The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1894-04-05
HOUSEHOLD eRevl1,ES.

Dried Peach Pie. Stew peaches un-
til perfectly soft. mash fine and add,
for two pies, half teacup sweet cream
and one teacup sugar. Bake with two
crusts.-Farm. Field and Fireside.
--Parsnip Frittera Boil four or i've
parsnips until soft peel and mash
them very fine. add TO them teaspoon
ftil of -four. one egg well beaten and .
little salt Make the mixture inta
small cakes and fry them on both
sides delicate brown in boiling but
ter or beef drippinga Serve them very
hot on a napkin, or hot dish. according
to your taste.-Boston Budget
Soft Ginger Cake.-One teacupful
each of sugar and molasseA one-half
teacupful butter. one teacupful sour
cream, three eggs, one large teaspoon
full soda, ene-half teaspoonful Of CHINA
mon and cloves together, one table
spoonful ginger, and -four until the
spoon will almost stand alone in the
mixture Bake in a fat creased pan
in quick oven.-Orange Judd Farmer
lobster a la Newburg. - Have
ready two medium-sized Holsters cut
into dice. Cook slowly for five min
utes. Season with one-half teaspoon
full salt, one saitspoonful pepper and .
slight coating of nutmeg. Remove the
lobster to a platter. Beat the yolks OF
four eggs with cup of cream, turn
into the saucepan and stir until it be-
gins to thicken. Remove before II
h. lnh~fAr anA
serve at once.-Boston Globe.
Frozen Custard.-To one quart OF
good milk allow six eggs, if for chill
dren, or eight if you wish to make n
richer dessert Separate the whites
from the yolks of the eggs, and beat
the latter till light with three-quarters
of q pound graduated sugar. Put the
milk in a double boiler. When hot
pour it over the eggs, stirring constant
ly. Return the custard to the boiler.
and stir over the fire till it thickens
Strain through a wire sieve. season
with three tablespoonfuls Of vanilla
extract, and, when cold, freeze
per's Bazaar.
Beef Loaf Three and one-half
pounds round beef. chopped very fine
1.-THE marketman will chop it for you il
you have no chopper), one cup stale
bread crumbs. rolled, one egg, beaten,
one cup milk, one tablespoonful TOR
more salt, one tcaspoonfui pepper.
one tablespoonful chopped parsley. or
a few drops of onion juice, one tea
spoonful butter, melted, mix all thor
oughly. shape in a bread pan. turn out
on a creased shallow pan and bake
In hot oven three and one-half hours.
basting frequently. Make q gravy Is
for roast beef, and serve with steamed
rice. in place of potatoes-Bos,on
GLOBE
lobster Patties some very
light rich pastry and roll il out thin,
then use il to line out the requisite
number of small patty tins; fill these
with a crust of bread cut to At, or a
buttered paper filed with dry raw
rice. then put on lids of the pastry.
mark the edges prettiiy. brush over
with beaten egg, and bake in . we'll
heated oven until sufficiently cooked
When done enough, carefully remove
the lids, take out the filing and substi'
tute for II a very dainty lobster mix
ture prepared as below, then replace
the lids and serve the patties thorough
~ hot. neatly arranged on a folded
napkin or fancy dish paper, and
sastefully Farnished with tiny sprigs
Of crisp fried parsley. To make the
lobster mixture, chop the meat-eishss
fresh. boiled or tinned-just - finely
rs possible and put IL into . saucepan
with a pat OF butter. liberal season
ing of salt, pepper. pounded mace. cay
rune. grated lemon rind, minced parS
leg and anchovy essence. and "a Sicient
thick cream 70 just nicely meissen.
then stir the whole over . noders.s
FIRE until il inst barely reaches boiling
point. when the preparation - ready
for use-Country Gentleman