The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1881-08-18

KITCHEN RECIPES.

Cocoanut Pudding Take half Q
pound of desiecated cocoanuts and two
hick slices of bread; put them to soak
n q quart Of milk for two or three
tours; then add one ounce of butter, two
ounces of sugar, the yolks of four eggs
md q saltspoonful of salt; beat the
whites to = stiff froth; add them TO your
pudding, and bake in q hot oYen for
three-quarters of an hour, Serve hot.
Pumpkin Pie-Stew the pumpkin very
dry indeed; take apint of rich cream. or
4 this is not obtainable, half a pound of
warm milk with one quarter of a pound
If butter stirred well into it; beat eight
Eggs very light and stir them into the
sther ingredients, together with sugar
enough to make it sweet; add to this a
grated nutmeg, a large ~teaspoonful of
powdered mace and cinnamon mixed, a
wine-glass Of rose-water, and q glass of
wine mixedtogether, and a tiny pinch of
salt; beat all together very hard, and
bake in a rich paste
Sponge Cake Twelve eggs, their
weight in graduated sugar, and the
same of flour. Beat the yolks of the
eggs and the sugar well together beat
the whites : o q stiff froth; sift the -four
very lightly; add q teaspoonful of the
Deaten white Of egg and one of the -four
alternately till all Is used; then add the
grated rind and juice of a lemon. Put
i well-greased paper in y tin baking
pan and bake the cake in it in . very
hot oven; If it is getting too brown on
top cover with q piece of letter paper.
Tea Rolls-Half q cake of compressed
yeAst in three half-pints of lukewarm
water; add . quart of sifted flour.
and mix well TO q thick batter. Let it
stand six or seven hours in q moderate
" warm place till well risen. Then add
two eggs. an ounce of butter. four
ounces of sugar and a tablespoonful of
salt; add -four fabout . pint), and work
well with the hands until it Is q soft
dough-. Make into rolls; put them in
the pans they are TO be baked in. and
set near the stove to rise; Is soon as
they rise, bake in . quick oven.
Duchesse Potatoes-Mash one quart
of hot boiled potatoes through . fine
colander with . potato-masher, mix
them with one unce Of butter, n lev
Ell teaspoonful of salt. half . teaspoonful
of white pepper, quarter of . teaspoon
ful Of. grated nutmeg, add the yolks Of
two raw eggs; pour the potato out on q,
plate and then form with q knife into
small cakes. two inches long and n
inch wide lay them on q buttered tin,
brush them over the top with an egg
beaten up with q teaspoonful Of cold
water, and color them golden brown in
. moderate oven.
Boiled Chestnuts-Make q slight in-
cision in the outer skin only of the
chestnuts. to prevent bursting. and
when all are done, throw them into
plenty of boiling water. with about .
dessert spoonful Of salt to the half-gal-
lon. Some chestnuts will require TO be
boiled nearly or quite an hour; others
little more than half that time. The
cook should try them occasionally. and
as soon a they r soft enough, drain
them, wipe them in a coarse cloth, and
send them to a table quickly in q hot
napkin.
Baked Beans-Pick over a quart Of
beans at night, and put over them warm
water to cover them well. In the morn
ing drain them and put them in cold
water, with n quarter Of q spoonful
of soda, and boil them half an hour;
drain again, free from water, and put
them in q bean-pot, with two table,
spoonfuls of molasses and half a pound
Of salt pork. which has been well wash
ed; fill tho pot with sufficient boiling
water to cover the beans; place the COW
er on the pot. and put q rim of paste,
made of -four and water around it, and
bake in Q very moderate over eight or
ten hours. II you have not a regular
bean-pot, put them into q baking dish
and cut the pork into small slices, plac-
ing one in the centre of the beans and
the rest at even distances around it.