The Wichita city eagle. [volume] (Wichita, Kan.) 1872-1883, 1882-01-12
HOUSEHOLD KNOWLEDGE.

Snow Drops.-Butter, one cup; sug-
ar, two cups; five eggs, one small cup
milk, three cups prepared flour, ten
drops vanilla. Bake in small shell.
Printers Pudding.-One cup of suet
chopped fine, two eggs, three table
spoonfuls of sugar, one cup OF mix,
one cup of raisins, one cup of currants,
one-half of nutmeg, two teaspoonfuls
of baking powder and flour enough to
make batter. Boil for two hours.
How We Spoil Our Quail.-The quail
and what we call the partridge are, al
though essentially dry birds, suscepti-
Bile of conversion into admirable dishes.
With us, however, when they are not
served broiled on toast to the consist
ency and flavor of pine chip, they are
roasted and always accompanied by
sort of poultice known as bread sauce.
Yet abroad how many ways have cooks
invented for giving welcome to the
partridge. AS salmis based upon truf-
files and crowned with them, REINFORCED
by PURGE favored with their own
juice and livcrs, they may claim equal
ity with any dish of game.-Hotet Ga
zette.
Chicken Salad.-BoiI, bone and chop
fine three chickens, use:.chopped celery /;
take equal quantities Of meat and salad,
mix with the following dressing: Yolks
of three eggs, stir them with fork,
then stir it slowly and add cup of
melted butter do not put in faster than
will mingle nicely. Salt to taste, and
add teaspoonful of powdered sugar,
a cup of vinegar and pinch of red pep
per.
Delmonico Pudding-Stir three la
blespoonfuls of corn starch into one
quart of boiling milk, and let it boil two
minutes; beat the yolks of five eggs
with six tablcspoonfuls of sugar, flavor
and stir in the corn flour. Put the
whole in dish and bake it. Beat the
whites Of the eggs and stir into them
three tablespoonfuls OF sugar, and when
well done spread on the top and bake
light brown.
Snow Cream.-Beat the whites of
five eggs to stiff froth, add two large
spoonfuls of fine white sugar. a large
spoonful of rose water or pineapple.
Beat the whole well together and add
pint of thick cream. This is very nice
10 use over grated cocoanut. Heap the
cocoanut in the center of handsome
dish. and ornament with fine green
leayes-peach leaves for instance. Pour
over this several spoonfuls of the snow
cream and call it dish of snow.
Apple Dumplings.-Parc and core
fine, juicy apples that will cook quickly !;
then take light bread dough, cut into
round pieces half an inch thick, and
fold around each apple until well COW
cred. Put them into steamer, let
them rise, then set the steamer over
pot of boiling water, and steam until
done. Try them with a fork. Eat
with cream and sugar or, butter aud
sugar, or maple syrup. The latter is
very nice.
Roll of Veal.-Select.-a short loin Of
white. firm veal, roll and tie firmly with
q string, put in a sauce pan with gar
nishing of vegetables aud little water,
season with salt. pepper and a garnished
bunch of parsley, and lay buttered pa
per over; put in a moderately heated
oven and cook slowly for about two
hours, basiing it occasionally. Drain
the veal, strain and free the gravy Of
the fat. add little more broth and re-
duce to demi-glaze; mix part Of this
with quart of bechamel sauce, pan
and dish up the veal, glaze the surface
with the rest of the reduced gravy,
pour part of the sauce around and send
il to the table with the rest III sauce
bowl.
Bechamel Sauce.-A simple and very
good beclamcl sauce is made by put
ting a piece of butter the size of wal
nut into stew-pan, and when it bub-
bles stir in an even tablespoonful Of
-four, which cook thoroughly without
allowing it to take color. Mix into
this q cupful of strong hot veal stock
q. e., veal put into cold water and SIM
mcred four or five hours). cupful OF
boiling cream and one grating of nut
meg !; let it simmer, stirring it well for
q few minutes then strain it and it is
ready for use. If you choose you can
add to the stock while it is being made
the usual soup bunch of vegetables.