Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-07-25
DOMESTIC ECONOMY.
STRAWBERRY CREAM,

LhAWBhRh1 CREAM
To make strawberry cream take three
pints of mashed berries, strain the Juice,
and add heaping cup of sugar, and
then gelatine soaked and dissolved in a
teacup of boiling water. Add a pint of
whipped cream and pour into mouids.
y. EGG PIE,
Hard-boiled eggs taste good ,at any
time, but never 50 we'll as when, like the
four-and-tWenty blackbirds, they are in
pie. Boil q dozen eggs hard, and,
when cold, shell and slice them and put
them IN layers in a buttered pie dish,
alternating with butter, breadcrumbs,
pepper, and salt, and covering them with
this mixture. Add a cupfQl of cream
and bake to a brown.
A TRAVELLING BASKET.
For travellers use Oh railway or steam
boatsjourneys, the saddIers' windows ex-
hlbit, side by side with trunks and va
Uses, dainty wicker baskets, provided
with the paraphe1nalia of comfortable
meal. The interior Of the basket con-
tains q square tin lidded box Of sufficient
proportions, and two tumblers are held
IN place at the side. Strapped to the lid
appear two plates, placed one above the
other, flanked on each side by a knife
and fork, secured by straps. Provision
for two travellers is made by these in ter
nal arrangements.
DON'T BUY CHEAP GOODS.
1t sometimes seems q great pity that
we learn too late many things which
would have saved time and money if we
could have known when first starting
out in the. work ofhome making. Every
body learns after q while that, in buying
furniture, carpets and curtains, the true
economy is to buy good article. Buy
less, if need be, but do not buy unsub-
stantial things because they cost less
Another thing is to buy something that
you ranot satisfied with, thinking that
by and by you will change tor that
which your taste demands. 1t far bet,
ter to wait awhile, and put what two
would cost into the ope satisfactory
piece of furniture.
PRESSED VEAL.
Boil beef tongue the day before it
is to be used and a like quantity of lean
veal. Chop very fine. Season the
tongue with pepper, powdered sweet
herbs, a teaspoonful of mustard, q little
nutmeg aud cloves, pinch of each;
season the veal In ike manner, with the
addition of salt. Pack in alternate
spoonfuls as irregularly SIS possible, in
cups, bowls, or jars which have been
we'll buttered. Press very hard as you
go on, smooth the top, and cover with
melted butter. When this cools, close
the cans, and keep it IN a cool, dry place.
Turn out whole, or cut in slices for tea.
It is a pretty and savory relish, gar
n1shed with parsley or the blancned
tops Of celery.
CHICKEN SOUP.
To make chicken soup, allow a
quart OF cold water for each
pound of chicken, and set it where
it will heat slowly, not letting it boil for
two hours, and then keep it boiling
slowly for four hours. Turn it into
large dish with teaspoonful of salt,
and let it remain all night. Skim off
the fat, strain the broth, season with salt
and pepper, and let it boil half an hour.
Then strain it, and boil in tablespoon
full of minced parsley. Scald a cup OF
milk and very small lump Of soda and
stir into it tablespoonful Of cornstarch
wet with cold milk. When it is cooked
pour it into a bowl with two beaten
eggs, stir them together, and add a
cupfuI of the boiling soup. Then re-
move the soup kettle from the fire, add
this mixture to it, and let it stand three
minutes.