Watertown republican. [volume] (Watertown, Wis.) 1860-1906, 1886-03-03


fourth carbonate of soda); but the
milk which has been ratified about
from A. NJ. to or 8 generally
seems good for nothing when stale. In
| case OF serious illness in hot weather,
or when q young child's nourish-
| ment is in question, ice is necessary.
In default of professional appar-
atus, tie up as much Ice as half q yard
OF flannel will hold, pass stout lath
through the string, and lay it across a
metal tub; oval is more convenient
than round. The ice will hang down
and drip in the middle of the tub, and
| jugs of milk, bottles of soda water or
| anything else will stand at the ends.
Cover the tub, stick and all, with a
thick board, and that with g. damp,
almost wet, cloth. The milk may be
boiled first, but must, Of course, be
cold before it is put with the ice A
damp cloth without ice keeps things
much cooler than they are when un-
covered.
Cheese, uncut, only needs to be kept
dry. After it is cut, it should be
wrapped in a buttered paper scraped
almost dry. Butter may be rendered
less troublesome in summer by being
covered with q huge flower pot large
enough TO enclose the plate and rest
In a tray in which there is some cold
water. Leaving butter in water spoils
it. Bread should be covered closely
from the air. The pans want wiping
once Or twice week, and then heating
very hot; the bread must not be put
in again until the pan is cold, nor
warm bread ever covered up. Baker 8
bread often acquires q most disagree,
able smell and taste If these precau-
tions are neglected.
All vegetables, when cut, may be
kept fresh by putting the stalks into
water. Servants generally insist on
immersing them, which favors decom-
position. Parsley in particular can
seldom be guarded from watery
grave. Carrots, turnips and the like,
if placed in layers in box of sand,
will keep for many weeks, [ believe
months. Clean, new-laid eggs will keep
quite fresh for months if buried in
dried salt well closed. Boiled potatoes
ought to be laid out on a plate, and are
then as good for frying or MASKING as
If they were freshly cooked. Servants
have an unaccountable fancy for
throwing them away, or, if desired to
fry them, chopping and MASKING them
first, which entirely spoils them. Ii
left heaped up they will often spoil in
one night, and must be burnt. No
vegetables should be put into soup
until the day that it is to be used. II
any soup, complete, is left, it must be
sharply boiled the next morning, and
put into fresh, clean pan. The gray
earthenware jars made FOR salt are
most valuable for such purposes and
for keeping viands hot or stewing
things. Chopped spinach can be
warmed in one of them, and, as it
takes time to prepare, may be boiled,
etc, the day before, and thus served
in perfection at the early dinner or
luncheon. Cabbage, French beans and
vegetable marroWs are better dressed
as salad if they have cooled, and in
hot weather are almost as treacherous
for keeping as shell-fsh.
Fruits, like vegetables, will keep very
fresh # you can manage to put the
stalk into water, only it must not be
in close or dark place. When apples,
oranges, pears, lemons, etc., are to be
stored, they must not touch each 9TH
er, and must be protected from heat,
cold and damp as much as possible;
sunshine is not desirable. 1t would be
easy If an amateur carpenter was at
hand to make frame of laths, like
Venetian blind, which would contain
very large quantity of such fruit, and
take up hardly any room. Flour and
meal, sage, macaroni, semolina and
all like substances are sometimes at
tackled by mites. They are SO small
as to be invisible singly, but a peculiar
fine powder is to be seen at the top of
the farina, and is not motionless.
There is also g. smell something like
honey or fermentation. think they
never appear in O. dry storeroom,
though they are sometimes brought
from a grocer's. The only thing to be
done is to burn the infected store, and
heat the jar almost red-hot before u.s.
ing 1t AGAIN.