The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1891-07-09
FIRESipE FRAGMENTS.


For soft corns, dip piece Of liner
cloth in turpentine, and wrap IL around
the toe on which the corn is situated
every night and morning. 1t will prove
an immediate relief 10 the pain of sore
ness, and the corn viii disappear after
a few days.
Delicious Sponge Cake: Beat the
yofks and whites of two eggs separately,
and mix nearly all Of one cup OF sugar
with the whites, the rest with the yolks
Add one cup -four, one generous tea
spoon baking powder. and one-quartef
teaspoon salt. After mixing all these
well together, add one-half cup boiling
water.-Boston Budget
Florida Jelly Cakes Seven eggs
whites only, two and half cups
sugar, three-fourths cup of butter, one
cup of milk, three-fourths cup Of corn
starch, one pint of flour. one heaping
teaspoonful OF baking powder; flavor
with almond; bake in layers and spread
between each soft icing mixed with
tablespoonful of current jelly.-Detroit
Free Press.
Spanish Biscuit: Beat the yolks Of
sight eggs for half an hour, then stir in
eight spoonfuls Of powdered sugar: beat
the whites of the eggs to very stiff
froth, and work them into the sugar
and yolks; mix In eight ounces of -four
and the chopped peel of one lemon; beat
all well together; drop the mixture on
paper placed IN shallow tin; bake eight
Or ten minutes.-Boston Herald.
Coffee Rolls. Piece of bread dough
fargo as your two hands, piece Of but
ter size of a largo egg, three-quarters
Of cup of white sugar, one egg, one
cupful dried currants, Spread out the
dough, dredge the currants with -four,
and add together with other Ingredients,
mixing all well together. Make into
rolls and place in pans to rise. When
light bake about twenty minutes or hall
an hour These are nice for tea
troit Free Press
Making Red Currant Jelly: Talks
perfectly ripe red currants. Wash them
and put into preserving kettle, and set
over the fire until they are well scalded.
Pass the juice through a jelly bag, and
to every pint of it add one pound of
white sugar. Boil for twenty minutes
and try spoonful by putting 1t in a
glass in the refrigerator or some cold
place. AS soon as it will harden, pour
it into the glasses, and when il gets per-
feetly cold seal it up.-Ladies' Home
j ournal.
Na1fobo%oI Cboa.o, Cksn , 1;+@lo eol3
into pan of "lobbered' milk; pour II
into linen bag and let it drain for three
days, changing the bag every day.
Pack it into wooden CUP having holes
in the bottom, and press it under
heavy weight or in a cheese press for
two hours. The mold must be wet with |
cold water before the cheese curd is
put into it If wrapped in three folds |
Of tissue paper after being taken from
the press, and put in a cool place, this |
cheese will keep week.-HouSekeepe |
"A somewhat uncommon way of |
cooking asparagus, and one which pre-
serves the flavor of the vegetable well, |
IS to bake it as follows: Take only the |
tender tops, boil them for five minutes
and put them in buttered baking bak-
ing dish in layers, covering each layer
with a little grated cheese, if liked, and
A sauce made with one ounce of butter, |
one ounce of -four, the beaten yolk Of
IN egg and pint of milk boiled to-
yether. Cover the top with sauce,
grated cheese and a few fine bread |
bake TO delicate brown and |
serve in the baking dish.-N. Y. World.