The Red Cloud chief., 1877-04-05
USEFUL RECIPES.

OSnr OA kShSAA no.
WHIP CREAM.-Beat the whites Of 3
eggs to- stiff froth; add a pint Of thick.
sweet cream sugar and flavor TO taste;
whip the whole together to light froth.
Brown BREAD.-Three cups OF corn
meal, two cups Of rye -four. two-thirds
cup of molasses, three and one-half
cups of warm water, and n teaspoon
fui of soda. Steam four hours.
RAILROAD CAKE-Break TIVE eggs
into a teacup. beat well, then Gil the
cup with sweet cream, n cup Of
sugar, one and one-half cups Of -four,
teaspoOnful of cream Of tartar, and
One-half teaspOonful Of soda
LEMoNADE-One of the most re-
freshiDg drinks in warm weather is
lemonade, but the great secret in max.
ing it is to use boiling water and let it
become cool, when plenty of crushed
ice can be added.
MUFFINs WITHOUT YEAsT.-Three
pints of -four. IN quart Of milk, two
eggs, three teaspoonfuls baking powder,
one of salt. Sift the baking powder
with the -four. beat the eggs very light
and mix. Bake in muffin rings in q
quick even. Nice for breakfast or tea,
served hot.
CORN MEAL WAFFLEs.-The yOlks of
two eggs well beaten, one tablespoonful
of butter, one Of wheat -four, one tea
spoonful salt, n pint sweet milk Tor
water,) M pint Of corn meal, or corn
-four if you have il, is nicer; and lastly
the whites of the eggs well beaten.
Bake in waffle irons.
CORN BREAD.-One pint of sour milk
or buttermilk, pint corn meal, one
pint wheat -four. two even teaspOonfuls
of soda. one teacupful mOlasses or sugar,
mi large t%easpOOnful salt. bake half
an hour or more in a thin loaf. This
makes a nice breakfast dish, hot, and
is good cold.
LEMON CREAM PIE.-Stir together to
a cream. one tablespoonful butter, and
m ~teacupful sugar, wet a tablespoon
full corn starch in cold, then stir into a
cup of boiling water, and mix all with
the butter and sugar and let cool.
Crate the outer rind of one lemon, and
mix with a well beaten egg. Remove
the white inner rind of your lemon, take
out the seeds and chop the remainder
fine. then stir all the ingredients to-
gether, and bake without a top crust.
SWEET POTATO PUDDING.-Beat to a
cream a pound of sugar and one pound
of butter; boil and mash fine two
pounds of potatoes; beat the potatoes
10y degrees into the butter and sugar:
add 5 well beaten eggs a wineglassful
each of wine and brandy, and one of
rose water, two t~easpOOnfuls of mixed
spices, and half a pint of cream, and
bake in a crust.
FRIED CELERY.-Having cut the eel.
cry into lengths Of 8 or 4 inches, boil in
sailed water, and when sufficiently ten.
der draw off the water. Make a batter
in the proportion of two eggs to a cup
full of milk. PutintO the batter enough
bread or cracker crumbs to give it con-
sistence, and mix well together. Roll
the pieces of celery in the batter and
fry them to a light brown in hot lard.
celery is very nice when cooked as
asparagus, boiled tender and served
with a white sauce.
ALMOND SPONGE CAKE.-Ten eggs.
one pound of sugar, half a pound of
flour, a few drops of lemon juice. Take
half a pound of almonds which should
be blanched by pouring hot water w
them, and scraping off the skin and
then pounding fine in a mortar. After
the other ingredients have been well
mixed, add the blanched almonds and
flavor with extract of peach or bitter
almonds. Bake in a tOlerablv brisk
over. This is a very rich and superior
cake.
OYSTER OMELETTE-Chop a dozen
large oysters n Beat the yOlks of
six eggs we'll and stir into a cun of
milk with a little salt and pepper and
some chopped parsley, if in season
Next add the chopped oysters and q
tablespoonful of melted butter, stirring
In lastly the whites of the eggs tn the
ether Ingredients. Having your FRYING.
pan ready with some hot butter, pour
in your batter and fry to a fine brown
without stirring In the pan, further than
to raise the edges with a knife to pre-
vent burning. As soon as the centre ia
fairly set, turn out on a hot plate and
serve Immediately. The above form. .
most delicious dish for breakfast or
supper.
WHIPPED CREAM.-Beat the yolks of
five fresh eggs and half a pound of
powdered sugar until very light and
white; put One pint of milk and ono
ounce Of isinglass in a saucepan and
boil ten minutes. stirring continually.
flavor with vanilla and lemon mixed. or
any other flavOring; pour the milk on
the eggs and sugar; put on the fire. stir
well together, but do not let boil: pass
through a fine hair sieve into a ronnd
dish; when cold set on ice, add two
liquor-glasses of M%araschino; keep stir
ring rapidly all the time; when il
begins to thicken stir into it a mint IF
cream. whipped to a froth; put into a
mould on the ice until you wish to
use II.