Cheyenne transporter. [volume] (Darlington, Indian Terr.) 1879-1886, 1885-08-15

DOMESTIC HINTS.
ORANGE STuFFLE.


glass dish layer of oranges, then one
of sugar, and so on until all the
oranges are used, and lot stand two
hours; make soft-boiled custard of
yolks of three eggs, pint of milk,
sugar to taste, with grating of orange
peel for flavor, and pour over the
oranges when cool enough not to
break the dish. Beat the whites of
the eggs to stiff frotb, sweeten to
taste and pour over the top. Serve
cold.
ITALIAN ORANGE ICE CREAM.
One pint and a half best cream,
twelve ounces of white pulverized
sugar, the juice of six oranges, two
teaspoonfuls of orange extract, the
yolxs of eight eggs and pincl OF
salt. Mix in pOrcelain-lined basin
and stir over the fire until it begins to
thicken; strain through hair sieve
into the freezer and finish.
ORANGE AND COCOANUT.
Three peeled oranges. Make al
ternate layers of orange slices, sugar
and grated cocoanut until aglass dish
is filed, having grated cocoanut on
top; pour orange juice over the. top to
run through the layers.
COCOANUT MACAROONS.
One pound of sugar, threefOurths
pound of -four, one-half pound Of but
ter, two grated cocoanuts, whites of
five eggs. Drop on buttered paper in
tins, and sprinkle with sugar; bake in
quick oven.
FRIED MEAT CAKES.
Chop lean raw meat rs you would
for sausage; any meat may be used,
but beef is best. Season with salt,
pepper and onions; shape into fiat
cakes, dip the cakes, in egg and bread
crumbs, and fry in dripping. Drain
on strainer; have ready a dish of
nicely mashed potatoes, on which put
your meat cakes and serve.
FRENCH ROLLS.
One and One-half pints OF milk, one
half pint of yeast, one-quarter of a
pint of warm water, one half ounce
of salt, two ounces of butter, flour
enough to make a thick batter. Man
ner of mixing: Take the milk and
let it get quite warm, but not hot; stir
into 1T the yeast, and add enough
flour to make a thick batter. Put it
into a pan, covering it over, and keep
1t in a warm place. When IT has risen
as high as it will, add the warm water.
butter, salt, and enough flour to make
your dough not too stiff. Let it stand
for three-Quarters of an hour and 1T
will be ready to make into rolls. Let
the rolls stand awhile covered over
with clean cloth, and then b axe in a
quick oven.
EsCALLoPED SWEET POTATOES.
Slice enough cold boiled sweet pota-
toes to make three plnts, and sprinkle
with a teaspoonful of salt and little
pepper Butter large shallow dish
and spread the potatoes in it, making
layer not over an inch thick. Melt
one-third of a cupful of butter in one
forth of a cupful OF boiling water, and
after sprinkling quarter of this liquid
over the potatoes, put them into hot
oven. In ton minutes sprinkle anoth-
er quarter of the liquid over them;
and repeat the act twice more at in
tervals of ten minutes. After the fin
al sprinkling let the dish bake ten
minutes longer, or forty minutes in
all. This is n nice entree for dinner,
and is also appropriate for breakfast
1t may be made much richer by using
more butter and no water for the
basting. Sometimes tablespoonful
of sugar is mixed with the butter and
water, bat il is doubtful if an improve
ment is thus made.
PARSNIP STEW.
Three slices of salt pork, boil ono
hour and a half; scrape five large par
ships, cut in quarters lengthwise, add
to the pork, and let boil one-half hour;
then add few potatoes, and let all
boil together until the potatoes are
soft; the fluid in the kettle should be