The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1881-12-30
HOUSEHOLD RFLPS.


APPLE SAUCE. core and cut up
one quart Of apples, add half cup Of
water boil until tender; add sugar and
nutmeg to taste.
CHICKEN SALAD.-Chop the remains OF
chicken or turkey, and mix with it one
third the quantity of celery add pep
per, salt and venegar.
BUTTER SPONGE CAKE.-Tree cups oil
sugar, one cup of milk, one spoonful OF
butter, three eggs, three cups of flour
and two teaspoonfuls Of baking powder.
CRANBERRY PUDDING. pint of
milk, three eggs and flour enough to
make q thick batter add one pint cram
berries and boil two hours To be eaten
with sauce.
GINGER SNAPs.-One heaping cup of
-four, one cup of molasses, one-haf cup
of sugar, one-half cup of butter, one
fourth cup of lard, one tablespoonful of
ginger. Mix and bake.
BEEF TEA.-Chop the beef fire and
pour cold water on it place on the back
of the stove and cover close. Let it
stand until it boils; then feed directly
to patient. Do not forget to season tea
with salt
SAGo JELLY.-To one quart of water
put six large spoonfuls of sage and the
same of sugar; boil to jelly; stir it all
the time while boiling and flavor with
an essence of some kind. To be eaten
with cream.
OYsrERs.-Toast few slices of bread
and butter them, lay them in a shallow
dish, put on the liquor of the oysters to
heat, salt and pepper. and just before 1t
boils add the oysters, let them boil up
once then pour over the bread.
PICS HEAD CHEESE. the head
nicely cleaned and boil until tender.
Chop it very fine, season with salt, pep
per and sage while hot. Put in deep
dish, and cover with plate smaller than
the dish, that it may rest on the meat.
Place on plate heavy weight, and let
it stand twenty -four hours.
SooToH CAKE.-One quart of -four,
one pound light brown or crushed sugar
well mixed, butter enough to make a
soft dough-if very cold, warm the but
ter but not melt; knead it to q smooth
dough roll three-fourth inches in thick
ness, place in tin and score across into
three inch squares. Bake in a SLOW oven.
Thin slices of citron, raisins or currants,
may be pressed on the top, but it is ex-
cellent without.
Soup WITH BARLEY.-After washing
the soup meat put it into the stewpau,
Just cover with water, and take off the
scum when it rises. Wash and pick
over half pound of pearl barley; put
this with the meat. and small onion
peeled and cut in small pieces flavor
with catsup; add a little pepper and
salt add little more water and vegeta-
bIes liked; celery root gives good favor
to any soup Cook the barley about ap
hour and a half.
Don't SPoIp THE MEATs.-Any flesh
heated sufficiently, will, just like wood,
be re luced to charcoal Carbon and
water, and a little gaseous matter.
The water and gas escape into the at
mosphere, the charcoal will remain, I'M
less heated sufficiently in the open air
to form carbonic acid gas, when that will
also go off, leaving only little ashes.
Well, in roasting, baking, grilling or
broiling, and frying meats of all kinds,
every minutes continuation of heat be-
you'd just enough to coagulate the albu-
men, does something towards changing
the meat into charcoal, and char
coal is innutritious and indigest BILE.
Further, rare cooked, fresh, lean beef,
will digest and go into nourishment in
two to three hours, while "well done -
beef, and we'll corned beef need four to
four and half or five hours to digest in
strong stomachs, and longer in feebler
Ones Nine tenths or more of families
cook meats too much, for health, fo1
good digestion, and for getting the best
nourishment from them. It is a matter
of habit. Rare-cooked meats, blood
rare that is, only barely well heated
through-are far more digestible and
nutritious, and when one "breaks him
self into" the habit of eating them rare.
they will be more toothsome than i
"well DONE" These are facts act in
accordance with them.-Anaerican Ag.
FicuItlLriSt