The Wichita daily eagle., 1894-06-05
HOUSEHOLD sREvlTIEs

caramel EroStlnQ.-One cuPiul u
brown sugar, one-quarter OF cupful OF
milk; boil till it threads-about six
minutes; add piece of butter the size
of hickory nut Flavor with vanilla
Stir till right thickness to spread
Good Housekeeping.
Angel Food OF six eggs.
beat to a froth, add teacupful OF
sugar. one of -four containing tea
spoonful of baking powder. and pinch
of salt Mix togetSer and bake IN
moderately hot oven. When cool cover
with icing.-Prairie Farmer.
Potato Balls.-Take six large, cold,
boiled potatoes, mash with three table
spoonfuls of melted butter. one OF
cream. little salt and pepper and the
yolk of one egg; beat all together until
light and smooth, make into balls. dip
in beaten egg, roll in fine bread crumbs
and fry.-Farm and Home.
Mutton Broth. h.-Take the water in
which a leg of mutton or lamb was
boiled the previous day. Remove the
fat, add an onion, turnip and carrot,
all cut fine, salt to taste, add half
cup of rice. Boil two hours, add lit
tie chopped parsley about five minutes
before serving. Any little pieces OF
the neck, rios or shank will make ex-
cellent broth. Boston Budget
Almond Candy. almond candy,
make sirup by putting the white OF
an egg, unbeaten, into half pint OF
water in witch you have dissolved
-f Ia L, - fov,
minutes, then put it to boil and skim
it well; boil again until quite thick;
put into it pound of blanched al
monds. stir and pour the mixture on
buttered plates. Globe
"A Recipe for "Maine Biscuit One
pint of milk scalded and cooled; one
half cupful of potato yeast; flour
enough to knead Mix in the evening
and let stand in a warm place over
night In the morning, knead ten to
fifteen minutes; roll out and cut with
biscuit cutter; let rise half-hour or
more in not too warm a place, and
bake in hot oven.-Good Housekeep.
ing.
Eggs on Toast.-Put two table
spider, break in four or five eggs, season
with pepper and salt and stir briskly
over a quick fire. Have ready a few
pieces Of bread toasted and buttered,
and as soon as the eggs arc thickened
pour them over the toast so as to entire
ly cover each piece. A little cheese
grated over the top of the egg on the
toast is considered an improvement
Orange Judd Farmer.
-MarshmallowA- paste is really
gum-arabic. Dissolve six ounces OF
the gum cubes into a little boiling
water; about a teacupful is enough;
strain and add pound and a quarter
of sugar; put into bain-marie and stir
over the fire until stiff; then take from
the fire and stir for at least three or
four minutes and then set aside to cool
Beat together the white of one egg and
a tablespoonful of cold water; flavor
with a tablespoonful of vanilla essence;
beat until frosty; then add sugar to
make stiff paste. Now set over the
fire in boiling water, and when it is
liquid enough dip almond-sized pieces
OF marshmallow paste with the cream;
turn over with fork until fully COW
cred and lift On to buttered paper.
Boston Globe.
An East Indian Dish.-For those
who like the pungent curry, there is a
dish of eggs a rIndienne where you put
teaspoonful Of curry powder to a fried
onion First chop the onion fine, fry
it a pretty brown in a teaspoonful of
butter, stir in the curry powder and
set to keep warm Beat six eggs smooth,
add four tablespoonfuls of cream and
pour into the pan where you have
melted three or four ablespoonfuls of
butter; add the onion and curry. Stir
until as thick as batter, scraping all
the time from the bottom of the pan.
Take off the fire before it hardens too
much and stir minute longer. Serve
very hot on toast and with dish of
boiled rice. You will feel that you
have partaken of a sumptuous lunch
eon.-Detroit Free Press.