The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1893-08-02
Dr.. j. E. BENNETT,
126 n. Main St, WIGHT a, KS.
HOUSEHOLD BREvITIES.

-Gingerbread,- cup brown So.
gar, one cup butter, one cup sour milk
one cup molasses, four cups sifted -four,
one tablespoonful ginger, two eggs
two cups raisins, spice to taste, two
tablespoonfuls soda dissolved in little
water; put soda in last when cake is
well mixed.-Detroit Free Press.
Ginger Cookies. of four
eggs, one cupful of New Orleans mo-
lasses, one-half cupful of sugar, three
quarters cupful of shortening part
butter and part lard), one teaspoonful
of soda, dissolved in two tablespoonful
of cold water; ginger and cinnamon to
taste; bake in quick oven.-N. Y. OBJ
server.
Boiled Finnan Haddie.-Split them
down the back and dip in boiling water
two or three times; then dry thorough
" on a cloth. Broil over clear fire,
flesh side down at first, turning oc-
casionally to keep from burning, but
the skin side only wants to brown. 1t
needs to cook on the flesh side. Whcn
done pour over one tablespoonful
mt-ted butter m>.ed with a teaspoC--
full of lemon juice; season and serve. =
Boston Budget.
Mayonnaise Dressing. Chill bowl
thoroughly upon ice, then break into
it the yolks of two eggs, beat until
very light, add teaspoonful of salt,
half as much pepper, and ia tablespoon
full of oil; beat the whole till the mix
ture thickens, then add gradually half
pint of oil, and after it, two table
spoonfuls Of pure vinegar, drop by
drop Beat regularly in one direction.
1t should be as smooth as rich cream
and little acknowledgements Mag
azine.
Green Grape Sauce.-Pick, wash,
melt and run through a colander-
everything goes through but the seeds.
Add barely enough water in the first
place to start them cooking, then
add three-fourths or pound of sugar.
Cook until done. OF course ones own
Judgment must be used here. Put in a
stone jar, cover with writing paper and
tie up closely. l was led to experiment
with the green grapes, because | dis
like the strong taste of ripe grape jelly
and the sweet disagreeable flavor of
ripe grape sauce; and | am satisfied
perfectly with the results.
Farmer.
four eggs: gelatine, half box. Flavor
with vanilla or rose water; eight table
spoonfuls of sugar. Pour half the milk
on the gelatine cold, and let it stand an
hour. Add the rest of the milk, and
let all boil together. Separate the
eggs, adding four tablespoonfuls of
sugar to the whites When the milk
and gelatine have boiled, add the yolks.
When this cream is thick and smooth
take it off the fire, and let it get quite
cool before adding the whites Flavor
with vanilla, and then pour it into
wetted molds, to turn out like blanc
mango, in few hours, Harper Bazaar.
Asparagus Salad. Boil the aspara-
gus in salt water from fifteen to twenty
off the water, add pepper, salt and
vinegar Arrange the asparagus so the
heads will all lie in the center of the
dish A half an hour before serving,
pour off the vinegar, mix with a little
olive oil and return the mixture to the
asparagus When the onion flavor is
relished, dressing of this kind is pref
era BILE: Pound the yolk of hard
boiled egg to a paste, add spoonful of
good vinegar, saltspoonful of salt and
half the amount of pepper. also an
onion minced fine. Toss all together
and pour the dressing over the cold
Farm. Field and Fireside.