The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1893-06-27
HOUSEHOLD BEGviTiES.

-Cocoanut Pufs.-Mix: two cups of
coacoanut with one cup Of powdered
sugar, the beaten whites of two eggs,
and two teaspoonsful of cornsta rch;
drop on buttered tins and bake.-H ome
Queen.
Sponge Cake.-Beat separately the
volks and whites of four eggs. the bat
ter until stiff enough to cut, then Whip
together and add gradually one cup of
graduated sugar and one cup OF Hour
with which teaSpoOnful of: baking
powder has been isifted; and.last, two
cooking spoonsful of boilingtwater.-
Home and country.
sponge Cake.-TothreeFv ell-bea:ten
eggs add one cup. white sugar and
thoroughly stir together. Then take
one hcaping cup of flour, two teaspoons
cream tartar. one teaspoon salaratus,
and sift into the eggs AND sugar. Add
q teaspoon of lemon ortvanilla, as pre-
ferred, and a pinch of isalt; stir well.
Last of all stir in one TIA blespoon boil
inp water and bake Y immediately
Home.
-Jambalaya.-Cut up a tchicllen as
for frying. Have tablespoonful of
lard hot. brown in it q spoonful of -four.
Then put in the chicken andIa slice of
onion, cover and fry slowly for about
half an hour. When fried. pslt in two
cupfuls Of rice and boiling water. Sea-
son to taste with pepper and'salt Boil
till done and dry, stirring from the
bottom once or twice. Keeps closely
Tomato Omelette.-Six eggs,
wineglass of -four four ripe ! tomatoes,
pepper and salt to the taste, milk. suffi-
cient to mix the flour smoothly. Beat
the eggs very light, stir in the mixed
milk and -four, peal and chop the to-
matoes and add with the pepper and
salt. Have pan with some hotibutter,
pour in the mixture and fry it, When
done it may be Tapped half over or not,
according to the fancy. Do not turn
it.-Boston Budget.
Custard and Blanc-Mange.-Bl
mango served ice cold with preserved
fruits and rich cream is delicious. By
making q double quantity, dessert may
be varied by serving it with a rich Gus
tard. Custard baked or boiled and
floating island are most delicious des-
serts. A pertty dish is made by split
ting stale ladies fingers or sponge-cakes
any stale cake may be used-and
spreading them over with some tart
Jelly. Cover with custard. and on the
beaten white drop tiny dots of jelly
Ladies' Home Journal.
Raspberry Sauce-This is a very
delightful sauce for boiled buildings.
Beat two eggs until smooth; and incor-
porate teaspoonful of flour with them;
add half a pint of raspberry juice,
sweeten the mixture to taste with fine
sugar, pour into q saucepan and set
over the fire, stirring constantly until
it begins to thicllen. Another sauce
for cold pudding is made by whipping
half pint of raspberry juice with the
same quantity of sweet, rich cream,
pouring over the pudding. Serve at
once.-Amcrican Agriculturist.
bananas in Jelly-Make mold of
lemon Jelly. Cut bananas in slices and
line the bottom and sides of the mold.
Pour the jelly in slowly, that it may
not float the fruit. Set in ice water
until hard. If you have no mold, use
round, glass dish. Put the sliced ba-
nanas on the bottom. and turn in lit
tie Jelly; when hard, put row around
the sides, with spaces between and fill
the center with bananas; cover with
jelly. Reserve a cupful of jelly, and
when ready to serve break this up
lightly and scatter it over the top
Housekeeper. ..