The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1882-01-06
HOUSEHOLD HELPS.
From the American cul.Iralor.l

Il
BREAD MAKING. is often
made that -four made from spring wheat
is very slow to "rise." Breadmakers
can "hur-y up" the -four by kneading
in little butter with the -four.
ONE-Two-THREE-FoU CAKE. -Theg gem
uine old-fashioned cake, which our
grandmothers made ON state occasions.
anG which still serves as an excellent
foundation for jelly cake: One cup of
butter, two cups of sugar, three cups of
-four, four eggs.
CRANBERRY RoLn.-Stew a quart of
cranberries in just water enough to keep
them from burning. Make very sweet,
strain and cool. Make a paste, and
when the cranberry is cold spread it Oh
the paste about an inch thick Roll it,
tie it close in a flannel cloth, boil two
hours and serve with sweet sauce.
Stewed apples or other fruit may be
used in the same way.
To RESTORE GILT FRAME. the
places of the frame that have become
bare with some size, or a bit of isinglass,
dissolved in a little spirits of alcohol, and
let it get very nearly dry; then apply
gold leaf and press it gently but firmly
with ball of cotton. To keep gilt
frame bright, wash it over with copal
varnish, using a fine brush for the pur-
pose. Fly specks can be washed off and
leave no discoloration.
POTATO SoUP.-Peel and slice twelve
medium-sized potatoes, cover with boil
ing water, cook ten minutes, drain off
the water, add quart of cold water, an
onion minced and little salt, and cook
until the potatoes boil into pieces. Pass
all through colander into two quarts Of
good soup-stock, free from grease.
Simmer half an hour. Boil half q cup
of rice until tender and dry. Put into
the soup, season with pepper, salt and
two tablespoonfuls of butter, and serve.
To WASH LACE EDGINGs. Cover a
smooth quart bottle with soft, half-worn
sheeting, fastened evenly around Begin
at the bottom and wind the lace about
it, basting fast at both edges, and being
very careful to put the needle through
each of the minute loops on the scalloped
edge. Soap it well and wash by patting
it, then boiling, rinsing and blueing it
the same as if it was off the bottle. Dip
at last in, water containing a little
mucilage, and dry in the sun. Clip and
carefully pull out the basting threads,
and use without ironing. Ii neatly
basted on, it will look nearly or quite as
we'll as new.
TEAs-Gunpowder is heavy tea, of
a dark green hue, and the leaves rolled
in hard balls. Twankays are known by
the large, yellowish, badly-rolled leaves
and strong odor. The infusion is a deep
yellow, and of clear, sharp taste. Oolong
teas are very highly dried, OF wiry, brit
tie leaf, and valued according to the de-
gree Of strength and pungency, and
freedom from dust. hnperials are in
larger grains than guppowders, and in
color a silvery green. Souchongs are
the strongest black teas. The leaves are
large, thin and often broken. The in
iusion is clear golden and aromatic.
CHOCOLATE PIES. - Make plain cup
cake and bake in Washington pie plates,
having the cake thick enough to split.
After splitting, spread one-balf with a
filing made as below, place the top piece
on and sprinkle with powdered sugar
The cake should always be fresh. Fill
ing One square of Bakers chocolate,
one cupful of sugar, the yolks of two
eggs, one-third of cupful of boiling
milk. Mix scraped chocolate and sugar
together then add, very slowly, the
boiling milk and then the eggs. and
simmer ten minutes, being careful that
it does not burn. Flavor with vanilla.
Have it fully cold before using.
EGG OArELEr. ALLOW two tablespoon
fuls of sweet milk and pinch of salt
for each egg. Beat the yolks until thick
and creamy, add the milk and salt and
lastly the whites beaten to stiff froth.
Pour into hot pan IN which a piece OF
butter the size of walnut has just
been melted The mixture should at
once begin to bubble. Slip under a
broad-bladed knife frequently, to pre-
vent burning. Cook three or four min
utes, and when the top begins to fold
over, shake the pan to free the omelet,
and carefully turn over onto a hot
platter. When large omelet is needed
it is best to divide the mixture and make
two or three smaller ones, sending each
to the table as soon as done.
MoLAssEs CANDY.-Take two quarts
of pure molasses, two pounds of good,
dry, brown sugar, half pound of but
ter, half teaspoonful of cream of tartar;
place on the fire and boil to the crack,
stirring all the time with long-handled
wooden spatula. When nearly at the
crack add one teaspoonful of essence of
lemon, or two or three drops Of lemon
oil, and when at the crack add one tea
spoonful of salaratus, dissolved in little
hot water stir this into the boiling
mass, and as soon as it begins to rise and
puff up, Immediately pour it out into
creased pans, or, If you intend to pull
Il, pour it upon CREASED marble slab,
aud when it is cold enough, turn in the
edges and fold the whole batch into
mass and pull it to fine cream color,
then into suitable bars, and when cold
cut the bars into pieces to suit your
fancy. Fold each piece in wax paper.