Watertown Republican

DOMESTIC ECONOMY.

SWEET POTATOES.

Sweet potatoes, baked under a roast of beef or lamb are very nice. Take the skin off carefully, so as to leave the surface smooth, wash and put them under the meat, allowing half an hour for a medium-sized potato.

MACARONI.

People who like macaroni will find pleasure in eating it when prepared in this way: Boil it until it is tender, taking care to preserve the shape so far as possible. When it is done drain off all the water and pour over it a little sweet milk, with a lump of butter and plenty of pepper and salt. While the macaroni is boiling, cook in a separate saucepan enough tomatoes to make a pint when stewed. When the macaroni is ready for the table pour the tomatoes over it; serve hot.

SWEET PICKLE.

To six pounds of brown sugar put two gallons of the best vinegar, and spice to taste: boil all together for ten minutes then set it to cool; fill the jar with the vegetables or fruits to be pickled and pour over the vinegar; when cool, if there should be a white scum on the top, boil the vinegar again, and add a little more sugar; when cold add it to the jar again; peaches can be pickled in this way.

CHOW-CHOW.

One quart small cucumbers, one quart onions, one quart green tomatoes sliced one cauliflower, three red peppers sliced scald in salt and water. After draining, pour over them hot vinegar and let them stand two or three days. Drain off old vinegar. Take one package English mustard, one quart vinegar, one and one-half cups brown sugar, one-half cup flour. Boil some vinegar, mix up other ingredients in a little cold vinegar and pour into the pot. Let it boil up, and pour over the pickles hot.

TOMATO PICKLE.

Small ground tomatoes or plum tomatoes, as they are called, make a delicious pickle. To seven pounds of fruit add four of sugar and a pint of vinegar, one full stick of cinnamon, one of mace blades and one-half an ounce of whole cloves. Let the vinegar and sugar come to a boil, cook the tomatoes in it till done, then take them out carefully and boil the vinegar down to a thick syrup. Put the fruit in cans, filling the jars half full fill full with syrup and screw them up as quickly as possible.

A LIGHT DESERT.

Take half a cup of tapioca or sago and a quart of water; boil until it is soft, sweeten it to your taste; beat the yolks of three eggs and stir in, with lemon or other flavoring; beat the white of three eggs to a stiff froth, beating in a teaspoonful of pulverized sugar; put on the top of the pudding and set it in the oven to brown. Another way is to cover the bottom of a pudding-dish with apples which have been peeled and cut in quarters, pour the tapioca and water over them, bake an hour in a slow oven and serve with sugar and sweet cream.

POPOVERS.

There are times, as every young housekeeper can testify, when, as the tea hour draws near, it occurs to her that there is not bread enough in the jar for supper and breakfast also. She is dressed for the afternoon, and does not feel like changing again, or like running a risk of spoiling her dress by getting out the kneading-board, and putting her hands into the biscuit dough. If she will cut out this recipe for "popovers and paste it into her recipe book, she can easily follow it and have something nice for tea with little trouble: One cup of sweet milk, one egg, a bit of melted butter, flour enough to make a stiff batter, and a little salt. Have the oven hot, and the gem pans warm, and the tea-cakes will be light and tender.