Indian chieftain. [volume] (Vinita, Indian Territory [Okla.]) 1882-1902, 1896-01-23
USEFUL AND SUGGESTIVE.

Buns for Tea.-One quart of flour,
two eggs, one teacup of sugar. one ta-
blespoonful of butter; make up with
good yeast over night. The next morn
ing put ;he:n in any shape you desire
and bake. When done spread over
them the beaten white of one egg.
Sift sugar over them and back in the
oven to dry.-Detroit Free Press.
Omelet Soufile. Baked. earthen-
ware or enameied pan, not very deep
Butter it and place where it will keep
just warm. Beat the yolks of two eggs
with tablespoonful ia of powdered su-
gar and half a teaspoonful of vanilla
Beat whites of four eggs to stiff froth
and whip lightly into yolks. Bake at
once in moderate oven from ten to if
teen minutes. Sift powdered sugar
over it and send to table soon as done.
Chicago Record.
--Haddock Toast.-Take the flesh
from a cooked smoked haddock, and
pound it till smooth, over night.
Next day put it in a pan with little
cayenne, few drops of lemon juice,
little anchovy sauce, and, if you have
it, little white sauce or melted but
ter. Stir this till it is very hot, have
ready some squares OF fried bread, on
this pile the fish, and serve with
chopped parsley scattered over. This
dish is very good for breakfast, or for
a savory at dinner.-Leed's Mercury.
-Grandmo;her's Cream Pie.-Line a
pie plate with paste; on this spread
hn1tH Tar aalr n a {
thick as penny. sugar as thick as a
penny, and over this pour enough thin,
sweet cream or milk to fill the crust
Bake like any pie vita one crust. Any
havoring may be added, but l use the
least dust OF nutmeg. 1t should be
eaten the same day it is baked and
will be found delicious if made only
occasionally. Who can give another
of these half forgotten recipes.
A. Riches. in Housekeeper.
White Cake-Beat one-half cup of
butter to a cream; add one cup of
granulated sugar and stir until light
and creamy; add one-half cup of milk
or water and one-half pound of flour.
Beat until light and smooth; add the
juice of one lemon and, when mixed,
the whites of four eggs beaten to a
stiff, dry froth. STIR in gently one tea
spoonful of baking powder, turn into
CREASED tins and bake thirty minutes
in a moderately quick oven. If used
for layer cake. bake only fifteen min
utes in quick oven.-Western Rural.
brandy Creams. = Boil twenty
sweet and twenty bitter almonds,
blanched and pounded, in few spoon
fuls of milk for five or ten minutes
When cold stir in the yolks of five
eggs. well beaten with n spoonful of
cream, add three ounces of sugar and
two wine-glasses of the best brandy.
When thoroughly mixed pour in a
quart of cream Set it over the fire in
a double boiler. but do not let it boil.
Stir one way till it thickens Pour it
into custard cups, and when cold cover
the tops with grated macaroons.-Bos-
ton Budget.
Virginia Rice Bread.-0ver a pint
of boiled rice, prepared as indicated in
the initial recipe. pou- a quart of
skinned milk, heated almost to boil.
Set it aside to cool then aid two tea
spoonfuls of salt, tablespoonful of
melted lard two eggs beaten separate
", fine white cornmeal to make a me-
dium firm batter, and two teaspoon
fuls of balSing powder. This will
make two medium-sized loaves, which
should be baked forty minutes in a
moderately hot oven. This is an old
recipe, and with the batter made not
quite as st fl may be employed equally
well for mufiins.-Gooi Housekeep-
inor