The Wichita daily eagle., 1894-04-01
HOUSEHOLD BREvITIES.

Horse Eadish Sauce.-Two tea
spoonfuls of made mustard. two tea.
spoonfuls powdered sugar, half tea
! spoonful OF salt, one gill of vinegar.
Mix and pour over grated horscradish.
This makes an excellent sauce for
roast beef-Boston Budget
TO my mind the very incest chicken
pie that can be made is as follows:
Roll out and bake separately two rich
crusts; have ready At least a pint of
/ mince of chicken moistened with white
sauce and well seasoned; lay il between
| the crusts and serve it with some good
gravy made from the broth in which
the chicken was cooked. sending the
latter TO the table in sauce-boat-
Country Gentleman.
-Stewed Turnips-Peel and cut the
turnips into small pieces, cook very
tender in slightly salted water, then
drain of the water. mash fine and press
through a collander. Return TO the
saucepan, add a half teacupful cream,
a tablespoonful butter, and salt and
pepper TO taste When il raises TO
boil set it back on the stove and let the
turnips stew slowly until the most of
the moisture Is evaporated Stir once
in awhile to keep from sticking fast -
Orange Judd Farmer.
Orange Cake.-Two oranges two
eups sugar, two cups -four. one-half
cup butter, one teaspoouful cream of
tartar. one-haf teespoonful soda, one
half cup water. Stir the yolxs into the
hr,f ftor "A a
and about three-quarters of the juice
Of one orange, the water. -four and tho
whites Of four eggs Bake in three
layers, and spread between them the
following filing: To the white OF ono
egg add juice and rind of one orange
and the juice remaining from the other
one, sugar enough to make a stiH FROST
tng.-Harper's Bazar
-Fricassed Oysters.-Put table
spoonful Of butter into a covered sauce
pan with a speck of cayenne. salt and
= CRATE of nutmeg When hot add one
pint of oysters carefully prepared.
Cover closely. and shake the pan 70
prevent the oysters from sticking.
Cook two or three minutes or until the
oysters begin 70 curl Drain aud keep
The oysters hot. Add cream enough 70
The oyster liquor to make one cupful
Cook one tablespoonful Of -four in one
tablespoonful of hot butter. Gradually
stir in the hot cream and oyster liquor.
add teaspoonfui of lemon Juice. .
wine glass of sherry and the oysters
Then add the well beaten yoIk OF one |
.gg and take Immediately from th. |
ire- Serve on hot dish with garnish /
IF fried bread and parsley -Boston /
Budge.
-Braised Chicken--Singe. draw and 4
trIss fowl without stufiny and put I
over the fire in pot with a quart of 4
boiling water, few slices Of carrots. 1
two stalks OF celery. sliced onion and 1
a piece Of bacon or ham rind, cover and
simmer slowly for one hoar. Then pI.
u covered taking pan with the liquor
and vegetables. a teaspooatai of salt
md szltspoonful of pepper. and bake
~ least an hOHr and half basting
every fifteen minutes Waep ths
chicken l. tender. dish IL out. MAKE a |
gravy by melting two sablespoonfuis
II dripping or butter In firing pan
Ind stirring IN .wo OF -four. when very
brown. add the liquor from the pan &c
which the chicken ras brzIsed. sEhict
viii be reduced To one pint sess<.r-
.erve in = boat and pass ccid boil~S
,an o. very fhinly sliced cold boiled
,o-k with the chicken Country Gen
ieuzu