The Wichita city eagle. [volume] (Wichita, Kan.) 1872-1883, 1882-02-23
HOUSEHOLD KNOWLEDGE.

milk, one cup of powdered sugar, lit
tie salt, one teaspoonful of soda; mix as
soft as possible ; roll thin; sprinkle with
sugar; slightly roll out and bake in
quick oven.
Wee Pudding.--Quarter of u pound
of -four, quarter Of pound of butter,
quarter Of pound of sugar, two eggs, |
rind of lemon beat for twenty min-
utes, half All teaeups and bake for twen-
ty minutes.
Buttermilk Cookies. Ono and one
quarter cupfnls of butter, two-thirds OF
a cupfnl of buttcrmilk, two cupfuls of
of sugar, and one teaspoonful each OF
saleratus and lemon extract.
Cream Cookies -One and half cup
flls of thick sour cream. one and hall
cupfnls Of sugar, one egg, one teaspoon
full each of salt. saleratus and oaraway
seeds. Roll quite thick; enough for
forty or fifty cookies.
Cheese Sandwich ,wo-thirds
of good grated cheese and one-ihird OF
butter, add little cream, pound all
together in a mortar, then spread it on
slices of brown bread, lay another slice
over each, press them gently together
and cut them in small square pieces.
Jasmine Biscnits.--Beat up some
freshly gathered jasmine flowers with
white Of eggs and loaf sugar. Make
them into small biscuits, lay them on
a paper covered with sugar, and sprinkle
more on their surfaces. These biscuits
require 10 be baked at a moderate heat.
Cracknels.--Beat up eight eggs with
the same number of spoonfuls of water
and grated nutmeg. Pour them on
three quarts of flour, and add sufficient
water to make the -four into thick
paste. Then mix with il two pounds
ofbutter: roll it into cracknels and bake
them on lin plates.
Fillets of Mackcrel. Bone a macker-
el, cut each fillet in two, dry them, and
sprinkle them freely with pepper and
and salt and chopped parsley fry them
in butter or lard. For the sauce, boil
the bones and strain and thicken the
the broth add the juice of lemon to
taste; serve under the fillets. Garnish
with sliced gherkins.
Marrow Dumplings.-Two eggs, two
ounces of beef marrow, some crumbs of
bread and tablespoonful Of -four
Beat the marrow to cream. Whisk
the eggs and add them to the marrow.
Well soak the crumbs in boiling milk,
beat them up and add to the other in
gradients. Stir all well together. then
form into small dumplings. Drop them
into boiling broth and let them simmer
for half an hour. They may be served
in soup or with roast meat.
Buttered Eggs.-Takc four fresh eggs
and beat them well. Put two ounces
of butter in another basin; place the
basin in boiling water and stir the but
ter until il melts. Have ready Il lined
saucepan. Pour the eggs and butter
into it, and as the mixture begins to
warm pour it backward and forward
from the saucepan to the basin, that the
two ingredients may be thoroughly in
corpo-ated. Keep stirring the mixture
one way until it is hot, but not boiling,
and serve on hot buttered toast.
Spinach French style. Pick and well
wash two pailfuls of spinach. Put it
into a large saucepan with about half a
pint of water and two tablespoonfuls of
salt. When il is sufficiently boiled,
strain and squeeze il perfectly dry.
Chop ii fine and put into a stewpan
with two ounces of butter and four
tablespoonfuIs of good gravy. Dredgc
in about tablespoonful Of -four stir il
over sharp fire for two or three min
utes Garnish with four hard-boiled
eggs, cut in quarters, aud sippets of
fried bread.
Nuns Biscuits.-Beat up the whites
Of dozen eggs and add 10 them sixteen
ounces Of almonds, blanched and poupd-
ed into paste. Then beat up the yolks
of the eggs with two pounds of pow
dercd loaf sugar and mix all together.
Add to these half pound of flour, the
grated peel of four lemons, and also
some citron peel sliced small. Make
the whole into paste, which should be
put in patty pans previously buttered,
and then only half-iilled, and baked in
a quick oven. When the biscuits begin |
to turn brown, turn them in the tins. |
sprinkle some sugar over them, and
again put them in the oven until done.
Hints OH Eating.-Neyer eat in n
hurry; masticatc your food well, this
is Of great Importance, for many articles
Of diet, perfectly wholesome when prop
erly masticated, unless mixed well with
the saliva are very indigestible, and
greatly derange the process of digestion.
Do not eat or drink under excitement
Of any kind, for food taken when in this
state will do you comparatively little
rood, and is almost certain 10 produce
injurious effects. The greatest compos-
are of mind and body is important
while eating and for short time after
until digestion is fairly commenced.
while eating and drinking
s cxcellentyand chat with friend
lfter meals will assist digestion wonder