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

Take one pineapple, or can of it; cut
it very fine and boil ten minutes in one
pint of water. in which half box of
gelatine has been dissolved. Add the
juice of one lemon and sweeten to the
taste. Turn into mold and set on ice
or in cool place for twenty-four hours.
Eat with rich cream. The above is very
nice made of any canned fruit or pre-
serves.
| ROAST BEEF A LA FRANCHISE.
Take rib of beef entirely boned;
season the inside and tie it up with some
slices of fat pork. To be sure that it is
properly cooked, place raw potato
peeled, at each end; as soon as they
yield to the finger, the beef is cooked
a la Franchise. If you want it PAng-
laise, thirty-fve minutes will roast it
sufficiently. Reduce little broth with
out salt and throw it over. Garnish
with water crosses.
"KATE's BROWN BETTE"
A pudding which is called "Kate's
Brown Bette" is for simple and easily
made dish eminently successful. Put
alternate layers of grated bread crumbs
or chopped apples in pudding dish,
season each layer with sugar, cinnamon,
little lump of butter For a dish
holding quart and half you need two
teacupfuls of hot water. Bake an hour
and half. Have the top brown; serve
with plenty of sweet cream.
TOWELS.
Never put a new towel in the wash
until you have overcast the fringed edge.
The use of this is obvious the moment
one is told of it, though dozen towels
might be worn out before one might
discover it. If when towels are washed
the fringe is shaken well before they are
hung up to dry, the fresh appearance
vigorously shaken, that is all that is
necessary; otherwise it is best to have
the laundress whip the fringe over the
clean back of a kitchen chair. This is
much better than any combing process.
Besides it does not wear the fringe SO
much.
FROSTING.
A little cream of tartar mixed with the
sugar of which you are to make the boiled
frosting will improve the frosting great
ly; it will harden at once, and you will
be spared all anxiety in the matter. A
good rule for making frosting is this:
Two cups and half OF sugar, two-tbirds
of a cup of water; boil until it candies,
that is, until it will drop from the spoon
in threads, or will harden in cold water
Then add the whites of three eggs beaten
to stiff froth; stir it briskly for a few
minutes, till it is perfectly smooth; add
the juice of one lemon. This quantity
will be enough to put between the layers
of medium sized cake, and will also
frost the top and sides. If you wish to
frost the top and sides only, one cup of
sugar and one egg will be enough.
BACON AND POTATO SALAD.
For cold day q supper of bacon and
potato salad is appetizing. Cut the ba-
con in thin slices and fry them a delicate
brown; take them out of the saucepan
and put them on plate and set in the
oven; in the hot bacon gravy put cold
boiled potatoes, which are sliced thin,
and yet not SO thin that they will not
keep their shape; pepper and sait them
we'll, and, if necessary, add little but
ter; about five minutes before taking
them from the fire add, according to
taste, thin slices of onion; five minutes
Will probably be long enough to render
and still leave them crisp. To serve
with this cook some tart apples in this
way: Put the apples in large tin pail
or pan; cover them with water; let them
simmer on the stove until almost done;
then flake them out and put them in a
dripping pan; put them in water and
sugar to make syrup; set the pan in the
oven, and while the apples are browning
Tho c1,uor will dicso1ve