Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1885-11-04
FOR THE HOUSEWIFE. +
GRANDMA TEIFER's PEPPERMINTs.

GRANDMA TELFER's PEPPERMINTs.
"a One CUP of sugar, crushed fine and
just moistend with boiling water, then
boiled five minutes; then takefrom the
fire and add cream of tartar the size
OF a pea; mix well, and add four or
five drops Of oil of peppermint. Beat
briskly until the mixture whitens, then
drop quickly upon white paper. Have
the creamtof tartar and oil of pepper
mint measured while the sugar is boil
ing, If itsugars before it is all dropped,
add q little water and boil O. minute
or two. #.it s.,l =.
= nHUst sri NUT CAKE.
i Onecup Of sugar, one-half cup of but
ter, whites OF three eggs, one7half cup
OF milk and one and half cups of
flour. one-half teaspoonful of soda in
the mil k, one teaspoonful of cream of
tartar IN the flour, one cup of chopped
walnuts. Also arecipefor citron cake:
One cup of butter beaten to cream,
one cup of white sugar, one cup of milk,
three cups Of -four, three eggs, three
teaspoonfuls of baking powder, one
half pound citron cut up fine. Paper
a dish and bake one hour.
REPAIRING CHAIRS.
II you have any old cane bottom
chairs which want recanihg, you may
make the seats useful with thick, col
ored wool Irvine. Cut away the old
cane first, and thread g. long, stout
darning needle with the Irvine. Knot
the ends, loop it through the holes
backwards and forwards, crosswise
from side to side, right and left, and
every hole being filed, work them
back again, weaving as you would for
cloth, SO you must be careful not to
draw the threads very tight the first
time over, or it is more difficult to
weave: Finally, press the pair of
threads together.
l GOOD CUP OF COFFEE.
Good housekeeping gives this rule
for making coffee: "Have coffee finely
ground, but grind only the quantity
you wish to use; one part Mocha to
two of Java is good mixture. Add,
for each cup OF coffee, one tablespoon
OF coffee, and one cup cold water; stir
well together, place upon the fire and
let coffee come to q boil, then fill up
with boiling water, pour out cup of
coffee, then pour back into the coffee
pot. Serve with good cream and
sugar. This coffee will be clear, fra
grant and enjoyable. The use of cold
water in making coffee is not fully un-
derstood, but it's superiority will be at
once acknowledged.
PRESERVED SQUASH.
The following manner of preparing
80 J. 10
maj or domo of the Prince of Rudolf
stadt. The squash must not be over
ripe, but very firm. Peelit and remove
the seeds with silver spoon; cut it in
pieces two inches wide and threeinches
long, rounding the points. Lay the
pieces in boiling water for q few min
utes and then drain and throw them
into cold water. In the middle of one
side insert two gloves from which the
buds have been removed and three
little pieces of cinnamon. Put quart
OF good wine vinegar and 1bpounds of
granulated sugar In a preserving ket-
tie, and boil and skim it. After all the
scum has been removed, put in the
strips of squash, and let them cook
gently until they are done. Care must
be taken that they are not too soft.
Then pour all into g. crockery vessel,
and let it remain until the next day.
Pour the vinegar off the squash and
let it boil, Swimming off all the scum;
then put the pieces in the syrup, and
let them come to the boiling point,
when they must again be put with the
syrup in the crockery vessel. On the
third day pour off the syrup into the
preserving kettle; let it boil, skim it
thoroughly, and let it become perfectly
cold. Put the pieces of squash in glass
jars, pour the syrup over them, cover
or seal, and keep in a cool place. The
squash must look transparent, and
the syrup must be quite thick.