The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1882-05-19

rind Of one large lemon one and a hall
cup water; two cups sugar yolks O.
three eggs; one keaping tablespoonful
corn starch butter the size Of small
egg boil the watef-stir in corn starch:
pour it over the butter and sugar, and
when it cools . little add the eggs and
lemon. Bake with only an under crust.
Beat white OF the eggs, adding three
tablespoontuls sugar, and when the pies
are nearly done spread it over the top
and return to the oven till slightly
Drowned. This is sufficient for three
pies.--Enlna S. II.
LEMON PIE Frosted. Il Crate and
squeeze the juice of two lemons Tale
the yolks of four eggs, two cups of sugor
and beat well together, and add one cnn
of cold water. Have crust as for
custard pie. pour the mixture in and
bake. While baking take the whites NJ
the four eggs, one cup of powdered
sugar, two tablespoonfuls of flour, and
beat to a cream. When the pies are
baked pour the frosting over them and
bake to a light brown. This makes two
pies. We think them splendid. No. 2,
-Four eggs, two lemons, two apples
grated fine, two cups of sugar and one,
half cup of water; bake within two crusts.
This quantity makes four pies. - Yankee
Girl.
Boston BAKED BEANS. Take one.
quart of beans, pick clean from dirt and
wash, then pour boiling water over them
and let them soak over night. The next
morning pour off the water, put into a
kettle, pour boiling water over them and
bod slowly till just soft; take off from
the stove, skim out the beans into the
bean-pot, add one tablespoonful Of
molasses (some like them best without
any, one pound of salt pork that has
been washed, and the rind or skin cut in
squares. Ii the pork is not very salt
add little salt before putting in the
pork; then cover with the water they
were boiled i'll, add more water rs it dries
away till the beans are nearly baked.
IF you do not add the water they will
be too dry. Bake four hours in slow
oven. Yankee Girl.
BETsEYs WEDDING CAKE.-Take Ibut-
ter, one and one-haE pounds, sugar one
and three fourth pounds, half of which
is to be Orleans sugar; eggs well beaten,
two pounds, raisins four pounds, having
the seeds taken out and chopped fine;
English currants five pounds, citron,
cut fine, two pounds; sifted -four two
pounds, nutmegs two in number and
mace as much in bulk, alcohol one gill
to one-half pint, in which a dozen or fit.
teen drops of oil of lemon have been put.
When ready to make the cake weigh the
butter and cut it in pieces and put it
where it will soften but not melt. Next
stir the butter to cream and then add
the sugar and work till white. Next
beat the yolks of the eggs and add them
to the sugar aud butter. Meanwhile an.
other person should beat the whites to
stiff froth aud put them in. Then add
the spices and -four, and last of ali the
fruit, except the citron, which is to be
put in about three layers, the b ton
layer about one inch from the bottom
and the top one inch from the top, and
the other iii the middle, smoothing the
top of the cake By dipping spoon or
two of water upon it for that purpose
The pan in which it is baked should be
about thirteen inches across the top, and
five or six inches deep. without scollops,
and two thrae-quart pans also, which it
will fill; and they will require to be
slowly baked about three or four hours
But it is impossible to give definite rules
as to the time required in baking cake.
Try whether the ca i, done by piercing
it with broom splinter, and if nothing
adheres it is done. This cake Will keep
q war - A9,91f lfOh