Cheyenne transporter. [volume] (Darlington, Indian Terr.) 1879-1886, 1885-10-03
DOMESTIC HINTS.
COMPOSITION CAKE.

mon, one pound ralSlnS seeded, one
half pound citron cut thin, one tea
spoonful of soda, two of cream of tar
tar.
RAISED CAKE.
Three cups of light dough, three
eggs, two cups of sugar, one cup of
butter, one cup of chopped raisins.
Stir until well mixed. Spice to taste.
STRIPED CAKE.
Two cups of sugar, two-thirds of a.
cup of butter, two and one-half cups
of Hour, two teaspoonfuls of cream
tartar, whites of five eggs, one cup of
milk, one teaspoonful of soda. Brown
part-Two tablespoonfuls of the white
dough, ore-half cup of treac!e, one
half cup of flour, one-half cup each Of
currants and raisins. Bake in layers
and spread with jelly.
COOKIES.
One cup of milk, one and one-half
cups of sugar, one-half cup of butter,
one egg, one teaspoonful of soda.
CRULLERS.
Three eggs, one-half cup of butter,
one-half teacup of sweet milk, one
half teaspoonful of soda, flour to roll
out. Fry in lard.
CUsTARD PIE.
For each pie take a pint of milk,
scald it, and add three eggs well beat
en-, two tablespoonfuls of sugar,
pinch of salt and little bit of butter
Bake with only lower crust.
LEMON PIE.
Juice and grated rind of one lemon,
one-half cup of sugar, one half cup of
water, or more if that does not fill
pie plate; four eggs, save out the
whites of two; one tablespoonful of
flour. Mix lemon, sugar and eggs to-
gether and add the water; stir the flour
up in little water and add that; when
done beat the whites of the two eggs
TO stiff froth, add two tablespoonfuls
of powdered sugar, spread over the
pie and place i'll the oven to brown.
MACARONI AND CHEESE.
Take half pound of macaroni,
break in pieces an inch long, and put
in kettle of boiling water with a
little salt, boil it about twenty min
utes until soft but not broken. Drain
it and put layer in the bottom of
buttered bake dish, cover with grated
cheese, little salt and pepper and
little pieces of butter; then another
Iayer of macaroni and so on until all
is used up; add half cup of cream or
milk. Bake covered for half an hour;
then uncover and brown nicely. Serve
in the dish in which it is baked
PLAIN CAKE.
One cup of butter, two cups of suC-
ar, two eggs, Cne cup of sweet milk,
two teaspoonfuls OF baking powder
sitted into three cups OF flour, half
cup of corn starch, one teaspoonful of
lemon flavoring.
BOILED HAM.
Put the ham in the kettle with wa
ter enough to cover it; let it simmer
for five hours, or until the bones are
quite loose; then set the kettle off till
the next day, and in the morning lift
the ham from the water, take OFT the
SKIN and shave off some of the fat.
Put the ham IN a slow oven for three
hours.
STEAMED OATMEAL.
Cover with water and soak over
night. In the morning add boiling
water and steam half an hour.
BROILED QUAIL.
Clean, wash, split open in the back.
Lay in cold water half and hour.
Wipe dry, salt and pepper, broil on
gridirOn over bright fire. When
Gone butter on both sides.
VEAL OUTLETS.
After trimming the outlets dip
them in n mixture of equal parts of
grated cheese and bread crumbs.
Then dip them in beaten egg and dust
them again on both sides with the
cheese and crumb mixture, and fry
brown. Boil half a pound of macaroni,
and after it is drained add two ounces
OF butter, some grated cheese, salt
and Depper. Let this become thor