Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1883-08-01

| A delicious pie is made thus: Take
one large cup of wine or of the clear
juice Of any fruit; add q. tablespoonful
of gelatine dissolved in as little water
as possible, one cup of sugar Bake
with two crusts. Rub the top of the
upper crust with milk In which you
have dissolved a little sugar, or with
the white Of an egg. The Juice left in
| cans of fruit can be utilized III this way,
but it should be heated to the boiling
point and the scum skinned off, or IL
may be strained. @ III ri p
I.r4.s- A PRETTY TIDY.
A pretty way to vary the tides made
of seine Irvine is to crochet chain of
about 100 stitches, then 60 across it
with nine closely knit stitches, and then
with space of equal width of open
work, and so on, forming solid square
and one of open work. The three
chains between the blocks should have
fifteen stitches in two and fourteen in
the middle chain, the upper chain to be
caught to the center of the others.
Tides made in this way are pretty when
lined with blue or cardinal silesia, and
are particularly adapted to the backs of
rattan or willow chairs. .. .,.
.-.. CHICKEN VOL AU VENT.
Take the bones from boiled chicken
and cut the meat into small cubes; add
a few mushrooms cut up in similar man
ner and bit of lean ham minced file.
Make sauce of well-reduced chicken
broth adding few yoIks of eggs, lump
OF fresh butter, and glass of cream;
season with salt, pepper and a dash of
nutmeg, together with the Juice of a
lemon. Into this put your minced chick
en-, ETC., and place your saucepan over a
steamer or a slow fire. Warm up the
puff paste receptacles, and fill them up
from the mass with a spoon. Serve on a
dish with folded napkin underneath.
TO PRESERVE EGGS.
Eggs can be kept in good condition
from one to three years by the following
process: Melt three ounces of beesWax,
add three ounces of thoroughly sweet
olive oil, and mix perfectly. Let the
mixture cool until you can bear your
finger In it. Then immerse the eggs SO
as to coat the entire shell. Wipe them
and store them in jars or crates, point
downward, in a cool place. The wax and
oil ill the pores and tougher the shell so
as TO exclude the air, and they will keep
for long time. A cheaper process is to
oil or grease the eggs with perfectly
sweet oil or mutton tallow, and pack,
point downward, in ealt-slacked lime,
bran or sawdust, and keep as cool as pos
slble without freezing. - Comma on sense
POultereT, Paris, III.
'TIT, TAT, TOE" CAKE.
Beat four eggs very light, then add a
cream made by beating two cups and a
half of sugar and one full cup of butter,
one cup Of sweet milk, large pinch of
salt, two teaspoonfuls Of baking powder.
stirred in with two cups and half of
-four; divide the dough thus made in
three parts; to one part add half a cup
of raisins, stoned and chopped, and half
cup of currants; grate half teaspoon
full of nutmeg, and nix with half q tea
spoonful of cinnamon. This is for one
layer of the cake. To the next part add
two tablesp0Onfuls of grated chocolate,
and a teaspoonful of vanilla. The one
light colored layer should be favored
with lemon. When baked. put the
chocolate layer oil the bottom, the one
with fruit in it next, and the light layer
on the top. Frost the top of the cake,
but not the sides.
BURNT-IN DECORATIONS.
There are some old sketches in Phila-
delphia made with hot poker on the
surface of white wood. At the sale of
the late d. G.. Rossetti's furniture, a
sideboard was sold deliberately decorated
with an allegory; real subjects of the
drawing had been effected by the help
Of a red hot poker. The design is left
with black outlines, and shade slightly
sunken in. This style is conspicuous
in the decoration of white wood by the
Norwegians and Swedes. It seems that
the poker used is nothing but the old
great care in its handling. Only last
year many thousands Of wooden pictures
representing monuments, etc., were sold
in Paris on the boulevards. The en-
craving was SAID to be first cut out on
metallic plate, which was rendered red
hot. and Immediately applied to the
white wood, stamping it with a black
impression.
RECIPE FOR sCALLOPED CLANS.
Scald the clans, drain off the liquor
and chop them up very fine. Butter the
cavities of a number of large CLAIMS
shells, or, if preferred, number of
individual vegetable dishes. Put in
thin layer of grated bread crumbs .or
cracker dust (the bread crumbs are to be
preferred), then layer of the chopped
CLAIMS, few small pieces of butter,
sprinkle of chopped parsley and dust
of black pepper; then a layer of bread
crumbs and another Of CLAIMS, etc., and
so on alternately until..you have the de-
sired quantity, the last layer being
bread crumbs, upon which lay two or
three small pieces of butter, and pour in
a small portion of rich cream or a little
sherry, or little of the strained liquor
from the scalded CLANS. This LIQUOR is.
however, often very salty, therefore care
must be exercised in the use of it. Set
your scallops in baking pan and cook
in a moderate oven for fifteen or twenty
minutes, or until the tops a1e of deli
cate yellow color. Serve very hot. = The
Caterer. at E- aa
A FAST hen has attracted the attention
of the Walton (Ge \ NauS Gbo xroc