The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1880-12-31
HOuSEkEEPERY HELPS.

LAMP-sHADEs Of ground glass should
be washed with soda and water, which
will not discolor them.
To RESTORE VELFErs. Hold over a
basin of boiling water. back down. 1t
takes a long time, but the nap viii rise
LEMON TEST. Rub loaf-sugar over the
surface of lemons. The friction breaks
the o1-ducts and the sugar absorbs the
Ill. Put into fruit jars In the lump or
pound fine. Keep tightly corked. This
is very fine for favoring custards,
creams etc.
CoFFEE.-The best coffee is made by
using mixture of two-thirds Java and
one-third Mocha. Delmonico is said to
allow one and one-balf pound of coffee
to a gallon Of water. The water is FL
tered throughthe cofee-it is not boiled.
FTED MUsH.-This simple breakfast
dish is much improved, if the slices
Of mnsh are first dipped in beaten egg
and then IN cracker crumbs, trying IN q
mixture of lard and butter to light
brown The meal should be thoroughly
cooked and the mush allowed to become
cold before slicing.
CRAB APPLE JELLY. Gut out the bios
som ends and quarter the apples, but do
not peal or core them. Put into stone
Jar, covered we'll, and set in kettle OF
tepid water, with block or small tin in
the bottom. Let it boil thus nearly all
day, leaving it in the covered jar until
next morning Then sift through colen-
der. and afterwards strain through Jelly
bag. Allow pound of sugar for pint
juice. Boil the juice twenty minutes,
add the hot sugar, stirring well, and let
all boil up together two or three minutes.
Some crab apples seem very dry, and
require little addition Of water to the
Juice. yr 4
DRIED PEAS. Soak a quantity Of peas
in water for twenty-four hours. Throw
the water away, and put the peas in a
saucepan with couple of onions stuck
with cloves, bunch of thyme and pars-
ley, a couple OF bay leaves, whole pepper
and salt to taste. Fill up the saucepan
with cold water, ond set the contents to
boil until the peas are thoroughly done.
Drain off the water, pass the peas
through q hair sieve and work them in a
saucepan on the fire with piece of but
ter until the puree IS quite hot, moisten-
ing with a little stock or some of their
own liquor if the PURGE be too stiff. A
piece of bacon boiled with the peas ia
an improvement.
LARD. Leaf lard, skin carefully,
wash, drain, cut into bits, put into tin
pail and set into pot of boiling water
After melting, throw in small quantity
of salt to make the sediment settle, then
simmer for half an hour or until clear.
Strain through coarse cloth into jars.
Tie over bladders or paper and cloth, the
latter dipped in melted grease The
other fatty portions, wash, drain, cut
into bits and put into an iron kettle over
slow fire. Add small teacupful Of
water. to prevent burning. When the
bits of fat are reduced to fibers, take out
with skinner. Watch constantly, and
toward the last stir constantly. The fire
should be moderate from first to last.
,prinkle in little salt, and when the fat
looks clear take from the fire, and when
,ool enough strain through sieve OF
coarse cloth into jars. When straining
lard, do not press the cloth as long as
the clear fat will run through, and when
you do squeeze it, strain that part into
mother JAR Lard keeps best in small
quantities, SO it is well not to use over
large vessels. Keep closely covered in a
cool. dark place,