The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1882-04-28
HOUSEHOLD HELPS.

Contributed to the Det oft Free Press Household BIZ
honsekeepers and the results Of actual experiments
MoLAssRs DoUGHNUTs. cup mo-
iasses, one cup sour milk, or buttsmilk,
TWO eggs. one spoonful melted butter,
one teaspoonful soda. Fry In hot lard.
CHEESE SANDWICHES. Take two-thirds
OF good cheese, grated; ana one-third of
butter, add little cream. pound all to-
gether IN q mortar, then spread IL ON
slices OF brown bread, lay another slice
over each, press them gently together
and cut them in small square pieces.
CRAcKNELs.-Beatu p eight eggs with
ahe same number of spoonfuls of water.
and a grated nutmeg. Pour them on
three quarts Of -four and add sufficient
water to make the flour into a thick
paste. Then mix with it two pounds of
butter, roll it into cracknels, and bake
them on tin plates.
SUGAR COOKIES WITHOUT EGGS. Two
cups granulated sugar, two cups melted
butter, one cup sour milk, small tea
spoonful soda, spice to taste. Knead,
ron thln, bake In moderately hot oven
These cookies will keep for weeks, even
IN hot weather, without moulding, unless
the cellar closet is very damp.
FRIED PoTAroEs. Pare. wash. and
slice thin, raw potatoes, lay in ice-cold
water an hour or two, dry in a napkin
have pan Of hot lard, put in a few at
time and fry light brown: sprinkle
with salt, turn with fork, take out with
wire spoon, and put in dish and set
in the oven until all are cooked. To be
eaten either hot or cold
IRISH CABBAGE.-Chop ins medium
sized head of cabbage, and season with
butter, pepper and salt add water
enough to cook until very tender then.
when most dry, add cup of thick
sweet cream, and simmer a few minutes
longer A good way isto use half cream
and half vinegar for those who prefer
cabbage with vinegar, or those who have
no cream can use milk thickened with a
little -four.
Rich BROWN BREAD. -Four cups corn
meal, two cups rye, graham or other
-four, three cups sweet milk, two cups
sour milk, one cup molasses, one tea
| spoonful salt, two heaped up teaspoon
| fuls of soda. Pour into three quart
basin and steam steadily for two hours
and a half, then place the loaf in the
oven about three quarters of an hour,
and if the oven is not too hot you will
have loaf of brown bread fit for a
premium.
A BEEF P1E.-Cold roast beef, one
onion, one tomato, pepper and salt, one
dozen boiled potatoes. Gut the cold beef
| in thin slices and put layer on the bot
tom of your dish. Shake in little -four,
pepper and salt, cut up and add a
tomato (if in season. or onion, finely
chopped, then another layer of beef and
seasoning until your dish is full, if you
have any gravy put it in; have ready q
dozen potatoes, boiled and mashed, with
butter and salt, spread over the pie an
inch thick; bake twenty-five minutes or
q little more.
FRUIT PUDDING. TO make a plain
fruit pudding, take one cup of sugar,
one half cup butter and two eggs, and
beat together, then add cup Of sour
milk and one teaspoonful of soda, three
cups of flour and one cup of chopped
raisins; spices to taste. Putin a mold
and steam two hours. Another way
which is very nice: Take one and half
cups of -four, one cup of bread crumbs,
one cup of raisins, half a cup of currants,
two nutmegs, one cup of suet chopped
fine, two tablespoonfuls of sugar, four
eggs, wineglass of brandy, wineglass
of syrup and little milk if necessary.
Mix very thoroughly; tie it in q clean
cloth as tight as possible, and boil fast
FIVE or six hours. Serve with sauce.