The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1893-12-22

tablespoonful of butler and hall q cup
ful of thick, stewed tomatoes. Season
highly. Basic every few minutes and
roast rare. Skim the fat from the
gravy in the pan. add the stewed glib
let's and tbicken and season A tart
jelly, like currant or plum, or spiced
plums should accompany it.
Mushroom pates are one of these de-
iightful little entrees which you must
only indulge in if you are blest with .
good digestion. You can order the
small pate shells at any fancy bakery.
To make the filing cut small the con-
tents of can Of mushrooms or pint
of fresh: simmer fer ten minutes in
broth, preferably chicken; season with
salt and pepper; add gill of rich
cream and thicken with four wet with
cold water. A bit Of cayenne or pap
rika adds the requisite favor.
By the way, speaking of paprika or
Hungarian red pepper, it would be
well if, before the holidays. you should
make yourself acquainted with it's
merits Thomas j. Murray, tho re-
nowned caterer and writer on gas
tronomy, asserts that Americans would
be less dyspeptic race if they would
use this article freely.
You can. by paying little attention
to it, make your salad a delightful
little surprise. At the south and in
San Francisco you can have fresh, ripe
tomatoes without being a millionaire.
Skin these, one for each person. by q
quick bath in boiling water; hold for
an instant under cold water and the
will peel OF easily; remove the skin
centers and set the shells in tho
ice box until you are ready to
served when they should be filled with
celery cut in dice and mixed with
and a mayonnaise. Set each
tomato in a little nest of three or four
inner leaves of lettuce and put small
spoonful of thick mayonnaise on top.
Tomatoes are nice prepared in the
same way with crosses instead of eel.
cry. A celery rnayonnaise is an excel
lent salad. If your menage is modest
one and you cannot compass a sorbet,
substitute shaddoclss. Cut through
each one in half crosswise, severing it
not from pole to pole, but at the eaua-
tor, If / may be allowed this illustra-
ton. This will make it easy for you,
with small silver spoon. to extract all
the seeds. Be careful to do this thor
'ughly. Now you may treat them in
my one of the ways mentioned below:
Fill the seed vessels with sifted
powdered sugar and set on the ice un-
Ill very cold.
Scrape out the pulp carefully and
nix that of each half orange with a
of sugar and one of
,laret; return it to the shell and chill
thoroughly.
Or mix the pulp with powdered
ugar, sherry and a few drops Of GU
ascoa. Setting aside my prohibition
the first way of serving is
ny favorite.
Shaddocks are very healthful and at
he season or in the localities where
hey can be obtained cheaply one
would do well to use them largely.
They make an excellent first course
or breakfast or lunch or a midway
curse for dinner.
Pumpkin and mince pies are too
leavy a dessert for holiday feast. al
hough the habit of serving them may
ave so strong hold upon us that we
nay feel it necessary to offer them.
Nesselrode or any kind of frozen
'udding is far more tempting.
A very delicate dessert, which any
ne possessing freezer can make, re-
uires that one quart of milk shall be |
to boil; when a teaspoonful
TIRED in; pour this over the we'll |
eaten yollls of six eggs and stir till /
mooth; add any kind of preserved or !
randied fruits cut in bits: bits of cit
on and orange peel, stoned raisins. |
its of fruitcake, some candied fruits |
ut small-at least pint in all-and /
weeten to taste; add half glass of |
berry wine and spoonful of brandy |
nd freeze. = i
The prettiest dessert ever saw was
lso sthe simplest, although requiring
trouble. Choose a number
smooth, fair-skinned oranges and
ut a piece the size of a cent from the
tenn end; with small wooden mus
lrd spoon extract all the pulp, being
cry careful not to puncture the skin
r make hole in the opposite end.
brow the skins in water to extract
ny bitter flavor while you make sew
raj kinds of gelatine, using Cooper's
elatine and f1avoring with pineapple,
mon, orange, bananas or wine.
tand the shells on small cups to keep
lem upright and fill with the jelly,
hich must be cooled but not stiff; set
way over night. The next day cut
lem in halves, using q very sharp
life, and arrange on a pretty dish.
with orange leaves, smilax or
overs. They make very handsome
inter- piece.
Do not let any of the minor adjuncts
the feast be wanting. The sailed
monds or peanuts-the cheese straws
pass with the celery, or, failing
csc, thin biscuits toasted and spread
it'll grated cheese-the dishes of nuts
ID apples which you viii have for the
Ike of the children and aud lang syne,
ID, last OF all, the perfect cup of cafe
II, ALICE CMTIxxpxS,