The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1876-04-26
WEDNESDAY. APRIL &c, 1876.
HOUSEHOLD NOTES.

short tire, then dry and scald them. They
viii not become musty if q little salt be
kept in them.
LngTNs.-A tablespoonful of black pep
per put in the first water in which gray and
buff linens are washed viii keep them from
spotting. It viii also generally keep the
eolors of black or colored eambrics, or
muslins. from running. and does not harden
the water.
PREsEnyrNe cAss-In soldering fruit,
where tin cans are used, and a tinman is
not cpnvieat, patty answers every purpose,
and is sery easy to use. 1t viii not answer
ier tomatoes, but does for anything else.
After filling the cans and wiping off all par
ticles around the opening. put on the cap,
sud press on the putty to exclude the air.
How TO WASH YEaErADLEs.-Vegetables
should never be washed until immediately
before being prepared for the table. Let
tuce is made almost worthless in flavor by
dipping in water some hours before being
served. Potatoes suffer even more than
other vegetables through the washing pro-
cess. They should not be put in water till
just ready fog boiling.
To KEE BucKwHEAT.@Keeping buck
wheat batter is sometimes very troublesome.
especially in mild weather. It can be kept
perfectly sweet by pouring cold water over
that left from one morning, and which is
intended 10 be used for raising the next
mornings cakes. Fill the vessel entirely
full Of water, and put in a cool place;
when read y TO use, pour of the water,
which absorbs the acidity.
10 Dress REEp-BfRDs.-Pick OPEN, and
carefully wash one dozen or more rds.
place them between the folds Of owel,
and with a rolling-pin mash the bones quite
Eat season with salt, and u little Of both
as oysters or broil on n gridiron made foI
broiling oysters. This must be lone overa
clear fire, and when a light brown on the
under side, turn and brown on the other;
when done, season, put on each q lump OF
butter, and serve hot.
Dried potatoes, which may be kept amy
length of time, and which. when boiled
with a little salt. are not distinguishable in
taste from the fresh vegetable. are prepared
as follows: After being peeled and cut
into disks. they are treated to cold water to
which has been added / per cent Of sui
phuric, or l to 2 per cent muriatic acid.
Washing in pure water follows, and the
pieces are then placed on wire frames and
dried in IN oven. When done. the disks
are OF a slightly yellowish tint. ard arc
transparent. like gum.
BnowsIHa.-This is to enrich the taste
and improve the color of grlvies. stews
and soups. Mix a quarter OF a pound Of
powdered white sugar with two ounces Of
fine fresh butter. and having stirred them
we'll together, put them into a saucepan
over the fire. and simmer till ii begins tc
froth then diminish the heat a little.
When its color becomes u fine dark brown
add two glasses of port wine. and three or
four blades Of mace. powdered. When it
cognes to n boil take it off, and stir into
whatever You intend to color.
Eoa SAucE-Boil four eggs from eight
to twelve minutes. Then lay them ina pan
of fresh water, and let them remain till
quite cold. Peel off the shells and take out
the eggs. Chop tde yolks AMI whites separ-
ately mig themlightly into half a pint OF
melted fresh hrttee. made in the proportion
OF a quarter OF a pound Of butter to two
large tahlcspoorfuls of -four. and four of
milk and no. water. Add some powdered
mace. or nutmeg, Egg sauce is eaten with
boiled fsh and poultry. Instead of milk or
water you can use. TO melted butter. some
Of the water in which chicken or turkey was
boiled, or some veal gravy.
YINEoAE FOR GREEN OR YELLOW PICKLE.
On pound each of ginger, celery seed,
horse-radish, and mustard seed one ounce
each of mace. nutmeg. and the long red
peppers used in picking. Put these spices
into a stone jar or pot, free of any thing
that will impart grease or unpleasant odor to
the vinegari pour over them two gallons Of
strong vinegar; stir frequently. and allow
them to remain q year before using. After
pouring OF the vinegar for pickles, add
more spices, and fill again for future use
Keep well covered. This will be found a
very superior pickle, and well repays the
time and expense Of preparation. 1t will
keep my length of time.
To Gvss Beer FoR DRTiEa.-TTihiis recipe
keeps the meat moist, SO that it has none Of
that ~tonghness dried beef mostly has when
little old. To every t~wenty-eight or thirty
pounds allow one tablespoonful of saltpetre,
one quart of fine salt, mixed with molasses
until the color is about that of brown sugar;
rub the pieces of meat with the mixture,
and when done. let all stick to it that will.
Pack in q deep narrow vessel, as a keg or
half barrel. that the pickle may cover the
meat. and let it remain forty-oight hours;
ut the end of that time enough pickle will
be formed to nearly cover it. Take it out,
and hang it in u suitable place for drying.
Allow all the mixture to adhere to the
meat that viii.
APPLE TART.-Peel and cut two dozen
russell apples in slices, which put into your
dish, interspersing them with lemon-peel
free from pith; cut into strips six cloves /;
add o little grated nutmeg; build the APP
pies up in adome to the centre of your dish,
and cover over with half a pound of pow
dered sugar then have ready half a pound
of puff paste. made in the usual way, with
which make q band O quarter of m inch in
thickness. laying it round the rim Of the
dish roll out the remainder of the paste
TO tho thickness of q quarter Of an inch,
and large enough TO cover the fruit wet
the band Of paste upon the dish with n l;ttla