The Wichita city eagle. [volume] (Wichita, Kan.) 1872-1883, 1876-11-16
Selected Recipes,

To cook dried bcef.-Cut the beef in
thin slices, place it in the spider and
pour hot water on it, thicken with q
little flour and water stirred smoothly
In. Then season with butter, salt and
pepper, boil about five minutes, and
while boiling break in one or two eggs
and stir all together. Halve and but
ter some warm biscuit, place in deep
dish and pour the mixture upon them.
1t is very nice indeed.
Cabbage Salad.-One fine head of
cabbage, half pint of vinegar, four
eggs, two teaspoonfuls of salt, one of
mustard, one tablespoonful of sugar.
Butter the size of an egg. Put the
butter in the vinegar and let them
come to boil, then pour it on the
eggs, ETC., (Which have been well beat
en) stirring it briskly to prevent its
becoming lumpy. Small teaspoonful
celery seed and little cayenne pep
per. Half the above quantity makes
sufficient for small family. If eggs
are scarce use half the quantity, add
ing teaspoonful of corn starch or flour.
Sweet Potato Pudding.-To two
coffeecupfuls of mashed sweet potato
(boiled) add one teacupful OF sugar,
one teacupful of butter, four eggs, one
teacupful sweet cream, one teaspoon
full cinnamon, one grated nutmeg, one
teaspoonful lemon extract, and pinch
of soda dissolved in teaspoonful of
water. Beat the eggs light, add sugar
and butter rubbed to a cream, stir all
together in the mashed potato while
hot. Cover deep plate with puff
paste, and pour in the mixture. Bake
in a moderate oven; when done, cover
the top with slices of fruit marmalade
and sprinkle thickly with granulated
sugar.
White Wine Pickles. Put cucum-
bers into brine over night, drain them
the next morning and scald in cider
vinegar with layer of grape leaves
between each layer of pickles. Add
one tablespoonful of alum to one gal
lon of vinegar, to scald in. Put two
teacupfuls of brown sugar into every
gallon of white wine vinegar. Heat
it scalding hot aud add spices, horse
radish and peppers TO taste. While
not pour over the pickles, and while
warm seal in jars for future use.
Washing Linen.-Mrs. Knapp has
given us her excellent method of
washing linen dresses, coats, etc., and
it is likewise the property of our read
ers. This method prevents fading and
keeps the articles looking as fresh and
bright as when first worn. Place a
small armful of hay inside thin bag
and drop it into the wash boiler, which
must contain as much boiling water as
you wish for washing the linen. Let
the water boil few moments until
the hay is well stepped, then cool and
wash the linen in it. Rinse the ar
ticles in little cool water and starch
with hot starch made of flour.
Waterproof Blacking-Dissolve an
ounce of borax in water, and in this
dissolve gum shellac until it is the con-
sistency of thin paste; add lampblack
to color. This makes cheap and ex-
cellent backing for boots, giving them
the polish of new leather. The shellac
makes the boots or shoes almost en-
tirely waterproof. Camphor dissolved
in alcohol added to the backing
makes the leather more pliable and
keeps it from cracking. This is sold
at fifty cents for small bottle. By
making it Yourself one dollar will buy
materials for gallon.