The Red Cloud chief., 1880-04-15

~ VnAa~
-psIsc,se Cake Une cup cf bus;sx
two cups of white sugar. thsce cups d
6our. two seaspoonfuls u cream Of tar
ts,. q sraspoosfui At soda. the uhifs-
Of eight cxrs stir butter and soeAf 10
grshre 10 . cream tn;o 90 cup ct ssess
milk put svo-thiris cup of eoar. mil
,hi. with butter and sugar. then add
soda. sift nour and cram Il tartar To-
ge,h~r. add 10 atsyve. and lastly The exI
beaten To q stiff broth. and bake noder-
a,ely til done
Corn Brad: Two eggs, t~o cups
Of sweet milk. one and onr-haf cups Of
eorn meal, one and on~-had cups ot
whea; -four, butter bali the sire Ut an
egy. one tcsspoonful u cr-am OF tartar.
one half t~-Sspoonful IL soda. onc-hatf
ieaspoonful Of salt. one-half cup OF sn-
gar; brat sgy.. sugar. salt and sods To-
gcihsr, then add hour, meal. and cram
II tartar. xfsr being sif,sri and thor
oughly mixed together, and bake three
fouTths IL an hour.
Lemon Pie: Crate the rind Cd Q
fine lemon. and express the juice Beat
the yelks Of four eggs, add 10 them one
cupful u sugar. one cupfui OF cream or
rich milk, a Tablespoonful Of -four,
aud the lensp. Beat the mixture vel.
and bake in a crust. While IL IL baking
beat the whites stiff with four table
spoonfuis of sifted white sugar. When
the pie Is baked. spread the whites on
smoothly, and set in the oven 10 brown
slightly. This quantity will make two
small pies.
food Coffee: The editor Of Truth
says there IL nothing easier than making
good coffee. and gives the following
simple recipe: Put the ground coffee
in q saucepan-two spoonfuls for each
output the saucepan On the IRE; just
before the water boils throw In a few
drops Of cold water and take the pot
of; strain the connection through q
piece Of muslin, and you will have better
coffee than is produced by the most
complicated and costly patent ma
chine"
-Omele,: Allow two tablespoonful
Of milk 20 each egg; beat the yelks and
whites separately: add . little salt /;
pour into q hot skillet, in which = piece
Of butter the size Of a walnut has been
melted. The skillet should be As hot
as il can be without s%corching the but
ter. As the omelet bubbles and rises,
run a ~thin-bladed knife under every
now and then, that it may o burn ;
cook two or three minutes, or until the
eggs set; fold over. shake the skillet,
turn on to a hot platter and serve Mt
n
Boston Baked Beans: Soak . quart
of common white beans in water over
night; then cut up q pound OF salt pork
fitch is best; put beans and pork IN
alternate layers into an earthen o
and put in enough water to all
cover with a plate, and bake in a mod.
crate oven from six To twelve hours. IL
put in after the bread is baked, toward
noon, will usually be done by supper
time. They can be warmed over, II not
used at the first meal, and are just a.
good as when first baked. The pork
supplies enough salt.
Crackers: Rub a quarter OF q pound
Of butter into a quart OF sifted nour,
add half a teaspoonful of salt and mix
into a stiff dough with sweet milk. Lay
this on a Toured board and beat 1t with
the rolling pin as long as time and
muscle will permit. The longer the
better, but it should not be less than
half an hour, and the dough must be
frequently turned. Roll it out very thin
and cut round into whatever size you
may des'rc, prick each n deeply.
wash the surface with milk and bake
hard in an oven moderate enough 10
give only a light color.