The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1881-10-19
DOMESTIC REoEIPTa ri

Cream Cookies.-One pint erea.s.
two cups sugar, three eggs. two ta-
Epoonfuls soda. four teaspoofus rean
tartar; mix as soft IS possible to roll;
nutmeg or cinnamon; bake quick
Corn Fritters--One-half tea-cup bit
ter. the same of -four, one egg, pepp n
and salt, one pint grated corn. beat it
up and fry it on n well-buttered grill
die. They are as good as fried oyste $.
Fried squash.-A delicious dish can
be made Of the summer crook-necked
gouash simply by frying them in b t
ter. Slice them as YOU would cueuii-
bers. dip in dry -four. fry TO n brown.
and imagine that you are eating fri d
oysters
Lemon Pudding.-Put in a basin or =
quarter pound Of flour. same of sugar..
same of bread crumbs and chopped
ruet, the juice OF one good-sized leinpl.
and the peel grated, two eggs. ari
enough milk t 0 make it tie consis' e1 Y
of porTidge; boil in a basin for o e
hour. Serve with or without sauce.
Sponge Giugerbread.-Take one Ell
of sugar. one cup of sour milk, o-+,
small teaspoonful of soda. n eE2
molasses. four eggs, the white AMI Nei 3
beaten separately. n cup o! but
one tablespoonful of ginger, one cup II
r~aisins. four cups of flour. In pla g u
sour milk and soda you may use sly =
milk and baking powder.
Fried Egg-Plant.-Pare your c =
plant; cut in slices n third of an H.
thick, and lay them in strong cold ;
and water for three hours. putin a
plate and weight on them to keep the "A
under the water; wipe each slice; dap
In eggs beaten with a tablespoonful IT
cold water and fine cracker-crum .;
fry in boiling drippings of half lard M
butter.
Stewed Corn.-Scald tho corn JEST
enough to harden; slice off the ear so
as to divide the kernel three o. four
times; scrape the chits (the sweetest
rart) from the cob. add sweet milk, a
little water, q little butter and salt;
simmer ten minutes. Beat an egg and
add. stirring in evenly just before tax
ing off the fire. A very little sugar i'm
proves 1t for the taste Of most people.
A Good Way of Cooking Onions.-
II is q good plan to cook onions in milk
and water, it diminishes the strong
taste Of that vegetable. 1t Is an excel
lent way Of serving up onions to chop
them after they are boiled and put
them in a stewpan with q little milk.
butter, salt and pepper, and let them
stew about fifteen minutes. This gives
them q fine flavor and they a be
served up very hot.
Homemade Crackors.-These are
moro wholesome for children than
cookies, and the novelty OF having
them made at home goes q good ways
toward making them eatable. Taso
three-fourths OF a cup of butter or larl,
one pint of sour milk, three teaspoon
fuls Of baking powder. Stir all except
the milk in with the flour. and when
thoroughly mixed put the milk in. Be
careful not to knead them too much,
ns there is danger OF their being too
tough; roll thin and bake in n quick
oven.
Baked Nacaroni.-Break up as mush
macaroni as you desire for your dinner,
put It on to boil in tepid water. so as
to allow it to swell. In twenty-five
minutes. if soft to q fork, drain it
| through a ~cullender. Butter n deep
| dish. place a layer Of macaroni, then
sprinkle over it salt and pepper; cover
| with grated bread crumbs and a little
grated cheese. Fill up the dish in this
manner, and lap bits Of butter over the
cheese of the top layer. Bake in a hot
oven fifteen or twenty minutes; If left
in the oven too long 1t will become
tough and unpleasant.