The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1893-09-07
FIRESIDE FRAGMENTS.


Fried Veal Outlets. The veal should
be cut thin, pounded and fried brown
in sweet lard or beef clippings, then
dipped in batter of half a pint of
milk, beaten egg, salt and flour, and
fried again until brown. Spoonfuls of
the batter may be fried and served
on slices of meat.-Farm, Field and
IFireside.
Tea Muffins.-Two scant measuring
cupfuls of -four, three teaspoonfuls of
baking powder, salt, and one table
spoonful of sugar. Stir these together
and add one full cup of milk, stirring
round and round. Lastly add two table
spoonfuls of melted lard and butter
About one rounding tablespoonful will
make two when melted. Put into an
oven not too hot at first, and increase
the heat as they bake. Bake about
twenty-five minutes.-GoodH ousekeep-
ing.
Snow Custard.-Soak half pack
age of gelatine in cup of cold water
for half an hour, add one pint of boiling
water and two cups of sugar, stir until
the gelatine and sugar dissolve, squeeze
In the juice of a lemon, beat the whites
of three eggs, add to the mixture when
cold. Set on ice to thicken, put in
small cups to mold. When firm, turn
out into a large glass dish and pour a
quart of rich custard around the sides.
Serve very cold.-Home Queen.
-Poached Eggs with Velvet Sauce
For six eggs take half pint of good
chicken or veal broth well seasoned,
thicken it slightly and meantime poach
the eggs; lift them with skinner
each upon a square of buttered toast
and pour the sauce around. White
sauce may be substituted when the
dish becomes poached eggs with cream
gravy, or you may use brown gravy of
any sort. Tomato sauce poured over
poached eggs laid on toast makes
most delightful and savory breakfast.
Country Gentleman.
Yeast for Hot Weather-A CORE
spondent says: You will find this will
keep well in hot weather. In four
quarts of water boil two ounces of hops
half an hour, strain and let stand until
1ukewarm, then add two tablespoon
fuls of salt, one-half pint of sugar
and a pint OF -four. Mix all smoothly
together; on the third dav add three
pounds of potatoes boiled and mashed.
Let it stand over night: strain, bottle
and keep in a cool cellar. Stir fire.
quently and keep near the fire while
making. One-half cupful will make
six good-sized loaves.-Prairie Farmer.
Irish Potato Soup.-Peel a quart of
nice white potatoes, and boil them in a
gallon of water. When they are well
done. take them out and mash fine.
Season with pepper, salt. and butter to
taste, and add two onions chopped fine.
or a bunch of celery chopped fine, if
preferred. Return the mixture to the
boiling water, and let it boil fifteen
minutes. Beat very light two eggs,
into which stir cupful of sweet cream,
and add it 20 the soup. Many persons
also like TO have two or three slices of
toast put in with the cream. Let the
whole boil up once, and serve. This is
tempting both to the eye and the
pala Bazaar.
To Preserve Citrons.-Pare the cit
irons and cut them into slices about
an inch and half thick, then into
strips the same thickness, leaving them
the full length of the fruit; take out
all the seeds with a small knife, then
weigh, and to each pound Of citron put
a pound of white sugar: make strip:
to ten pounds put pint of water and
simmer gently for twenty minutes;
then put in the citrcn and boil one
hour, or until tender. Before taking
off put in two lemons, sliced thin-seeds
taken out-and two ounces of root
ginger Do not let them boil long
after lemon and ginger are added: do
not stir while boiling. The above is
very fine if carefully made.-Detroit
Free Press.