The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1878-02-24
: HOUSEHOLD.

"
lie thorough
Never pick the teeth at table. .ss
Eat from the side OF a spoon. 49,
Soul need Food a. well as bodies.
Clean kid gloves with milk and white
soap.
Don't use table cloths and napkins q.
dish-wipcrs.
Use lemon-iuice instead of vinegar upon
raw cabbage.
Cleanliness in bedding is indispensable to
health and comfort.
1t is not well-bred to lean the arm or rest
the elbow upon the table while eating.
Thu pain from. the sting OF n wasp OF
bee is relieved by applying lean, raw
;ne at.
Blow out a candle with an upward in.
stead of a downward current of air, to avoid
its smoldering.
STARcHINa.-It is said that one tea.
spoonful of pulverized borax added to q
quart of starch, will greatly improve the
looks of linen.
1t is best to keep kerosene lamps and cans
in cool places, SO gas cannot generate there
IN and n full lamp is safer when burning
than one nearly empty.
To make homemade camphor.ice, melt
half a ~teacupful of mutton tallow with a
piece OF camphor gum the size of a large
hickory-nut pour into a little cup or
mould.
TEA CAKE.-Five cups of flour, three of
sugar, one of butter, one of milk, two eggs,
t~easpoonful of yeast powder. Fruit and
spice TO the taste, or without fruit Bake
slowly for nearly an hour.
LADY's FINGERs.-Beat with n wooden
spoon four ounces of sugar, four yolks OF
eggs, and three ounces of flour. Mix
thoroughly then beat the white of four
eggs to a froth. and turn in the mixture
gradually with the whites, beating constant
- with the egg-beater. Force through a
:ih tube. and form in sticks about four
''sches long ON n slightly buttered pan. Bake
ioiicately in a slow oven.
MACARoNI. - The Italian method OF
cooking macaroni makes it a most palatable
iish. 1t is done as follows: Take three
pints of beef soup, strained, and put one
pound OF maoaroni in it, and boil fifteen
minutes, with a little salt ; then take up
the macaroni-which should nave absorbed
nearly all the liquid nd put it on a dish.
sprinkle grated cheese owe il thickly. and
II you like 1T Drowned. lac it in the oven
until the cheese is melt L and lightly
Drowned.
APPLE MERINGUE PIE-To q quart of
nice apple-sauce STRAINED tn 'ough a oolan-
der put a cup of white sugar, a tablespoon
ttl If butter, a teaspoonful Of cinnamon, n
p.nnh of salt and little essence of lemon /;
oSH; -he yollSs of four eggs light and add
to The apple-sauce. Fill the crusts and bake
n light upper crust-then cover
with Il meringuc of the four whites beaten
with four tablespoons of powdered sugar.
Sift a little powdered sugar over the top,
and brown lightly.
CHEESE rs an animal food may with I'D
vantage be substituted for butchers meat.
at the current prices. There are good and
substantial reasons for regarding cheese as
a wholesome and valuable food and it is wor-
thy of even a more liberal consumption than
it now receives. English people probably
consume more cheese than any other nation
On the globe, or i'll the proportion Of about
ion pounds yearly to each inhabitant. In
the United States the consumption is only
about half that quantity.
How TO CORRECT BAD TASTES IN But.
I'll Az uASbhAtN@blt BAN' ~
butter when the cows are fed on ~turnips
may be effectually corrected by the use
of q little common nitre ,or saltpetre)
but the common mode Of using this proven
tive is not the best. II has beon usual to
put a lump of saltpetre in the milk-pail. 1t
will sometimes happen, however, that the
nitre remains undissolved, and the milk
retains the Objectionable flavor. Instead of
this, make u solution of saitpetre-say a
pint of boiling water upon an ounce of salt
petre-andi when thoroughly dissolved. put
it in a bottle and stand in n cool place. Be-
fore milking, put into the milk pail a spoon,
full of this solution. or more, according to
the quantity Of milk expected, and all tur-
nip flavor will be destroyed.
CHOCOLATE PUDDING. Three quarters
of n cupful of chocolate grated to one quart
of milk which has not been skinned. Let
it boil. then set to cool. Beat, until very
light and thick, the yolk of four eggs, re.
serving the same number of whites with
which TO make n mcringue. Sweeten with
half a pound OF white sugar, and flavor deli.
cately with vanilla. The chocolate being
cool, gradually stir in the sweetened e%sgs
put it into n baking dish and let it bake
slowly, but not till overdone. To make the
m~eringue. beat up the whites until thes
will stand alone; add by degrees four
tablespooufuls of sifted pulverizcI sugar.
and flavor with Il little vanilla OF Icmua
Juice. When the chocolate portion is again
cool, heap up the m%eringue upon it. and
brown slightly by holding it over the rc'i
hot lid of an oven, or something Of the sort.
This quantity of pudding sufiices for about
six persons.
How To COOK OATMEAL.-Very often
this nutritious article of diet is Objectionable
because rot properly prepared. When it is
20 be made as food, select the coarse, re-
Gently ground meal. To a coffee-cupful Md
n quart of cold water, and mix in n tin yes.
sci holding at least two quarts. The vessel
should then be placed i'll a boiler containing
water, and put upon the fire to cook, stir.
ring frequently, and boiled until dry enough
co eat us mush, or the meal is well done. 1t
may then be eaten with butter, molasses,
mill. o. I'M and sugar, or any other dres-
sing that ray be preferred. When thus
prcnared II ill not have that sticky, salvy
con l,temr.' hat makes it Objectionable, and
people who could not eat it before will now
take it with n relish. The finer quality of
meal il best adapted to making cruel for
acute diseases. People suffering from ha-
bitual constipation will find oatmeal once
or twice a day /. valuable adjunct to other
treatment, and far preferable to Graham
Medical Monthly.