Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1895-11-28
HOUSEHOLD BREvITIEs.

cherry Pudding.-Mixt three table.
spoonfuls of -four to a smooth paste
with part of pint of milk. then add
the balance; warm one ounce of butter
and stir it in, three eggs well beaten.
and q pinch of salt Stew one pound
of cherries and stir them into the
batter. Tie up in pudding-cloth and
boil two hours. Serve with butter
sauce.-Leeds Mercury.
-Pottsd Lobster. Take out the
meat from the lobster without break
ing; season with mace, nutmeg, white
pepper, salt, and cloves. Put a little
butter at the bottom of a pan, and lay
the lobster over it, placing between
the layers few bay leaves; cover with
butter and bake in slow oven; when
done strain. lay in potting pans, and
add the seasoning. When cold pour
clarified butter over it.-Harper's S
Bazaar.
-Sardine Salad en- Mayonnaise.-
Well wash, drain and break up a nice
lettuce, mince fine some spring onions,
rub a salad bowl with Glove of garlic,
and lay in the lettuce and onions,
some sliced tomato and cucumber, and
then stir it all together with either a
French or mayonnaise dressing,
garnish with hard boiled, quartered
eggs, some wiped and boned sardines
and a good sprinkling of vinegar
Farm and Firesida
lobster Soup-Lobster soup has
an air of novelty about it, but it is an
old dish and easily made. This is the
way to do it: Take one boiled lobster
weighing four pounds and cut the
meat into small pieces. Roll finely six
crackers, add one cup of butter, salt
and little cayenne pepper. To this
add three pints of milk and one OF
water. Stir in the chopped lobster,
boil two or three minutes, and serve
n. Y. World.
-Potage a la Muliigatawney.- Fry
In one tablespoonful of butter one ta-
blespoonfpl of fDe-cut or chopped
onion, the same of raw smoked ham
and green pepper; cook five minutesi
then add the fine-cut breast of young
chicken, two ia blespoonfuls of fine
cut carrot, tho same OF white turnip
and leeks; cook and stir five minutes;
season with one tablespoonful of salt,
one-half teaspoonful of pepper, one
even teaspoonful Of curry; cover with
two quarts of chicken broth, prepared
from the remaining chicken; add ONE
half eupful of fne-cut eggplant, one
half cupful of Hne-cut green apple,
one-quarter cupful of well-washed
rice, boil forty minutes; add, if neces-
sary, more salt, and serve. In case
the soup should be too thick, add moro
broth. Housekeeping.
Cream Puffs s-We are asked for a
recipe for cream puffs like those sold
by bakers. The following, we think,
will fill this want Boil together one
cup water, one-half teaspoonful salt
and one-half cup of butter. When
boiling hot, add one and half cups
pastry flour, stir well for five minutes;
when cool, add five eggs, whites and
yokes beaten separately. This mix
ture is rather stiff, so that some prefer
TO mix with the hand; the eggs may be
added whole, one at time, If desired.
When well mixed, drop in tablespoon
fuls on a buttered baking pan, some
distance apart Bake twenty to thirty
minutes, or till brown and we'll puffed.
Split when cool and fill with a cream
made as follows: One pint of milk; add
two tablespoonfuls corn starch, wet in
cold milk and boil ten minutes. Add
three eggs well beaten, and three
quarters of cup of sugar. Cook in a
double boiler five minutes. When cool,
add one saltspoonful salt flavor with
almond, lemon or vanilla.