The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1882-01-27
HOUSEHOLD HELPS.

rFfc-a The American Cultivator.
SPANISH CREAM.-Beat the yolks Of
three eggs with half a cup Of grannlated
sugar heat half an ounce of isinglass in
three pints of milk when it is dissolved,
and the milk risen to boiling point, stir
them sloHxly into the yolks; boil once
more and then stir In the frothed whites.
Pour into moulds and set away to cool.
This is very good the second day after it
is made.
CHOCOLATE CANDY. Two cups OF gran
plated sugar, half cup of milk boil
just five minutes; then take it from the
stove and stir till it is stiff then drop on
buttered plates, and leave till cold
while 1t is cooling, break a square of
Bakers chocolate In small pieces in
bowl, and set it over tea-kettle in which
the water is boiling; after it is melted
then take the drops and with fork roll
them In the melted chocolate then Law
on the plates till cold.
| FRIED OYSTERS. the largest
and finest oysters you can get take them
carefully from the liquor and dry between
two clean cloths. Prepare some beaten
eggs, also some cracker rolled fine; and
have ready hot butter in frying pan.
Dip each oyster first into the egg, and
then into the cracker, rolling it over until
perfectly encrusted, then fry quickly to
a light brown. Serve the moment they
are done on hot dish gar1ished with
curled parsley.
Corn FLOUR CAKES. Beat six ounces
of butter to a cream and add to it eight
ounces of pounded sugar and a few
drops of lemon juice or ratafa, which
ever preferred mix thoroughly des-
sertspoonful of baking powder with a
pound of corn flour have ready some
warm milk, and stir it with the corn
-four into the sugar and butter, adding
| by degrees little of each till the whole
Of the flour is in and the mixture is a
light dough; bake at once. When a
skewer, which has been inserted, comes
put clean and bright, it is done.
MASHED PoTAToEs.-Boil the potatoes
gently, after having made them as nearly
uniform in size as possible, by dividing
the larger ones, it is better to slice
ali, but not very thinly. As soon as the
fork goes through readily, turn the
water off Saving that for mixing your
| bread if you bake the same day, then
mash through colander into the same
kettle or saucepan. Add butter and
cream and salt, and with long-har-
died spoon beat few minutes briskly.
| Set the same saucepan where it will
thoroughly heat again, and your pota-
toes will be noticeable feature of the
best of dinners.
To REMOVE MILDEw. Take one ounce
Of chloride of lime and dissolve in
stone vessel. Turn off the clear water.
but none of the sediment. Rinse the
article widowed in clear water, and lay
| into this solution stir often until the
| spots disappear then rinse thoroughly
to remove every trace of the lime, which
will rot the goods. Or, take one ounce
of oxalic acid dissolve. and lay the
article into the solution Tor three min
utes; then wiring out and lay In the sun
shine. If the spots do not readily dis
appear, repeat the process, and after
ward rinse very thoroughly.
AIRY BEDROOMS Lady Barker rec
ommends airy bedrooms for children.
She says: "The fondest and fussiest
parents do not always understand that
on the most careful attention and simple
rules depend the straightness of chill
dren's spines, the strength of their limbs,
their freedom from coughs and colds,
and, in fact, their general health. But
| few consider that half of young childs
life should be spent In its bed. So that
unless the atmosphere of the room they
sleep in, the quality of the bed they lie
on. and the texture of the clothes which
cover them are taken into consideration,
it is only half their existence which is
being cared for.
VEAL AND HAM P1E.-Take the thick
part of a breast of veal, removing all the
bones, which put on for gravy. stewing
them long and slowly put a layer OF
veal, pepper and salt, then a thin sprink-
ling Of ham; if boiled, cut in slices; if
raw, cut slice in dice, which scald be,
fore using; then more veal, and again
| ham. If forced-meat balls are liked,
make some force-meat rs fo- Windsor
pie, using, if you prefer it. chopped hard.
boiled eggs in place of chopped meat,
and binding it into a paste with raw
eggs; then make into balls, which drop
into the crevices of the pie boil two OF
three eggs quite hard, cut each into four,
and lay them round the sides and over
the top; put in about a gill of gravy, and
cover the same as Windsor pie. In
| either of these pies the force-meat may
be left out and sweet-bread, cut up, or
Mushrooms put in.
WHITE SoUP.-Veal or chicken must
be used for this soup, and the stock must
always be prepared the day beforehand,
having been favored with two chopped
onions and cup of cut celery, or celery
seed, and other seasoning in proportions
to suit the taste. On the day it is to be
used heat quart of milk; stir one table
| spoonful of butter to a cream; add
| heaping tablespoonful of flour or corn
starch, saltspoonful of mace, and the
same amount o., white pepper stir into
the boiling milk and add 70 the soup
let all boil moment and then pour into
the tureen. Three eggs beaten very light
and stirred into hot milk without boiling
make still richer soup. The bones of
cold roast chicken or turkey may be used
in this way, and the broth of any meat,
| if perfectly clear, can serve as founda-
ton, though veal or chicken is most
delicate.
To REMOVE GREASE SPors FROM Pa
PER.-Scrape finely some pipe clay on
the sheet of paper which is to be cleaned.
Let it completely cover it, then lay
thin piece of paper over it, and pass
heated iron ON it for a few seconds.
Then take perfectly clean piece of
Asdia-rubber and rub off the pipe clay.
In most cases one application will be
found sufficient, but if it is not you may
repeat it. Another way is to get the
paper so stained a little warmed, by COW
ering it with a sheet of blotting paper
and passing an iron over it several times,
80 that it may remove as much of the
grease as possible. When the paper is
thoroughly warmed, dip small brush
in the essential oil Of well rectifed
spirits Of turpentine, heated almost to
boiling point, and pass it gently over
both sides of the paper, which must be
kept moderately warm. Let this process
be repeated as many times as the quar-
tity Of grease in the paper or the thick
ness of the paper may render necessary,
When the greasy substance has been
removed, to restore the paper to its
former whiteness dip another brush in