Cheyenne transporter. [volume] (Darlington, Indian Terr.) 1879-1886, 1885-07-15
HOUSEHOLD HINTS.
EREIT PUDDING.

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kneading- board; put it into a pudding
dish in alternate layers with the pine
apple, sweeten abundantly, moisten
with cold water, and bake in mod
crate oven for an hour and three
quarters.
BAKED GOLDFISH.
Pick up the fish and freshen little
as for cooking; then into dish put a
layer of cracker crumbs, then one of
fish; over each layer sprinkle pepper
and butter; continue until you have
two LAYERS of fish and three of crack
ers; lastly, beat two eggs with milk
enough to cover the whole. Bake
about three-quarters of an hour.
TOMATO OMELET.
Put pint of canned or stewed to-.
matoes into an open stew pan and let
it simmer for half an hour. Season
with salt and pepper and table
spoonful of butter. Beat six eggs
well and add to them level table,.
spoonful of salt and three tablespoon
fuls of water. Put generous table,
spoonful of butter into large omelet
pan or frying pan and when it becomes
white and frothy pour the eggs into it.,
Shake over very hot fire until the
eggs begin to thicken and look creamy;
then pour in the hot tomatoes, spread
ing them over the middle of the omelet.
Roll up quickly, and after browning
for an instant turn out on a
warm dish and serve Immediately.
Care should be taken to have hot
fire, for without great heat an omelet
will be hard and heavy. Oysters,
cheese, chicken, ham and, indeed,
nearly all kinds of meat and fish may
be used IN the same way as tomatoes.
When meat or fish is used it shouldj
first be heated in a little sauce.
Cheese is simply grated and
sprinkled over the omelet just before
the rolling.
BAKED POTATOES.
Slice potatoes very thin; let stand IN
cold water one-half hour, put them in
n baking dish with enough milk to
moisten, little pepper and salt and a
half cupful of butter. Bake one hour.
BOILED FRIED POTATOES.
After boiling let them cool; slice
evenly and boil with milk enough to
cover them; season with salt, pepper
and butter.
CREAM PIE.
Beat together one-half cup of sugar,
the white of one egg, one teaspoonfull
of flour and one cup of milk; bake
with only an under crust.
CHICKEN CROQUETTEs.
Take two cups of cold chicken,
chopped fine; one cup of grated bread
crumbs, pepper, salt, one egg, beaten,
well together, form into small cakes
and fry.
CRUMBED HADDOCK.
Remove the skin and bones from
cold boiled haddock and boil with a
small onion; pick the fish into flakes
and mix with each pint of fish one tea
spoonful of salt, a half-teaSpoonful of
pepper and a teacupful of bread
crumbs; fill buttered dish with the
mixture; mOisten with little water in
which the fish was boiled and bake
twenty minutes.
LEMON PIE,
Into one pint of boiling molasses put
one-half cup of water, the grated rind
and juice of three lemons, one table
spoonful of corn starch and two beat
en- eggs; bake with only an under
crust.
COCANUT COOKIES.
One cup of sugar, One-half cup of
butter, two eggs, one half cup of milk,
one and one-half cups of flour. one
and one-half teaspoonfuls of baking
powder.
ROLLS.
Scald one quart of rich milk and set
a sponge with yeast, adding salt and
lump of butter the size of an egg;
do this right after breakfast; when
light make soft dough and let it rise
again and roll out about an inch thick,
cut into large rounu pieces; Law little