The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1882-04-19
Domestic Recinea.

Orange Custards.-Soak two cups OF
stale bread in a pint of cold milk; when
1t is soft beat it smooth, add the grated
rind and juice of oranges, the yolks OF
three raw eggs, and sugar to make tue
mixture palatable. The quantity will.
Of course. depend upon the flavor of the
oranges. Have ready six buttered cups
set in a dripping-pan half full of hot
WATER then beat the whites of three
eggs to a stiff froth, mix them lightly
with the other ingredients, put the mix
ture into the cups, and bake the custards
about twenty minutes in n moderate
oven. They will be done as soon rs the
egg is flrm.i
Welsh Rarebit.-Select the richest and
hest American factory cheese, the mild
er 1t is the better, as the melting brings
out the strength. To make five rarebits,
take one pound of cheese, CRATE it, and
put it in n tin or p~orcelain-lined sauce
pan; add ale enough to thin the cheese
sufficiently, say about n wine-glassful to
zach rarebit; stir until allis melted; have
d slice OF toast ready for each rarebi
(crusts trimmed): put n slice on eacl
plate, and pour cheese enough over each
piece TO cover it. Eat while hot.
Ham Sandwiches Chop the ham fine
and season it with salt, pepper. and
mustard. If the lean meat alone is used.
\ little melted butter may be added.
Spread between thin slices of bread.
Cheese sandwiches are very nice; the
cheese may be grated or cut in thin
slices. Mustard is added or not AS liked.
Ragout of Tenderloins. Choose about
two pounds of the tenderloins of fresh
pork, taking care that the flesh is firm
and of a fresh, rosy color; wipe them
with a wet cloth, cut them in pieces an,
inch square, and brown them in n clean
saucepan with two tablespoonfuls oil
fresh dripping or butter; when they are
brown, put in a tablespoonful OF dry
hour, and stir them until it is brown:l
then them with boiling water, add
a palatable seasoning of salt and pepper.
and stir them until the flour is mixed,
with the water and a good brown gravy
is formed. Then cover the saucepan,
and let the ragout cook slowly for at
least half al hour.
Glazed Turnips. peel a
quart OF small, even-sized turnips, boil
them just tenderin sailed boiling water.
and drain them on a dry towel; put into
a frying-pan Just large enough to hold
them a t~easpoonful each of butter and
sugar, and let them melt together; then
put in the turnips, set the pan over a
fire, and shake it occasionally until they
are light brown; keep them hot, without
burning, to serve on the dish with the
tenderloins.
Jerusalem Artichokes a quart
OF Jerusalem a%rtichokes with plenty of
cold water and a cloth or a brush; then
scrape them like oyster-plant or carrots.
laying them in a bowl OF cold water con-
tanning a tablespoonful of vinegar as
fast as they are scraped; this will keep
them white; meantime have some sailed
water boiling in a clean saucepan, and
when all the artichokes arc scraped put
them into the boiling water and boil
them only until they are tender, which
will be abouttwenty minutes; then drain
them, and serve them in white sauce.
White Sauce.-To make a pint Of
white sauce put a tablespoonful each Of
and flour in a clean saucepan, and
stir them over the fire until they blend
together smoothly; then gradually add
a pint OF boiling water, stirring the sauce
constantly until 1t is smooth; season IL
highly with salt and white pepper,
serve the a%rtichokes in it. A table,
spoonful Of chopped parsley or lemon
Juice may be added just before serving
the artichokes. White pepper costs nc
more than black, has 4 finer flavor, and
does not d~iscolor delicate sauces.