The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1882-07-30
miscellaneous Recipes.



when bread is taken from the over
the caves are turned topside down il The
tins, and allowed to stand u few minutes, the
crust will be tender and will cut easily.
Chickens Brdised.- Take ont all the bones
except those of the wings and legs. This
can be easily done by splitting the chicken
down the back with a sharp knife
and then scraping the flesh down the sides
Stuff with cold lamb finely minced and
richly seasoned with powdered herbs, a
little minced pork int mushrooms, and
some lemon juice. Stew up the chicken,
lard and breast, and put it into n stew-pan
on a layer of herbs, minced onion and
parsley, and IA few slices OF bacon. Pout
around it some good stock and sherry
Cover the pan aud let it cook slowly fol-
two hours. Then take up the chicken.
strain the liquor, put it back ON the range
and let it boil quickly to a glaze. Brush
the chicken over with this, and serve on q
platter surrounded with mushrooms cook
ed in n brown gravy.
A Luncheon Dish.-Beat two g mix
ing with them n tablespoonful of cream
Put them into a saucepan, adding SOME
anchovies and some minced tongue. Spread
on toast and serve Immediately.
Stuting for VeaL.-Chop half n pound of
suet, put itinto n basin with three-quarten
of a pound of bread crumbs, a t~easpoonful
of salt, n quarter of pepper, a little thyme
three whole eggs, mix well. A pound of
bread crumbs and one more egg may bt
used it will pakc it firmer.
Apple Oustdrd.-Two eggs, six table
s%poonfuls sugar, one cup of cream beat
the mixture thoroughly and flavor strongly
with lemon, unless some other havoring Il
preferred. Then take n tea-cupful of stew
ed apples, mash them, and add them TO tn,
other ingredients; make crust and bake
same as egg eustards. They are delicious
Apple Croutes.-This simple and dainty
little dessert is one taught by Miss Carson
Peel and core the apples and halve them
take half slices of bread, spread thickly
with butter and sprinkle them with sugar
lay apple on bread, core side down, sprinkle
on more sugar and any kind of spice Il
taste. Bake.
Saaps.-Take one cup of molasses, three
quarters of q cup of sugar, one Tablespoons
full each of powdered cloves, cinnamon
and alspice. Add these to one-hnlf cup OF
melted butter and beat in two teaspoon
fuls of soda, and flour enough to roll. Rol
| very thin, cut out with n tin cutter, anC
bake in pans in a hot oven.
Chicken Mdyonnaise.-Cutup some chick
ems and fry them nicely in butter. LIE
| them get cold, then trim into good SHAPE
| and put them in a covered dish, with salt
| pepper, oil and vinegar as for salad add
few pieces of onion and q little parsley
Let them stand thus two or three hours
| Then drain the pieces of chicken, plac'
them on the lettuce in your salad dish an,
| spread n nice ~mayonnaise dressing over all
| Some of the chicken when fried can b,
saved for tomato stufing.
Stuffed Tomdtoes.-Take large, smootl
tomatoes, take out n little of the inside a
the top and stuff with u force meat mad
| thus: Fry some minced onions in butte
and add some bread crumbs, some col,
chicken chopped very fine, some choppe'
parsley and a little stock TO moisten, an
pepper and salt; mix well; take from tn
range, add raw yolk of egg, stuff the toma
toes and bake them in the oven. Bro
your chops nicely, bntter them hot and NJ
range them around n platter with stuile
tomatoes in the centre.