Cheyenne transporter. [volume] (Darlington, Indian Terr.) 1879-1886, 1885-07-30
DUMESTlC HINTS.
CANNED FRUIT.

Put the prepared fruit in far and
cover with boiling syrup swcetened to
taste. On three successive mornings
drain off the syrup, boil again, and
pour over the fruit. The last morning
let the fruit and syrup come just to
the boiling point, but do not boil; then
seal Immediately. Fruit prepared In
this way has been tested by the author
and found perfect. Strawberries pre-
serve their shape, and never ferment.
SWEET PICKLES.
Eight pounds of fruit, four pounds
of best brown sugar, one quart OF vipe-
gar and one cup of mixed whole spices,
stick cinnamon. cassia buds, allspice
and cloves of the latter than of
the former. Tie the spices in bag
and boil with the vinegar and sugar.
Skim well; then add the fruit. Cook
ten minutes, or till scalded and tender.
Skim out the fruit and put into stone
jars. Boil the syrup five minutes
longer and pour over the fruit. The
next day pour off tho syrup and boil
down again, and do this for three
mornings. Keep the bag of spices in
the syrup.
POACHED EGGS.
Break your egg into teacup previ-
ously well buttered, stand it into 3
frying pan of boiling water up to the
middle of the cup; as soon as the white
hardens it is done; put a knife gently
around the edgo and slip the egg onto
plate; it is rather more trouble to
dress them this way, but repays you
well, as they como out nice and COM
pact and do not look so ragged rs
when broken into the pan of water.
the usual mode OF cooking them.
ALMOND CAKE
One-half cuptul butter, two cupfuls
sugar, four eggs, one-half cupful al
monds, blanched-by pouring water
on them until skins easily slip off,
and cut in fine shreds, one-half tea
spoonful extract bitter almonds, one
pint flour, one and half teaspOOnfuls
baking powder, one glass brandy, one
half cupful milk. Rub butter and
sugar to smooth white cream; add
eggs, one at a time, beating three or
four minutes between each. Sift flour
and powder together, add to butter.
ETC., with almonds, extract of bitter al
monds, brandy and milk; mix into
smooth, medium batter, bake careful
ly in rather hot oven twenty minutes.
APPLE JELLY CAKE.
One cupful butter, two cupfuls
sugar, four eggs, three cupfuls flour,
one and one half teaspOonfuls baking
powder, one cupful milk, six apples,
six ounces sugar, ono teaspoOnful but
ter. Rub together butter and sugar to
fine light, white cream, add eggs, two
at time, beating ten minutes between
each addition. Sift flour and baking
powder together, add to butter, etc,
with milk, and mix into rather thin
batter. Bake i'm jelly cake tins care
fully creased. Meanwhile have apples
peeled and sliced, put on fire with
sugar; when tender remove, rub
through fine sieve, and add butter
When cold use to spread between
layers. Cover cake plentifully with
sugar, sifted over top.
RICE CAKE.
One-half cupful of butter, two cup
fuls sugar, four eggs, one and hall
cups rice flour, one and a half cups
3 flour, one teaspoonful baking powder,
e-half cup cream, one teaspoonfu
> extract lemon Beat the eggs and
l sugar together ten minutes; add the
4 butter, melted sift together flour, rice
Q flour and the powder. which add to the
= eggs. etc, with the cream and the ex'
r tract: mix into thin batter, and bake
t in patty pans, we'll creased. in a hot
: oven, ten minutes.
l RICE PUDDING.
a One-half cupful rice. one and one
: half pnts milk, one-half cupful sugar
large pinch of salt, one tablespoonful
4. lemon rind chopped fine. Put rice
a washed and picked, sugar, salt anC
a milk in quart pudding dish; bake IL
$ moderate oven two hours, stirring fre