The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1880-11-26

To CLARITY FAT.--Cut into small
pieces, fat of either beef or mutton. Put
into sauce pan and cover the pieces
with cold water. Stir until the water
boils, skim carefully and allow to boil
until the water has been discharged in
vapor-the fat will then be of the color
of salad oil-strain, and it will keep any
length Of time.
APPLE BATTER PUDDING IF our beaten
eggs. one pint Of rich milk, two cups of
-four, one teaspoolful of salt, two even
teaspoonfuls of baking powder. Peel
and core eight ripe, tart apples; put into
deep baking-dish: fill the center of each
with sugar and pour the beaten batter
over them. Bake en- hour, and eat with
cream and sugar, favored with nutmeg
or lemon.
Coon APPLE BUTTER Boil kettleful
Of new cider until reduced two-thirds
Have quantity of tart, juicy apples
pared, cored, and sliced, and put as many
into the kettle as the cider will cover.
Cook slowly until tender, skim out and
put in a second supply of apples. When
tender turn all out and let stand over
night. In the morning return to the
kettle and boil down until quite thick.
Add whatever spice you please. 1t re-
ouires almost constant stirring.
CMEIET. Beat the yolks of eight eggs
and the whites Of four until very light,
stir IN teacup Of cream in which a
tablespoonful Of -four has been mixed
and season with salt and pepper Melt
tablespoonful Of butter IL baking pan,
pour in the mixture and set the pan in
hot oven. When it thickens spread
over the remaining whites beaten to a
froth. Return to the oven and bake q
delicate brown. Slip on large platter
and serve at once.
OUNCE PRESERVES. - Pare, quarter,
and core. saving the skins and cores.
just cover the quarters OF ounce with
cold water and simmer until tender Take
out the pieces carefully, and lay on fat
plates. Add the parings, ETC., to the
water. cover tightly and stew an hour
STRAIN through ieliy-bag, and to ca S.
pint Of the juice addapound of granulated
sugar. Boil, skim, add the pieces of
ounce, and boil gently ten minutes,
take out onto flat dishes and set in the
sun. Let the syrup boil until it begins
to jelly, then fill the glass cans two
thirds full and cover with the syrup.
Cocoa From TIE N1Bs.-Put two
quarts of very hot water into three
quart enameled saucepan for every one
quart pound of ground cocoa nibs, and
stir well together. Boil gently, but in
,essantly, for eight hours, and stir occa-
sionally. Strain off the liquid into ba-
sin and let it stand until quite cold, when
the fat Tor butter) should be SKINNED
off. Warm up the cocoa for use. The
cocoa nibs will reboil several times if a
little fresh be added. The butter of
cocoa is valuable for chapped hands,
sore lips and burns, &c. I tried the
whole nibs, but discarded them in favor
of the ground, and have used the above
recipe for years to the general satisfac
ton CT my friends.
CRISP OATMEAL CAKE. quarter
OF a pound of dripping or lard into half
q pound of oatmeal, into which you have
mixed large pinch Of carbonate of soda
and Of salt Make into dough with a
gill Of cold water, shake meal plentfully
on the board, turn your dough on to it,
and, having sprinkled this also with
meal, work it with the backs Of your
fingers as little as possible. Roll the
dough out to the thickness of crown
piece cut in shapes-the lid of a sauce
pan or glass answers well for this pur-
pose-put the cakes on hot stove, and
when little brown on the under side,
take them off and place on a hanger be-
fore fire the in order to brown the upper
side; this done, the cakes will be ready for
use If to be kept, put them away in a
tin box in dry place, and when required
for table put them in the oven for five
minutes to warm them through and re-
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