The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1893-09-15
FiRESIDE FRAGMENTS.

Plain Frosting.-Break the whites
bf two eggs in bowl, without beating,
ldd one tablespoonful of cornstarch
Ind pulverized sugar enough to make
quite stiff. This will dry in few
ninutes.-Ohio Farmer.
Corn Fritters.-One dozen ears OF
grated corn, one egg, one-half teaspoon
ful salt, dash of pepper, one table,
spoonful melted butter, two table
tpoonfuls flour. Fry like griddle cakes
br drop into hot fat like doughnuts.-
Orange Judd Farmer.
Delicate Cake-Three-quarte cup
butter rubbed to cream, with two
cups sugar, half cup sweet milk, three
cups -four, one and half teaspoons
baking powder, white of eight eggs
well beaten. Add -four and eggs alter
nately. Flavor. Free Press.
Dough Cake.-Two pounds of raised
Slough, one pint of sugar, half a cupful
Of butter or more, half nutmeg grated,
teaspoonful of saleratus, pound OF
raisins. Mix well and put in creased
pan. Let it rise about three-quarters
Oven.-Prairie Farmer.
Ham, Bacon and Picked Pork
May be broiled in the same way as
steaks, but as they require longer cook
ing it is difficult, even by frequent
turning, to prevent fat from scorching.
To obviate this the meat may, when
brown, be dipped in cold water and re-
turned to gridiron. Repeat until done.
Farm, Field and Fireside.
Peach Sauce.-Beata quarter pound
Of butter to cream and add gradually
= half cup of powdered sugar; beat
until very, very light. Mash or press
two large, mellow peaches through
colander, add little at time to the
butter and sugar, beating all the while.
When very light turn into pretty dish
and stand in the refrigerator to harden.
IN. Y. Observer.
-Prune Dessert.-Soako one cupful of
0runes over night and cook them in the
same water. Soak one-quarter of
box of gela tine in little water. When
che prunes are soft take them out. stone
and put in the mold. Sweeten the
juice, add the gelatine, cook for about
three minutes, remove; strain over the
prunes and set on ice. Serve with
beaten cream poured around the form.
Good Housekeeping.
Charlotte Russe.-Cover half box
of gelatine with cold water and let
soak for half an hour. Whip a quart
of rich cream and set on ice. Line
mold with lady fingers. or slices OF
stale sponge cake. Add boiling water
10 the gelatine to dissolve it. Mix
small cup of powdered sugar in the
whipped cream, flavor it with vanilla
aud strain in the gela tine, stir until it
begins to thicl1en, pour into the mold
and set on ice to harden.-Home Queen.
-Deviled era bs.-Boil as many era BIS
ms you think will furnish six ounces of
meat. When cool enough to handle,
remove the meat from the shells. cut
It into small pieces and clean the shells
thoroughly. Add to six ounces of the
crab meat two ounces of bread crumb s,
twe hard-boiled eggs chopped, the
1uice of half lemon, little cayenne
pepper, and salt. Mix the whole with
cream sauce, fill the shells, sprinkle
them with bread crumbs, and set in
the oven until slightly browned.-
Harper's Bazaar.
Sweet Tomato Pickle.-One-half
bushel of green tomatoes and three
large onions sliced. Sprinkle with one
cupful of salt, and let them stand over
night. In the morning drain them.
Add IN tho tDrna toes two Quarts of
water and one quart of vinegar. Boil
fifteen minutes, or until tender. Drain
again and throw this vinegar and
water away. Add to the pickle three
quarts of vinegar. two pounds of brown
sugar. cne-half pound of mustard seed.
two tablespoonfuls each of ailspice.
cloves. cinnamon, ginger and one tea
spocnful of cayenne pepper and boil a
few minutes Budget.