Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1884-04-16
DOMESTIC ECONOMY.
FRENCH SHOE DRESSING.

EhhNCd SHOE DRESSING
vinegar, 2 pints; soft water, | pint;
glue (hne) ounces; logwood chips, s
onnces; powdered indigo, 2 drachms,
chronate potass, 4 drachms; gum trag-
gacanth, drachms; glycerine, a
ounces. Boil, strain, and bottle.
FIzzLED BEEF.
Shred some dried beef, and parboiI it
until sufficiently freshened; drain off the
water, and add enough boiling water to
cover it. Rub equal quantities of but
ter and -four together, until smooth.
then add to the beef. Beat up three
eggs, yelks and whites together, stir
these IN with little pepper a couple of
minutes before taking from the fire,
Serve hot on toast or split roll.
ONE WAY TO COOK OYSTERS.
Various are the dishes that can be
made of the oysters. Here is one not
very well known: Take small loaf of
bread; cut off slice from the top; then,
with a spoon, remove the inside of the
loaf, leaving the crust nearly but not
quite an inch thick; make very rich
oyster stew; pour little into the loaf to
moisten it; then put III layer of oysters;
then OF bread crumbs well sailed and
peppered; put the top crust on, and set
it in the oven in dripping pan; wet the
crust with the yelk of an egg or with
sweet milk IN which you have put lit
tie sugar; serve hot; let it remain in the
oven for fifteen to twenty-five minutes.
-NeU York Post.
FRIED OYSTERS.
Drain the oysters in the colander;
sprinkle over pepper and SALT which
mix well with them, and put them in a
| cold place for fifteen or twenty minutes
before cooking. This is marinating
them. When ready to cook, wipe dry
and roll each one first in sifted cracker
crumbs, then in beaten egg mixed with
q little milk and seasoned with pepper
and salt, then in the cracker crumbs
again. Throw them into boiling-hot
lard Gas you would fry doughnuts), first
testing with bit of bread to see If it is
hot enough. AS soon as they assume a
light brown color they should be drained
and served Immediately on a hot platter.
| Oysters should not be fried until the
person at the table are ready to eat
them, as it takes only few minutes to
fry them, and they are not good unless
very hot.
CREAM FRTTTERs.
One pint of milk, the yelks of six and
whites of two eggs, two tablespoofuls
of sugar, half pint of flour, three heap
ing tablespoonful of butter, half tea
spoonful of salt, slight favoring of
lemon, orange, nutmeg or anything else
you please. Put half of the milk on in the
double boiler, and mix the -four to a
smooth paste with the other half. When
the milk boils stir this into it. Cook
for five minutes, stirring constantly,
then add the butter, sugar, salt and fla
voring. Beat the eggs well and stir
them into the boiling mixture. Cook
one minute. Butter shallow cake pan
and pour In the mixture. Have it about
half an inch deep in the pan. Set away
to cool. When cold cut into small
squares. Dip these IN beaten egg and
In crumbs, place In the frying basket and
plunge into boiling fat. Fry till a
golden brown. Arrange on hot dish,
sprinkle sugar over then and serve very
| hot.
TO CLEANSE SILK GOODS,
None but ribbons of excellent quality
and of one color, with plain surface of
silk or satin, will bear washing, but
such ribbons can be made to look
''amaist as guide as new" by this method:
Take half pint of cold water, half a
teaspoonful of strongest alcohol, and dip
the ribbons into it several times, and
draw them through the fingers. Then
make lather of white curd soap and
lukewarm water, and dash the ribbons
up and down in it several times, or un-
til all the soiled spots and creases are
gone, and rinse thoroughly in cold
water, squeezing carefully in the hands.
Pull out straight, and snap through
your fingers, until nearly dry; then iron
under brown or white paper with
moderately heated fat-iron. To set the
colors: IF green, add tablespoonful of
vinegar or little bit of alum to the
water it is rinsed in; if pink or blue,
four or five drops of oil of vitrio1; if
cream white, saltspoonful of cream
tartar should be mixed with the soap
suds and rinsing water. Silk handker-
chiefs and neckties, if unfgured, can be
cleaned by the same process. Country
| Gentleman,