The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1876-03-26
HOUSEHOLD NorEs.

hAsFBERkr-WkTER lcE.-Pro1eed as in
the st1wbeuyj the juice Of currants can
be sdded with advantage 10 this.
SrRAwBERRT-WArER IcE. Strain the
strawberries through a hair-sieve over a
pan or basin add to the Juice clarified
suga5-water and lemon-juiee TO the taste.
CHOCOLATE Icr CREAM-Add to the pint
OF sweetened cream four ounces of the best
chocolate dissolved in a little water, mix it
wen in, strain through a sieve. and freeze.
OHED PAPER--Brush sheets Of paper
over with boilea oil" and suspend them
on e n until dry. Waterproof. En-
ployed to tie over pots and jars, and to
wrap up paste backing. &c.
cARRAcK, or INDIAN SAUCE FOR Coin
MEAr.-Two heads of garlic sliced, FIVE
spoonfuls of soy, five spoonsuls of mush-
room ketehup, eight s~poonfuls of walnut
pickle, fifteen anchoyies, OF five spoonfuls
OF essence of anchoyies, one quart of vine
gar mix in a bottle, and set IN the CHM
ney corner; shake daily for a month.
MILK SouP.-With cinnamon boil one
quart Of milk. two bay leaves, and moist
sugars put some sippets in a dish, pour the
milk over them, and set the whole over a
charcoal fire to simmer till the bread is
soft; take the yolks of two eggs, beat them
up. and mix them with a little of the milk,
and throw it in mix it altogether. and
serve it up.
FLANNEL CAKE.zMix three tablespoon
fuls of four with one pint of cream add
two eggs and beat the whole well till
quite smooth then add slowly half a pint
of new milk, into which has been put a tea
spoonful of baking powder. Beat all well
together and fry with lard, a little of which
should be made hot for each cake. Eat
with powdered sugar, mixed with cinnamon
or grated nutmeg.
CRACKER PIEs.-RolI six crackers fine.
and put them in a ~four-quart pail or kettle;
pour over them th~ree-fourths Of n pint of
vinegar, two cups of molasses and a quart
of boiling water. Boil on the stove half an
hour, adding more water. il necessary, to
make quite thin. Add salt, raisins, and all
kinds of spices, and make short crusts for
four pies. Bake about twenty minutes, or
until the top crust is put on.
SMALL SPONGE CAKEs-Put six whole
eggs into an earthen pan with half a pound
of sugar, upon which You nave previously
'So II :" ienon s'anu the pan
"'e,y "a'ef' Aeeping ia contents Wen
m,Aeu Until peconing rather warm when
take it from the water, continuing to whisk
until quite cold and thiek;sh stir in gently
half a pound Of siftcd flour; have ready
buttered, and busted with sugar, about a
dozen small sponge cake tins, put a table
'pooAu '"' 'u n.o each' snake
'Ns "ei hhouerate
~
Is u SORT OF
,.p nv :. youns s"oo's OF
- = ou SAN 4 Peeieu
~ s,l' water
unen ooiieui u
80, Ae neA'
" - "nNe pepper'
eng mace pnnen'0' anu sinegar lDoinng
= =" VI" wen
re4p '"o nours IN
p"ee en' "nere ! Is kept
S. pm . eo"e' eaten
60. 49," :" ''seers oi eiaef-
49, ' open "Aso 'haAe an
Una DC cut
~ ~ Dse some
are s'eak
%. - - 80 Ia : may
=. - -. Aoui' ana
p'u sr'y SUI
~ meat mn
va s ieo'e
II - - 'ump'
Wy q '"o
n4ui-
" ' sur in'o
"a, .ioe
HA " wm
n'us
c~- -
any ia wen
go. so%e
--s,N mn. ppse :" u-
80. :, .aso i'n
$50 - -, eie
$500
NAspoeiiy OF s'ra"-
'e,i' J.r,' n's io niarna-
,"ue' - "ise ~ y usieeDy, Nhu-
oafo anu appies are pes. preParea lor cat
nne VI. iice = ny gen'ie ooning
IN d stew pan Until 'enuer ana 'oieraoly
hrU Inn IN nGfn nh fhnn In ndfAI