The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1873-02-13
THE KITCHEN.

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calfs Head Cak".-This is a useful mode of
preparing can head' as 1t only requires half the
neao' SO tnar the other half will make second
ulsh prepared IN any way desired. Partly boil the
half of calf's head with little sage then cnt off
the meat put the bones hack into the broth and
boil them until the latter greatly reduced Ont
up the meat, and put it into the lar with the 4on
gue' somo spice (mace, pepper etc. y and few
small slices of ham; cover the lar with a n1ate
put 1t into the oven for some hours until the con-
tents are thoroughly done, then add the brains
beaten up with an egg; cut up some hard-boiled
eggs, put them round mould. and pour the mir.
lure from the jar into it. Let it get Thoroughly
coio' ana turn IL out This dish may be made
Win a sheeps-head, which, if carefully scalded
ana soaked Will be found a good and cheap sub
stitute for the calfs head.
DRIED PEAs,-These must he soaked until soft
ana tnen cooked as others peas a very little SUI
gar added will give them more of the natural
flavor of green peas.
Nice Cake for Breakfast,-sav a piece of dough
rom the last kneading of the bread; set it away
oo"n cellar, let it be rolled out and baked on
the grlodie when breakfast is preparing, or tea,
serve hot.
Apple Charlotte.-Put one quart pared and
o"leu apples' half tablespoonful of sugar, half
gill OF water, piece Of cinnamon, in a small por
oeiain-ilned kettle COOK and then strain through
coliander line tin mould with bread crumbs,
using melted butter to sticS them on /; put bread
cramos on top,after putting in tue apples bake it
ana It Will turn ont of the mould, sauce of sugar
butter, nutmeg, mixed.
Molasses Pudding One cupful of New Orleans
molasses; one cupful of chopped suet four cuns
OF hour; one teaspoonful ofsoua. Mix well boil
| In tin pudding boiler Two hours make a sauce
of sugar, lemon and butter.
Roll Cake.-Three eggs; one cup of -four gstir
well into it one easpConrul of cream of tartar and
half as much soda b Ike quick. and roll with ielly
when hot; bake in square tins.
Feather Cake.-One cup of sugar ; Que Gun OF
milk two and half cups of flour one egg one
teaspoonful OF shortening two teaspoonfuls
cream of tartar aud one of soda.
To make Husk Mat Get good, nice husks
one or two inches wide. commence with three
strands and braid plain an inch or two then every
time you pat a strand over put in a new husk.
leaving the largest end up about two inches sew
them into round form, oval or square, just to
sui. the fancy or the place where it is to be kept
Hard Soap.-Three pounds Of Germ an erasiye
soap shave it up ana put it into 10 quarts of boil
Ing soft water add pounds of sal soda, . ounces
OF borax, and set away to cool When Iukewarm,
stir In ounce oflquid hartshorn. This soap is
cheap AID excellent for washing AS toilet soap
1t is go cd for sore hands
: Brown Betty cup of bread crumbs. two q;
chopped tart apples. one half of sugar, one teas
poouful of cinnamon and two teaspoonfuls of bat
ter cut nto small pieces. Butter deep dish and
put layer of the chopped.apples at the bottom,
sprinkle with sugar fet bits of butter and CHINA
mon cover with bread crumbs then more ap-
PIE Proceed In this order until the dish is full,
hSVing layer of crumbs at the top Cover close
~, and steam three quarters Of an hour in mod
crate oven; then uncover, and brown quickly.
Eat warm with sugar and cream or sweet sauces.
Serve in the dish in which it is baked. We do not
use near as many apples as we might with advan-
tage in both economy and health The
Brown Betty" here described Is very good, quick
ly prepared and utilizes scraps OF bread that are
often wasted
Royal Corn Bread and Batter Cakes.-Make e
pint OF bate of nice corn meal ard coarse butter
stirred in water ; let it stand in warm place I'M
I'll 1t ferments well then add warm water, two or
three spoonfuls OF molaSses, a spoonful OF salt,
and soda enough to conteract the acid "a spoonful
or more.) then thcken with corn meal and coarse
nour. about equal proportions, making the ba tier
about the consistency as for grddle cakes oil
your baking dish and fill always leaving about a
pint of the batter for your seed
Place your bread in your steamer and steam
study two hours for two quart loaf, and bake in
oven thirty minutes to brown,
Keep your feed good in quantity by adding q
lite meal and water each time when get away.
Use the same mode IN the same way as for bread
for your griddle-cakes.
In mis- way you can have a nice Loaf OF steamed
bread for your dinner, aud grlddle-cakes for your
breakfast-nice enough to set before king