The Wichita daily eagle., 1893-11-19
r,REsloe FRAGMENTS.

Chicken Pie and Oysters. .
dish with rich crust, put IN . layer OF
boiled chicken then raw oysters, sea.
soning each, and adding bits OF BUTTER
fill up with heated oyster liquor,
SKINNED and mixed with white chicken
stock. Cover with crust and bake
Good Housekeeping.
Dried Apple Cake.-Soak three
cups of dried apples all night in cold
water Chop fine, put in three cups OF
molasses and boil until soft. Beat
three eggs, one cup of butter. three
cups of -four: stir in the molasses when
cool one teaspoontul of soda and
tablespoonful Of mixed spices
Farmer.
Vegetable Soup.-Simmer together
slowly for three or four hours. in five
quarts of water, a quart of split peas,
a slice Of carrot, slice of white turnap,
one cup Of canned tomatoes, and two
stalks of celery cut into small bits
When done, rub through colander,
add milk to make of proper consist
ency. reheat, season with salt and
cream and serve.-Good Health.
Roast Reed ;Birds.-Put into every
bird an oyster or little butter mixed
with some finely sifted bread crumbs
Dredge them with -four and baste with
butter: they will roast in ten minutes
Reed birds are very fine made into little
dumplings, with a thin crust, and
boiled twenty minutes. Each must
have separate cloth. th.-Housekeeper.
Chocolate Pudding.-One quart OF
milk, two cupfuls of sugar, six table
| spoonfuls of corn starch, the yolks OF
three eggs, one-fourth of pound OF
chocolate. one tablespoonful Of vanilla
| and little salt. Mix all the ingredi-
| ents together with little of the cold
milk, scald the rest and pour into the
mixture, stirring constantly till it
| thickens. Use farina kettle. Make
a meringue of the whites of the eggs
for the top.--Hone Queen.
Baked Pork and Beans.-Soak over
night in cold water one quart of small
white SOUP beans. In the morning wash
well through colander. Put on to boil
in pot of cold water, which should
| much more than cover. Let boil for an
hour, when add one pound Of salt pork
in square piece. After another hour,
when the water is partially boiled
away, remove the pork, which score
into squares. Season the beans in their
liquor with pepper and salt if it is
| needed. Add ALSO. if you wish the
beans to be especially delicious, two
, ablespoonfuls of molasses- Put both
| pork and beans into a bean pot and
let them bake in a slow oven all day
long, being careful not to let them
become too dry. Pork and beans pre-
pared in this way may be served either
cold or hot Ladies' Home Journal
-Haunch of Venison. Wash with
warm water wipe dry and cover with
a paste made of quart of flour and a
generous pint of cold water. A further
covering of thin buttered paper should
be added. Roast in hot oven. basting
frequently with butter and water. At
the end of three hours remove the
paper and paste, dredge with -four
salt and pepper and cover with soft
butter. Cook one hour longer. For
the gravy, the trimmings should be
stewed slowly in a saucepan while the
| roast IS COOKING. SLralu anu return u
the saucepan, add the drippings from
the roast, first removing the fat. Sea
son with salt and pepper. thicken with
Drowned -four, add two tablespoonful
of current Jelly, a little nutmeg. and il
not rich enough two tablespoonfuls e1
butter Have both meat and gravy
very hot and served with curraut jelly.
venison should be rare and hot
HouSakpeper