The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1894-05-18
FIRESlpE FRAGMENTS.

If the head be washed occasionally
with salt water it will lessen the 1ah-
ing out of the hair. Salt added to the
bath will be found almost as invlgorat
ing as an ocean dip.
-Turnips.-To half gallon OF
pared and sliced turnips, put in one
pound of fresh or salt pork Cover with
water and cook until tender; season
with salt and pepper. Or put the tur-
nips in the kettle with the water ana
cook until done. Drain the water on
mash with a potato masher, ana sea
son with butter or meat grease SAT-
and pepper.-Ohio Farmer.
Cup Chocolate Cake. -One-haif cup
full of cold coffee or milk, one-third OF
cupful of butter, one beaten egg, one
and one-half cupfuls of flour. one cup.
full of sugar. two SIN all teaspoonfuls o.
baking powder AIDA square OF melted
chocolate. Bake in muffin tins. To
make, cream the butter and sugar, ada
the egg, coffee, and -four 81 fled with
the baking powder, and lastly the choc'
olate. Farm, Field and Preside
-Roulettes of FIoundcrs.-Take ON
the heads. fins and tails of the founders,
strip the fish from the bone, cut smaii
oblong fllets, lay them in marlnade
of salt, pepper, lemon-juice and a
CRATE of nutmeg for half an hour. Roll
the fillets into egg shape and bind
with thread; pack closely in stewpan,
| with a little broth of water, to which
! add lemon-juice and some butter; cover
closely, and stew gently till done.
Serve in their own sd uce.-Noman
Home Journal.
Butter Sauce. One teaspoonful OF
| -four, four ounces of fresh butter,
three tablespoonfuls boiling water,
teaspoonful of lemon jnice, speek OF
cayenne and teaspoo nful OF chopped
parsley. Work the -four and butter to
a cream and add gradua lily the boiling
water. Stir constantly until 1T comes
to boil, but do not let it boil. Take
from the fire, add lemon-juice, cayenne
parsley and serve.-Boston Budget
Cranberry Pie.-Take fine, sound
ripe cranberries, split each open witt
a sharp knife, until you have coffee
cupfuL Put over them one cupfu
sugar, half cupful cold water ane
one large tablespoonful of sifted flour
Stir all together and put int a crus
made with baking powder, like biscuit
only with much more shortening
Cover with an upper crust, and bake II
| moderate oven. This will make
large pie, and much resembles cherry
ie.-Housekeeper.
Maryland Biscuit. 1t is hardly
fair to offer this recipe to any house
wife who cannot avail herself of Chi
nese cheap labor The true Maryland
biscuit of the south are seldom me
with even in that locality since TIT
slaves were set free. Their delicacl
depends upon the faithfulness will
which they are beaten. Mix an ever
tablespoonful of lard, half as mucl
butter, and teaspoonful of salt in
quart of flour: by degrees. pour il
nearly half pint of milk, working
well with the hands. Lay the doug
on board and beat for half an hour
Mould into small balls, fatten with
rolling pin, prick with a fork and hak
in hot oven.-American Agriculluris'
! -tlSn Ia Creme.- W pint u
sweet milk on to boil Rub an ounc
of butter and two tablespoonful @
cornstarch together and stir in tn
boiling milk. Add a teaspoonful G
onion juice. little chopped parsle
and pounded mace. Let boil two @
three minutes Add the beaten yolk
of two eggs. Take from the fire an
strain. Season with salt and pepper
Put layer of this sauce in the bottoI
of deep baking dish, then thic
layer of cold boiled or baked fs
chopped fine, then another layer c
sauce and more fish, until the dish
full Put the sauce on top. sprinkl
over it grated bread crumbs, and set j
the oven to brown. Serve in the dis
in which it was cooked.-Boston BuG
| Get