The Kenosha telegraph. [volume] (Kenosha, Wis.) 1860-1888, 1886-02-19
HOME, FARM AND GARDEN.

Frozen potatoes can be cured by
soaking them in water three days be.
fore cooking.-N T. Telegram.
To make stuffed onions remove
the center of large onions and fill the
cavity with Stufing of chicken OF
liver: bake in a buttered dish until
brown.-Boston Budqet.
Fried Bread: Beat three eggs and
season them with salt and pepper; cut
some bread in thin slices and dip them
in the beaten egg and fry. a delicate
brown in hot lard.-Th Caterer.
-Cloan up about the orchard. Remove
dead leaves. ''PrGne when the knife
is sharp Gather up all rubbish, dead
leaves, brush and weeds and burn the
same, thereby Kidding the orchard of
many insects which have sought shell
ter there. and of their eggs, pupn, etc.
-Wester9s Rural.
Seventy years ago pie-plant or rhu-
barb was almost unknown in England.
A market gardener sent his sons to
market with five punches of stalks but
they were only able to dispose of three
OF them. He persevered in the culture
OF the plant, however, till he had ten
acres devoted to it and had no trouble
in disposing of all he raised. Ed
change.
Young cattle often suffer greatly in
winter, when the streams and springs
are frozen over, for water. This should
receive the farmers personal attention,
as often when it is left to the bows
and hands to tend to it is neglected.
The ice should be broken and cleaned
out of the drinking places at least once
day, so that every animal may get all
the water it may need. If watered
from wells SO much the better hica-
go Tribune.
For an omelette take from four to
eight very fresh eggs; break them
singly and carefully When they are
sufficiently whisked, pour them through
a sieve and resume the beating until
they are very light; add to them half a
teaspoonful of salt. season with pepper.
Dissolve in small frying-pan two
ounces Of butter, pour in the eggs, and
as soon as the omelette is well risen
and firm throughout, slide it into hot
dish, fold it together like turnover,
and serve at once.-Boston Globe.
To preserve buds of flowers cor
respondent of London Garden saws:
''Gather the buds when nearly ready to
open, and seal up the end of the stalk
with sealing-waX; wrap the bud in It's
sue paper, and put in tin box perfect
" air tight. When the bud is wanted
to open, cut off the sealing-wax and
immerse the stalk in water to which a
little saltpeter has been added. l was
very skceptical as to the success of this
plan when told of it. I have tried it
with rosebuds, however, and succeeded
perfectly"
Bread Jelly: Bread jelly is simple
delicacy which comes under the head
of cookery for invalids, and is thus pre-
pared: Take a French roll, cut it into
thin slices and toast them on both sides
to golden brown; then put them into
saucepan with quart of water spring
water, if it can be had), and simmer
over the fire until they become a sort
of jelly. To tell when this stage is
reached, take up little on a spoon
and allow it to cool. When done strain
it through a thin cloth and flavor it
with little lemon juice and sugar
The Caterer.
-Dumplings: Scrape two ounces of
fine beef suet very thin, mix it with
four ounces of flour, pinch of salt,
and water to make stiffpaste. Flour
your hands and roll the paste into balls
about the size of form; have ready a
stewpan half filled with boiling water
slightly sailed; drop in the dumplings,
and let them boil fast for twenty
minutes. Take them up with fish
slice, and put them on the dish with
the carrots. If preferred, these dump
lings may be made of drippings or but
ter in the proportion of two ounces of
the fat to five ounces of -four A small
pinch of sage and pepper can, if liked,
be used as iavoring for the dumplings.
-TOledO Blade.