The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1881-10-14
HOUSEHOLD HELPS.
[From be American cultirator !,

From the American Cultiyator.1
RICE MUFFINs. -Rice mullins baked in
gem pans are very nice, and are easy to
make. A pint of sweet milk and three
eggs thickened with tablespoonful of
-four and cup of rice steamed until it
is tender are needed to make them.
CREAM PoTATo. finely; salt
well stir in a cupful OF scalded cream
to dishful made with ten large-sized
potatoes add a little butter. by taste.
Do all this IN the hot pan they were
steamed off i'll. Keep hot over the fire
where it can not burn. Serve as soon as
possible.
SHRUB. -This is syrup of fruit juice
and vinegar. Boil juice from fruit as
usual. Strain and measure. To pint
vinegar and half pint and gill of
sugar. This is for sweet fruit. Cur
rants would require pint of sugar. Stir
IN the beaten white of an egg for every
three of the above measures. Set on TO
Doll, set on and skim, as q simple syrup.
Boil again ten minutes, strain, and bot
tie.
LEMON PIE.-Grate the rind and strain
the juice of two lemons core. pare.
and chop fine one large. tart apple:
pound one soft cracker very fine melt
two table spoonfuls of butter, and mix
with the cracker crumbs mix the lemon
rind and Juice with the chopped apple
and stir with them two level cups of
sugar; beat the yolks of two eggs to
thick froth, then the whites to stiffness,
then both together. Beat these with
the lemon, apple, and sugar; mix the
buttered crumbs with all. Cover pie
plates, put q broad rim about their
edges, and fill as tarts with the mixture.
Bake twenty minutes, or until the crust
is done. Orange p1~ ~ the same way,
with less sugGT
PAN-DowDY.-Core, pare, and quarter
enough tart, juicy apples to fill a deep
earthen baking pan. Make a crust.
Butter your baking pan well. For
| three-quart pan, take teacup of brown
sugar, mix with it two tablespoonfuls of
allspice, with pinch of mace. Mix all
with a teacupful of molasses. Put the
| apples INTO the pan, scattering III n low
bits of butter, and stir In the molasses
and sugar. Roll Your crust out into
thick round that will cover the pan, fit
it over closely, put into quite moderate
oven, and keep moderate, steady fire.
Bake as long as you can without spelling
the crust. When done take off the crust,
break it up in small pieces and mix it
with the hot baked apple. Set all away
to grow quite cold.
VEAL OUTLETS. Outlets should
be cut about half an inch thick, and
lattened with a chopper before frying.
When brown on one side turn and do
them on the other, continuing to do so
till they are thoroughly done, which
will be in about q quarter of an hour.
Make gravy of some trimmings, which
put into q stew-pan with a bit of soft
butter, On onion, roll of lemon-peel, q
blade of mace, some thyme, parsley,
and stew the whole over a slow fire for
an hour, and then strain it put an ounce
Of butter into another pan, and when
melted mix with as much flower as will
dry it up; stir this for few minutes,
then add the gravy by degrees the whole
is mixed boil it five minutes, then strain
it through sieve and put it to the cut
lets Some gowning may be added, to-
gether with mushroom or walnut catsup,
or lemon pickle.
Cup CAKE.-Two thirds of a cup of
butter, two cups of sugar, three cups of
flour, two thirds of cup OF milk, four
eggs, one even toaspoonful of soda, two
heaped teaspoonfuls of cream of tartar
and a little salt. This rule makes very
nice common cake, and by making lit
tie change, several varieties can be made
by it. To make it richer, add little
more butter and sugar and two or three
eggs. This Will make two lOaves. For
variety, take one-quarter of the batter,
and add One-half cup of the meats of
common walnuts, cut up rather fine.
Take another quarter and bake in two
parts put between them layer of
chocolate frosting, with the addition of
enough grated chocolate to make it dark
and essence vanilla to suit the taste,
spread the frOsting again on the top and
dry in a warm place To another quar-
ter add currants and slices of citrOn and
frost it with white frosting. The re-
manning quarter bake plain, and frost
with yellow frOsting; sprinkle the nut
cake with powdered sugar. 70 make
mixed cake, take one-half of it and make
1t dark with cinnamon, nutmeg, Glove,
and currants (not too mnch clove), &C
cording to taste; lay it in the pans, al
ternating in layers with the other half.
Or divide in two parts, crate chocolate
into one part and flavor with essense of
vanilla, and bake in alternate layers with
the other part Another way is to bake
in pie-plates with Jelly spread between,