The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1894-04-08
HOUSEHOLD BREVITiES.

Sweet Crackers. pOuh2
butter, four teacupfuls sugar. one tea
cupful sour cream. four eggs, one tea
spoonful soda Flavor with cinnamon
and nutmeg. Add flour sufficient ia
make soft dough. Roll it out thin,
cut in fancy shapes and bake quickly.
Orange Judd Farmer
Mock errapin.-Make a cream
sauce of one tablespoonful each OF but
ter and -four and one cup OF cream or
good milk. Season with salt and pep
per. To this sauce add one pint cold
chicken or veal cut into dice. the yolks
of two hard boiled eggs, chopped tine
and whites cut in larger dice. Boil
two minutes Sometimes quarter OF
a cup of wine is added before served -
Boston Globe.
Eggs with Cheese into a
stewpan about two ounces of grated
Parmesan or Gruyere cheese. with one
ounce of butter, two sprigs OF parsley,
chopped. and two small onions, chopped,
little grated nutmeg and half glass
of sherry. Put it on the fire and keep
stirring until the cheese is well melted.
Break six eggs in basin, put them IN
the stewpan, stir and cook them on .
slow fire. When done. serve with fried
sippets of bread around -BostonBudget
Cinnamon Bread or Cake.-Set .
sponge at night, using one cup OF
mashed potatoes, one cup OF water. one
cup of sugar, one cup of yeast inc
-four. In the morning add another
cup of sugar, one cup of water, one
teaspoonful of salt, one egg and -four
enough to make stiff dough. When
very light, work it down, roll out with
rolling pin until about one inch
thick, put into creased pan and bake.
When almost done spread butter over
the top, and sprinkle thickly with
sugar, cinnamon and little -four. Put
back in the oven and finish baking.
This is excellent either cold or hot
Ohio Farmer.
Potato Salad.-Potato salad. a.
usually served, is not a thing OF
beauty. Nor is it exactly JOY ~
every digestion. The secret of the per-
feet one lies in using freshly boiled
potatoes. This seems heresy; fc- why
over potatoes? Nevertheless boil your
potatoes in their jackets, and let Thorn
partly cool before peeling if you want
your salad to be eaten with keen en-.
joyment and no aftermath Ct indiges-
ton. Use lemon juice with this salad,
and potatoes, being floury and therefore
absorbent. use three times the guam
tity of white wine as of lemon juice. Is
convenient; use a scatter OF chervii,
chives, etc, chopped fine; if not, q
soupcon Of onion minced to mere juice.
Or use simply the dressing as advised
for lettuce, pouring it over the sliced
potatoes while they are warm and
serve at once.-N. Y. World.
dropped Fish-Balls- One pint
bowlful of raw fish. two heaping bowl
fuls of pared potatoes Get the potatoes
be under medium size), two eggs butt
ter the size of an egg and alfittle pep
per- Pick the fish very fine and meas.
ure it lightly in the bowl. Put the po-
tatoes into the boiler and the fish on
top of them: then cover with boiling
water and boil half an hour. Drain on
all the water and mash fish and pota-
toes together until fine and light Then
add the butter and pepper and the egg
well beaten. Have deep kettle OF
boiling fat. Dip q tablespoon in it,
and then take up a spoonful of the
mixture. having care to get it into az
good shape as possible. Drop into the
boiling fat and cook until brown. which
should be in two minutes Be careful
not to crowd the balls, and also that
the fat is hot enough. The spoon
should be dipped in the fat every time
You take a spoonful Of the mixture
n. Y. Ledger