The Red Cloud chief., 1878-03-14
USEFUL RECIPES.

IOrcriy cake, Two cups II -four. one
cup ~ sugar. n cup ~ cream. q small
piece ~ butter half as large a. mn Egg.
one tablespoonful ~ buttermilk. one
tca.poonful ~ soda, nutmeg and one
egg.
Y~orlshirc Tnddiag One cupful -four.
pin, II milk. two eggs. add u little salt.
and mix into u batter; pour into y
creased pan and bake under the beef;
when nearly done remove the meat Ia
brown pudding. the egg should be well
beaten.
steamed or Iaked .fypie Iudiiag
Pare, core and quarter apple. enough
Ia I'LL y deep dish; over them lay u
rather thick crust made ~ for short
cake. steam two hours or bake one
hour. Eaten with swccten.d cream
When cream IL not Ia be had. n very
good substitute for apple. rice or other
puddings. IL Ia bring milk nearly Ia n
boil. stir IN n beaten egg, sugar and
flavor. Cook n few minutes and serve.
Rnisod Hiscud.- Make n sponge VI
about u pint ~ milk or water, with u
small piece 81 yeast cake. or y penny's
worth II bakers yeast. mt night; In the
morning knead with "a pint II milk.
warmed, and half cupful 1T butter and
lard; kncad very soft; let stand until
light. then knead again; when ligh, roll
out. cut with n small glass. let stand for
nm hour In the pans; bake quickly.
4 Nc, Cakc.-Onc pound -four. one
pound sugar, thrce-Iuartcrs pound II
butter, tive eggs. half pound citron and
the same II %raisins. the grated peel of
two lemons and half n nutmeg. one mp
of sour cream, and one tcaspoonful soda.
Beat butter and sugar Ia n crcAm, then
mdd the sour cream, then eggs. beaten
separately, and stir In the Hour gradn.
ally. adding the fruit aftcrward. and
soda last. dissolved in II tablespoonful
VI warm water. The citrcn must he
cut fine and thin. and raisins stoned.
Bnns.-Onc potato boiled very soft:
mash and add water in which il was
boiled. n pint; let II cool; make a bat
ter ~ this with wheat flour and "a table
spoonful III Indian meal. also u two-cent
compressed yeast cake; let II rise ia u
warm place for two hours; then add
one cupful light brown sugar, two eggs
and two tablcspoonfuls butter, all beat
en- together; knend very soft; form into
buns; let them rise again. and bake
about fifteen minutes In u moderate oven.
Hashcd Game. Cut the remains Of one
game into joints: reserve the best pieces,
and the inferior nes and trimmings
put into n stew pan with an onion. pep
per. n strip Of lemon-pccl, salt. and
water, or weak stock; stew them for
about an hour. and strain the gravy:
thickcn II with Hour and butter, add
u glass Of port wine, one tablespoon
ful Of catsup; lay in the pieces Of game.
and let them gradually warn through
by the side Of the fire; do not allow
them to boil. or the game will be hard;
when on the point of simmcring. serve
and garnish the dish with sippets Of
toasted bread.
apple Hc.-Pare, core and slice the
apples thin. Line pie pans with crust,
put layer Of apples, then three or four
bits Of butter, sugar and nutmcg; then
n second layer Ut the same way. Wet
the edge Of the lower crust before put.
ting ON the upper. Press and indent
tho edges with u fo%ur-pronged fork.
Bake slowly to prevent the juice from
stewing out.
For pie crust-To three even cups Of
flour, add three-Iuarters cup Of lard,
one-quartcr cup Of butter. rub together
thoroughly, and toss up with rs little
waiter as possible, without kneading.
Roll the crust out with light quick
strokes. always In the same direction.
This quantity Is sufficient for three pies.
For upper crust, roll out, spread with
lard or butter, roll up and out again.
All the ingredients should be rs cold rs
possible. II lard and butter are very
hard. chop into small bits before rub
bling In the flour. A little melted butter
touched here and there over the top
crust makes II delicate and iiaky.