The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1881-08-26
HOUSEHOLD HELPS.

06lTOlt ErSSS Household
PIE CRusr FOR FoUB SaAr1. PrRs.-
One and q half cups lard, one cup cold
water, three and a half cups -four mix
lard and flour together add water last.
HORSE RADIsH SAUCE. Two teaspoon.
fuls made mustard, two of white sugar.
one-half teaspoonful salt, a gill of vine
gar; mix and pour over grated horse
radish. Excellent with beef
VINEGAR PTE.-One cup sugar one
cup vinegar, one-quarter cup hot water.
piece of butter the size of a walnut
three tablespo8nfals -four season with
cinnamon and allspice.
MINoE PIE WITHOUT APPLES OR MEAT.
One cup sugar, one-half butter, one
cup molasses, one cup vinegar, one cup
chopped raisins, two cups warm water.
four crackers folled; tive teaspoonfuls
cinnamon, one-half teaspodnful cloves,
one-half teaspoonful pepper.
BAKED DUcK.-To cook a duck salts
factorily boil it first, until tender; this
can be determined by trying the wing,
ss that Is always tough part of fowl.
When tender take it out, rinse it in
clean water, stuff and put it in the oven
for about three=quarteEs Of an hour,
basting it often.
MADE MUSTARD. Pour very little
boiling water over three tablespoonfuls
of mustard add one salt spoo ful If
salt, tablespoonful of olive Oil, Sire
slowly In, and one teaspoonful of sugar;
add the yolk of ali egg; beat we'll to-
gether and pour in vinegar to taste. 1t
is best eaten next day.
SoFr SoAP.-Take six gallons of soft
or rain water, add three pounds of best
hard soap (cut fne), one pound salsoda,
four tablespoonfu1s of hartshorn; boil
the whole till perfectly dissolved; pour
into vessels, and when cold it is fit for
use. This makes fifty pounds Of fine
jelly soap.
FRUIT BISCUITS. One coffee cup sugar,
one cup butter, one cup raisins (seedless
are best), one egg, three teaspoonfuls
baking powder; flavor with vanilla and
lemon extract to taste the raisins to be
chopped fine. noll out and cut thin
with biscuit cutter. Bake In drip
ping pan with creased paper in the
bottom of tin.
Con OUTLETS. Steam the cod till
nearly done; cut slice and have bat
ter Of self-raising -four ready. The bat
ter is good when mixed with one egg
and water; put the piece of fish in the
batter in the pan and fold it over when
it sets, having first sprinkled pepper and
salt on. Make the outlets as well shaped
as you can. Have potatoes cut in small
balls and fried,
Ice CREAM.-To each quart of milk
add four eggs and halfa pound of sugar
beat yolks and sugar together; beat
whites stiff, and add. Have the milk
scalding hot, pour it over the sugar and
eggs beating Gil at the same time; then
put it on the fire again and as soon as it
thickens take off and strain into freezer
to cool. When cold add any fiavorlng
extract preferred, and if you wish, one
pint of cream, and freeze. Mash the
ice in cloth-not too fine, of course
and mix plenty salt with it around the
churn, being careful not not to let salt
get inside,
APPLE MARMAnADE. Pare, core and
cut the apples in small pieces put them
in water with some lemon juice to keep
them white; after short interval take
them out and drain them weigh, and
put them in a stewpan with an equal
quantity of sugar; add grated lemon
peel, the juice OF a lemon, some CHINA
mon sticks and pinch of salt Place
the stewpan over brisk fire and cover
1t closely. When the apples are reduced
to pulp, stir the mixture until it be-
comes OF proper consistency, and put
the marmalade away in small pots.
PORTABLE LEMONADE. Press your
hand on the lemon and roll it back and
forth briskly on the table to make it
squeeze more easily, then press the juice
into bowl or tumbler-never use tin
strain out all the seeds, as they give
bad taste. Remove all the pulp from
the peels and boil in water, pint for
dozen pulps, to remove the acid. A few
minutes boiling is enough then strain
the water with the juice of the lemons !;
put pound of white sugar to pint Of
the juice boil ten minutes bottle it,
and your lemonade is ready. Put in Il
teaspoonful Or two of this syrup into
glass of water and you have a cooling
and healthful drink.
To CLEAN WHITE SILK LAcE.-The
lace is stretched over small clean slips Of
wool to keep it evenly spread out, laid
over night in warm milk, to which lit
tie soap has been added, rinse in fresh
water, laid for the same length of time
in warm soap-lye. and finally rinsed
without any friction. Linen lace is best
cleaned by covering the outside of a
large glass bottle smoothly with stout
linen or white flannel, upon which the
lace is sewn in number of coils, and
over the whole some coarse open tissue
is secured The bottle thus dressed is
allowed to soak for time in lnkewarm
soft water, and the outside wrapping is
then rubbed with soap and a piece of
flannel. After this the bottle is laid to
sleep for some hours in clean soft water
It is then rolled between dry towels,
dipped in rice-water, and rolled again.
Finally the damp lace is unfastened from
the bottle and ironed between linen
cloths .--.