The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1882-05-05
HOUSEHOLD HELPS.
Fcontfoused to the Detroit Free Press Househodn b.
Housekeepers and the results Of actual experimental

Contfoused to the Detroit Free Press Householdp By
Houssksepers, and the results Of actual experimental
CRULLERs. Three eggs, three table
spoonfuls melted butter, six tablespoon
fuis sugar, piece of soda the siza Of
pea mix soft with -four cut and fry IN
hot lard.
TEA CAKE.-Beat two eggs in 9 cup ;
ill this With thick cream add one cup
of sugar, one teaspoonful cream tartar.
one-half teaspoonful soda, one-haH cup
of -four flavor to taste.
BROWN BREAD.-One Gun sour milf
two cups sweet milk, three Guns corn
meal, one cup -four, one-half cup molas-
ses, two teasroonfuls soda; steam two
hours and bake half an hour.
WESTERN COOKIES. One cup of sour
milk, one cup of powdered sugar, a little
salt, one teaspoopful of soda; mix as soft
as possible; roll thin; sprinkle with sugar;
slightly roll out and bake in quick
oven.
WEE PUDDING. of a pound
of -four, quarter of pound cf butter
quarter of pound of sugar, two eggs,
rind of lemon; beat for twenty minutes;
half fill teacups and bake for twenty
minutes.
PoULET La CREME. -This is a dainty
fish for an invalid, Boil chicken, chop
or pound the flesh to a paste, rub It
through wire sieve, mix with little
cream and two or three eggs. Season
with pepper and salt, put in a mold,
steam and serve hot.
FRIED CAKES. Take two quarts sifted
-four, three teaspoonfuls .of baking
powder: mix dry and add three table,
spoonfuls of lard, melted two cups of
sugar, two eggs, two cups of cold, sweet
milk; flavor to the taste. These when
rolled ii sugar are very nice.
GRAHAM BREAD. quart of sour
milk, half cup of sugar, one teaspoonfu.
of soda, little salt, and Graham flour
to make a stiff batter; stir thoroughly,
turn into baking dish and let it stand for
an hour. Bake forty minutes in mo-
derate oven. Gems can be made in the
same way and baked in gem irons.
CREAM PIE.-Beat three eggs and one
tablespoonful of flour to froth; add a
teacup heaping full of sugar, and thick,
sweet cream sufficient to fill two com.
mon-sized, round, deep pie platters OF
plates; flavor with nutmeg or lemon.
Line the rlate with common pie-crust;
bake in <loderate oven until done.
CRUL1ERs.- One teacupful of sugar
three well-beaten eggs, q piece of butter
the size. of an egg and a little salt;
knead in -four to make 8 stiff dough
roll out about half an inch thick, cut in
strips one inch wide and six inches long
slit one edge half through once every
half inch; join the ends together, fry in
hot lard till nice brown. They will
keep long time.
BAKED INDIAN MEAL PUDDING.
one quart of boiling milk stir one tea
cupful fine sifted Indian meal, add one
quart Of cold milk, three we'll beaten
eggs, one cup of sugar, small tea
spoonful of salt, piece of butter as
large as q small hen egg. Flavor with
nutmeg or common spice turn into
buttered pudding dish and bake two
hours. Serve with butter.
To MAKE STEAK TENDER. Put three
tablegpoonfuls of salad oil and one table
spoonful of vinegar, we'll mixed together,
on large fiat dish, and on this lay the
steak. Salt must now be put on the
steak before it is cooked The steak
must lie on the tender making mixture
for at least half an hour to side the
toughest steak will succumb to this and
be perfectly tender when cooked
OUTLETS OF CoLD MUTTON. -The re-
mains of cold loin or neck of mutton,
one egg, bread crumbs, brown gravy or
tomato sauce. Cut the remains of cold
loin or neck of mutton into outlets, trim
them and take away portion of the fat;
should there be too much, dip them in
beaten egg, sprinkle with bread crumbs,
and fry them nice brown in hot drip
ping. Arrange them on dish, and pour
around them either good gravy or hot
tomato sauce.
| SP1oED BEEF.-Take the bones out of
o six pound salt flank of beef, and slit
the meat into a long thin piece; sprin-
kle with pinch of each of the following
spices, mixed together: Mace, nutmeg,
ginger, pepper, allspice, and handful
of chopped parsley; roll it up tightly,
and place in cloth closely tied; put
into a stewpan; add one small onion,
one carrot, piece of celery and small
| bunch of sweet herbs. Cover with cold
water, let boil and simmer gently five
hours; vixen cooked tie the cloth up
tighter and press between two boards /;
let it get cold. This can be served either
plain or glazed.
Coon COFFEE. rule for good
coffee is two ounces of coffee to quart
of matchmaking about five, cups. Old
government Java is commonly considered
the best kind; mixture of Java and Rio
the most serviceable. Rio coffee is the
cheapest, strongest and by many prefer
red to the other kinds. French dripped
coffee is never boiled, but boiling water
is poured over the coarse ground coffee
in a perforated vessel set in the top of
the cofee-pot. Double the quantity of
coffee is required to make it that way.
French dripped coffee has no eggs or
other articles added to clear it, neither
has Turkish coffee. They are not neces-
sary. Ii let alone use no eggs for such
purpose, but the custom to the con-
trary is prevalent, and it is not worth
contending against. Have the coffee
fresh roasted and fresh ground, ponr
cold water, to it in bowl just enough to
wet it, put in the white of an egg and
stir up, then pour it into hot water in
the coffee pot When it has boiled a
minute take it off and either pour the
whole contents into the strainer in the
urn or else put in half a cup of cold
water and let it settle in the pot.
A Fearful Shore.