The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1881-10-11
DOMESTIC RECIPES.

Coffee Ice Pudding.-Pound two
ounces OF freshly-roasted coffee in q
mortar, Just enough 70 crush the ber-
Ties, without reducing them TO powder.
Put them into a pint Of milk. with six
ounces of loaf sugar, let it boil, then
leave it to get cold. strain it on the
Yolks of six eggs. in a double saucepan.
and stir, on the fire. till the cnstard
thickens. When quito cold, work into
il n gill and q half of cream, whipped
to a froth. Freeze the mixture in the
ice-pot. then fill q plain ice-mold with
it, and lay it in ice till the time of sery-
ing.
lIominy Griddle Cakes.-To one pint
Of warm boiled hominy add q pint of
milk or water, and flour enough to
make a thin batter; beat up two or
three eggs. and stir them into the bat
ter VII \ little salt. Fry as any other
gridd.e cakes.
Fricasee Of Veal.-Cut eight small
pieces Of salt pork. and fry brown;
take out the pork and put in thin slices
Of veal Chose cut from the leg are the
heI), sprinkle with salt and pepper.
and fry brown; when all the veal has
becn fried. mix with the boiling fat two
rc;spoonfulS of dry -four; then add two
cr fuls of boiling water. and season
MA salt and pepper; put the veal in
.ha .raYy. and simmer about fifteen
minutes; dish out. and pour the gravy
over it.-liSs Parkod.
Dreaded Eggs--Boil hard and cut in
round. thick slices; pepper and salt
and dip zach in beaten raw egg, then
in fine bread crumbs or powdered
,pa.l~Ar ,tatn.hu and ffx in hnttar HE
sing hot. Drain off every drop of
greasc, aud serve hot
Potato Croquettes.-Mash two cups
Of potatoes light and smooth. season
with pepper, salt, a little nutmeg, and
beat in two eggs. Put a spoonful of
dripping into a frying-pan, and when
It misses stir in the potato mixture.
keep stirring until it is very hot, spread
upon a dish to cool. when cold mould
into croquettes, dip in beaten eggs,
then in rolled crackers, and fry to a
fine yellow brown; drain well and heap
upon a dish.
Boiled Corn.-Strip of the outer
husks, turn down the innermost coyer-
ing and pull OFF the silk with great
care. recover the ear with the thin in
ner husk. tie ut the top with q bit iof
thread. and cook in boiling sailed wa
ter from twenty-five TO thirty minutes;
cut of the stalks close TO cob, and send
the corn to the table wrapped in q nap
kin.
Mrs. Henry Ward Beecher is author
ity for saying that very tough fresh
meat may be made quito tender by
soaking it in vinegar and water from
six to twelve hours, according to the
size Of the piece. Three quarts of
water and q little more than half n
pint of vinegar will be enough for ten
pounds, and that quantity of meat
should soak for seven hours. ;
Beans and Bacon.-Choose young
beans, boil them in water, with q good
ly piece of bacon. a sprig or W of
savory. When they are done. put the
piece of bacon on a dish, drain tho
beans, toss them, for q minute, in q
saucepan, with plenty of minced pars-
ley, and some butter, and then put
them around the bacon.
Lemonadc.-To six lemons, allow
three-quarters of a pound of lump
sugar, and a pint Of boiling water; rub
the lemons with some of the sugar,
peel them very thin, strain the juice
put it, with the lemonpeel and sugar.
into a jug. and pour over it one pint Of
boiling water; cover the jug well with,
a cloth, to keep in the steam, and let it
cool. This must be strained, and di!
luted with cold water, to make three
pints.
Claret Cup.-Put into q bowl three
bottles of soda-wnter. and one bottle.
of claret. Pare q lemon very thin. and
grate q nutmeg; add to these, in a jug,
one pound Of loaf-sugar. and pour over
them one pint of boiling water; when,
cold, strain, and mix with tho wine and
soda-watcr; a little lemon juice may be
added.