The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1882-01-13

"a HOUR III DdSlls buOA SuIOM III the
butter and sugar, rubbing it thoroughly
in the -four, then turn out on the cake
board and work in all the -four you
possibly can this takes some time;
some use very little water; roll out an
inch thick and bake in large bread
pan; bake light brown.
A Moe SUPPER DIsH.-A nice little
supper dish easily made is as follows !:
Heat and grease the muffin irons take a
dozen eggs, break an egg in each muffin
ring: put pepper, salt and lump of
butter on each; then put in the stove: as
soon as il is slightly Drowned remove
with a fork. dish and send to the table
hot Egg mullins or shirred eggs Won
can call them. It is simple enough, and
/ i.,>elieve original.
NJ. RAfAnADE.- Ounces make the best;
b,,t cral,> apples or any sour apples are
aIzo GOOD Poor ounces, unfit for other
rses can hA washed and cut in small
niiece niece corino 1, Mt not pairing them. Al
low tbree-ou8rters of pound of sugar
and teacnpful of w ter to pound of
fruit, snd boil slowly two hours, stirring,
and MASKING it fine. StrAn through q
calendar, and put In glasses or powls.
Peach marmalads IS made in tlSe same
way. s m
OUsTARD SNAFFIE. Take two scant
tablespoonfuls of butter, two tablespoon
fuls of sugar, two of -four, one cup of milk,
and four eggs. Let the milk boil, beat
the -four and butter together, add to them
gradually boiling milk, cook eight min
utes, and stir often. Beat sugar and
golSs of eggs together. Add to the
cooked mixture, and set away to cool.
When e6o1. beat white of eggs to stiff
froth. and add 10 the custard. Bake in
buttered pudding dish twenty minutes
in moderate oven. Serve Immediately
with cream sauce.
LEMON PEEL. of the nicestfavor-
ings for custards, stewed rhubarb, pud-
lings, etc. is made from the brandy in
which lemon peel is soaked. A vide
mouthed bottle should always be kept
in which to put all spare lemon peel
pour brandy over to cover it and keep it
corked This is always ready Tor use.
Another bottle should be kept for some
of the spaae peel, which should be chop
ped very fine, and little salt put over
it, to be used foG forcemeats or meat
favorings. Also dry some peel in cool
oven, and use this, crumbled fine or
grated, for apples and various other
things. ......
GAME SoUP.-Tw0 rabbits, one-half
pound of lean lamb, two medium-sized
onions, one pound of lean beef; fried
bread butter for frying; pepper, salt
and two stalks of white celery cut into
inch lengths three quarts of water.
Joint the game neatly; cut the lamb and
onions into small pieces, and fry all in
butter to light bown. Put into soup
pot with the beef cGtinto strips and add
little pepper. Pour on the water; heat
slowly and stew gently two hours. Take
out the pieces and cover In bowl; cook
| the soup an hour longer; stkaln, cool,
drop in the celery and simmer ten MN
utes. Pour upon fried bread IN the
| tureen.
ROAST HARE OR RABBIT Have the
hare skinned and well cleaned, stuff as
you would fowl with force meat OF
bread crumbs, chopped fat pork, little
sweet margoram, onion, pepper and salt,
just moistened with hot water; sew up
the hare with fine cotton, tie the legs
closely to the body in kneeling posi-
ton lay in the dripping-pan back up
permost, pour two cups of boiling water
over it; cover with another pan and bake,
closely covered, except when you haste
it with butter and water, for three
quarters of an hour. Uncover, haste
freely with the gravy until nicely
Drowned; dredge with -four and anoint
with butter until a fine froth appears on
the surface. Take up the hare, put on a
hot dish and keep covered while you
make the gravy. Strain and skim that
left in the pan, season, thicken with
Drowned -four, stir in good spoonful Of
currant jelly and some chopped parsley !;
boil up; pour a few spoonfuls of it over
the hare serve the rest in gravy boat.
Clip the threads and send in with cur
rant Jelly around it.
CANDIED ORANGE PEEL. Gut the fruit
into quarters lengthwise, take out the
pulp and put the peels into strong salt
and water for two days, then take them
| out and soak for an hour in cold water,
afterward put them into apreserving ket-
tie with fresh and cold water, and boil
till the heels are tender, when they should
be put on sieve to drain. Make thin
syrup of quart of the water in which
they were boiled and pound of sugar,
and simmer the peels in it for half an
hour, when they will look clear pour
the peels and syrup into bowl together
to stand till the next day, when you must
make as much syrup as will cover them,
of the proportion of one pint of water to
pound Of sugar, boiling it till it will
fall from the spoon in threads put the
peels into the syrup, stir half an hour
and take them out, drain ON a sieve, and
as the candy dries, transfer them to a
dish to finish in a warm place. When
dry, store them for use. This recipe is
useful for any lemon, orange, or citron
peel and perfectly wholesome.