The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1894-07-25
FlRESiOE FRAGMENTS.

INDIAN nut PUDDING --One rsnt
Of corn meal mush, one pint Of stewed
dried apples, peaches or prunes. one
cupful of sugar, one-half pint OF water
and a pinch of salt Mix the ingredi
ents well together and bake in IA slow
oven.-Good housekeeping.
Chocolate Frosting Five table
spoonfuls of grated chocolate, with
enough cream or milk 10 wet IL, one
cupful of SUGAR, and one egg well
beaten, Stir the mixture over the fire
until thoroughly mixed. Flavor with
ganilla.-Boston Budget.
Fried Chicken Dressing. Take a
half gallon of cold bread. Moistea
with gravy from the cooking chicken,
throw in . handful Of pow dered sage,
teaspoontul of pepper and a little salt
Mix well. working il like bread and
roll out in small cakes, dip in flour and
fry in lard. Farm. Field aud Preside.
-Pieplant SaucC---When preparing
pieplant for sauce. instead OF stewing
slice it into a shallow pan % granite
iron, or new tin. sprinkle plentifallS
with sugar and cook in a hot oven un.
I'll rich and soft Elephant prepared
ihis way and canned Is delicious for
pies and Is always ready for making
sauce.-Orangs Judd Farmer.
-Macsroni with Gravy.-Rich, strong
meat or game gravy can be used witL
macaroai, which also when treated IN
this way, or mixed with tomato PURGE.
forms an excellent Rarnish for roast
or stewed beef or poultry. Carefully
stewed steak also is delicious II cut up
small and with its gravy tossed in
macaroni, favored with cheese AMI
mushroom or tomato puree.-Qusen.
TO make strawberry Charlotts
russo, line a mold with split lsdy-fu-
gers; whip pint OF thick, sweet cream.
add two tablcspoonfuis Of powdered
sugar and a tablespoonful Ot fresh
strawberry juice mixed with table
spoonful Of sugar; set on ice until very
cold. I'll the center Of the mold. pling
IL high: when ready 20 serve remove
carefully from the mold aud ornament
the top with fresh. ripe straw Derries.--
Ladies' Home Journal
To Preserve Shockicy Apples
Pare and core them To eight pounds
eight tunblerfuls OF cold water put
the whole in a preserving kettle. and
set 10 over a very hot Ere. The faster
the fruit cooks. the more Transparent
IL viii look when done. When the
apples begin % feel soft, take them
out Of the strip and expose them t1
the afr until they become perfectly
cold In the meantime. take four more
pounds OF sugar. add 10 - the syrup.
and let IL boil hard until IL become
clear and rich. then put the apples
back 10 II and cook them until thor
oughly done, which ought 20 - IN ten
minutes or esS-Home-
Timed Pineapple and Cusfard--.
For oEe pineapple allow . pint ~ rich
creamy cust4rd. pleasantly Favored
with vanilla eSsence Cat Che frat IA
slices sboat Z quarter % al inch thick.
and arrange them IL laye-s "a pretty
gas dish with little II the custara
between each layer. thea pour tas re-
ma.nder 81 the cs3s.ard over the top,
ornament the surface taktetully with
candied cherries. eat n vrrT small
?. Gees. and chopped Pisiachloa, and
ssrve- The cheese course tooks pTet
test and u1ost compact when served IN
q th-ee- well dish-in one well bslzR
placed small neat p.sees % cheese. Ia
another erac<ers f0r biscuits az ~
call them ao1 IN ne third tiny ballt
Or rolls % fresh batter gzrulsaed With
su~t,~s ~ parsley equally ANAL aud
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