The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1872-11-07
PARLoR AND KITCHEN.

vvasb them In cold water sufficient to the skins, h
and let them soak twelve hours then hang over a a
pole to drain. When we'll drained, stretch care t
fullv on board TO dry. Stretch several times g
while drying Before they get entirely dry, sprin- q
kle on thenesh side one ounce each OF finely pull
verified alum and saltpeter, rubbing it well then
aay the flesh sides together and hang in the shade
for two or three days turning them over every day
till perfectly dry. Finish by scraping the flesh
dry with blunt knife, to remove any remaining
craps of flesh and then rub the flesh sided with
numac. or rotten stone and the hands. Very I
beautiful mite MS can be made OF lamb skins
tanned as above.
Orange.-For one pound of rags, take sugar of
lead one ounce, dissolve in hot water. Dip and
wiring out Dissolve bichronate OF potash i'll
cold wafer dip and wiring out and you will have
nice yellow. Take one pound Of white lime and
put 1t in two gallons of rains Ester letting 1t stand
over night. Turnit on in an iron pot and bring
it to boil and dip your rags, land you will have
good orange.
Carpeted Floors.-Whsn a carpet is taken up to
be cleaned, the floor beneath it is generally very
much covered with dust. This dust Is very fine
and dry, and poisonous to the lungs. Before
moyin 2 1t sprinkle the floor with very dilute car
bolc acid to kill any poisonous germs that may
be pres emit, and to thoroughly disinfect the aocr
and render il sweet.
Friccassed Egg Plant.-Pesl and 81 ice the egg
plant; lay the slices in salt water two hours, 10
rerove the bitterness and the black which IL
would otherwise have after soaking, drain of al
the water; have enough boiling water in a clean
bright saucepan to cover the slices throw in
greatspoonful of salt, and lay in the eggplant
let them boil till thoroughly cooked, then drain
OFF the water, pour in sufficient milk to cover the
slices, and add two tablespoonfuls of butter, rolled
in -four lei it simmer gently, shaking the pan
over the fire till the Is ahck. and then stir
in the beaten yoIks of three eggs just before Serv
ing.
How to Cook Old Fowls.-For the possible bene-
At OF young housekeepers, wish to tell them
how to cook old chicken Prepare as for
roasting, then boil three hours in covered pot
with one quart OF water, to which add two tabl g.
spOonfuls of vinegar, after which put into pan
in hot oven for absut an honr to brown. The
liquor in the pot TO be prepared for gravy should
the water boil away to much, more should added.
The result is the mest is as tender young chick
en-, and, SEINE think richer and better.
Mixed Pickles For mixed pickles, prepare any
vegetables you like by cutting theEa in pieces and
let them lie in salt and water for two three days
then make the pickles in the following manner
Boil the quantity of vinegar required with pepper
ccrns, mustard seed small quantity Of mace, q
few Cyenne peds and gingsf and half pound OF
-Four Of mustard mixed smooth y in a basin, to be
pat in while boiling put all together in a large
stone jar.
Sweet Apple Pudding.-one pint of scalded
milk, hall plat OF Indian meal, one small teacup
of finely chopped suet two teaspoons of salt, six
sweet apples cut in small pieces, great spoon
ofmolassez, half teaspoon Of gi 1P or
cinuamon-two eggs well beaten, and half tea
spoon of soda. Beat all we'll together, put into
pudding mould and boil two hours.
Steam Brown Bread.-One cup Of Indian meal
two cups Of rye; one cup Of mclasses; two cups
OF milk half teaspoonfnl of soda the same o
salt Stir we'll together and steam three hours
taking care that the water does not stop boiling
Add boiling water as the water boils away. 1
you wish it hot for breakfast-steam the day be
forc-and in the morning set It in the fol
halfan hour to form good crust.
How to make yeast.-To large handful of hop
add quantity of cold water Let it boil twent
minutes. and st rain into quart of -four. Wte1
cold add pint OF coed yeast. Stir thoroughly
and let it stand until fermentation cea (whic
is usually in two days. Then thicken with cor
meal. Roll cut t hin, cut into small cakes an
dry slowly in the shade.
Knives-Clean with soft flannel and Bat
brick. If rusty, use wood ashes, rubbed on wit
newly cut bit of Dish potato This will remov
spots when nothing else will Keep your best sc
wrapped ia soft white paper then in linen, in
drawer out Of damd and dust. Never dip tn
ivory handles of knives in hot watsr.
To Brown Potatoes Under Meat.-Doil som
fine, large mealy potatoes, take of the skins care
fully, and about an hour before the meat is cock
ed put them into the dripping pan, having we
dredged them with flour. Before serving drct
them from any grease, and serve them up hot
sponge Cake.-One teacup'of coffee sugar thre
eggs beat the whites to froth, th rec tablespoon
fuls of sweat cream, one andla half cups OF hou
one and hatf teaspoonfus of cream tartar, on
teaspoonful of scda flavor with essence or Ii
grated rind Of lemon.
Helen Cake-Two cups of sugar. three cups
-four, one cup Of sweet milk, half cup of butte
hree eggs two teaspoonfus OF or cam tartar OF
teaspoonful Of soda. Beat the whites OF coz
separately. Make half into fruit cake.by addir
spices and fruit.
A Western widow would like to meet the ente
prising typographer who. when she advertised
an agent, made her to appear to want "a gent"
soldier, telling his mother OF the terrible q