The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1882-02-17
HOUSEHOLD HELPS.

COFFEE CAKE.-One cup of coffee. one
of molasses, one of sugar, half cup Of
butter, one of raisins, two teaspoonfuls
Of baking powder, and spice to taste.
RICE BISCUITS seven ounces of
sugar, then add to it half pound of the
best ground rice, seven ounces of butter,
seven ounces of -four, and mix it into
paste, with eggs-two are sufficient for
this quantity.
PLAIN LEMON PUDDING. -Quarter of a
pound of suet, half pound of bread
crumbs, four ounces of sugar, the Juice
Of two lemons-the rind of them grated
and one egg. To be well boiled and
served with pudding sauce.
BOILED Tongue WITH TOMATO SAUCE.
Half boil tongue and then stew it
with sauce made of little broth. flour.
parsley, one small onion. one small car
rot, salt and pepper, and one can of
tomatoes cooked and strained. Lay the
tongue on dish and strain the sauce
over it.
BOILED CIDER PEA boiled cider
pie may be novelty to some one. Take
four table spoonfuls of boiled cider,
three tablespoonfuls each of sugar and
water, two tabIespoonfuls of flour and
one egg; beat all together. Bake in
deep plate, and with upper and under
trusts.
GINGER LoAF.-To four pounds of
dough add one pound of raw sugar, half
pound of butter, one ounce and half
If caraway seeds. one ounce and o half
Of ground ginger. Bake in the usual
way. It very much resembles Scotch
not cross buns. It makes very nice
cake either for tea or luncheon.
CREAM CAKES. -Into half pint of
good cream stir a pinch Of salt and as
much flour as will make stiff batter
then add teaspoonful of the carbonate
Of soda; bake at once in a shallow tin, In
4 very quick oven, and serve hot, with
sfted sugar over. If liked sweet, two
ounces of sugar may be stirred in with
the other ingredients.
RICE WAFFLEs. and half pints
Of boiled rice, one and half pints OF
-four, half teacup of sour milk, half a
teacup of sweet milk, one teaspoonful OF
soda, three eggs, butter the size of wal
nut and salt to taste. By adding to the
above recipe an extra half cupful of milk,
the batter becomes the proper con-
sistency for rice pancakes.
PoTTED HAM.-Take lean and very
tender boiled ham, chop it fine and beat
to paste in mortar-an old-fashioned
wooden one is recommended for the pur-
pose-adding butter, if needed, to make
the particles stick together, and little
mixed mustard, if desired. This is ex.
cellent for travellers lunches, and also
handy to have in the house."
VEAL CAKE.-Butter your mold, then
put in layer of veal and ham, cut in
thin slices, season 1t with cayenne, salt
little beaten mace, some parsley, some
eggs boiled hard and cut in slices press
it down and bake it. Make iittIg veal
gravy with few shreds of isinglass !;
strain it and add a small quantity of cat
sup, pour it over hot, when cold turn it
out.
FARMERS FRUIT CAKE. Soak three
cups of dried apples over night in warm
water. Chop slightly in the morning
and simmer two hours in two cups of
molasses. Add two well-beaten eggs,
one cup of sugar, one cup of butter, one
dessert spoonful of soda, flour enough
to make rather stiff batter. Flavor
with nutmeg and cinnamon to the taste
Bake in a quick oven.
SARATOGA Corn CAKE. -Four eggs,
half pound of sugar, quarter pound Of
butter, one quart of milk, half ounce Of
soda, salt, one pound of corn-meal, one
pound of -four, one ounce of cream tar
tor. Beat well together with eggs and
sugar, melt the butter and add the milk
with the soda dissolved in it and salt
stir thoroughly and add corn-meal and
-four, with the cream tartar well mixed
in it. Bake in a moderate oven, and eat
not with butter.
SALT OR Milk RISING BREAD. Take
one cup of sweet milk, two of boiling
water, and teaspoonful of salt. While
hot stir in enough corn meal to make a
thin batter; let it stand till cool. Add
enough -four to thicken we'll and set in a
warm place, beating it up occasionally
to make it rise better. After this yeast
has risen sufficiently add -four and knead
into Ioaves place them into pans to rise
again, and bake. In making up the
second time put little more salt in, as
the quantity put in the yeast is scarcely
sufficient to season the bread.