The Wichita daily eagle., 1894-01-20
FiRES!DE FRAGMENTS.


Baked Milk.-Put half gallon OF
milk in a jar and tie it down with
writing paper. Let il stand in mod
crate oven eight or ten hours 1t will
be like cream, and is very nutrlclous-
Farm and Fireside.
-Forcemeat Balls.-A cupful of fine-
" grated. sifted bread crumbs, two
ia ablespConfuls of boiled chopped on
ions, half cupful of finely chopped
suet, little parsely a pinch of grated
lemon rind, and pepper and salt to
taste. Bind together with an egg ami
a tablespoonful of milk, form into lit
tie balls, and bake in hot oven till
brown.-Good Housekeeper.
Fish hConsomme.-Cleanc carp, tench.
perch, eels, pike, or other fresh water
fish of the same kind. and cut them
lay them in stewpan on a layer OF
sliced onions and carrots: as soon as
they begin to sweat add a bit of butter
and leave them for quarter of an
hour. Moisten with fish broth and let
them boil gently for an hour: keep the
pan closely covered; this makes nour-
ishing broth. h.-Housekeeper.
Saddles of Venison Roasted.-Re-
move all ragged and rough-looking
edges and also any portion of the flank
that may remain. Dust with salt and
pepper and have some very thin slices
of fat salt pork, and with these cover
the venison completely, fastening them
on with strings or skewers. Prepare a
quantity OF dough made with flour and
water and rolled out until it is about
half an inch thick. Cover the roast
with this, taking care that it only
covers it, without touching the pan on
which the roast rests. as this would
absorb the gravy and dripping. Roast
in hot oven fifteen minutes for every
pound of weight, then remove the
dough blanket, replace the meat in the
oven, baste thoroughly and brown
quickly. Then serve with currant jelly
and gravy made from the drippings. -
n. Y. Ledger.
Fruit Cake. Measure one large
coffee cup of sour cream. one cup OF
butter, two cups of powdered white
sugar and four cupfuls of sifted flour.
Stir the butter and sugar together until
cream, alternately with half the -four.
Beat seven eggs very light and stir
them into the mixture, alternately
with the remainder of the flour Add
one grated nutmeg, one teaspoonful
each of powdered mace and cinnamon.
Then stir in one teaspoonful of soda,
melted in a little lukewarm water.
Lastly stir in the fruit, one pound OF
raisins stoned and cut in half, one
pound of currants that have been care
fully cleaned, and half pound Of cit.
ron cut into very small bits. Stir the
whole very hard and put it into we'll
buttered tin and bake in slow oven
three hours Ice it next day, first
dredging the top with -four, then
wiping it with cloth.-Farm, Field
and Fireside.
"A Pot-Pie. Take a pair of large
fine fowls. Cut them up, wash the
pieces, and season them with pepper
and salt. Make a good paste in the
proportion of one and half pounds of
iu1ACCo SuCt " IiiCC POthhS VI iouI
Let there be plenty of paste. as it is
always liked by the eaters of pot-pie-
Roll out the paste not very thin and
cut most of into long squares Butter
the sides Of pot, and line them with
paste nearly to the top. Lay slices of
cold ham at the bottom of the pot and
then the pieces of fowl, interspersed
all through with squares Of paste and
potatoes pared and quartered. Lay
lid of paste all over the top, leaving
hole in the middle. Pour in one quart
of cold water, cover the pot, and boil
it slowly but steadily for two hours.
Half an hour before you take it up put
in Through the hole in the top of the
crust some bits of butter rolled in
-four to thicl1en the gravy. When
done, put the pie on large dish and
pour the gravy over it. Serve hot
Ohio Farmer.