The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1877-01-11
Household Recipes.

HOUSE PLANTS. Plants kept in the
windows should be turned every morn
ing, or the light, striking On one side
only, will draw the plant to that side,
and cause it to grow bent and uneven.
CLEANING TINWARE.-The best thing
for cleaning tinware is common soda.
Dampen a cloth and dip in soda, and
rub the ware briskly, after which wipe
dry. Any blackened or dirty ware can
be made to look new.
FRENCH LOAF CAKE.-Ten cupfuls
flour, five cupfuls light brown sugar,
one cupful lard, and two cupsful butter;
two cupsful milk, one teaspoonful soda,
SIX eggs, three nutmegs, two glasses
brandy; put whites of eggs in last; two
pounds raisins, one-half pound citron.
This will make four loaves.
APPLE PUDDING.-Make good paste,
roll it out and place in basin rubbed
with dripping; press out the plaits so
that the crust may be of an equal
thickness all round; peel and cut up
four large apples, but half of them in,
then add one tablespoonful of moist
sugar and one of cloves; put in the
rest Of the apples; cover the top well
over with paste; press it down, that
the water may not get in; tie a cloth
over; put it into boiling water and boil
fast for two hours and half, if the
crust be made of dripping, and an
hour longer if to be made of suet; take
off the cloth, pass knife around the
edge of the basin. Turn out the pud-
ding carefully when sending it to the
table.
BOILED TURKEY.-Wash the turkey
in tepid water and rub it all over with
lemon-juice. Then put it into sauce
pan full of boiling water, with large
piece of butter, a couple of onions,
head of celery, some sliced carrots, a
bundle of parsley, and sweet herbs,
whole pepper, mace, cloves, and salt
to taste. Let it boil slowly and remove
carefully any scum that may arise.
Serve with oyster sauce or patree of
celery made as follows: Boil two or
three heads of celery in sailed water,
with g. bundle of sweet herbs, and
some whole pepper and salt to taste.
When thoroughly done pass them
through hair-sieve; melt a piece of
butter in saucepan. Mix table
spoonful of -four with it, then add the
celery pulp; stir, and dilute to proper
consistency, with milk or cream
Peterson.
CRULLERs.-Three-quarters pounds
granulated sugar, half pound butter,
one cupful milk, five or six eggs, pinch
of salt, eaepoonful vanilla extract,
nutmeg to taste, three pounds sifted
-four; mix butter, sugar and part of the
milk to q very creamy batter; then the
eggs, rest of milk and favoring; then
some Of the -four, and beat till very
light, adding the -four till very stiff; ;
then with the hands knead in nearly
all the -four, reserving little for -four
ing the pastry board; cut off a lump of
dough, size of an egg plant, roll out
half inch thick, and cut in pieces three
inches long and two wide, and twist in
facy shapes, and drop few at time
in boiling hot lard; sift powdered sugar
over them, when cool slip on large
meat dish, and carefully, as they are
crisp and break easily. This quantity
requires nearlysfour pounds of lard to
cook them; keep the fat boiling; slices
of pc eled white potato dropped in the
fat absorbs the sediment from the
dough that darkens the fat; take the
notato out when black and put in
nother piece.