Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-04-11
DOMESTIC ECONOMY.
HAM IN BEAN SOUP.


The flavor of bean soup is improved
If a few thin slices of ham are boiled
with the beans in beef-stock. They
may be removed before serving the
soup.
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 cloth.
Twice week CATER this washing) give 1t
thorough frightening with finely pow
dered whitening, 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.
DESSERT
Make batter as If for waffies; to one
pint OF milk allow two eggs and enough
flour to thicken; one teaspoonful of bak-
ing powder should be stirred into the
flour. Fill sufficient number of tea
cups with this and fruit in layers. Then
set the cups in the steamer and let the
water boil underneath it for a full hour.
Serve while hot with sugar and cream.
Any jam is nice for this, or raw apples
chopped fine.
LEMON JELLY,
Lemon Jelly, to spread between the
layers of cake or on the top of sage or
custard pudding, is made by grating the
rind of two lemons and squeezing out
the juice; add heaping cup of sugar,
teaspoonful of butter. These stir to-
gether, then add three eggs beaten very
light; set the basin or little pail in which
you have this In another of boiling wa
ter; stir it constantly until it thickens.
When 1t is cold it is ready for use.
TO COOK CANNED LOBSTER.
Spread the meat on a platter and pick
out the coral rub the coral smooth and
mix with it the grated yolks of three
hard-boiled eggs; mince the lobster meat
fine; make a batter of milk and -four
and one or two eggs, beat all the lamps
out OF the flour, and add the lobster and
coral to this. You need -four enough to
make batter stiff enough to hold the
meat In shape, so that you can form it in
round cakes and fry. Use either salad
oil or clarified butter; the butter is less
expensive, and answers just as well.
FRUIT PUDDING.
Three pints of milk, eight Boston
crackers split and buttered, six eggs
beaten light, two cups of sugar, one tea
spoonful of salt, quarter of a nutmeg
grated, half teaspoonful of cinnamon,
one pound of stoned raisins, quarter of
a pound OF currants. Boil the milk and
then add sugar, eggs and havoring.
Butter deep pudding dish, put in
layer Of crackers and moisten with lit
tie of the custard. Then add layer of
the fruit, and do this till all is in the
dish. Pour over the rest of the custard
and bake in a slow oven. Brown at the
last, and eat hot with OF without sauce.
TO CLEAN PAINT.
When painted work is badly discol-
ored, put tablespoonful of ammonia
water into a quart Of moderately hot wa
ter, and with the aid of flannel wipe off
the surface. Rubbing is not necessary.
When the discoloration is not great, the
following method is preferable: With
piece of clean flannel wet with clean
warm water, and then squeezed nearly
dry, take up as much whiting, of the
best quality, as will adhere, apply this
with moderate rubbing to the painted
work, and afterward wash the surface
with clean water, and rub it dry with
chamois leather. This method is supe-
rior to the use of soap, requires but half
the time and labor, and leaves tine sur
face cleaned, looking as good as new.
1t will not injure delicate colors.