The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1893-10-20
HOUSEHOLD BREvlTiEs.

| Baked Potatoes. Potatoes for balc-
| ing should be washed and scrubbed
+ thoroughly, dried. and baked in hot
oven from one-half to three-quarters Of
an hour. Serve at once. as it spells
them to stand. -Housekeeper.
| Chile Verde-Take three onions,
chop fine and put into hot spider to
fry, with little butter or drippings.
Roast two pods of chile by covering
with hot Goals for minute or two.
Lay in a damp cloth for short time
and then remove the skin, open and
remove the seed and strings, chop up
and put with the onions and then cut
two tomatoes and put in salt to taste
and let fry until tender. Delicious for
meats Detroit Free Press.
Chicken Potpie.-Cut one-fourth
pound of pork in strips and put in ket-
tie, then layer of jointed fowl,
sprinkled with minced onion and just
covered with water. Cover with thick
(short) biscuit dough and stew oneh half
hour. Brown crust with redhot shovel
held over it, drawing kettle to stoves
edge. Take off crust and keep hot
while brown sauce is made of gravy
Cut crust in squares, return to gravy,
cook ten minutes, and serve.-Good
Housekeeping.
Chicken Soup a year old
chicken into pieces as for stewing, lay
it in kettle with three or four quarts of
water and a little salt; bring slowly to
boil and continue this until the
liquid is partly boiled away, then add
salt to taste. Take out the chicken
and set it aside with bowlful of the
broth for warming over with the chick
en-. Bring the rest of the broth to a
boil and add a teacupful of well washed
rice. Cook slowly until the rice is ten
der, then stir into it teacupful hot milk
and two well beaten eggs When it
boils up once, add a tablespoonful
minced parsley and it is then ready to
erve.-Prailie Farmer.
Tomato Soup Tomato soup with
stock can be made at moments no.
tice, and it is often great convenience
to make soup in this way: Cook one
quart of canned tomatoes Tor eight
add sliced onion, a sprig of parsley
(if handy, three cloves and teaspoon
full of sugar; boil all together fifteen
minutes. then add scant teaspoonful
of soda. When the foaming stops,
strain. Have a quart of milk thick
ened with a heaping Tablespoonful of
cornstarch in double boiler, boil ten
minutes, add piece of butter the size
of egg, salt, and dash of cayenne and
the strained tomatoes. Let it heat
through, but do not allow it to boil, as
il is very apt to curdle. -Boston Bud
get.
Fruit Creams. The cream may be
favored to suit the taste before mold
ing. The juice and grated rind OF an
orange or lemon makes nice fiavoring,
but the juice must be counted in with
the quantity of water used or it would
thin the cream To make English wal
nut, black walnut or butternut creams,
disc of cream. You can make choco-
late nut creams of these by dipping the
disc in the chocolate before pressing on
the nuts. Large French prunes are
delicious if the stones are taken out
and the cavity is filed with cream.
For cream figs tear the fig in two, leav-
ing it joined at the stem end: insert an
oblong piece of the cream and press it
together again. Dates can be treated
in like manner. inserting the cream
filling. Agriculturist