The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1893-09-23
F,REsiDE FRAGMENTS.

Veal Pie.-Stew the veal tender.
Make white sauce Of pot liquor. Put
veal and gravy in a dish, cover with
biscui. dough and bAke.-Good House
keeping.
Fried Okru.-Slice tender pods Of
okra. Have a frying-pan On the fire
with hot pork drippings, put the okra
in. and fry brown on both sides.
Sprinkle with salt and pepper. and
serve hot.-Harper's Bazaar.
Cottage Pudding.--Half cup sugar.
half cup butter, half cup milk Tor
water), two teaspeenfuls baking pow
der. one egg, flavor to taste, -four to
make batter as thick as layer cake.
Apple Pie-Fare and chop raw ap-
pies to a pulp; swesten, and beat in
two tablespoenfuls Of whipped cream.
Have the pastry already baked and Eli
with tho apple mixture. Spread
whipped cream over the top anA serve
ely.-Heusekeeper.
Lobster Croquettes--Two cups Ane
lobster. one saltspoonful salt, one Of
mustard, tride cayenne. Nix with
one cup cream sauce. Make into Gro
quettes, roll in beaten egg and efaekez
crumbs, and fry in hot lArd.-Farn.
Field and Fireside.
-Okra with Tomatoes.-Wash ped1
Of okra and cut in thin slices sufficient
TO fll a quart measure. Peel tomatoes
70 fiji pint cup when sliced. Put to
gether in saucepan, add . little salt,
cover, and let simmer gently. fer halt
an hour; add a tablesps0nful OF buttes
with pepper, and serve.-Harper's Ba'
ear.
Pineapple PresereA-Pare fruit
and take out all eyes and discolcred
parts Cut in slices, cut slices in small
pieces, taking out core Weigh the
fruit, and put in q pan with half -
many pounds of sugar as fruit Let 1t
stand over night In the morning put
1t over the FIRE and let it boil rapidly
for q minute only. rs cooking long dis
eolors it. Put it in jars and seal closely.
Detroit Free Press
TO Cook Summer 6quash.-Peel
summer squash, remove the seeds and
put it in steamer over boiling water
If you are boiling potatoes or other
vegetables, set the steamer over and
cook until the squash is tender. Re'
move it into dish or basin to mash it,
and add salt, butter. pepper and
tablespoonful of nice sweet cream Il
YOU have it.-Prairie Farmer.
Cream of Rice.-A simple and ssa'
sonable dessert is cream of rice with
cherries. Rub about two tablespoon
fuls of rice smoothly ground into . lit
tie cold milk, sweeten pint OF milk ts
taste, flavor with vanilla essence, and
when boiling stir the rice into it. stir
ring the whole over the fire until the
mixture thickens. Pour it into bowl,
and when cool mix in half pint OF
whipped cream and pour into mold
with a cavity in the center When set
turn out and fill the center with com
pote of cherries
Potato Soup.-Peel quart Of mics
white potatoes and boil them in gal
lon of water. When they are vel
done, take them out and mash fine.
Season with pepper, salt and butter to
taste, and add two onions chopped fine,
if preferred Return the mixture te
the boiling water, and let boil fifteen
minutes. Beat very light two eggs
into which stir cupful Of sweet cream
and add to the soup. Many persons also
like to have two or three slices of toast
put in with cream. Let the whole boil
up once and serve. This is tempting
both to the eye and the palate.-De
&roif FREQ PreSS