The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1893-01-04
HOUSEHOLD SREVITIES.

Gran berry Jelly.-Strain the juice
from stewed cranberries and to every
pint add one pound Of sugar, boil, skim
and test by dropping into cold water.
When it does not mingle with the water
it is done.-Practical Farmer.
Brown Corn Cakes -Scald one pint
of fine corn meal till all wet, then add
cold water till little thicker than grid
die cakes. Add pinch of salt Brown
in butter or salt-pork fat on both sides,
then put them in the oven on the CRATE
for fifteen minutes to become crisp
Boston Budget
Ginger Snaps-Place in sauce pan
one teacupful each of molasses, sugar
and shortening and bring to boil.
After boiling two minutes, stir in an
even tablespoonful soda Pour this
liquid over three pints Of flour, add
tablespoonful ginger, mix, roll out thin
and bake in quick oven.-Orange Judd
Farmer.
The silver moth is sometimes an in
tolerable nuisance. 1t may be got rid
Of, however, by a thorough cleaning,
painting cracks in the room with a lit
tie corrosive subimate or common ben
zine. The creature is said to come
from dampness in the cellar or around
the building and is quite likely to be
found in buildings heated by steam,
where there is any moisture.-N. y.
Tribune.
Naples Bread or Biscuit Flour
one pound, nice fresh butter one ounce,
worked into the -four, with one egg, a
little salt, good yeast two tablespoon
fuls and one pint of milk. Mix all
well and let rise one hour; then do not
work it down, but cut II in suita BILE
sized pieces and form into biscuit and
let rise, then bake in a quick oven. If
baked in loaf, you have Naples bread
Ohio Farmer.
Johnny Cake.-Two teacupfuls Of
corn meal, one cupful of -four, two cup
fuls of sour milk, half cupful of brown
sugar, one egg, half teaspoonful of
salt and one teaspoonful of soda When
the cake begins to brown, dip clean
rag in butter and baste all over the top;
it is great deal better. If the sour
milk is not to be had, sweet milk with
baking powder will answer for a sub
stitute--Country Gentleman.
Stuffed Eggs.-Six hard boiled eggs
cut in two. Take out the yolks and
mash fine. Add two spoonfuls of but
ter, one of cream and two or three
drops of onion juice; salt and pepper to
taste. Mix all thoroughly, and fill the
eggs with the mixture. Put them to-
gether. There will be little filing left;
to this add one well-beaten egg. Cover
the eggs with this mixture and roll in
cracker crumbs. Fry light-brown in
boiling lard.-Detroit Free Press.
Plain Chicken Fr1cassee. Cut up
the chickens, and wash well in salt
water, put them in a pot with enough
cold water to cover them; add (for two
chickens) half pound of salt pork, cut
up in thin strips; cover and let heat
very slowly and then stew until the
chickens are tender. Cook slowly; if
they cook fast they toughen and shrink.
When almost done, add, if desired, a
chopped onion or two, some parsley and
pepper; cover closely again, and, when
heated to boiling, stir in slowly a tea
cupful milk containing two beaten eggs
and two teaspoonfuls -four; boil up
again, and add one tablespoonful good
butter. Arrange the chicken nicely in
a deep dish, pour the gravy over and
serve hot.-Household Monthly.
-Mince Meat for Pies-One cup
chopped meat. one and one-half cups
raisins, one and one-half cups currants,
one and one-half cups brown sugar,
one and one-third cups molasses, three
cups chopped apples, one cup meat
liquor, two teaspoons salt, two tea
spoons cinnamon, one-half teaspoon
mace, one-half teaspoon powdered
cloves, one lemon grated rind and
juice, one-fourth piece citron, one cup
cider, three teaspoons rose water. Mix
in the order given, using enough of the
meat liquor to make quite moist, and
cook in a porcelain kettle until the ap-
pies and raisins are soft. Do not add
the cider and rose water until the meat
is cooked. Meat from the lower part Of
the round that has a little fat and no
bone is best-Boston Herald.
"TARIEG a SHINE TO HIM"