The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1882-05-12

Of butter, one teaspoonful Of saleratus,
one tablespoonful of ginger, some nut
meg and orange peel.
SPICE CAKES. Spice cakes to serve
with coffee are made of one pound Of
sugar, four eggs, one teaspoonfM each OF
cloves, cinnamon, nutmeg and Q pinch
OF pepper. Stir in -four enough to make
dough which can be rolled out: cut out
with plain cookey cutter: let them
stand for from ten to twelve hours: then
bake.
KING GEoRGE's PUDDNa.-One pint OF
bread crumbs, half pint of -four. tea
spoonful of baking powder sifted in the
-four, little salt, half poundo of raisins.
quarter of pound of currents, quarter
of pound Of chopped suet, coffee-cup-
full of milk, one egg; tie tightly in a bag
and boil three hours; to be eaten with
hard sauce.
CHOCOLATE CARAMELs. Take one cup
ful OF molasses, one of sweet milk, half
q cupful of grated chocolate, piece of
butter the size of an English walnut.
Boil all together, string constantly as it
boils, for twenty or twenty-five minutes,
Try it on snow or ice; if stiff enough,
turn into buttered tins and mark into
small squares SO that they will break
apart when cold.
WHITE CREAM CANDY. pint OF
boiling water, two cupfuls of granulated
sugar. Boil all together for twenty min
utes, adding two tablespconfuls of cider
vinegar when it is put over the fire. Try
it on ice or snow; IF not bitter enough
boil little longer. Let it cool in but
tered pan till in condition to pull; add
vanilla, one or two tablespoonfuls. Pull
very white; cut in sticks, and keep in 8
cold room till next day.
LAYER TEA CAKE.-Rub one cup Of
sugar and one-half cup of butter to q
cream add the well-beaten white OF
three eggs, half cup of sweet milk,
two cups OF fcur-not heaping cups, but
just even full-one teaspoonful of baking
powder. Bake III two layers N a hot
oven for fifteen minutes. For the frost.
ing use the yolks of the three eggs, stir
in cup of pulverized sugar, one tea,
spoonful of vanilla beat for fifteen
minutes; then spread between the lay
ers and on the tops and sides of the
cake,
RYE BREAD.-Take two cups of Indian
meal (; make in thick batter with scald-
ing water when cool add small cup OF
white bread sponge, little sugar and
salt and teaspoonful of soda, dissolved.
In this stir as much rye as is possible
with spoon let it rise until it is very
light, then work in with your hand as
much rye as you can, but do not knead
1t, as that will make it hard F; put it in
buttered bread tins and let it rise for
about fifteen minutes, then bake for an
hour and half, cooling the oven grad
ually for the last twenty minutes.
ICE CREAM CANDY.-Take two cupfuls
OF grandulated sugar, half cupful of
water, and add one-quarter of tea
spoonful of cream tartar dissolved in a
teaspoonful OF boiling water. Put into
a porcelain kettle, and boil in ten min
utes without STEERING it. Drop a few
drops into saucer of cold water, or on
snow. If it is brittle it is done; if not,
boil till it is. Add piece of butter half
as large as an egg while it is OH the fire
and stire it in. Pour into q buttered tin,
and set on ice or snow to cool enough to
pull it white. Flavor with vanilla just
before cool enough to pull. Work into
strand, and cut into sticks.
CHOCOLATE PB.-Lovers of chocolate
can make this addition to a common
custard pie Beat an egg to stiff froth,
then add pulverized sugar and grated
chocolate with o Tablespoonful of
vanilla; spread this on top of the pie
and let it harden for moment in the
oven. Or you may prepare it in still
another way : Put the Chocolate In q
basin on the back of the stove, and let
it melt lido not put drop Of water with
it); when melted beat the one egg and
some sugar in with it; in the latter case
it will be a regular chocolate brown in
color, and in the other . sort of gray.
NoUaAT OR NUT CANDY.-Take three
cupfuls of nuts Eve use pecans because
they are more plentiful, but almonds are
best), blanch them if you use almonds
put the nuts in wooden tray, and with
meat-chopper chop them fine. Take
three cups Of white sugar, put it in the
vessel you intend to cook it in, put it on
the stove and stir constantly until dis
solved; do not moisten it but let the
sugar dissolve itself; as soon as dissolved
sdd the chopped nuts, stir them in the
syrup. Have your bread board wet, also
the rolling pin, and when you have
stirred the nutsin thesyrup, takeit imme.
diately off the stove, put it on the wet
board and with the wet rolling pin roll
quite thin. Take knife before it cools
(you have to work fast for it hardens
rapidly. mark it off in squares. Then
eat and think of your friend way down
in the sunny South who sent you the
recipe.