The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1878-04-12
HOUSEHOLD NOTES.

will not become musty if a little salt be
kept in them.
LINES5.-A tablespoonful of black D
per put in the first water in which gray and
buzz linens are washed viii keep them from
spottiag. 1t will also generally keep the
colors of black or colored cambrics, OF
muslins, from running. and does not harden
the water.
PRESERVING CANs.-In soldering fruit,
where Tin cans are used, and r. tinman is
not convent, putty answers every purpose.
and is very easy to USE. II viii not answer
for tomatoes. but does for anything else.
After filling the cans INK wiping of all par
ticles around tia opening. put on the cap.
and press OH III patty to exclude the air.
How TO VASE YEaErABLEs-yegetables
should never be washed until Immediately
before being prepared for the table. Let.
tuce IS made almost worthless in flavor by
dipping in water come hours before being
served. Potatocs suffer e-en more thar
other vegetable through the washing pro-
cess. They sAonld not be put in water till
just ready for billing.
To KEEP BUCKwHENT.-Keeping buck
wheat batter is oInetine very troublesome,
especially in mild weather. 1t can be kept
perfectly sweet by pouring cold water over
that left from one morning, and which IL
intended to be used for iAising the next
mornings cakes. Fill the vessel entirely
full of water, and put in q cool place !
when read y to use, pour of the water.
which aJsorbs the acidity.
10 DRESS RxED-BmDs.-Pick open, and
carefully wash one dozen o. more / rds.
plIce them between the folds Of Il towel
and with a rolling-pin mash the bones quite
fiat season with salt, and G little of both
Cayenne and black pepper, and either fry
us oysters or broil on Il gridiron made fol
broiling oysters. This must be lone over a
clear fire, and when a light brown on the
under side, turn and brown on the other
when done, season, put on each a lump Of
butter, and serve hot.
Dried potatoes, which may be kept n
length of time, and which, when boiled
with a little salt, are not distinguishable il
taste from the fresh vegetable, are prepared
as follows: After being peeled and cut
into disks, they are treated to cold water tc
which has been added l per cent Of sui
phuric, or l to ? per cent muriatic acid.
Washing in pure water follows, and the
pieces are then placed on wire frames and
dried in an oven. When done, the disk,
are of a slightly yellowish tint, and ar,
transparent, Xix gum.
BRowNING.-This is to enrich the tast4
and improve the color Of gravies, stewl
and soups. Mix IA quarter of a pound O.
pr -dered white sugar with two ounces o!
fine fresh butter, and having stirred then
well together, put them into q saucepan
over the FIRE, and simmer till it begins t.
When its color becomes a fine lark brown
add two glasses of port wine. and three OF
four blades of mace. powdered. When it
comes to a boil take it of, and stir into
whatever you intend to color.
Eco sAucE.-Boil four eggs from eight
to twelve minutes. Then lay them in a pan
Of fresh water, and let them remain till
quite cold. Peel of the shells and take out
the eggs. Chop the yolks and whites separ-
ately mix Thorn lightly into half q pint Of
melted fresh trtter, made in the proportion
of a quarter of a pound of butter to two
large tablespoonfuls of -four, and four of
milk and hot water. Add some powdered
mace. or nutmeg. Egg sauce is eaten with
boiled fish and poultry. Instead of milk or
water you can use, for melted butter, some
of the water in which chicken or turkey was
boiled. or some veal gravy.
VINEGAR FOR GREEN OR YELLOW PICKLE.
One pound each Of ginger, celery seed,
h~orse-radish, and mustard seed one ounce
each Of mace, nutmeg. and the long red
peppers used in picking. Put these spices
into q stone jar or pot, free of any thing
that will iinpart grease or unpleasant odor to
the vinegar; pour over them two gallons of
strong Xinegar; stir frequently, and allow
them to remain a year before using. After
pouring off the vinegar for pickles, add
more spicea, and ell again for future use.
Keep well covered. This will be found q
very superior pickle. and well repays the
time and expense of preparation. 1t will
keep any length of time.
To CURE BEEF FOR DRYHG.-This recipe
keeps the meat moist, so that it has none Of
that toughness dried beef mostly has when
Il little old. To every twenty-eight or thirty
pounds allow one tablespoonful of saltPetre,
one quart Of fine salt, III xed with molasse5
until the color is about that of brown sugar;
rub the piecaa Of meat with the mixture,
AMI when ,loae, let all stick to it that will.
Pack in u deep narrow vessel. as a keg or
hall barrel, that the pickle may cover the
meat, ami let it remain forty-e.ght hours
ut the el l OF tot time enough pickle will
be formed to L trly cover it. Take it out,
and hang it in d suitable place for drying.
Allow a.! the m.xture to adhere to the
mea, ti.pt will.
ArrLE TARr.-Peel and cut two dozen
asset apples in sliccs. which put into your
fish. iutorspers.ng them with lemon-peel
Tree from pin; cat into strips six cloves i;
al Il littie grated nutmeg; build the APP
pies mp in adomc to Tie centre of your dish,
and cover over with half a pound of pow
decd sugar; then have ready half a pound
:! puff paste, male in the usual way, with
which make Il ban q quarter of an inch in
thickness. laying it round the rim of the
lish roll out the remainder of the paste
% the thickness OF a quarter of an inch,
md large enough to cover the fruit wet
he banl of paste upon the dish with a little
water, lay the cover gently over, pricking a
hole with your knife ut the top to let out
the ain, closing it gently at the edges. which
trim neatly with a knife egg the top over
with a paste-brush, and place in a moler-
ate oven to bake, which Will take about an
hour; Just before taking from the oven.