Cheyenne transporter. [volume] (Darlington, Indian Terr.) 1879-1886, 1883-09-28
DOMESTIC NOTES.

them on a dish and place in the sun.
Allow one pound of white sugar to
pound of tomatoes. Make syrup by
allowing one pint of water to each
pound of sugar. Clarity and boil about
fifteen minutes, and pour boiling hot
over the tomatoes; cover and let them
stand until the next morning. This
should be done in the evening; the next
morning draw off the syrup and let it
come to BOIL drop the fruit in; when
they begin to get soft take them out,
and lay on dish to drain; be careful
not to break them. Continue this pro-
cess until they are clear and the syrup
is thick enough. If the fruit is very
tender, cook the syrup and pour over
the tomatoes two evenings in sue
cession, then finish off on the third day.
Tie up some broken ginger in little
thin cloth, and boil in the syrup also
some bits of lemon peel. The smooth
yellow tomato makes the incest pre-
serve, though red ones will answer
Put away in small jars, tablespoonful of
brandy in each jar, and seal. Keep in
cool place. Flavor to taste just before
serving, if desired.
CANTALOUPE PRESERVES. Select n
fine-grained cantaloupe or musk melon,
one that is not over-ripe, pare and cut
In shapes to suit your fancy, then soak
in salt and water for six hours, then in
alum water all night drain off the alum
water the next morning and pour over
them sufficient quantity of boiling
water to cover them well; let them re-
main III it until cold, scald them this
way three times, weigh them, and al
low one pound of nice white sugar to
one of the fruit. Make syrup allow
ing one pint of water to each pound of
sugar; boil, clarity and pour over the
fruit boiling hot; let them remain in
this all night, then put on to cook the
next morning, but do not allow them
to get soft; take out and pour the syrup
over them again. Continue this pro-
cess until they are transparent. Seal up
in small jars, put in one or two spoon
fuls of brandy in each jar Flavor be-
fore serving with lemon or pineapple
extract.
PEAR PRESERVES the pears are
large, pare and cut in halves, if not
peel and core tEcm, leaving the stem
Weigh them, allow one pound of white
sugar to one pound of fruit. Make
the syrup by allowing one pint Of wa
ter to each pound of sugar, clarity auC
boil fifteen minutes, pour over the
fruit, and let it remain until the mex
morning, then draw off the syrup anC
let it come to boil, drop in the fruit
and when it begins to get tender tak'
out and air it until it gets perfect,
cold, then cook again. Continue thi
way until the fruit is clear, and tn
syrup is thick. No favoring. Pu
away in small jars, seal, and keep in
cool place.
BOILED PUDDING.-3 eggs, II cup
sweet milk, beat the eggs well, add
pinch of salt, enough flour to make
thin batter like griddle cakes (no sod
or baking powder), tie up and boil on
hour, eat with butter and sugar B
sure the water bOils when you drop tn
pudding in, and keeps boiling.
these recipes are worth using | wi
send premium tidy" patter soon
called the Cornucopia.
GOOD COOKIES. i cup sour, thic
cream; cups sugar, small teaspoon
full soda, little salt. Put the soda in
cup, dissolve with little warm water
then pour in your cream and stir unit
it foams. Make soft dough and 70
rather thin. Bake quick.
FARMERS COOKIES. l cup cold WIS
ter in which stir one teaspoonful salel
atus, Ono cream tartar) cup frie
pork fat, or butter if wished ver
nice, 2 cups good brown sugar, l egs
nutmeg, flour enough to roll. Ro
thin. Bake quick.
MoLAssEs COOKIES Put in con