The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1892-09-10
HOUSEHOLD eREvITiEs-

An excellent tooth powder Is made
Is follows: Take of powdered charcoal
four ounces, of powdered yellow bark
two ounces, Of powdered myrrh one
ounce and OF orris root half an ounce
Mix and dip the wet brush into the
powder.
Squash Mufins.-One egg, one cup
Of squash, one cup sour milk, one tea
spoon sugar, one small tablespoonful
lard. half teaspoonful salt, scant
half teaspoonful soda, -four enough to
make a medium stiff batter. Bake in
muffin rings till nice brown, in a mod
erately heated oven.-Farm and Home.
Whole Wheat Pudding Mix in q
bowl two cupfuls of whole-wheat -four,
half a teas poonful of soda, dissolved in
half eupful of New Orleans noiasses,
half teaspoonful OF salt and one cup
full Of sweet milk; mix well, and add
one cupful of ripe Strawberries: pour
into buttered mold; place in a kettle
Of boiling water, and boil steadily two
and one-half hours. Serve with cream,
or If rich sauce is desired. a foaDy
sauce will be very nice. This can be
made with any other fruit, fresh or
dried. Boston Budget.
Baking Bread Have the oven quite
hot, but not sufficiently SO to scorch at
first AS soon as the bread begins to
rise, increase the heat gradually until
the oven is as hot as possible without
burning the bread. A crust which is
almost as dark as roasted coffee is the
best guide. Bread which is baked in
slow oven has not gone through the
chemical changes necessary to produce
a perfectly cooked article. A high de-
gree OF heat is essential to the success
ful preparation of any sort Of food made
of cereals.-N. Y. Ledger.
Peach Cream.-Pare and cut in
halves eight peaches, stew them until
cooked in a gill of water and four
ounces of sugar; let get cold. Whisk
half pint OF cream very stiff, add the
peaches passed through metal strain
err, and four ounces Of sugar (white);
dissolve one ounce isinglass in little
hot water, mix it with the cream, stir
well together, and pour in a mold; stand
it in ice-water to get cold. When re-
CURED turn out carefully and garnish
with flowers. N. Y. Observer
Sponge Cake Pudding.-Bptter
pudding mold, fill the mold with small
sponge cakes or slices of stale plum
cake that have been soaked in liquid
made by dissolviDg one half pint Of
jelly in pint of hot water. Make
sufficient quantity of custard to fill the
mold, and leave as much moro to be
boiled in a dish by itself Set the mold,
after being tightly covered, into ket-
tie and boil one hour. Turn out and
serve with some of the other custard
poured over it.-Boston Herald
-Caulifower-T leaves should be
green and fresh and the heads creamy
white. When there are dark spots the
caulifower is wilted. Pick of the out
side leaves and soak in cold sailed wa
ter one hour if possible top down
wards). Cook in boiling sailed water
fifteen or twenty minutes, or until ten
der. Put plate in the bottom of the
saucepan, place caulifower downwards
in the water and serve in a shallow dish
with cream or white sauce. Remove it
from the saucepan with a SKINNER and
let the water drain from it 1t may be
baked after boiling if preferred, by COW
ering with little grated cheese and
cracker crumbs moistened with melted
butter. Christian Inquirer.