The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1881-07-12
FOR TIE HOUSEHOLD.

A Delicate White Sponge caks-Is
made thus; Take one tumbler and .
half of sugar, one tumbler Of four, the
wen-beatsn whites Of ten eggs, two tesr
~spoonfuls Of cream Of tartar Cno soda)i
favor 20 taste.
To Clean Carved Apply
a paint brush dipped in kerosene OIL
1t will remove all dust from cracks.
make the furniture look like new, and
the smell disappears in an hour II the
windows are open
Mustard for Dressing Pickles.-Can
be prepared and pickles put into 1t At
any time of year. To one pint OF vine
gar take six tablespoonfuls Of mustard,
half an ounce of turmeric, n cupful
of sugar, half a cupful Of flour; stir
all together. heat, and turn over the
pickles.
Mustard for the Table.-Take W Ia
blespoonfuls of mustard. one table
spoonful Of -four. mix them well while
dry, then take half q cupful of strong
vinegar, fill the cup with water stir
| the mustard and flour with this, cook
it as you would boiled custard; when
it is thick enough take from the hre
and add n teaspoonful Of sugar.
Sewing Apron.-No one knows until
she has worn one what a convenience a
sewing-apron is. Cut q small round
! apron of calico or any other material
which you choose, make q deep pocket
| across the bottom, in which you may
carry work and into which your scis-
sors, thimble and thread may slip when
you are obliged to rise and leave your
| sewing for a short time. The large
pocket may be divided by stitching II
through the center. and smaller pockets
may be added at the top.
Home-Made Cream Candy.-Confec-
tionery made at home has the adyan-
tage Of being unadulteratedi and me
| following recipe from an exchange Will
be welcome for the little ones; One cot
fee-cup of white sugar, n or two Ia
blespoonfuls of water. enough to make
1t dissolve nicely as 1t heats boil with
out stirring. in q bright tin pan, until
II will crisp in wafer, like molasses
candy. just before it Is done put in a
tablespoonful of extract Of vanilla and
quarter of q tablespoonful OF cream OF
tartar. When sufficiently done pour
into q buttered pan, and when cool
enough TO handle, work It as you would
molasses candy. until 1t is perfectly
~white-then stretch and lay on a mar
BILE slab. or II You have to use the mold
ing board, put buttered paper over It,
and with a chopping knife cut 1t into
mouthfuls and set away until 1t creams
which 1t will do a. it dries cut. II II
grain before 1t is done, or before you
have q chance to pull it, put it back in,
to the pan and pour water on 1t and
boil it " again.
Novelties in Cooking.-A side dish
which is q favorite in many families Is
made by steaming oatmeal until 1t is
thoroughly done; when cold. cut 1t in
slices and fry till brown in butteri
crushed wheat and corn meal may be
served in tho same way. One good way
to give an appearance Of novelty is &c
cook the meat and vegetables after dif.
ferent rules. For instance. here arc two
ways Of preparing Goldfish. either on'
of which win make what DR.. johnson
would very likely call "a good Dime
enough, though not o dinner to ask
man TO-" Pick the fish In small bits
removing, Of course. every bone: fresh
en- It in cold water and cook for q few
minutes only In milk. season 1t wit
butter and pepper, thicken 1t with a Lii
tie flour stirred into cold milk; add on
or two ~well-beaten eggs; serve on toast
or, cook In the same way, but drop tn,
eggs following one or more for eacl
member Of the family into boiling wa
ter; when done season with butter. pep
per and salt, lay them on q platter, ant
pour the fish over them. Goldfish is
saws Samantha Allen. mot only health
full. but nourishing to the mind
,Mackerel NAV be cleaned or broiled
and a little gravy made of melted but
Ter. or Of milk or cream, heated ant
poured ' e it, with q good sprinklinI
lof white pepper.