The Wichita daily eagle., 1894-01-06
FIRESIDE FRAGMENTS,
eRAoFiElp REGULATOR CO. i.

okies.-Two- thirds of a cupful OF
butter, one cupful of sugar, one half
cupful of milk, one egg, one teaspoon
fui Of soda and four cupfuls of -four. -
Housekeeper
To Broil Ham.-Cut the slices very
thin, pare off the rind; lay them on a
gridiron oveElhot Goals. Do not leave
them moment, as they must be turned
almost Immediately, and viii need care
to prevent. the edges from burning.
Two minutes will broil them. Boston
Budget.
Southern Gumbo Soup.-Fry a
young CHICKEN, jointed as for stewing,
and when cold remove the bones; in
another saucepan fry pint of tender,
sliced okra and two sliced white onions;
put all together Except the bones) in
soup kettle and add three pints Of
water; simmer until tender and season
with salt and pepper, leaving the meat
an.-Country Gentleman.
-Savory Eggs.-Boil a number of
eggs hard, drop into cold water, and
when cold cut in half halves the long
way, take out the yolks and pound to
paste with anchovy for each egg and a
seasoning Of catsup and cayenne, moist
ening with melted butter; fill up the
whites and serve with cream sauce.
Ham may be used instead of anchovies,
and tomato sauce instead of a cream
gravy. v.-American Agriculturist.
Sweet Potato Croquettes. Two
cups of cold, boiled, mashed sweet po-
tatoes, three tablespoonfuls of melted
butter, one teaspoonful of lemon juice,
quarter of q cup of cream or rich
milk, and salt and pepper TO taste.
Beat all together until light and
smooth Shape into balls, dip in beaten
egg and roll in bread crumbs. Fry in
enough boiling fat to cover Drain
when a light brown. Serve hot-N
Y. Ledger.
-Pocketbools.-W one quart of
new milk, add one cup of yeast, two
well-beaten eggs, four ia tablespoons of
melted butter, three teaspoons of
sugar, and -four enough for moder-
ateiy stiff batter Let it rise over night
and in the morning stir in all the -four
you will need as for bread, and let it
rise again. Then roll in a sheet one
half inch thick and cut in squares but
ter one side and fold over like a pocket
book. They will rise in a short time,
then bake.-Detroit Free Press
Cream Cake.-Mix two cups Of -four
and two level teaspoons cream tartar
and one of soda, make well in center
into which put one cup sugar one of
sweet cream, one egg and small tea
spoon salt; mix all quickly together,
flavor with teaspoon lemon, put in pan
to bake. Adding a cup of raisins Or
currants makes nice cake pudding TO
eat hot with sauce. Sour cream can be
used instead of sweet by emitting the
cream tartar and using two eggs in
stead of one.-Christian at Work.
Sand Tarts.-One pound of butter.
two pounds of sugar, two pounds of
-four, six eggs, one teaspoonful of va
nilla extract. one-half pound of al
monds, blanched and halved. Rub the
butter and sugar together, add the
yolks of the eggs, then the -four and
whites of eggs, beaten stiff, and add
the vanilla. If the dough is not stiff
enough to handle, add more flour. Roll
out very thin, cut with round cutter
and place on the baking tins: brush
each cake with a brush or feather
dipped in white of eggs, lay two or
three halves of almonds on each cake
Sift over this granulated sugar and a
little ground cinnamon, and bake in a
quick oven until light brown. These