The Red Cloud chief., 1878-06-13

H
Ss Cfaay rslc css y~,aad - .aesr.
thrv~ quarter. ~ . pant ~ ~sssf. and
-, oNrv . Sow arr shea Asn~ sdd .
tcw drur. II Ue~ssr and 9 lump u
batter, AMI pa, into pans In -Aish .lA~.
- hg> srv laid
S,rssaegg Cab -pne pcnnd ~ sugsf.
Gus r-,uRd II hour. sArr-gusrt.r. u .
ysand II butter, seven cses. onc tea.
sT~sSnisl ~ .Wda. two ,~sssV~~saiai. II
cream ~ tartar.
Rp Osy's Pour .sg.. fcur cup. II
aout. four ups ~ m,lA. q small pic~.
ot melted butter, and = little salt these
NAV tsc balysi In gvm tin. ~ small cup.
which should ~ previously heated
Nake In 9 ho, own
M~sysc.af,st N1se Crate q quantity
~ hot,cr aii.h. i~sll I, in .uricien, v a,-s
Ia gt,- I, the cunsisicncy II sauce. sad
= plnch ~ salt and two az ,hrre table.
sI~~snfuls ~ tsrrsgun vinegar. hen stir
In "a the hrr n g,il II cruAm t-aien up
With tn. y-lk II an cgg
To Boil kggs Put th.m into ,.pid
water, and let them slowl, heat. no,
tsoil. They require frUm eight IL ten
minutes. When the ~s,cf steam. veil,
Is almos, Ia the boiling point. tab. them
out You will mud the whit. !. s,ft as
yell ~ the ,-lk fggs to,lcd In this
va, are much more cAsil, iigcs,.d
Coz. Cake. the t~easp~nnful cream
tartar. onc trAsp,onful ~ sugar. . little
salt. n Tablespoonful vi melted lard ~
butter, one cgg, one-hslf -~aspoonfal
soda dissolved In . emp II milk thickcn
10 u batter With equal parts VI meal and
Hour, This quAn,y Is enough iur three
persons, u morr Is wan,cd luuhl. each
ART iclc.
Red Spia,sA ,'rram. Take the ,clks
81 two cegs and mi> IN two tablespoon.
tul, ~ powdered sugar. and after well
beaten and mixed. add cinnamon and pu,
IL IN adish ovo hot water. and let u
scald through then serve Ia \ cup II
four cups arr needed. cigh, yclks and
cish, tahlcspconiuls II sugar, and 20 On
n, NOR" ar less ~ required
VgsiCr sascs for coiRsA Ono quar-,
u lstcrs (whcn In, ing ask Tor extra
liquurl. pat oycr the fire. rub pieces ~
butter Size IT small .gg with two even
tablespoons Hour, stir this In III, oysters
until dissolved. pepper aud salt Ia taste.
on NO account let boil more than an in.
slant. the oysters mus, not bc hard.
This IL enough IL serve with The cod oi
eigh, pounds for twelve persons. the
iirs, course before meat
Irnnt Pudding -Scald one pound IL
French prun.s, let them swell In the hot
water TILL soft. drain and eNtrac, the
stones. spread on n dish and drcdg.
with Hour; take u gill Il milk from =
quart. stir into IL gradually cigh, table
spoons ~ siftcd fiour; bca, sin eggs very
light. and stir 10y degrees into the ~.
maindcr of the quart ~ milk. Altcrnat.
ing with the batter; add the prune.. one
nj n time. stir the whole vcr, hard. boil
two hours. and serve with vine sauce or
cream.
Cream for Cream Infs. One pint ~
milk. two tablespoons ~ corn-s,arch.
oae egg. one or two tablespoons II
sugar. Put the milk ON Ia boil. leaving
out n little to mix the corn-starch with;
add a little salt Ia the milk. and when
II boils add the corn-starch. mixed Ia N
paste with the little milk then the we'll
beaten egg with the sugar sufficient Ia
s~cc,en. a small lump of butter, aud II
vanilla or lemon one Tablespoon. H.,
this cool u or two minutes before
adding the flavoring. which can be done
after the cream II taken of the stove.
Alter the cakes are n little cooled aid
the cold cream by cutting open one side
OF the cakes only. FIJI them with the
cream and eat when cold.
O,aoict Six eggs. salt, pepper. aud
mill UL.ns H.. 80. $50. all. II =
little salt aud pepper with n table.
spoonful of milk or cream. Put n piece
Of butter In the omclet an. stir IL round
I'LL quite hot, aud turn In the egg; stir
II for a minute, when II begins 10 s,ificn
raise IL from the edge 81 the pan with u
knife. let II brown u little. and lap II
half over. Slip IL on n dish and send II
IA the table very hot. or tits no, good.
This IL very nice when f~ne-cbopped
meat, parsley. or any kind of seasoning
Is either stirred into the egg. or laid on
one half Of the omclet. aad the other half
Tapped over IL.