Wichita eagle., 1889-04-12
COOKERY OUTLETS.

BUTTERMLK MUFFINs.-Beat two eggs
well into a quart CT buttermilk, stir in a
quart of -four, or enough to make thick bat
ter, and lastly add teaspooaful each Of salt
and soda Bake Ia wcll-greased tins in a
hot oven.
The muddy taste that is sometimes notice
able IN carp cat and other mud fish is said
to be due to the skin becoming thoroughly
saturated with mud, and the remedy is to
skin the fish quickly as soon as it is taken
from the water, which Will leave the flesh
unimpaired in flavor.
A TEMPTING way to fry and serve apples is
the following; Pare sound apples, slice
them half an kach thick, remove the cores
without breaking the slices, fry them in
hot butter until tender, lay them in little
piles with sugar and spice busted over
them and serve them on slices of toast
RICE CREDIBLE CAUSE.-THE rice is cooked
until perfectly soft, drained dry, mashed
with spoon until the grains are well
broken up. For each cupful of rice take
two eggs. one pint of milk, one heaping
+easpoonful of baking powder, one-haf
te2spoonful of salt, and -four enough to
cake thin batter.
CUP DUMPLINGS.-Two eggs, one cupful
of milk, one tablespoonful of butter, little
SalL, QCSSSTI-SpOOulul o. DdhlllG -PoNuCI,
-four to mix little sitter than pancake
batter. Grease and -four six cups. Put
three teaspoonfuls of jam in the bottom Of
each cup, pour in the batter and steam half
ar hour. Any pudding sauce or cream and
sugar can be served with these.
CURRIED EGGs.-Boil three eggs twenty
minutes; remove the shells and slice the
eggs Fry "a small piece Of onion in butter
and add teaspoonful OF corn-staych mixed
with tablespoonful of curry powder;
pour on slowly three-quarters of a cupful of
milk, seasoning with salt and butter to taste,
and simmer until the onion is soft Add the
eggs, and serve when they are thoroughly
heated.
COOKED CELERY.-Cut in small cross sec
tons, using nearly the entire stock and
roots, rejecting only the very green parts.
Cook il in but little water, so that when very
tender the water will have boiled nearly
away; then add milk sufficient for a nice
gravy, season to taste with salt and pepper,
rub butter and flour to a smooth paste,
and add sufficient to make it of a creamy
consistency. When the -four is scalded it is
done.
VERY nice breakfast dish is made as
follows: Split pork tenderloins and rub
with pepper, salt and summer savory and
fry to light brown IN frying pan. Slice
then a half-dozen potatoes. Have some hot
lard in frying pan and put the potatoes in,
covering them up closely. Take a cup of
hominy boiled the day before; add cup Of
milk, salt and pepper, and let it come to q
quick boil Serve also fruit or baked
apples
WHAT to do with the cold roast mutton is
often query with the housekeeper. Here
is one way Of preparing it: Brown some
-four in butter, moisten with the gravy,
season with salt and pepper, and let 1t sim
ner about ten minutes; then add more
butter, little marjoram, and the minced
meat, and let it heat without boiling Serve
with turnips cooked as follows: Wash and
cut fat turnips into half or three-quarter
slices; pare and cut each slice into strips
and then into cubes. Put into boiling sailed
water and cook until tender Drain and
pour white sauce over them