Cheyenne transporter. [volume] (Darlington, Indian Terr.) 1879-1886, 1885-06-30
HOUSEHOLD HINTS.
FEATHER CAKE.

Ouo cup SuSdIs uail cup uubtcIs udl
cup milk, one teaspoonful cream OF
tartar, half tcaspoonful soda, or one
and half teaspoon baking powder.
CARROTS.
Scrape, wash and lay in cold water
half hour; cook in boiling water I'M
til tender; drain well, and mash with
wooden spoon; season with butter, pep
per and salt.
SPONGE CAKE.
Beat four eggs and two coffee cups
of sugar well together, and two coffee
cups of flour, two teaspoons cream of
tartar, one of soda, two-thirds cup of
boiling water; flavor with lemon; add
the water last.
ALMOND MACAROONs.
Blanch and pulverize one-half pound
of almonds, beat the whites of three
eggs to stiff froth, and one pound of
pulverized sugar; mix thoroughly.
Drop on buttered paper in tins; bake
light brown in a quick oven.
ORANGE ICE.
Squeeze the juice from six large Or
anges and two lemons; pour about five
gills of boiling water over the broken
peel and pulp and let it stand until
cool; then strain and add the water
to the grange and lemon Juice.
Sweeten to taste with loaf sugar and
freeze.
FRUIT CAKE.
Three cups sugar, one cup butter,
two cups curants, two cups ralsins,
half cup cold strong coffee, half pound
citrOn, one teaspOonful cinnamon, one
and one-half teaspoon allspice, one of
cloves, one of grated nutmeg, one Of
soda, four eggs and four cups flour.
CREAM CAKE.
One cup sugar, two eggs, four table,
spoonfuls sweet milk, one cup flour,
two heaping teaspoonfuls baking pow
der. Bake in three layers and spread
between a cream made in the follow
ing manner: One cup of milk, one
half cup sugar, two tcaspoonfuls corn
starch, one egg; flavor.
ORANGE CAKE.
Twelve eggs, the weight of ten in
pulverized sugar, the weight of six
eggs in flour, the juice and grated peel
of one orange, and half a lemon. Beat
it like a sponge cake, and bake it in
jelly-cake pans. Take the whites Of
two eggs, half pound of sugar, the
juice and grated peel of one orange
and halt lemon. Beat it and spread
it between the layers of the cakes.
HONEY PUDDING.
Three pints thinly sliced apples, one
pint honey, one pint flour, one pint
cornmeal, small piece of butter, one,
lemons and three grated lemon rinds.
Stir the dry soda into the honey, then
add the apples, melted butter and q
Il Il hn
dents and stir in the flour. Bake one
hour and serve with sauce,
STEAMED RHUBARB.
Wash, peel and cut the rubarb into
inch pieces. Put it into granite
double boiler, add one cup of sugar
for pint of fruit, and cook till the
rhubarb is soft. Do not stir it. When
the rhubarb is very sour steam it with
out sugar until the juice flows, then
drain it, add the sugar and steam
again till the sugar is dissolved. Or
pour boiling water over it and let it
stand five minutes, then drain and
steam.
POTATO PANCAKES.
Twelve large potatoes, three heap
ing tablespoonfuls baking powder, one
half teaspoonful salt, one or two eggs,
two teacupfuls boiling milk. The po-
tatoes are peeled, washed and grated
into little cold water (Which keeps
them white), then strain off water and
pour on boiling milk; stir in eggs, salt
and flour mixed with the baking pow
der; if agreeable aavor with a little
fine chopped onion; bake like any
other pancakes, allowing little more
lard or butter.
RICF, BAKED.
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