The Wichita city eagle. [volume] (Wichita, Kan.) 1872-1883, 1882-05-11
LOT OF GOOD RECIPES.

Noodles for Soup.-Beat two eggs
perfectly light, and add small tea
spoonful of salt and sufficient -four 10
make very stiff dough. Knead it well
and roll out into a thin sheet then fold
it over several times and with a sharp
knife cut il into narrow strips. Drop
them into the soup and boil about ten
minutes.
Celery Cream Soup.-Wash very
carefully small cupful of rice and let
il boil in three pints of new milk until
it is soft enough to pass through a sieve !;
strain it and add the white parts of two
heads of celery, which have been grated
or minced very fine; cayenne pepper
and salt to taste; add one quart of
strong white stock. Boil slowly until
the celery is quite tender, and add n
tablespoonful of butter and flour rub
bed together. Serve very hot.
Milk Biscuit.-Warm one quart OF
new milk and cut up into it one quar-
ter of pound of butter Stir well
together and let it cool. Then add half
q cup OF yeast or half cake of COM
pressed yeast. a teaspoonful of salt. and
as much sifted flour as Will make
dough stiff enough TO roll. Let it stand
in n warm place until quite light, then
roll out about an inch thick and cut in
TO small round cakes. Place them on
buttered tins and LET them rise again
stick each one with a fork, and bake
about twenty minutes in quick oven.
Pumpkin Pie.--Pare, remove the seed,
and cut into pieces pumpkin weigh
ing about -four pounds. Cover it with
water and let il stew until il is quite
tender Drain il in colande:' and re-
turn il to the kettle and LET it steam
until dry. Mash ii with spoon and
add tablespoonful of butter, three
eggs well beaten, cup of cream or
new milk, sugar and spice TO suit the
taste cloves and cinnamon are the best
Pour the mixture into an open crust
and bake about thirty minutes i'm a
quick oven. Serve cold.
Almond Pudding.-Beatt together the
yolk of two eggs and one cup of sifted
sugar until il is very light; add two
cups of cream, the whites of three eggs,
the Juice and rind of one lemon, and
two cups of -four sifted, with two tea
spoonfus of baking powder. Bake
slowly in square pan, but do not let
il become too brown. When cold cut
il into slices and stick them with
blanched almonds. Spread some rasp-
berry or any other kind of jam over
them, arrange them in a glass dish and
pour boiled custard favored with al |
mond over all. Serve cold.
French Cake.--Beat to a cream half |
pound of butter and one pound of sug-
ar. Add five eggs, the yolks and
whites beaten separately, spice to taste,
one cup of milk, and one pound and a
quarter of flour sifted with a teaspoon
full of baking powder; also pinch OF
salt. Then stir quarter of a pound Of |
currants which have been Toured with |
q small quantity Of flour saved from
that weighed for the cake. Bake one
hour and quarter in a moderate oven.
Indian Cake.-Beat to cream one
pound of sugar and three quarters of a
pound of butter. Add four eggs, yolks
and whites beaten separately, half Of
nutmeg, teacupful Of milk, and tea
spoonful Of baking powder sifted with
two pounds OF -four. Roll out thin,
cut into small round cakes and bake in
a quick oven.
Hop Yeast-Three large potatoes,
one handful OF hops: put in small
bag: put The potatoes and hops into
two quarts of water and boil down TO
ono quart !; take out the bag of hops and
potatoes: mash the potatoes fine and
throw back into the boiling water; stir
-four into this while hot until ii is quite
stiff. let IL stand until il is nearly cold,
then add half cupful Of sugar, one
tablespoonful of salt and half table
spoonful of ginger set in a warm place
to rise; when light put into covered
Jar and place in cool place.