The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1893-06-17
HOUSEHOLD BREVITlES.

-Saute Chicken.-Put enough olive
oil to cover the bottom of frying pan
just as soon as the oil is thoroughly
heated, drop in chicken, which has beer
cup up as for fricassee, cook slowly un.
til tender. Sefve with mushroom sauce
IN. Y. Observer.
Plain Graham Gems-Dissolve a
teaspoonful of sugar and half tea.
spoonful of salt in two cups of cold
milk and water mixed in equal proper
tons, and stir briskly into it three cups
Of graham -four. Pour the mixture
into well CREASED iron gem pans, filling
each cup of the pan about half full.
Bake in hot oven until brown.-Bos-
ION Globe
Berlin Relish. cupfuls of cold
mashed potato Mix into this one cup
full of good milk and one beaten egg.
Add one cupful of finely chopped cold
ham. Mix well and bake in buttered
dish. When it is just beginning T.,
brown, sprinkle on the top two table
spoonfuls of grated cheese, and return
the dish to the oven for a few minutes.
old Cook Book.
"A la Mode Beef-Take out bone
trom thick round, fill place with force
meat. Slash meat, inserting strips of
salt pork with a larding needle. Stick
cloves over meat, sprinkle with little
cinnamon. Pin a cloth around tightly.
Add meat to one pint of water, and
simmer three and one-half hours, add
ing water as needed. Before serving
add one glassful of currant jelly (red or
black, and spoonful of jelly on top.
Garnish with parsley.-Good House
keeping.
Fish Balls.-Chop fish and mix with
mashed potato left from yesterdays
dinner: season with salt and pepper.
beat one egg and add to it: make into
well-shaped fiat balls and fry in beef
drippings with a little butter mixed
Let the grease become very hot before
putting in the balls Another very
nice way to utilize cold fish and potato
is to prepare dish of escalloped fish
and potatoes. If potatoes are scarce
use some bread or cracker crumbs
Prairie Farmer.
-Salt-Fish Pie.-Cod is the best for
this pie, although any kind of cooked
salt fish may be used. Take twice the
quantity of fish in cold, sliced boiled po-
tatoes, and half the quantity of pota-
toes in onions parboiled and sliced.
Butter pie-dish and put in alternate
layers of fish, potatoes, onions and
hard-bOiled eggs, seasoning each layer
and dottinC with bits of butter. Pour
over all a pint of egg sauce for quart
dish, cover with pastry or mashed pO-
tatoes and balle.-Country Gentleman.
Excellent Bread.-Three quarts of
-four, one teaspoonful of white sugar,
one-half teaspoonful of salt, one table
spoonful of sweet lard, one potato one
square of compressed yeast sweet milk
to mix. either new milk or milk that
has been heated. Pare slice and boil
the potatoes, turn off the water, mash.
add one cup of flour and boiling water
sufficient to make stiff paste of the
ness. add the yeast dissolved in a little
fepld water, cover. set in warm place
and it should be light in an hour Sift
the remaining flour in a large pan, rub
into the salt, sugar and lard. Pour the
potato sponge upon the -four, add |
enough warm milk 10 make dough as
soft as can be kneaded. and knead thor |
oughly. Cover again. keep warm. and |
let 1t rise three or four hours. Mold |
into loaves, let them rise to double their |
Size, and bake-RoStou Budret