The Cheyenne daily leader. [volume] (Cheyenne, Wyo.) 1870-1884, 1882-01-12
Domestic Receipts.

Feather Cake.-One cup sugar, one
cup milk. one tablespoonful butter, one
egg, two and one-half cups flour, two
~teaspoonfuls cream tartar, one tea
spoonful soda. Flavor to taste with
nutmeg or lemon.
French Cake. Five tumblers sifted
flour, three of white sugar, one-half
tumbler buttnr, one tumbler milk, one
teaspoonful soda dissolved in a little
water mix well (; beat three eggs,
yolks and whites beaten separate. one
teaspoonful nutmeg /; beat all well for
ten minutes ; bake in moderate oven.
A Quick Pudding.-Split a few crack
ers. lay the surface over with ~raisins,
and place the halves together again
tie them closely in q CLOTH, and boil if
teen minutes in milk and water. With
a rich sauce II is excellent.
Vermicelli Pud ing Two ounces OF
vermicelli, three-quarters OF n pint of
milk, quarter of u pint of cream, one
ounce and a llalf of bu ter, two eggs,
one ounce and n half of sugar boil
the vermicelli in the milk until tender ;
then stir IN the remaining ingredients;
butter n small tart-dish, and bake
Handbook of Therapeutics.
Corn Fritters. Two cupfuls Of grated
corn. w eggs, N cup of milk, flour
for thin batter, a pinch of soda, salt,
n tablespoonful melted butter. Mix,
and fry as you would griddle-cakes.
Jelly of Irish Moss.-Irish moss, half
an ounce; fresh milk, a pint and a
half; boil down to a pint; remove any
sediment by straining. and add the
proper quantity of sugar and lemon
Juice or peach water to give 1t an agree
able flavor. Economical Cookbook.
Flax-seed Lemonade.-Four table
%spoonfuls fax. seed, whole; one quart
boiling water poured upon the flax
seed; Juice of two lemons, leaving out
the peel; sweeten to taste; steep three
hours in q covered pitcher; If too thick,
put in cold water with the lemon juice
and sugar. Good for colds.-Mdrion
Rdrland.
Kentucky Potatoes.-Raw potatoes,
peeled, sliced very thin put in puid-
ing-dish, and cover with milk; add pep
per and salt and teaspoonful of flour,
wet; bake till nicely Drowned; do not
put them in water after they are sliced.
Broiled Chicken.-CIean and split
open the chicken, and broil it on the
gridiron over a clear fire. Sprinkle
with salt and pepper, spread it with the
best fresh butter. and serve on a hot
platter with a few sprigs Of watercress
around it. Serve lettuce sala with 1t
Dress the salad with oil. salt, pepper,
and vinegar.
Chicken Pie.-Take two ( ! grown
chickens Cor more If they are smalr,
disjoint them, and cut the ba .kbone,
ETC., as small rs convenient. Boil
them, with a few slices Of salt pork,
in water enough to cover them; let
them boil quite tender; then take out
the breast-bone. After they boil, and
the scum is taken of, put in a little
onion, cut very fine, not enough to
taste distinctly, but just enough to flaw
Or n little rub some parsley very fine
when dry, or cut fine when green; this
gives a pleasant flavor. Season well
with pepper and salt, and a few unces
Of good fresh butter. When all is
cooked well, have liquid enough to
cover the chicken; then beat up two
eggs, and stir in, also some sweet cream.
Line a five-quart pan with a crust made
like soda biscuit, only more shorten
ing; put in the chicken and liquid;
then cover with a crus the same as the
lining. Make ar opening for the steam
to escape. Bake till the crust is dc ae,
and you will have q good chicken pie.