
using care that it drips but little, and
lay in the shells. Add to each shell a
little lemon juice, cover with grated
bread-crumbs, place In a baking-pan and
bake in a quick oven: just before they
are done add little salt. Serve in the
shells.
PICKLED PEPPERS.
Select large green peppers, cut small
slit In the side and very carefully take
out the seeds with a spoon handle. Soak
in brine for week, changing the water
every other day. Chop fine, onions,
red cabbage, cucumbers, green toma-
i 10 10
grapes, little cucumbers, mustard seed,
celery seed; mix together and salt. Be-
fore filling, sprinkle the inside of each
pepper with a mixture of ground CHINA
mon, cloves, and allspice; then stuff, sew
up the slit and cover with cold vinegar.
Cover tightly and set aside.
EsCALLoPED OYSTERS.
Two quarts of oysters, half a cupful
of butter, half a cupful of cream or
milk, four teaspoonfuls of salt, half a
teaspoonful of pepper, two quarts of
stale bread crumbs, and spice,
if you choose. Butter the es-
callop dishes, andput in a layer of
crumbs and then one of oysters.
Dredge with the salt and pepper, and
put small pieces of butter here and there
in the dish. Now have another layer of
oysters, seasoning as before; then add
the milk, and, finally, thick layer of
crumbs, which dot with butter. Bake
twenty minutes In rather quick oven.
The crumbs must be light and faky.
The quantity given above is enough to
fill two dishes.
WHAT DO YOU SLEEP ON?
Do you sleep upon feather bed? We
hope not. Years ago feather bed was
supposed to be an important part of a
housekeeping outfit. # you have a
feather bed, put it in spare room, lock
the door, and lose the key. A curled-
hair mattress of the best quality makes
one of the most desirable touches, but
curled-hair is expensive and all cannot
afford it. The next best thing, indeed,
almost as good, is afforded by that plant
SO dear to every American farmer-In-
dian corn. Whoever grows corn need
not lack for the most comfortable of
beds. We are aware that ticks are sold
filed with husks with the stem part left
on. A bed of this kind is not the kind
of husk bed we have In mind. To make
the very best possible husk bed, save
the husks from the green corn as it is
daily used. The husks are coarse, and
should be slit. An old-fashioned
Ratchet, where there is such an nipple
ment, answers well, but substitute can
be made by driving a few large nails
through board and filing them sharp.
Drawing the husks across these will slit
them into shreds an inch OF less wide.
An old carving-fork may be used to slit
the husks. Then pat them to dry in a
garrett or some airy loft. If the green
corn season is past, then, at the regular
husking of the field crop, secure a stock
for mattresses. Reject the weather
worn outer husks, taking only the thin,
papery ones.-AD1erdc0a AgricWltalrjst.