The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1881-09-30
HOUSEHOLD HELPS.
Boston cu.evato.,I

boston Gn.Gvato..l
FLAKED FIsH.-Make sauce by
dredging some -four into two ounces
of hot butter in stewpan; add half a
pound of cold fish, nicely faxed, one
ounce Of cold butter, dessert spoonful
each of anchoyy sauce and mixed mus
tard, one teacupful of cream, some pep
per, salt, and few bread crumbs. Make
hot and serve as it is, or you may pour
it into butter dish, with the addition
of few bread crumbs, and brown the
top in the oven.
BUNs.-Two cups of scalded milk,
cooled to blood heat; one cup Of yeast
or equivalent of compressed yeast mix
with -four rather sitter than fritters, let
it rise, then add two cups of sugar aud
one cup of butter beaten to a cream
one teaspoonful of soda; mix with flour
full as stiff as bread; mold it well; let
it rise, then cut out and lay in pans, and
after it has stood for rising bake it.
These taste better when eaten warm. If
liked, stir in before molding cupful of
huckleberries or the same quantity of
dried currants.- Aunt Magy'S Cook
Book. b.
ONION SoUP.-A soup made from
onions is regarded by the French as al
excellent restorative in debility of the
digestive organs, says Miss Corson.
It is made by frying golden brown half
dozen sliced onions in sufficient but
ter to to prevent burning, with tea
spoonful of sugar; two quarts of clear
soup are next added to the onions, to-
gether with bouquet of sweet herbs
and a palatable seasoning Of salt and
pepper; these ingredients are allowed
to simmer gently together for about
quarter of an hour while some slices Of
bread are being toasted and placed in
the soup tureen; the bouquet of herbs
is then removed, and the broth and
onions poured upon the bread, when the
soup is served hot.
CUsTARD SoUFFLE. scant table
spoonfuls of butter, two of flour, two of
sugar, one cupful of milk and four eggs,
are the ingredients which Miss Parloa
prescribes for custard soufhe let the
milk come to boil; beat the -four and
butter together, and add to them gradu-
ally the boiling milk, and cook eight
minutes, stirring often !; beat the sugar
and yolks of eggs together; add to the
cooked mixture, and set away to cool;
when cool, beat the whites of the eggs
to a stiff froth {: add to the mixture !:
bake in buttered pudding dish twenty
minutes, and serve Immediately with
creamy sauce. The materials can be
prepared in advance, but should not be
cooked until just before it is wanted for
the table.
LoBsooUsE. --Lobscouse is a dish that
yactshmen may sometimes find valuable,
as it is warranted to cure q man of sea-
sickness. Certainly person who could
eat it at all could not be suffering very
seriously from that malady or any other.
Take four slices of pork or the same of
bacon, and about as much of salt beef,
and soak the beef for couple of hours
in fresh water fry the bacon and slice
up four onions and brown them in the
pork or bacon fat then peel and slice
dozen potatoes put in the beef, the
pork, onions and potatoes in stew-pan,
and only cover with water; salt is not
wanted if the beef is well corned; the
more pepper the better. When the po-
tatoes are tender, break up four pilot
biscuits, not in too small pieces, and
drop them in. Cover it, if you have a
cover, and let it go slow, and eat it pip
ing hot.
CAUL1FLowER. If not carefully
cooked, caulifower is a tasteless vege-
table, but with u properly prepared
sauce it can be made delicious addition
to every dinner table. Wash the flower
well in strong salt and water. Then tie
in Toured cloth and boil for forty min
utes, putting it into sailed boiling water
and keep it in the boil all the time.
Dish into deep Vegetable dish and pour
over it q sauce made with one-half pint
of sweet milk, boiled with half small
teacupful of water the caulifower was
boiled in Stir to thin paste with cold
water small teaspoonful of corn starch !;
add to the boiling milk and water. Put
in a piece of butter as large as an egg,
and one teaspoonful Of sharp cider vine
gar; stir till the butter melts. Pour
over the caulifower and serve it at once.
There are very few palates that will not
be pleased with such a succulent dish !;
much cold boiled potato and serve very
hot with the sauce mixed in with it for
breakfast.
DoLMAs. Turkish way of pre-
pairing cabbage is rather elaborate, but
seems better than the crude dish that
appears on many tables, and spoils the
dinner OF everybody who does not like
it. The Moslem cook makes force
meat of pound of lean, raw mutton,
chopped; cup of rice, cooked five min
utes in boiling water; teaspoonful of
onion and tablespoonful of parsley,
chopped and highly seasoned with pep
per and salt: the leaves of a cabbage
are carefully washed IN cold water,
put over the fire in sailed boiling water,
boiled for five minutes, then washed in
cold water and freed from stalks the
leaves are next cut in pieces about three
inches square, and in each piece Is
wrapped teaspoonful of the force-meat.
These little rolls of cabbage and force
meat are the dolmas, and they are ar
ranged in layers in a saucepan, covered
with broth and held in place by laying
heavy plate upon them the saucepan
containing them is placed over mod
crate fire, and its contents simmered for
half an hour the dolmas are heaped on
hot dish, five raw yolks of eggs are
mixed with the hot broth in which they
were cooked, the juice of a lemon is adj
ded to it, and then it is strained over
the dolmas, which are served at once.
A Georgia School Teacher.
A colored "school marin" in this
county has number of men with fani-
lies attending school-one forty years
old. Among the number is the man
with whom she is boarding, and one of
the first to receive the rod of correction
was her landlord. He says she is right,
and If. while he attends her school. he