The Wichita daily eagle., 1894-02-14
fIRESlDE FRAGMENTS.

-Cornstarch Cake-One cup butter
and two cups powdered sugar beaten
to cream, one cup cornstarch stirred
into the butter and sugar. One cup
milk, two cups -four, one-half teaspoon
full cream of soda, one teaspoonful
cream of tartar, whites six eggs added
the last thing. Flavor with rosewater
-Harper's Bazaar.
-Caper and Mustard Dressing.-A
variation on the mayonnaise, that sauce
which many attempt but few accom-
plish, may be relished sometimes.
Mash the yollls of two hard-boiled eggs
TO paste; add gradually five table,
spoonfuls of oil, teaspoonful each OF
capers and French mustard, two ia ble-
spoonfuls of vinegar or lemon juice to
the required acidity, dash OF white
pepper, and salt to taste.-Boston
Globe.
White Chocolate Cake. Cost 33c.-
Whites of three eggs, one and one-half
teacupfuls of sugar, twO-thirds teacup-
ful butter Or lard, three-fourths tea
cupful sweet milk, two scant teacup-
fuls -four, two teaspoonfuls baking
powder, one teaspoonful of vanilla or
lemon extract. Beat the butter and
sugar to cream, then add the milk
and the flour with which the baking
powder is sifted. the tiavoring and last
ly the whites of the eggs beaten stlff.
Caramel for the filling: One teacupful
white sugar, five tablespoonfuls sweet
1f1ff
cool, then add one-half of a cake OF
chocolate Prairie Farmer.
Lemon Jelly.-Two cups of sugar,
one cup of lemon juice, one quart OF
boiling water, one cup of cold water,
small piece of stick cinnamon and a
box of gelatine. Soak the gelatine IN
the cold water two hours. Steep the
thin rind of the lemons and the CHINA
mon in pint of boiling water ten min
utes. Pour the remaining pint Of boil
ing water on the gelatine and stir un
til dissolved. Add the lemon juice
sugar the water and rinds- Strain
through napkin or jelly bag, turn
into moulds, and when cold, put in the
ice chest for six or eight hours.-Bos
ton Budget.
Chicken Canapes.-There are Sc
| many ways of serving the remains
of chicken, that it is just as well
to cook pair while one is about it.
| Take some thick slices of stale bread
| three inches square and hollow out the
| center: brush over with melted butter
| and set in an oven to color a light
| brown. Meantime take some very fine
| " minced chicken, and to one cupful
| of the chicken add half as much nicely
| thiclSened white or brown sauce; mix
with the chicken and fill the hollows
| ley. and send to table a sauce boat with
white or brown sauce as the case may
be. Intelligent readers do not need tc
be told how to make these sauces -
| Country Gentleman.
| Marble Cake. First. Cream to
gether one cup of white sugar and one
! half cup of butter, then add the white.
of four eggs well beaten. one-half cup
full of sweet milk. two cups of -four
| one teaspoonful of cream of tartar
one-half teaspoonful of soda. Second
| Cream together one cup of brown
sugar and one-half cup of butter. ado
the beaten yolks Of four eggs one-hal
cupful of sour milk. in which tea
spoonful of soda has been dissolved
two cups of -four. one-half cupful o
molasses, anu one-quarter of a tea
spoonful each of ground allspice, Gin
namon and cloves. Grease well q deer
baking pan, and put the dough in al
ternately, commencing with layer o
the dark mixture re-Harper's Bazar.