Cheyenne transporter. [volume] (Darlington, Indian Terr.) 1879-1886, 1885-02-28
HOUSEHOLD HINTS.

SEED SnOulu De CruSncu DelOTe putting
it in, and it will then be soon ready for
use. Celery vinegar is made in the
same way.
An agreeable flavor is sometimes
impaired to soup by sticking some
cloves into the meat used or making
stocks; n few slices of onions fried
very brown in butter are nice; also
flour Drowned by simply putting 1t
into saucepan over the fire, and
string it constantly until it is dark
brown.
When roasting a chicken or small
fowl there is danger of the legs brown
ing or becoming too hard to be eaten.
To avoid this take strips of cloth, dip
them into little melted lard, or even
just rub them over with lard, and
wind them around the legs. Remove
them in time to allow the chicken to
brown delicately.
a pretty banner for the wall is Of
black satin with cluster of wheat and
n few daisies embroidered upon it; it
has tassels in three colors across the
bottom, and one tassel on each end of
the pole at the top; in the right hand
corner is bow of narrow ribbon; it is
almost like rosette, SO many loops
and ends compose it.
Parsnip balls re excellent for an
entree. Parboil six large parsnips
and let them get quite cool. then peel
them and CRATE them, beat two eggs
until very light and mix with the
grated parsnip, adding enough flour to
give conference to the mixture; flour
ha, rI No1,
Have hot lard in shallow kettle and
drop the balls gently into it; fry them
until they are well Drowned on both
sides. Send to the table very hot.
A fruit layer cake is a delicious nov
city in cake making. Take one cup
of sugar, half a cup of butter, one
cup and a half of flour, half cup of
wine, one cup of raisins, two eggs and
half teaspoonful of soda; put these
ingredients together with care, Just as
If 1t were very rich cake bake it in
three layers and put frosting between
the frosting to be made of the whites
OF two eggs with enough powdered
sugar to make it thick The top of
the cake may be frosted if you choose.
comparatively inexpensive cream
cake is made of two cups of sugar,
two cups and three-quarters of an
other cup of flour, half cup of sweet
milk, four eggs, a piece of butter as
large as two eggs, one teaspoonful of
cream of tartar, half a teaspoonful
OF soda. This may be baked in three
or four layers. The cream made of
one cup of sugar, half cup of flour,
two eggs, the whites and yolks beaten
T. tnIU nd
still froth, and one pint of milk. Let
TINS cook until it is thick, let it cool,
and then flavor with vanilla.
Orange custard to serve in cups is a
dainty and delicious dish; he Juice of
ten large oranges, the yolks of ten
eggs, heaping teacupful of powdered
sugar, and one pint of cream put the
sugar and orange juice together in a
porcelain-lined saucepan, and set il ON
the stove; stir it constantly until il
bubbles, then skim it, and set it where
it will cool beat the yolks of the eggs
very light and add them to the orange
and sugar, then stir in the cream: let
this cook very slowly until 1T is of the
desired thickness, then pour it into
cups. The whites of the eggs should
be beaten very diligently, and a tea
cupful of powdered sugar be beaten
with them; put large spoonful of
this on the top of each cup.
One of the prettiest shoulder cush-
ons for the back of chair is made in
.he form of crescent; it should be
40 )ut live or seven inches broad at the
center. and gradually slope to point;
he point should be up, the curve be-
hg downward, as it is most graceful
90 The crazy patchwork makes
handsome nONnrinn for ihin