The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1881-12-02

Denzlne, ether, ana milk soap, very
cautiously.
VEGETABLE CoLoRs, FRUIT, RED WINE
AND RED INK. ON white goods, sulphur
fumes or chlorine water; colored cottons
and Hoolens, wash with lukeworm soap,
I've OF attimonia silk, the same, but
more cautiously.
IRON SPors AND BLACK SILK.-White
goods, hot oxafic acid, dilute muriatic
acid, with little fragments of tin. On
fast-dyed cottons and wSolens. citric
acid is cautiously and repeatedly ap-
piled giLk, impossible.
BLOOD AND AnbdS.rr1op MArrrps
Sleeping in lukewarm water. Il pensin
or the juice of Carica papaya, can Re
procured, the spots are first softened
with lukewarm water, and then either of
these substances is applied.
GREASE White goods, wash with
soap or alkaline lyes; colored cottons,
wash with lukewarm soap lyes colored
Woolens, the same, or ammonia silks,
absorb with French chalk or fuller's
earth, and dissolve away with benzine
or either.
TANNING chestnuts, green wal
nuts, etc., or leather-White goods, hot
chlorine water and concentrated tartat1e
acid colored cottons, woolens and silk,
apply diluted chlorine water cautiously
to the spot, washing It away and re-
applying it several times.
TAR-Cart-wheel grease, mixtures of
fat, resin, carbon and acetic acids--On
white goods, soap and oil of terpentine,
alternating with streams of water
colored cottons and woolens, rub in with
lard and let lie, soap and lst lie again.
and treat alternately with oil Of turpen-
tine and water; silk the same, but more
carefully, using benzine instead of oil of
turpentine.
A61Ds-Vinegar, sour wine, musty and
sour fruits-White goods, simple wash
ing, followed up by chlorine water.
Colored cottons, woolens and silks are
very carefully moistened with dilute
ammonia with the finger end. In case
of delicate colors it will be found prefer
able to make some prepared chalk into q
thin paste with water and apply it TO the
spots.
DIsooLoRED piaroforte keys-Should
the keys at any time become discolored
remove the front door, fall, and slip OF
wood just over them, then lift
each key up separately from the front
| (do not take them OUT, and with white
cloth, slightly damped with a little
clean cold water, rub each one separately
(white keys only dry off with a cloth
slightly warm. Should they be sticky
through children practicing after hand
ling sTaetmeats, etc., first damp the
cloth with little spirits of wine or gin.
On no account use soap or washing pow
der. If the keys be very yellow, the
only thing to be done, if too unsightly.
is to have them properly whitened by q
practical man. If only slightly yellow,
keep clean and exposed well to the light,
and they will gradually improve.
RECIPES.
STEAMED PUDDING. One cupof sugar,
one-haf cup of butter, three eggs, one
cup of milk, three heaping teaspoonfuls
of baking powder and three cups of
| flour steam one hour.
GERMAN WAY OF FRYING BEEFsTEAK.
Pound the cut steak a little, salt it and
fry quickly with hot lard on both sides.
Pour off the lard and place the steak on
the dish. Put into the pan some fresh
butter and fry with it some finely cut
onions and pour this over the steak.
GERMAN Way OF MAKING PorATo
SAL1p.-Take some small and long pota-
toes Gladly fingers, if procurablel and
boil them unpeeled. Let them cool. peel
and cut into fine slices add little hot
water, best vinegar, oil, salt, onions and
pepper to s11it.
OUNCE JELLY.-Take clean rice par
ings and seeds. Put them in your porce-
lain kettle, cover with water and cook
until very soft, drain through a flannel
bag without squeezing,) boil the juice
from twenty minutes to three-quarterS of
anhour you can not ellwhen it is boiled
enough unless you cool little of the
Juice; do not put the sugar in until the
juice begins to be thick; skim off all
the froth that rises, for on this depends
the purity of the jelly.
FRIED STEAK AND Onions. Melt a
lump of butter in frying pan; cover
the bottom Of the pan with onions sliced
very thin then lay the steak over them :;
when the onions are fried until they are
tender put the beef on the bottom of the
pan and cover it with the onions add
butter or lard as you need it. Liver
cooked in this way is nice also When
it is done lay it on a platter and heap
the onions on the meat. A very little
gravy made in the pan in which you
have cooked the meat and onions is an
addition, but make only little and turn
over the meat, seasoning it well with
salt and pepper.
Potato SALAD. The potatoes are first
put into cold water in their skins, with
a good teaspoonful of salt added to a
dozen potatoes. They are then allowed
to boil up, and afterward left to simmer
gently until quite tender. When cold
they are peeled and cut up into rounds
as thin as possible, which are laid in a
dish, well seasoned with salt and pepper,
sprinkled with plenty of finely-chopped
parsley, and then saturated with oil and
vinegar. In other salads, vinegar is
used in about the proportion of one to
four of oil but potatoes require a good
deal more-in fact, an almost equal
quantity of each, not less in any case
than three spoonsful of vinegar to four of
oil. Those who like the flavor will find
thinly sliced onions, either spring or
Spanish, or very small piece of garlic,
finely shred, a great improvement to the
tastiness of the salad.
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