The Red Cloud chief., 1877-05-31
usErUL RKClPn

OF ewees milk. OoeNhAf u OF cu1n
starch. two teaspoons Of baking pow
der.
NR CAxE-Two cups sugar. half
cup butter. four eexs. ;hrce cups Of
aour. two t~easpconfuls u baking pow.
der. mixed with the -four. one cup Of
sweet milk. two cups hickory nut m~s,A
cut dne Flavor With vanilla Beat
butter and sugar together. then add
egKs wellfeaten: then the milk and
nour. Bea; veil. Then add The meats
last
A HEALTHY Way To Cook E.oS-
Butter . tin or plate and bruAk In your
egHs. set in . steamer. place over .
kettle Of boiling water and steam until
the whites are thoroughly cooked.
They are very ornamental broken into
patty tins n they keep their form bet
ter. The whites when cooked this way
are tender and light and not tough. -
by any other pruccss. and can be eaten
by invalids with impuni,y. and are ccr-
tzinly very much richer.
MARYLAND BrsCUiT.-One quart Of
-four. one tablespoonful OF lard. q tea
spoonful Of salt water enough 10 make
rather = sti6 dough-about . tsacup-
full. The dough may be beaten with =
pounding machine which comes for the
purpose. or with . rolling pin. potato
mxsher. OF anything Of the kind II
strength and patience are available
kneSd with the hands till the dough Is
perfectly smooth and white; II can not
be kneAded too much-not leas than
half An hour. They can be cut with y
cutter. but are better il q piece Of the
dough the size Of q black walnut In
made into q ball and !lattened with the
hand.
GRAHAM BREAD.-This Is An easy
and q good way to provide loaves Of
graham bread. When making common
white bread. set enough sponge 1t night
to spare q little for q graham loaf next
morning. For one common tin.loaf
take a little more than q pint Of the
sponge, add a tablespoonful Of sugar.
and stir it thick with graham -four.
Stir well with spoon. but do not kneNl
it Or it may be too hard and dry. Turn
1t into the butter pan. let II rise IN u
warm place, and bake II slowly for All
hour or longer. OF course several loava
may be made in this way. setting . nne
flour sponge at night, and stirring gra-
ham -four into tie whole. Most people
will prefer this to lOaves Of undiluted
graham bread. Unless you put IN sugar
or molasses, your graham bread made
with yeast Ii not half x sweet . gra-
ham gems. especially IL these sre mixed
with sweet milk. either new or
skinned. Many prefer to steam era
ham loaves for an hour, and finish BY
baking about 20 minutes-to prevent a
hard crust
CHARLOTTE RUssE-This is usually
made IN a scOlloped oval tin mold three
inches in depth, but a quarter tin pan
can do the duty for it. Dissolve one
large tablespoonful Of gelstine in two
thirds of q tumbler Of new milk. boiling
1t slowly. having nnt wetted the gela.
tine with two tablespoonfuls OF cold
water. and sOak it ten minutes. a this
makes it dissolve more readily in the
boiling milk. which can be heated a.
the gelatine sOaks. Add to 1t two large
tablespOonfuls Of white sugar. Beat
three eggs well. and when the gelatine
IL melted and the milk cooled enough
not to curdle it, stir it carefully. Add
one teaspOOnful Of extract Of vanilla
or lemon; then strain through a sieve
Cut sponge cake into slices half an inch
thick. and 1T them neatly and closely
into . dish, covering the bottom of II
first Beat up . pint Of thick cream
with the milk and eggs. already pre-.
pared, until it is well frothed. Do II
either with a whip churn OF egg beater
turn in the beaten mixture; cover /,
with very thin slices Of cake. Place
another pan over 1t; set in a cool place
for three or four hours, or q much
longer a. you desire, and you will have
q delicious dish at q cheap rate.
VINEGAR-Boil slowly for one hour
three pounds Of very coarse brown su.
gar in three gallons Of water, work II
with q little yeast, the same a. you
would beer; then put IL into a cask
and expose it TO the sun, with q piece
of brown paper pasted over the bung.
hole; and it will soon become fine vine.
gar. ct for picking or any other pur.
posa.
GRAHAM CRACKERa-Mix the best
Graham -four with cold milk. adding q
little butter; mix a. soft - q be
handled, knead very thoroughly (ssy
fifteen or twenty minutss), roll thin, cut
in three-inch square cakes: lay % they
viii not touch each other on . hot
sheet-iroH pan, and bake quickly for
fifteen or twenty minutes, according to
thickness: handle carefully while hot.
and when cold put away in . cool. dry
plsce.
NoODLH.-Beat one eng with ssmzll
pinch of salt mix stiff with -four. knead
and roll very thin. sift . little -four
over the sheet Then With Q sharp knife
cut it - you would . roll Of jelly-caxe.
but the slices must not b moro than
an eighth Of IN inch thick. Shake II
out and leave It ON the Toured board
-AilA AA> sonn n A>~A>A saA s>>aA~A