The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1893-07-11
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HOUSEHOLD BREVITiES.

Brown Stew and Cheese Make
BROWN stew, remove meat from pan il
twenty minutes, and bake in CREASED
pan, moistening with stew, covering
with crumbs, and these with cheese
Good Housekeeping.
Cream Cake.-Bal1e cake in three
layers, using one cup of sugar, five
eggs, one tablespoonful Of butter, one
half cup of hot water, one small tea
spoonful of baking powder, one and
one half cups of -four, flavor to taste
Farm and Home.
French Salad Dressing Put half a
teaspoonful OF salt and half as much
pepper in a salad bowl: mix with a
fork, adding gradually three table
spoonsful of oil. and drop in carefully,
stirring all the time, a tablespoonful Of
vinegar.-Some people substitute lemon
Juice for vinegar. - Demorests Mag
aZine.
-Pot-Pie Crust.-Sift together one
pound of flour, one tablespoonful of
salt and two heaping teaspoonfuls of
baking powder When the pot-pie is
ready for the crust, quickly wet the
-four with enough cold water or milk
TO make a soft dough, about the con-
sistency of biscuit-dough, and lay this
over the pot-pie.-N. Y. Ledger.
Orange Souffie.-Peel and slice six
oranges: put in glass dish layer of
the orange, then one of sugar, having
two or three layers of each. Pour over
this cold custard made of one pint
milk. yolks of two eggs and onc-half
cup sugar. Beat three whites to a stiff
froth. stir into them three tablespoons
sugar and pour it over the custard.-
Detroit Free Press.
strawberry Sponge half a
box of gelatine with half cup of cold
water. and let soak for thirty minutes;
add a pint of boiling water and a cup
of sugar. stir until dissolved, and pour
in pint of strawberry juice: set on ice
until thick. Beat until stiff, add the
frothed whites Of four eggs, and mix
until smooth; pour in d mold and set to
harden. Serve with whipped cream
Harper's Bazaar.
Roast Leg of Mutton.-Put the
leg of mutton in a pot with a pint of
boiling water. Let It boil slowly an
hour and a half. adding little water
from the tea41ettle frS pm time to time,
if it is in danger of boiling dry. When
it has cooked an hour. sprinkle il well
with salt and pepper and let it cook
half an hour longer. then lift it from
the pot and lay it in dripping-pan:
rub it over with little butter, dust a
little -four over it and set it in the
oven until it is.nicely Drowned, basting
it two or three times with the water
from the pot. Country Gentleman.
Chicken en- Coguille. To every pint
of cold chopped chicken allow one
tablespoonful of butter, one table
spoonful of -four, one tablespoonful Of
chopped parsley. one cup OF milk or
milk or cream, two hard boiled eggs.
salt and pepper to taste: melt the but
ter without browning, add the -four,
stir until smooth; add the cream, stir
continually until it thicllens: then add
the chicken, the hard-boiled eggs,
mashed fine, and the seasoning. Mix
well, AL the shells. brush over The top
with the beaten yolll of an egg, sprinkle
Will bTedu Crumbs ana Drown IN y
quick oven.-Boston Budget.
Brown Bread Ice Cream -Scald a
pint Of cream in a farina kettle and
dissolve in it a half pound OF sugar.
When the sugar is quite melted add
another pint OF cream, stir well and
set aside to cool. Let it get perfectly
cold. Freeze it until it is nearly stiff.
and then beat it in the brown bread.
which you have prepared by toasting
it then rolling it and finally sitting it.
Three slices of Boston brown bread |
will be the quantity needed. When it |
is thoroughly beaten together put it
into large mold, pack and set away
two hours to become solid. This is a
delicious ice An important point in
the preparing of anything that is to be |
frozen is TO have it perfectly cold when /
you put it into the freezer: thus none !
of the artificial cold is expended in !
cooling half warm liquids. Indeed. the |
most successful results follow when /
creams and all ingredients are almost /
1ce-cold while in course of preparation. |
boston Globe