The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1878-08-15
THE HOUSEKEEPER.

Inn STAINS may be removed from marble
by washing first with clear water and Their
with a weak solution of oxalio acid.
CURRANT CAKR.-Two cups of -four, one
cup OF sugar, one cup of butter, whites Of
two eggs, yolks Of four eggs, and one-hali
pound currants. ma
SCOTCH OATMEAL PoRRDGE.-Scotch
oatmeal porridge is made with milk and
water, in proportion Of one part of the for.
mer to two of latter. Allow two ounces of
oatmeal to a pint and a half of milk and
water, and boil half an hour.
PIEPLANr JELLY.-Pick the pieplant and
wash, but do not peal it, cut in strips, put
IN the kettle, add enough water to cook
until soft, strain the juice off and weigh,
add sugar pound for pound cook ten
minutes, or as thick as you wish.
COOKING CARRoTs.-Cut the carrots in
small pieces and stew in a little water till
tender; pour off what water is left; put in
milk enough to make a sauce, and q good
lump OF butter rolled in flour ; boil up
again all together, having added salt and
pepper to taste.
GRAHAM GEMs-One cup of sweet milk,
one-hat cup OF sugar, one tablespoonful Of
melted butter, one egg, two teaspoonfuls
OF baking powder; mix to thick batter with
graham flour; fill the pans a little more
than half full. They will bake in fifteen
minutes in q quick oven.
To make good oatmeal cakes, workithree
parts of fine oatmeal and one part Of four
into a stiff paste with treacle golden syrupl,
with the addition of a very small quantity
OF lard, and sufficient baking powder to inn
part the desired lightness. Bake the paste
in the form of small flat cakes much resem-
bling the ordinary "ginger-nuts" of the
biscuit-baker. q
GRAPE PREsERyEs-Wash the fruit.
press the pulp into an earthen dish, the
skins in another; cook the pulp sufficiently
and put through a colander weigh pulp
and skins, then take th~ree-quarters Of q
pound of sugar to one of fruit put into
your kettle when dissolved, add the fruit
and boil twenty minutes. Have both juice
and sugar boiling rot when put together,
and twenty minutes is plenty of time.
P BUTTER RoLL--Make dough as
for biscuit, only q little shorter, roll until
one-half inch thick, spread with apple but
ter, roll up, then put a cloth around it, tie
at each end with a string, leaving the cloth
loose enough to have room to rise, and boil
1t one hour, or one hour and O quarter IL
large. 1t is to be rolled the same way ss
jelly roll, is to be eaten warm with sweet
cream. 4 a
ScALLoPED CLAMs.-Butter q deep tin
dish. put in q layer of grated bread or
cracker crumbs, sprinkle in pepper and bits
of butter then put in a layer of CLAIMS
chopped fine, with butter and pepper, and
repeat with alternate layers of crumbs and
clans until the dish is full. Let the last
layer be of crumbs, with plenty of butter
on top; put a plate on it, after addinR one
cup Of rich milk, and bake ~three-quarters
of an hour; take off the plate long enough
to brown the top nicely before serving.
PROTECTION OF A very slight
covering will excluac much cold. At first
1t seems almost impossible mat n thin mat
or any such f1imsy substance would prevent
tender plants from attaining the tempera-
lure of the atmosphere by which it is gen.
orally supposed they are injured. But when
it is considered that bodies on the surface of
the earth become, during a still and serene
night, colder q the atmosphere, by rad
iating their heat to the heavens, a good
reason will be observed for the practice.
VEAL Sour WITH MAcARoNI.-Three
pounds veal, knuckle or scrag, with the
bones broken and meat cut off, three quarts
water and one-fourth lb. macaroni. Boil
the meat in the water until reduced to
shreds-three hours at least. Cook the
macaroni, broken into inch pieces, in a
little water by itself, until tender; add a
teaspoonful of butter to the macaroni,
strain the meat out of the soup, season to
your taste !; put in the macaroni and the
water it was boiled in let it boil up once
and serve. Some persons like a little of
the meat left in.
FRENCH RoLLs.-Take three medium
sized Irish potatoes, boil until soft, mash
in the water in which they were boiled,
add enough -four to make it the consistency
of cream. Soak a yeast cake in a cup of
tepid water, beat in two or three G one
tablespoonful of sugar, one of salt, mix the
whole together and set it to rise. When
risen, work in flour, in which has been
rubbed one tablespoonful of lard, until stiff
enough to handle easily. Let it rise again,
then make out the rolls with your hands,
flatten until they will fold over, and spread
a very little butter. Just enough to keep it
| from sticking ; ! bake quick. The above
recipe will make thirty rolls.
LAMB STEwED WITH GREEN PEAs-Cut
The scrag or breast Of lamb in pieces and
| put into a stewpan with Just enough water
to cover it. Cover it closely and let it stew
for twenty minutes Take off the scum /;
| add a tablespoonful of salt and a quart of
shelled peas; cover and let them stew for
half an hour; mix a tablespoonful of flour
and butter and stir in and let it simmer ten
minutes then serve. If you mix the flour
W kkAS SlA ~ AAA&AAAl ~ eSttSk
recommend this recipe to our friends who
keep bachelors' hall. Veal is nice cooked
in the same way, with half a dozen small
new potatoes added with peas.
How TO CLEAN CARPETS. Beat and
shake thoroughly clear of dust then tack
smoothly to the floor, and with n scrubbing
brush apply the following mixture Half
pound of borax, one-quarter pound sal soda,
half ounce alum, one and a half pound of
rosin soap cover with water and boil until
dissolved; then pour into two buckets of
water train water BEST let stand until all
thickens. When ready to use add half u
pint of alcohol and one gill of ammonia.
Scrub one place at a time thoroughly, the
same as you would scrub n floor. Sponge
off with clean cold water and leave doors
and windows open till dry.
BEEFsTEAK PuDpING.--Take two pounds
of sirloin steak, and cut in pieces three
fourths of IN inch square ; season with salt
and pepper, and dredge on n little flour.
For the crust take one quart Of flour, one
cup of nice drippings or lard, rubbed in the
flour; a little salt. Mix with cold water
till hard enough to roll, then cut the dough
lin two pieces, one larger than the other,
and roll out about three-fourths of an inch
thick. Place the meat on the larger, and
put the other piece over and press the
edges together SO the gravy will not escape ;
wiring the pudding cloth out of warm water,
dredge with a little flour and tie up the
pudding and place in boiling water, and