Wichita eagle. [volume] (Wichita, Kan.) 1883-1888, 1883-05-03

flavor of the soup.
ToNATO SOUP.-Take one can OF
donates and let 1t boil ten minutes
and add 10 it a quarter Of a spoonful
of saleratus stirred into two table.
spoonfuls of boiling water. When il
ceases 10 efiervesce, add two pounded
crackers and pint of new milk and O
tablespoonful of sugar. Boil for ten
minutes and serve. This soup can be
made in Is minutes aud is very palat.
able and nourishing.
RoUx is u thickening used by French
cooks for all kinds Of soups, sauces and
gravies, and il will keep good fol
weeks. Put one pound of the best OF
butter into a saucepan and bring il to
the boiling point upon the stove, first
cutting il up into small slices and TAX.
ing care that il does not burn OF
brown. When melted put il on The
coolest place on the stove, let the sedi'
ment settle, skimming off all that rises
Pour the clarified butter or oil into a
saucepan, place over the fire and stir
in gradually enough -four 10 make q
stiff paste. Simmer il gently upon the
stove for three hours or more until j,
becomes of a golden yellow; use d
tablespoonful Of it 10 thicken soups
entrees, grayies, etc. The -four being
well cooked il makes such dishes inuct
nicer.
VEAL OUTLETS WITH TOMATO SAUCE
Cut the outlets from the fore-quar'
ter Of veal. Beat up two eggs with a
tcaspoonful Of -four sified in from the
dredging box. Scatter a little salt and
pepper over the outlets, and dip them
into the egg and flour and then into
bread crumbs and fry them in hot
lard or drippings in a fryirg-pan.
When the outlets are well done, take
them out and place in "a hot oven.
Take feaspoonful of chopped onion,
with a tablespoonful of butter in q
pan, and fry TO a light brown; stir in
dessert-spoonful of roux, and when
well mixed add pint of stewed tOma.
to; let il boil up, throw in pinch OF
sugar, salt and pepper. Place the
outlets on hot platter overlapping
each other, and pour the tomato sauce
over them.
AN ENGLISH RECIPE FOR WEDDING
CAKE.-Take one and a quarter
pounds of -four, as much of powdered
sugar, the same quantity of nice but
ter, ten egg, three pounds of currants,
three pounds of raisins. one pound OF
citron, one pound Of candied orange
peel, one gin of brandy, one gill OF
wine or noyeau and the grated peel OF
q lemon. Beat the butter and sugar
together. add the yolks well beaten
then half the -four sifted in lightly
and the brandy and wine. Beat the
whites TO stiff fro,h and stir into the
cake. Add the fruit with a little OF
the -four mixed with il and the re.
mainder of the flour. Butter a large
tin, line II with three ihicknesses OF
paper buttered, and pour in the mix.
ture and bake in a moderate oven
with paper on top when il is wei
Drowned, for five hours.
ALMOND ICING FOR CAKE.-B ancl
one pound of sweet almonds taken
from the shells by turning boiling
water over them. and let them stand
until the skins will rub of easily
CHIP them fine after soaking them in
water an hour. and then mix then
with the whites Of four eggs beaten e
n stiff froih and add three pounds Of
powdered sugar and the juice of one
lemon. Spread over the cake while 8
little warm and let il stand scvera
days 10 harden. but do not put il in
the oven to dry.
SPANISH PUDDING.-Beat TO a cream
four ounces of butter and the same
weight of sugar. Add TO il foul
ounces of bread crumbs, the heater
whites and yolks of four eggs, and
two ounces of wheat -four. Beat ell
together aud stir in one gill Of milk
three ounces of currants aud the
grated peel of . lemon. Turn the
mixture into buitered pudding mold
and tie cloth over il aud put il into
a kettle Of boiling water. and let il
boil for an hour and a half Make O
sauce Of four ounces of white sugar
one glass of brandy or noyeau and the
Juice of one lemon. Boil till The sugar
melts, aud then put il into the beaten
whites of two eggs, aud turn at once
over the pudding in hot dish OF
serve in sauce-boat.
LEMON CHEESE CAKEs.-Take a
loaf Of stale sponge cake and cruinble
il into pan add four ounces of fresh
butter, three ounces Of siIted sugar
and three well beaten eggs, with the
grated peel and juice of one lemon.
Stir to smooth paste. Line dozen
patty pans with puii pastry made with
three-quaricrs Of "A pound of -four, The
same weight of butter, one beaten egg
aud teacup of ice-cold water. Turn
the mixture intu il and bake 20 min
utes in hot oven. Almond cheese
cakes can be made by substituting
three ounces Of blanche, AMI pounded
sweet almonds, aud 10 drops of extract
of bitter almonds, for the lemon peel
and juice.
A DELICIOUS DESSERT DIsH.-Take
slices of sponge cake and place in a
glass dish, aud place over them some
canned peaches or Strawberries, then
layer of cake, another "f fruit, and
." ON until the dish is filed. Sprinkle
sugar over the whole and serve with
whipped cream, or pour rich boiled
custard over the cake. Make an hour
before needed for the table.
SPONGE CAKE.-Take a tumblerful
Of white sugar, the same quantity of
sified -four aud five eggs. Put an
even spoonful of crean-iartar into the
-four, and add small half spoonful o.!
sDda dissolved in two tablcspOonfuls
Of water just before the cake is baked.
Beat the whites Of the eggs to froth,
add the sugar, and next the yolks and
the -four. Flavor with the grated
peel Of one lemon. Use the juice and
whites Of two eggs and cupful of
sugar for frOsting.
Clover seed will germinate when 8
or years old il kept in an even tenn
persture and dry. II is subject to
attacks from insects, and, consequent