Cheyenne transporter. [volume] (Darlington, Indian Terr.) 1879-1886, 1884-08-30
HOUSEHOLD HINTS.

half spoonful each of turmeric, cumin
seed, red chill, ground ginger and salt.
Pound together and mix thoroughly.
Beef Cakes-Chop some beef that is
rare with little fat bacon or ham,
season with pepper, salt, and little
onion, mix well and form into small
cakes. Fry them light brown and
serve with good gravy made of soup
stock, thickened with brown flour.
Chicken Patties-Chop very fine tn
dry, poorest bits left form baked
chickens; season carefully with pep.
per, salt and little chopped celery.
Make light pulled paste, roll quar-
ter of an inch thick, cut with neatly
shaped paste cutter, lay narrow strip
of paste all around; then put some of
the mince on the paste; cut another
piece the same size and lay over. Boil
| fifteen minutes.
Rice Pudding-Take one teacupful
of raw rice, one onion, one cup broth,
one cup milk, one egg, one cup chop
ped meat pepper and salt. Boil the
rice with the onion in the broth, ad-
ding water; when it is soft, remove
the onion; add raw custard made of
the milk, egg, &c. Mix well with the
meat, put into creased mold, set it in
a pan of boiling water and bake, cover
ed, till firm. About forty-fve minutes
should be enough.
Pineapple Pudding Line a deep
amp buttered pudding dish with slices
of sponge cake; slice some pineapple
in very thin slices and put it into a
dish; cover layer of pineapple with
layer of cake, and so on until the dish
is full; scatter sugar plentifully over
the pineapple; the top layer of cake
should be moistened with water and
have sugar scattered over it. If you
are the happy poSsessor of a pudding
dish with an earthen cover, put this
over the pudding, otherwise cover it
with dinner plate and bake slowly
for an hour and three-quarters. The
cover or plate should be buttered.
Baked Eggs-Take a dozen eggs. or
as many as are needed; one cup chick
en- OF other good gravy; one teaspoon
ful parsley and onions mixed and
chopped tine one handful very fine
bread crumbs; pepper and salt to taste.
Pour enough gravy into neat baking
dish to cover the bottom well and mix
with the remainder the parsley and
onion. Set the dish into the oven un-
til the gravy begins to hiss and bubble,
then break the eggs into it so that they
do not crowd one another. Strew
bread crumbs thickly over them, pep
per and salt, and return to the oven
for three minutes. Then pour the rest
of the gravy (Which should be hot)
over the whole. More very fine bread
crumbs and bake till the eggs are
''set." Send to table in the baking
dish.
Bouillon of Beef-Take six pounds
round of beef, all in one piece; four
turnips, three carrots, two onions,
handful of cabbage sprouts, two table
spoonfuls of butter, cupful flour, sweet
herbs, made mustard, one teaspsonful;
four quarts of water. Cover the beef
with water and cook slowly one hour.
Cut the vegetables in long strips and
cook them in boiling salted water
twenty minutes. Throw this water
away, skim the soup well and add the
vegetables. Stew all slowly two hours.
Take out the beef and brown in good
oven. Take half the vegetables from
the pot and keep hot Rub the rest
through a colander, season, boil sharp
ly for five minutes, adding butter and
flour and the soup is ready for the tu-
reen. Season the reserved vegetables,
and having dished your beef, lay them
very hot around it.