The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1881-11-18
HOUSEHOLD HELPS.
From the Amer,can cultirator !

PUFF PASTE. easy way of making
puff paste is to mix the flour with three
quarters of its weight In butter, anG
milk enough to make it easy to roll
It should not be touched with the
hands.
MUsH MUFFINs. -Cold mush is not 6
very promising mixture to the eye, but
when thinned with milk and thickened
With little wheat flour and eggs, in the
proportion of four to quart, it makes
very good mullins.
PoTATo CRooUETTEs. Season cold
mashed potatoes with pepper, salt and
nutmeg. Beat to cream with teas.
spoonful of melted butter to every cup
full of potato; bind with two or three
well-beaten eggs, and add some minced
parsley Cf you like. Roll into oval
balls, dip in beaten egg, then in bread
crumbs, and fry in hot lard or drippings.
Pile in pyramid upon fiat dish, and
serve.
INvALID's DRINK pleasant varia.
ton on the everlasting lemonade with
which some persons dose invalids until
they wish they were in the lemonless
solitude of which Gail Hamilton wrote,
may be made by freezing a mixture Of
equal parts of sugared water and lemon
juice into which the beaten whites of two
or three eggs have been stirred. A spoon.
full of this is better than half dozen
"drinks " out of sticky glass.
NOODLES. Break three eggs into a
bowl, and stir thoroughly into them suf-
ticient sifted -four to make very stiff
paste; then place it on the kneading
board and knead in little more flour
cut it into four or six pieces, and roll
each piece out as thin as possible ; lei
dry for few minutes, and cut it into
very fine strips. It may now be added
to four quarts of boiling chicken or NUT
ton broth season with pepper and salt,
let it boil for few minutes, and one has
noodle soup.
WHITE SPONGE CAKE.-In order to
make white sponge cake, one has only
to leave out the yolks, and use the pro,
portion of eggs needed, entirely Of
whites. Take two pounds of pulverized
sugar, two pounds of whites of eggs,
one and half pounds flour, and graf
ings of the yellow rind of one lemon,
or drop or two of lemon oil, or tea
spoonful Of lemon essence. Beat the
eggs to staunch froth, then add the
sugar, then the flavor, and last the flour.
Bake in buttered pans, and i'll moder-
ate oven.
CooOANUT CAKE.-Take the whites of
- l.
one cup and two-thirds of another Of
granulated sugar, two thirds of q cup of
butter, one teaspoonful and a hat of
baking powder, about three cups OF
sifted flour; flavor with almond extract
bake in layers. Beat the whites of two
or three eggs to frost; add pulverized
sugar enough to make rather thin frost
ing, and put between the layers on this
scatter cOcOanut put on enough to make
nice layer. For the top and sides OF
the cake the frosting should be a little
thicker.
HARVEST SoUP.--Cut in small pieces
ope pound of good beef cover with cold
water, and boil gently for three hours /;
let it stand over night; remove all the
fat; bring to boil, and add one can of
lobster, cut fine. Prepare one. cauli-
flower, sliced cut the corn from one
dozen ears break in small pieces one
quart OF butter beans; slice one onion !;
cut fine three or four radishes, and add
all to the soup, with one whole green
bell-pepper, one half teaspoonful of
black pepper, one teaspoonful of salt.
In one hour add one quart of tomatoes,
sliced. When tender, carefully remove,
without breaking, on skinner, the
bel1-pepper. Simmer the rest four
hours longer Add no more water be-
fore the tomatoes are put in necessary to
keep from burning after they are in,
none will be needed. Half the above
quantities can be used. Some like potato
with the other vegetables. Add salt to
taste before dishing. A little rice can
be used, if liked. in the soup.