Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-06-06
DOMESTIC ECONOMY.
BROILED WHITE FISH,

BROILED WHITE FISH,
Wash the fish thoroughly in salt and
water; spread it out flat on a wire
broiler; sprinkle with salt and set in a
drlpper IN the oven; bake twenty min
utes, then brown over hot Goals. Pour
melted butter over and serve. A medium
sized fish is preferable.
BUCKWHEAT CAKES.
Warm one pint of sweet milk and one
pint OF water Zone may be cold ard the
other boiIlng); put half this mixture in
stone crock, add five teacups buck
wheat flour, beat well until smooth. add
the rest Of the milk and water, and last.
a teacup of yeast. Or the same ingre-
dlents and proportions may be used, ex-
cept adding two tablespoons of moIasses
or sugar and using one quart of water
lnstead OF one pint each of milk and
water.
CUSTARD PIE.
10 insure success in making custard
pies put the crust on the plates, and set
the plates IN the oven before pouring the
custard 10. When you have found the
place where you wish the pie to remain
while baking, pierce the crust with a
silver fork III two or three spots, but do
not put the fork through the dough to
the plate, as the custard will then run
under the crust and spoil it. After this
IS done pour the custard in; pour it from
pitcher; SO that not drop will be
spilled on the ring of crust around the
edge OF the plate. Now, if you wish this
ring to brown nicely, rub it over with
little milk in which you have dissolved
little sugar, dessertspoonful of milk
Will be plenty, and half teaspoonfuI of
sugar. If your oven is a good one the
pie will not need to be turned, and this
is great advantage, as the custard will
not be disturbed when forming.
PICKING PEACHES.
To pickle peaches take seven pounds
OF sugar to one quart of vinegar, boil
the peaches IN this until a broom splint
will easily pierce the skin; stick a few
cloves in each peach before putting 1t III
the vinegar, and put handful of stick
cinnamon in the vinegar. IF you have
only ground cinnamon in the house, put
some-say three tablespoonfuls-i a
little muslin bag, and let it boil in with
the peaches. If the amount of sugar
here given seems large, you need not
weigh it, but shut your eyes and keep
putting it in until the right taste is i'm
parted. Some cooks peel the peaches
and do not boil them, but pour hot vim
egar over them for several mornings,
but | confess that I like them best
"cloth and all, as a little girl said,
simply taking care to wipe them offwith
clean towel first. Pears may be put
up after this recipe; they, however, ought
to be peeled, as the skin is tough and has
no association of down or red cheek with
| 1t. Plums of almost any variety are de-
licious picked III this way: To twelve
pounds of fruit allow six pounds of sug-
ar, one quart of vinegar, spice to suit
your taste; heat the vinegar, sugar and
spice, pour while hot over the fruit; do
this for two mornings. Blackberries
are very nice also prepared in the same
way.
PORK PICKLE.
It is not necessary, says the Rural
New Yorker, to make BRINE or pickle in
order TO preserve pork. Twelve quarts
OF salt are ample to preserve 100 pounds
of pork. 1t is necessary that the meat
should be covered with salt and that salt
should be in the bottom and sufficient
water put into the vessel holding the
meat so that the latter is entirely sub
merged. For beef about half the amount
of SALT with four ounces of saltpeter for
each 100 pounds of meat are required,
as on pork. To make brine for either
of these two kinds Of meat, the above
quantities Of salt should be boiled in
water until the salt is dissolved, and
then the preeaution should be taken to
put salt on the bottom of the cask and on
the top of the meat to insure sufficient
strength to the brine. Pork will absorb
only given amount of salt, however
much there may be in the cake. The
re ason why pork becomes tainted when
in brine is because the fatty oils of the
meat rise to the surface of the brine it.
self, and there they, become putrefed by
coming in contact with the air. When
meat is frequently taken from the bar
rel these oils are mixed with the brine
and this putrefaction is prevented.
When the brine is not thus stirred, the
top should be covered with salt to keep
the oils from contact with the air.