The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1873-03-27
THE KITCHEN.

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To Boil a Hama large ham should boil
very slowly threS or tour hours; should be
put in co water, and kept covered during
! he process. small lam will boil in two
hours Remove the skin and save it for the
Foap.fat crock. savctle water and skim 1t
when cold. for the anne purpose.
To Bake Ham. Boil it one quarter of an
hour for every pound then bake 1t in the
same proportion. Serve hct.
Ham Toast ingredients -Halfa pound OF
ham, the yelk OF an eg a small piece of but.
ter, one teaspoontul of gravy and one OF
cream or milk, q nice buttered toast, ca
yenne.
Node -Mince the ham very fine, put it in
a stewpan With the other ingredients, keep
string 1t till 1t is quite hot and do not let
it noil spread it on the toast, and serve
very hot. "+"'
Meat Cakes are most useful, and general
~ liked When you have to make dinner
from no apparent materials but some scanty
scraps. chop up ell the bits you can find that
are not bone or grIstle if not enough add
some salt pprk, previously cooked, or il will
not chop well. little far pork is In any
case an improvements put more or less, &C.
cording 10 the mouths you must ill and the
scarcity of meat.
Season brown meat with onion sage, sum
mer savory, little spice for a change, pep
per and salt Take dry remnants of bread,
wheat or Indian, soak in milk, water or gra.
w, press pretty dry and mix with the meat,
about half and half or more bread If there
be much fat pork. Add on or two eggs and
some dry crumbs, or even a little meal it the
m ixture be too wet, stir well together, and
when the frying pen is hot and well
creased. shape cakes by taking up spoon
tul and shaping it with a kni e. This is very
little trouble II 10 look neater have the
mixture rather dry, aud shape it with the
hands into cakes, before frying. Fry brown
White meal should be seasoned with lit
tie onion, sage, summer savory. parsly, (witt
or without the other hero9 nutmeg, anC
lemon peel or ess. nee. Potatoes can bt
used instead OF bread, or in addition to it
also cold boiled rice. These cakes are good
hot or cold, and are very nice warmed up In
either OF the GRAVES described before. They
are excellent to take cod as provisions for
journey.
Sponge Cake-(New Way Three quar-
tiers OF pound of -four, one pound of pow
dered white sugar, the whites OF twelve
whites to be to stiff froth; add the juice
of one lemon. the whole to be beaten until
very light. A very fine cake. If particular in
baking.
Sponge Cake Auother way).-One tin-cup.
fui of -four, one tin-cupiul OF white sugar
eight eggs, beaten separately. and half tea.
cupful water. Add the -four last, then q
lemon or some nutmeg to flavor. This is q
delightful sponge cake.
Italian Cream Take three pnts OF milk
or cream, sweeten it with white sugar, favor
with vanilla or lemon, add one paper OF gel
atine stir constantly until 1t bolts /; beat
we'll the yelks OF eight eggs, stir them well
the boiling cream, strain into molds, stand
on ice five or six hours, to be served with
cream and sugar.
Pound Cake.-One pound OF sugar, ,one of
butter, one of -four, and the whites of twelve
eggs. beaten to q ir0th flavor with essence
of lemon. Bake in quick oven. Thisq
tity will make two good-sized cakes, baked
in six quart pans.
Indian Pudding, two quarts of boiling
milk, with Indian meal enough to make a
thin batter; stir In while boiling hot. Add
sugar. allspice, to your taste also teacup
of cold milk. Bake five hours in moderate
oven.
HOW JOHN CHINAMAN CATCHES