Cheyenne transporter. [volume] (Darlington, Indian Terr.) 1879-1886, 1880-10-09
HOUSEHOLD NOTES.

ened by soaking in sour milk.
Fish may be scaled much easier by
first dipping into boiling water about a
minute.
Milk which has been turned or
changed may be sweetened or rendered
fit for use again 10y stirring in little
soda.
WHITE LILY CAKE Take the
whites of six eggs, two cups of sugar,
three cups of flour, one cup of sweet
milk, three-fOurths of a cup of butter,
two teaspoonfuls of cream tartar, and
one teaspoonful of soda.
Pie CRUsT.-Three and a half cup
fuls sifted flour: one cupful sweet lard.
one teaspoonful SALT one teaspoonful
baking powder, one cupful very cold
water; mix with knife, using hands as
little as possible to mix with roll.
GRAPE JELLY.-Put the grapes in a
kettle after they are stemmed, steam
them until soft; then strain through a
cloth while warm; one pound of sugar
to pint of Juice; boil Is minutes
two pounds Of grapes generally give
one pint juice.
Crows NEsT.-Fill deep pudding
tin, or dish, with apples cut in thin
slices; sugar and cinnamon. or lemon,
to sweeten and flavor to taste, and a
little water; cover with thick crust
bake until apples are tender; serve hot
with hard sauce, or with cream and SUI
gar: he sure to cut air holes in the
crust TO LET the steam pScanp
APPLE CHARLOTTE-Cu the appleS
into quarters core and peel them mince
them very fine; put them into a stew
pan, with pounded sugar, cinnamon, the
peel of half lemon, and few drops
only of water. Put them on a rather
brisk fire, taking care to stir without
breaking them. Let them stick lightly
to the pan; then add lump of fresh
butter the size of an egg; mix all well
together; take out the cinnamon and
lemon; cut some thin slices off the crust
Of Il thin fresh roll; then cut some
rounds off them the size of shilling)
with paste cutter, and cut the remain
der OF the crust into pieces a finger in
length and two in breadth, squaring
the ends. Take round copper mold,
spread clarified butter all over it, dip
each of the round pieces of crust in
clarified butter, lay them on the bottom
of the mold add the long pieces on the
sides, taking care that the edges lap
over each other SO that no space is left
between. Fill the mold with the marina
lade OF apples, adding some apricot mar
malade, stirring all well together. Cover
the mold with slices of bread dipped in
clarified butter, and bake in a moderate
oven for about an hour; then turn out
and serve very hot.
ORANGE MARMALADE.-Sma or
anges are preferable to the large ones.
us the latter are rather too thick
skinned. Wash clean in cold water
using a coarse towel to remove the
black spots, which are often found on
oranges. | have used the MeSSina or-
ange and the Florida orange mixed, and
the Florida orange alone. Have water
on the boil, and cook the oranges until
they are soft it is not a rapid process,
and takes three hours; take the fruit
out, allowing it to cool, and peel the
oranges by cutting the skin through in
quarters; preserve the white with the
rind; place the skins in cold water and
boil remove the skins and boil in two
more waters, preserving the first wa
ter; press the juice from the oranges
the pulp which remains is of no use
measure the juice which you have care
fully strained. My proportions at st.
Augustine was pint of juice to the
peel OF dozen oranges, but my or
anges were rather large and very sweet.