The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1882-07-16

Nfiaconananua na,Inaa
49,
Rice Mullins,
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Bread Mullins.
Take four thick slices of bakers bread and
cut oil the crust. Lay them In n pan and pour
boiling water over sufficient to soak them we'll.
Cover the bread, and after it has stood an hour
drain of the water and stir the soaked bread
until 1t Is n smooth mass, then mix in two table
spoonfuls of sifted -four and n half pint of milk.
Having beaten two eggs very light STIR them
gradually into tho mixture urease SONS mui-
hn-rlngs, SCI them on a NOT grluoie, pour in.o
eNoh a portion OF the mixture DAAe "Fo"h
ana SEND 10 table not
Cream lhi1fns.
o,u. ~ riob ,nuL ~ 70 . oon ost n.
half crdSm and half miIk one quart of aour,
~hoaping; six eggs; one tablespoonful of butter,
one of lard, softened together. Beat whites ana
yolks separately, very hghti theh aau nour anu
shortening anu u schnt IaolesPooniu nI1
ana sur IN tne nouI tno ms thus, nsnsy 10
possible, ana nave the Dut1Tr ree rom Jumps;
haii-hi Your Weh-buttered mumn-tLhgs anu
bak9 Immediately IN a not oven, OF your uni nus
Wll not De goou' oehu 'ne" ;" II 'A"f' L
~"V'"''
These deserve "extensiVe circulation. we
have the recipe as a special favor from lAay
friend, at whose table we have enjoyed some
capital specimens, made as toloWs; 10 one
quart OF milk add two eggs well beaten, a lump
OF butter hall the size oil an egg. ana nour
enough to make u stli batter. STIR In nan pint
OF yeast. Let them stand until perfectly hgnt
and hen bake on griddie, IN TN rings maae
for the purpose. These are merely strips OF tin
three-qunrters OF an inch wide, made into rings
ino ~ ,sStIont hottan tho inc bsina simniv
placed on a eriddle and batter poured in tofli it.
Grnno1Aa,s Shortcnks
o,o norrd .;nod A. driod :, ~ 49,, 60,
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- ns -. ~ 80" . -
80 , . He"PtnS lH.. ~
n 49, oDonnh to H. onS III
IN yuss SnouSn '.nesat W ~ a "en
VI = y. u use'asi ]" O. ~ Anu
IL Ia ~ 20, Oh i nHJ ny ~ IN squAteS'
PN W.
BredhJdS Rolls.
One mint of sweet milk, one egg, half a tea
spoopfil of salt. one large tablesSocuful of lard,
two tnblespoonfuls of Yeast, mix one quart
of Iour, mix them Mt ninht. Mac. IN n warm
place to rise; in the morning roll out, cut them
into rolls, place in the pans, and place over n
kettle of warm water; let them get very light,
and bake about twenty minutes.
NJ
mp 1eaSt o'e"u'
Take one yeast cake, dissoIve IN a cup OF
Wnnm water, with a taolesPooniul oil sugar. TWO
quarts OF the best Hour, one large tablespoon
Jul oil lard mixed weil with tho nour. Ihen
pour in the yeast cake, with suihcient warm
water to make a moderately soft dough: hnead
well set In a warm place TO rise until morn
ing, then knead well again. Make into loayes
or rolls, and put into the pans, letting 1t rise
again nm honr or so; II Is tnen READY ior oak,
ing. Foho" the nooye recipe hhu you VIII
never mi 70 make goou or'"n'
Vienna Bread.
The process of making Vienna bread. with
which Centennial visitors became familiar, is
mus eHplained; eht IN a I'm pan four pounds
VI nour, pank nuP hBalhst tne sues pour IN
ono quar- OIL mltk anu wh'Gr, ana ml1 lhuol
enough hour 70 lHIm u M ontter; theh qItSk-
y Gnu hsl'ty Hua oho PlhE vi nun IN when
! ulssoINeu II oGnSo q sais nhu u u hIe
quarters ounces 0 Nhu a rrelsenhnn com
pressed yeast iea'e inc remainder Oh the nour
Agntns' Iuo siuSs Vi 'no pun over u pun
wItn a '!otH, L g y III q PmIo Iioe HO
lAusnt y u IN y ue m
NIX IN u u hou[ htl u uousn va
,eavo Tue POTION ana tue sues ol the pan, anu
= 1t StNhu wv II d u hourS' Ph vi
sluo the nuss lhto ohe-Pouhu Pieees, 70 ~ aut
n turn lnto tmolEe PurtS e"Sn. n give
square pieces hoout tnreo ana u nail ihcnes
S SnISn enOm O1 III mm' ~ Saa up u