Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-12-19
DOMESTIC ECONOMY.
CLEANING oILCLoTH.


DOMESTIC ECONOMY.
CLEANING oILCLoTH.
Oilcloth ought never to be wetted if
it can be possibly avoided, but merely
to be rubbed with flannel and polished
with brush of moderate hardness, ex-
8ctly like a mahogany table, and by
this simple means the fading of the
colors and the rotting of the canvass,
which are inevitably attendant upon
the ollcloth being kept in state Of
moisture or dampness, are entirely
! avoided.
TO KEEP SILVER CLEAN.
Silver in constant use should be
washed every day in pan of suds made
of good white soap and warm water,
drying it with old soft linen cloths.
J Twice a week CATER this washing) give
it thorough frightening with finely
| powdered whiting, mixed to thin paste
with alcohol, rubbing longer and
! harder where there are stains. Then
wipe this off and polish with clean, soft
old linen.
BAKED APPLE DUNGPLINGs.
Peel and chop fine tart apples, make a
crust of one cup of rich buttermilk, one
teaspoonful of soda, and -four enough to
roll; roll half an inch thick, spread with
the apple, sprinkle we'll with sugar and
cinnamon, cut in strips two inches
wide, roll up like jelly cake, set up the
roll on end in dripping pan, putting a
teaspoonful of butter on each, prt in a
moderate oven and haste often with the
juice. Use the juice for the sauce, and
flavor with brandy If you choose.
STAINING FLOORS.
Have q reliable painter mix up two or
three quarts of common yellow ochre
paint, and paint over the floor. Let
each coat be perfectly dry before put
ting on another. Paint it over three
times. While drying lay boards down
to walk on. Paint in the evening, SO it
will have chance to dry some before
morning. Black walnut stain, with a
coat of shellac over it, looks well. With
a little ingenuity very pretty border
can be painted in diamonds, cut up to
represent tile, painted In porcelain blue
or Indian red, a half yard from the
Dashboard all around.
SOUFFLE OF DIFFERENT FRUITS.
With fruits of q soft and Juicy nature.
such as peaches, apricots, plumbs, ba-
nanas, etc, proceed IN this manner:
Remove the kernels and press the fruit
through sieve; put what you have thu
obtained In bowl, adding one-haf q
pound of powdered sugar and the whites
of three eggs; beat well and add lit
| tie kirschwasser or maraschino as q fla
voring. Then take the whites of six or
seven eggs and beat them into a stiff
froth. Mix we'll together, put this on a
dish in o we'll heated oven for five or SIX
minutes, before serving, Sprinkle
powdered sugar on top.
CRACKS IN STOVES.
The following, though not new, is a
most valuable receipt for the house
keeper. Take good wood ashes and
sift them through fine sieve, adding
an equal quantity of clay finely pow
| dered, together with q little salt.
Moisten this mixture with water sufi-
cient to form paste, and fill the crack
of the stove with il. The cement never
peels or breaks away, and becomes very
| hard after being heated. The stove
muSb U0 COlu WuOn buS CBu6UU Is q
piled. It is very useful in setting the
plates of stove, or in fitting stove
pipes, as it seems to render all the Joints
air-tight.
Branded PEACHES.
These are very easily put up. All the
old recipes for soaking thsm in Iye may
be discarded. If you wish to keep the
skins on, simply rub them smooth with
a bit of flannel. The best branded
peaches, however, are pared. Leave
them whole; as the stone adds a fine
flavor to the conserve. For every pound
of peaches take half pound of sugar:
make syrup by adding cupfuI of wa
ter to each pound, and cook the peaches
in it until they are just clear and tender
enough to pierce with straw. Be care
full to cook them no longer than this, as
you do not want them to fall to pieces.
Then remove the fruit from the kettle
and put it directly into the jars, leaving
the syrup in the kettle. Boil this ur
sg in until it is thick and rich. and sci
it aside to get cold. When entirely cold
to every quart Of syrup add pint Of
white brandy. Stir thoroughly anC
pour over the fruit. The jars with glass
covers are the best for keeping branded
fruit.
A Dog That Knew His Business.