Cheyenne transporter. [volume] (Darlington, Indian Terr.) 1879-1886, 1885-10-25
DUMESTlC HINTS.


Il
cover with boiling syrup sweetened 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 vine
gar and one cup of mixed whole spices,
stick cinnamon. cassia buds, allspice
and cloves less 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 the 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 II teacup previ-
frying pan of boiling water up to the
middle OF the cup; as soon as the white
hardens it is done; put knife gently
around the edgo and slip the egg onto
a 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 AS
when broken into the pan of water,
.,al ~
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 a time, beating ten minutes between
each addition Sift flour and baking
/ powder together, add to butter, etc. f.,
with milk, and mix into rather thin
, batter. Bake in 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, sfted over top.
, RICE CAKE.
7 One-half cupful of butter, two cup
4 fuls sugar, four eggs, one and hall
I cups rice flour, one and a half cups
s flour, one teaspoonful baking powder
one-half cup cream, one teaspoonfu
s extract lemon. Beat the eggs anC
4 sugar together ten minutes; add th'
n butter. melted; sift together flour, rice
o flour and the powder, which add to th'
i eggs. etc, with the cream and the ex
r tract; mix into thin batter, and bake
It in patty pans, we'll creased. in no
l. oven, ten minutes.
q RICE PUDDING.
n One-half cupful rice, one and one
Z half pints milk, one-half cupful sugar
large pinch of salt, one tablespoonful
,. lemon rind chopped tine. Put rice
a washed and picked, sugar, salt an
a milk in quart pudding dish; bake
is moderate oven two hours, stirring FIRE