The Wichita city eagle. [volume] (Wichita, Kan.) 1872-1883, 1873-07-31
Field and Family.

Field and Family.
JuMBLEs-Onep pound of butter, one
of sugar, four eggs, half a teaspoon of
soda and milk sufficient 10 mix them
soft. Roll out thin.
CooKIEs-One cup sugar. one cup
sour cream, on eteaspoon soda, one tea
spoon cinnamon, one teaspoonful salt,
two tablespoons shortening. Mix and
roll out thin.
NICE FRrTTERs-Thrce eggs, one
pint sweet milk, one pint buttermilk,
one teaspoonful soda, the same of salt,
and flour enough 10 make a batter a
little thicker than for griddlc cakes.
Fry in hot LARD
CHOCOLATE CREAM-To one quart
of scalded milk add five teaspoons graf
ed chocolate, two of cornstarch, one
cup sugar, one cup of milk. This is TO
be made and eaten the same as boiled
custard.
The Warren process consists in cook
ing meat by the heat Of boiling water,
but not allowing any liquor except its
own Juice TO come in contact with il.
When tender il is Drowned in the oven.
GibIet soup requires the meat chop
ped as fine as meal after boiling. This
Is added to the liquor in which chick
ems were cooked, favored with n dust
of nutmeg and slices Of lemon. This
Is the only soup with which rice is cS-
sential.
In preparing currents for jclicy it is
useless work 10 pick them from the
stems. Simply pick them free from
leaves and dirt Of any kind, wash them.
and they are ready to have the juice
squeezed from them.
DO not wash green peas previous to
cooking: they do moi need il: for what
can be more delicatcly clean than the
inside of the pea-pods: and the wash
ing seems 10 take away from their
sweet, delicious taste.
4 novel sauce for poultry or delicate
veal is made by frying steak and sour
sliced apples in the same pan success
lively, with plenty of butter or clear
dripping Season with pepper plenti-
fully. and add glass of Madeira. thick
cning very little with corn starch.
SrIcED GoosEBERRIEs To one
pound green gooscberries take three
fourths of pound Of sugar, add one
pint vinegar TO ten pints ofthis mixture
when boiling; use no water: CHINA
mon. allspice, cloves and nutmeg to
taste: let the Who'll" cook three hours.
In boiling dumplimgs. 10 insure their
being light before putting them into
the water. throw in cupful of cold
water 10 stop the boiling. This gives
them a chance 10 rise before the water
boils again; whereas if they were
thrown into boiling water, they would
inevitably be heavy.
Mutton soup is the best way To inn
prove coarse bits ot meat, which should
be left in the oven ia a close jar, with
all manner of sweet herbs and garden
flavors. When wanted. simmer half
an hour, with three ounces of sage for
each two quarts of of stock. Add a
glass Of wine il desired.
4 purce of iurnin7tops, sorrcl, spin
ach. hect-.ops. or cowslips is made by
boiling these greens well. rubbing them
through a sieve, and thickcning them
according TO the formula given below,
dispensing with sweet spices, and adj
ding the juice of lemon and the yoiks
of two eggs Slices Of fried bread may
be served in dice with pm'ee.
Fish SOUP made from the water in
which fresh cod halibut or salmon has
been boiled. Ii must be used the same
dan il is loilcd: after taking the fish
out. stir ia mcaly mashed potatoes TIL
the soup looks creamy; then add hall
a cup fun of cream. cayenne. salt and
slices of lemon: or stew with nasturli-
um petals. and put the pods i'll the
soup.
Quilted soup is invariably misunder-
stood by ordinary cooks. Its object is
net to present a vegetable stew, but a
broth in which the Vegetables have
lost their consistency and are almost
pulpy. 'I'hc best way TO prepare them
is to grind all in a sausage cutter 10
coarse meal. and boil a long time with
spices tied in muslin. When perfect
success. the starch of the vegetables
will have thickcncd the soup.
Fried pork is often spoken of as one
of the necessary evils in country fare,
but prepared as follows our city visit
ors seem TO relish il better than fresh
meats. After il is frcshcncd by boil
ing few minutes in water. dip the
slices in -four and fry them well. so
that when they are taken from the fat
they will not be greasy. Then don't
spoil the whole dish by pouring over
the meat the fat in which it was fried.
The sauce for green peas, beans. and
all leguminous vegetables is nearly all
that makes them so piquant from the
hands of a French cook. The invaria-
BILE formula for this rs given by we'll
known professor of the art, was
spoonful of butter and one of flour
worked together. and Drowned i'll
saucepan. with half a small onion, two
cloves. bay leaf, and three leaves OF
thyme. on which was poured cupful
of mutton or beef gravey. or stock.
The vegetables were selected much
younger aud tcndcrer than is common
with us. washed before shellin". but
not after. boiled till tender with just
wafer enough to cover them. and the
sauce added a moment before they !
were done. for Il last simmer.