The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1881-09-23
HOUSEHOLD HELPS,
PROM The petrols Free Press Hon.shala


tFrom the Detroit Free Press Househeld.l
3 Tossed PoTAToEs. some nofatoes
d In their skins peal them and cut into
small pieces. Toss them over the fire
with mixture of cream, butter rolled
lsin flour, pepper and salt, till they are
hot and well covered with the sauce.
4 SPIcED sCURRANTs. Five pounds Of
scurrants, four pounds Of sugar, one pint
1aof vinegar, four teaspoonfuls Of pure
scinnamon, four teaspoonfuls of nuref
scloVes boil three hours no pepper or
ssalt. Delightful with venison or NUT
ston.
Il FRIED Eco P1ANT.-Pars and slice
them, then sprinkle each slice with salt
land let them stand for about one hour
with q weight on them, then dip into
&egg well beaten, then -four and fry light
gbrown in lard and butter.
d MUSTARD SAUCE. One cup of sugar
lone cup Of vinegar, one tablespoonful oil
II butter, four eggs, and one tablespoonful
|Eof mustard beat the eggs well mix
Eall together turn into new tin pail or
basin and boil in water same as custard
Konly to cream, not thick. Strain
4 through thin cloth and it is done,
4 PEPPER SAUCE. - Take twenty five
#peppers, without the seeds, cut them
&pretty fine, then take more than double
3 the quantity of cabbage, cut like slaw.
lone root of horseradish, grated, hand
sful of salt, rathes more than table,
Espoonfulof mustard seed, a tablespoonful
I LOT cloves, the same of allspice, ground 4
Skinner a sufficient quantity of vinegar
leo cover it, and pour over it, mixing well
Through.
Il CoooANUT PUDDING. Take sufficient
stale bread to make pudding, the size
Nyou require; pour boiling water over it.
\ AFTER it is soaked well, take fork and
Nsee that no Jumps or bread remain them
hadd half a cupful Of grated cocoanut.
make a custard of one quart of milk
land four eggs, favo4 with nutmeg (of
Acourse you will sweeten' it with whiteE
Hsugar) pour over and bake immedi-
lately. = ~ = -3''4- r r. =
4 GOOD LEMONADE two lemons,
Edivide them, and put each half into al
lemon squeezer. When all the Juice * /
Extracted, put the remainder of the
lemons into pitcher and pour boiling
water on them after they have stood al
little, squeeze all the goodness from
them; add the juice to some Loaf
II ugar-enough to sweeten pleasantly
athen pour enough cold water to make
1.-THE strength required think about
Zone quart or little more. Ice must be /
added.
A FARMERS DAINTY DISH. Peel andE
Hslice thin tomatoes and onions Give po-
statoes to one small onions): take half al
Epound Of sweet salt pork Gin thin slices
Ito pound of beef, mutton or veal cut |
the meat IN small pieces /; take some niceE
bread dough and shorten little line
1.-THE bottom Of the stew-pan with slices
Eof pork, then q layer of meat, potatoes
land onions, dust over little pepper and
scover with layer of crust; repeat thi. B
] until the stew-potis full. The size OF
1.-THE pot will depend on the number in the
family. Pour in sufficient water. to cover.
land finish with crust Let it sim
FINER until meat, vegetables, etc., ar
lone, but do not let it boil hard. Servt
fhot This we are assured by one who
Knows is dish fit to set before king
A WHOLESOME SA1AD-Cut up d
Epound Of cold beef into thin slices, AM
\ half pound of white, fresh lettuce; pu. Il
IN a salad bowl, season with teaspoon
i ul of salt, half that quantity of pepper
two tablespoonful Of vinegar, and fou
Hof good salad oil. Stir all togethe
Tightly with fork and spoon, and whel /
well mixed it is ready to serve. Chaptol
Ia French chemist, says the dressing of
Hsalad should be saturated with oil, ant
seasoned with pepper and. salt, be
fore the vinegar is added !; it results from
this process that there can never be to- /
Imuch vinegar, for, from the specif.
gravity of the vinegar compared witt
1.-THE oil, what is more than useful vii
fall to the bottom Of the bowl, the sal
should not be dissolved in hevinegar, bu I
lila the oil, by which means it is NOR
equally distributed throughout the salad \