The Red Cloud chief., 1879-02-27
ECONOMY.


cup -four. l tablespoon batter. ] tea
spoon cream-,srsAr. t. teaspoon soda
CookiGs.-i cup Of butter. ? cup.
white sugar. 2 tablespoon. milk. ! tea
spoon Of soda, ? egg, nuimeg, four TO
roll easily.
MOUNTAIN CAxE.-l pound each Of
sugar and -four. ; pound Of butter. e
eggs, / cup Of swee; milk. ! isaspooaiul
Of soda, 2 Of cresm-iartar; lemon fsvor-
ing.
BUrrER ScoICH.-i pound Of sugar.
I pint Of wafer. and Get over = slow FIRE,
when done, add II ieasPooniul, Of bat
ter and lemon juice to asvor.
CLEANING MARBLE WoRK.-Nix a
quantity OF the strongest sosp-lye with
~quicklime, 10 the consistency Of milk.
and lay il on the stone for "a hours
clean it afterwards and il will appear a.
new. This may be improved ai,erwsrd
by rubbing with fine putty powder and
olive oil.
OYSTER DRESSING FOR TURkEi.-
Prepare = stufiing of brcad-crumb..
mixed with butter, pepper. salt, thyme
or sweet marjoram, and wet with bot
water or milk add the beaten yelks Of
2 eggs, mince . dozen oysters and stir
in, and If you prefer, wet the prepare
tioh with oyster liquor instead Of the
water or milk.
Coop CoFfEE.-Warm 8 tablespoon
fuls Of coffee in the tin cotiee-pot, which
must be dry when well heated pour on
q pint Of boiling water, stir with a wood
en- ladle for 8 minutes without boiling;
then add a pint and a half OF boiling
water and set the whole back on the
stove to steep for 10 minutes.
CREAM FRIrrERs.-Mix a pin, and a
half Of wheat -four with a pint Of milk,
beat 6 eggs TO a froth and stir them in
to the flour; CRATE in half a nutmeg add
a pint Of cream and a couple teaspoon
fuls Of salt; stir the whole just long
enough TO have the cresm get well mix
ed in; then fry the mixture in small
cakes.
FRUIT CAKE.-3 eggs, 2 cups molas-
SEES, l cup sugar, 6 cups flour. l cup
water, 2 cups shortening Gutter or lard
and butter), / teaspoon soda, 2 tea
spoons cream-tartar, l pound ~raisins, l
pound English c~urrants, l small box
figs, l cup dried %citron. l teaspoon each
Of cinnamon, cloves, allspice and nut
meg, or more il desired.
SARATOGA POrArOEs.-Take 8 large
potatoes, pare and slice them very thin
with a cabbage-cu.ter; stir into them l
teaspoonful Of salt to a quart Of pota-
toes, and let them remain an hour; pour
them into a sieve TO drain, and when
well drained, wipe the slices dry; put a
pound Of lard into the spider, and when
it becomes smoking hot put in the po-
tatoes; they must be constantly stirred
to prevent the pieces from adhering to
one another, and until they are sufi.
GENTLY Drowned. They should be sery-
ed while hot.
TONGUE SANDwICHEs.-Boil a good
sized tongue 4 or 5 hours, not letting
the water boil hard, but keep it on a
simmer; leave 1t in the pot until the
water is cold; then skin it, and when
ready to make the sandwiches cut it as
thin as waters, using q sharp, thin
bladed knife; rub a small quantity Of
mustard into a large slice Of sweet but
ter, and cut slices of bread as thin as
they can be shaved; spread them with
the prepared butter, and lay the slices
of tongue between two slices Of bread;
then cut the slices in halves.
EsCALLOPED OYsrERs.-Roll some
crackers, put a layer in the bottom of a
buttered pudding-dish; wet this with a
mixture of oyster liquor and milk
slightly warmed, next q layer Of nice
fresh oysters; sprinkle with salt and
pepper and small pieces of butter; then
uioiSeCuCu SiuhuoS oSoius anu W oH uH-
til the dish is full; let the top layer be
crumbs thicker than the rest, and beat
an egg in the milk you pour wei them.
Stick bits of butter thickly over it, COW
er the dish, set it in the oven, bake half
an hour; if the dish is large, remove the
cover and brown BY setting it upon the
upper grating of the oven.
To FRY BEES LIvER.-Cut the liver
in slices about I of an inch thick; soak
in cold water l of an hour; have ready
some butter in the spider; when hot put
in the liver; season with salt, pepper
and an onion chopped fine; dust a little
-four over the top; cover tight TO keep
steam in As much as possible; add a lit
tie water while cooking, TO keep from
getting dry lido not let it burn); when
brown turn on the other side; put on q
little more salt, pepper and flour; when
done take the liver out on . platter, put
in about q teacup of sweet milk; if not
thick enough, add . little more -four,
wei with milk, until you get it about the
thickness of beef-gravy; pour over the
liver and serve. This is the Swedish
way Of cooking it.