The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1881-10-07
HOUSEHOLD HELPS.
rom the Detroit Free Press Househ0ld.I

From the Detroit Free Press Household.l
OYSTER OA1EnETs. Stake four oysters
parboiled, chop up and cook the same as
the omelet. na4-
CHEESE OMELETs. Crate two ounces
of new cheese and roll the same inside
while the omelet is cooking. .....e
TOMATO OMELETs. may be
made by placing two tablespoonful OF
tomatoes in the pan before rolling the
omelets. sE 3 a54# .la 3
MINT SAUoE.-Mix one tablespoonful
of white sugar to half teacup of good
vinegar add the mint and let infuse for
half an hour before sending to the table.
Serve with roast lamb or mutton. 7
Fec SAUCE. Take yo1ks of two eggs
boiled hard; mash them with a table
spoonful of mustard, little pepper and
salt, three tablespoonfuls Of vinegar and
three of salad oil. A tablespoonful Of
catsup improves this for some. This
sauce is. very nice for boiled fish. .Is ,.a u
FISH SAuoE-One-quarter of pound
of fresh butter, one tablespoonful of
finely chopped parsley, a little salt and
pepper and the juice of two lemons
Cream the butter; mix all well together.
adding at the least teaspoonful of
mayonnaise. Less lemon juice may he
used if preferred. q sstsz sTsa 5f@sa
LEMON Ice CREAM. This is made
with the same proportion Of cream and
sugar and one lemon CRATE the lemon
rind into the sugar this extracts the
oil then add the juice and the raw
cream strain and freeze. Immediately.
Lemon cream sours more quickly than
any other. - ~ ra[
WHITE CANDY.-Take one. quart of
granulated sugar, one pint of water, two
tablespoonfuls Of vinegar boil as you
do molasses candy, but do not stir it.
You can tell when it is done by trying it
in cold water. Pull it; havea dish near
by with some vanilla in it, and work in
enough to flavor it,as you pull put in q
cold room and the next day you will
have delicious candy. 5l 5es 5sans55 ~
VANILLA Ice CREAM. One quart OF
| cream, half pound of sugar, granu-
lated, half vanilla bean. Boil half the
cream with the sugar and bean, then add
the rest of the cream cool and strain it.
| Ii extract of vanilla, or any other ex-
tract, is used, do not boil it, but put it
in the cream with the sugar and freeze.
Make il strong with the faYoring, as it
loses strength by freezing.
SrEwED LAMB WITH GREEN PEAS. =
| Take two pounds Of lamb, put it into 8
stew-pan and cover with cold water af-
ter removing the scum add little pep
per and salt. then let the meat stew for
an hour and half or nearly two hours );
| now add some boiling water Ito make
gravy add your green peas (half peck
Ilef0r8 e3lelling) let. these cook about
twenty minutes stir up tablespoonful
of flour into half cup of milk and mix
with the stew. Let this cook two min
utes. 5f s~ssE e
HINTS ABOUT OMELETs. "A great mis-
take made in the kitchen by servants
who are left to do the cooking, is too
much haste. Now in making an omelet,
if you wish it light and DECISIONS, beat
the white OF two eggs ana yoIks sepa-
rate and then together |; salt and pep
per; add little cream or pure milk with
a small lump of butter or lard in q hot
pan pour it in; with your knife raise
and roll by canting your frying pan, and
by turning it over you place the omelet
on the dish for the table whole.
A Colorado Sunset. .lss go ,.,l .
Standing upon the margin of lovely
lake in the bosom of the nesting mount
aims above the beautiful Village of
Georgetown, in Colorado, one can see a
sunset more brilliant and beautiful than
was ever looked upon in the East, and
which is only equaled by the virgin reach
of reddening light which mellows into
twilight shadows on the plains. [ saw it
on a summer evening when all nature was
hushed in stiffness The firefies shot
through the growing dusk like sparkling
louries in Egyptian night. Overhanging
forest and swart and blackened crag were
reflected in the green waters of the lake.
The sun lowered, as in fascinated spell,
above the mountain tops, while rays of
golden light, flushed with crimson peak
and turret ON natures battlements. It
seemed to glow and expand like an open
ing rose, until it became full-blown, and
cast its arrowy pencilings for miles across
the sky Ike mighty flame. Then, as if
ashamed of its holiness, it drew veil of
grayish mist about its face and blushed
beneath it. The mist changed into
cloud shaped like crescent, with ragged
fringes fecked with gold, and in it's
wonderful aspect recalled the legends of
Mohammeds banner, red and lurid be-
meath Asian skies. Even as I looked it
changed. The darkening scarlet was
transformed to ruby briliancy. Long
lines of pallor whitened on the parti-col-
ored surface, side by side with golden
lances, which seemed to flash from the
glowing orb like dissolving rays. The
enamored sky for one feverish instant
caught and mirrored all the colors Of the
rainbow. Then again it darkened-
flushed and paled-and drawing the
lowering draperies of the night about it,
sank out of sight. The stars came out.
The night-hawk poised on sweeping
pinion, shrieked above the forest solitude.
The leafy murmur of the moaning pines
took up the refrain and awoke the spell
bound senses into life and action. The
charm was gone, but the beauty fingered
on the fancy like beautiful memory.
Omaha Herald.
The "rose" diamond is SO called not
from any peculiarly of color, as many
suppose, but from the form into which
it is cut, which is twenty-four facets.
with the base Il plane. In the e bril-
liant pattern, invented during the reign
Of George T., the stone is cut In form of
. double cone, the lower end pointed
upper end truncated.