Cheyenne transporter. [volume] (Darlington, Indian Terr.) 1879-1886, 1884-02-28
DOMESTIC NOTES.

bones. race on q board, ana cut In
long. thin strips, and cut these into
dice. Place In an earthen bowl (there
should be two quarts), and season with
four tablespoonfuls of vinegar, two Of
oil, one teaspoonful Of salt and one
half teaspoonful of pepper. Set away
in u cold place for two or three hours.
Scrape and wash enough OF the tender,
white celery to make one quart. Cat
this with a sharp knife, in pieces about
halt an inch thick. Put these in the
ice-chest until serving time. Make the
mayonnaise dressing. Nix the chicken
and tho celery together, and add half
of the dressing. Arrange in a salad
bowl or on fiat dish, and pour the
remainder of the dressing over it. Gar
nish with white celery leaves, or have
. jelly border, and arrange the salad
in this.
CHOCOLATE WHIPS. One quart of
milk; one square of Bakers chocolate;
one generous half-cupful OF sugar; six
eggs. o little salt. Scrape the choco-
late fine and put it in a small frying
pan with two tablespoonfuis of the
sugar and one of boiling water. When
dissolved, add to it pint and a half of
the milk, which should be hot, in the
double boiler. Beat the eggs and the
remainder Of the sugar together, add
the cold milk, and stir into the boiling
milk. Stir constantly until it begins
TO thicken. Add the salt, and set away
to cool. Season one pint of cream with
two tablespOoufuls of sugar and half a
teaspoonful of vanilla extract. Whip
TO q stiff froth. When the custard is
cold, half fill the glasses with it, and
heap whipped cream upon it. Or it
can be served in one large dish, with
the whipped cream on top.
RICE AND APPLE PUDDING - Boil on
unce of g~ound rice in a half pint Of
new milk, and mix with it the pulp of
eight large apples, four ounces of loaf
sugar and n tew drops of essence of
lomon. Whisk the whites of three eggs
and mix with the other ingredients,
pour into well-buttered mould, and
let it steam in a saucepan of boiling
water for one hour, then turn it out
carefully. 1t can be eaten hot or cold;
if the former, pour cuStard or sweet
sauce round it; if the latter, serve with
suited sugar over and a garniture of
preserved fruits. Ounces may be used
instead Of lemon TO flavor this, but they
must be we'll boiled.
JUDY PIE. Chop the meat of q
boiled chicken very fine, then cut the
liver in thin slices, put n layer OF the
minced chicken in the bottom of q pud-
ding dish, then lay the liver over it,
then the rest of the chicken should be
put in with plenty Of salt, pepper and
butter. Make a little nice gravy of the
chicken broth, pour this over the chick
en-, over the top put crust OF not toe
rich paste. Bake delicate brown.
RICE WAFFLEs.- Boiled rice, one
cup; eggs, three; butter, one ounce
sour milk, two cups; salt and soda, one
teaspoonful each. STIR the rice tC
separate the grains well, add the but
ter creamed, and the eggs frOthod; dis
solve the soda, stir into the milk; ado
to the mixture with flour enough tC
make n batter, rather thick; heat th'
waffle irons snd rub well with butter
fill three-quarters only, and bake care
fully
SPICE CAKE.-To make very gOOC
spice cake take three pounds OF seedes
raisins, |! pounds Of citron, p coife'
cups Of sugar, two cups OF sweet milk
four cups OF flour, SIX eggs, two tea
spoonfuls of baking powder, three tea
spoonfuls of cinnamon and two Of macs
Keep in tins until a day or two befor'
it is wanted, and thon put it into n
earthen jar
IONA 20 AND ONION OMELET. TAX
equal parts OF sliced onions and toma
toes. peeled and freed from pips. choI
them both coarseiy. Fry the onions il
butter When cooked, without beini