The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1882-08-04
ton of heavy dressing of muck to light
sandy land will often double the yield of
grass. Cor. Maine Farmer.
DOMESTIC ECONOMY.

HOME PUDDING. pint milk, yelk
of two eggs. three crackers rolled fine
and bake. Use three -fourths of cup
of sugar and the whites tor frosting
spread over the pudding and return to
the oven for few minutes.
RICE PUDDING. and scald, but
not boil, a teacup of rice, add one tea
cup of sugar aud three pints of milk and
little nutmeg and bake slowly until
the rice is very soft. Raisins are an i'm
provement, but do not spoil it with eggs,
as most folks do.
THERE is no better way to serve
large whlte-fish than to bake it After
cleaning it, put it in the refrigerator.
while you prepare plain stufing Of
bread crumbs, little butter and some
herbs. Keep ball Of cotton yarn and
several large needles in the kitchen
to use when stufing fish and fowls.
After stufing the fish lay it on a deep
plate or platter in the dripping pan, SO
that the grease will drip from it and not
be absorbed in it garnish with water
cress.
CHERRY PIE.-Line a pie tin with rich
crust; nearly fill with the carefully
seeded fruit, sweeten to taste, and
sprinkle evenly with a tablespoonful of
corn starch, or tablespoonful of -four
add tablespoonful of butter cut into
small bits and scattered over the top !;
wet the edge of the crust, put on upper
crust, and press the edges closely to-
gether, taking care to provide holes in
the center for the escape of the air. Pies
from blackberries, raspberries, etc., are
all made in the same way, regulating
the quantity of sugar by the tartness Of
the fruit.
GATHERING PEAs.-In order to prolong
bearing, peas should not be gathered in
discriminatory, as is often done, but the
Oldest of the pods should be removed as
often as possible after they have become
fit for use, inasmuch as one pod allowed
to get old will weaken the bearing prop,
critics of the plant more than many young
ones; therefore it is better to gather
and throw away than to allow them to
remain on the plants after they are fit
for Use. In plucking the pods from the
haulm both hands should be used, so as
not to break and damage the plants,
picking only such pods as are moder-
ately well filed, for if young and old be
gathered together they boil unequaIly.
BAKED BEANs-A New England paper
thus tells Nebraska reader how they
bake beans in Boston: For family Of
four or five take one quart of dry, white
beans, and after picking over soak sew
eral hours in two quarts of cold water,
drain through colander and put to par
boil gently in two quarts of water (either
warm or cold) until, when blowing them
i'll spoon, the skin will break slightly.
Drain agaiu through the colander, and
put about half of them into bean pot
(Which in New England is brown
earthen pot larger at the bottom than
at the top, then lay in, rind up, piece
of salt pork well streaked with fat and
lean, and nicely washed and scraped-
about one pound to a quart of beans.
Have it cut across each way through the
rind in small squares. Now fill in the
remainder of the beans, and put over
them couple of table-spoonfuls of brown
sugar and little busting of cayenne
pepper, cover entirely with boiling
water and place without cover in a
moderate oven and bake five or six hours
Ii likely to get too dry and brown, add
more water and cover with tin. Some
prefer them very dry, and others quite
moist, which must be governed by the
Judgment OF the cook.