The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1894-07-17
CAMPBELL PRODUCE CO.,
Buyers ana shippers Of
BUTTER, EGGS and POULTRY
FIRESlDE FRAGMENTS.
CORNER FIRST and FIFTH.

Graham Griddle Cakes.-0ne Quart
graham -four, one teaspoon baking
powder. three eggs and milk. or water
enough to make thin bztter.-Farn,
Field and Preside.
Good Graham Cookies--Two cups
Of sugar, one cup butter, one cup sour
cream, one teaspoon soda, flavor with
nutmeg, sufficient graham -four to roll.
Bake il quick ovep.-Country Gentle
man.
Indian Pudding, Suet.-One pint Of
corn meal, one pint OF boiling milk,
one-half pint of cold milk, one-quarter
pound of suet,s two teasPeonfuls each
Of ginger and cinnamon, one-half cup
full of molasses, and one-halfs teaspoon
ful of salt. Mix the meal with the
cold milk, then add the boiling milk.
Mix well and add the other iRgredi-
ents.-Good Housekeeping.
Mock Terrapin.-Malle a cream
sauce of one Tablespoonful each of but
ter and -four, and one cup of cream or
good milk. Season with salt and pep
per. To this sauce. add one pintof csld
chicken or veal cut. into dice, the yoll1s
of two hard. boiled eggs, chopped fine,
and the whites cut into larger dice
Boil two minutes.-Christian Inquirer.
Tomato Omelet.-Beat well three
eggs, a pinch of salt and a tablespoon
of Hour or teaspoon of corn starch.
Add two-thirds Of a cup of strained
canned tomatoes Stir well and pour
into a well buttered spider. Cover with
a tin cover and SGT hot griddle on. this.
Place where it Will brown, but not burn.
When the mixture has thickened, slip
pancake turner under it, fold over, slip
on hot platter and serve at once
HOusekeeper. 49,.
Brown Bread.-Tl1ree pints Of
Indian meal, three piats of rye meal
Doth measured after sitting, one tea
spoonful of salt. Mix them well to-
gether. Add one cupful of molasses,
half a teaspoonful of soda and half
a cup of yeast. Then mix the whole
together with lusewarm water. Pour
1t into an iron kettle, and let it stand
until it begins to crack on the top. Put
II into moderate oven, and let it bake
five or six hours. Use unholted Indian
meal. The secret OF this brown bread
lies in having the meal coarse. Boston
Budget.
-COcoanut Pudding - Make the
above cornstarch pudding, leaving out
the eggs; when It is done, stir in the
whites OF the eggs beaten to a stiff
fr0th, and let it remain on the fire a
Tay min 10 l.
stirring it the while. Then add nslf
of grated cocoanut. Put it into a
round mold to cool. Make boiled
custard of the yellows of the eggs, and
flavor with extract of rose; seI il aETay
to become perfectly cold. Put the aud-
ding into 4 pretty dish when you are
ready to serve it, and carefully pour the
custard all around it.-Woman's Work
Russian Cream of trawberrias.-
This Is faVoTite dish late in the sea-
son when the fruit becomes very ripe:
Soak two tahlespoonfuls of gelstine
ia One-quarter of cup or cold water
Mash one quart Strawberries to- pulp
with one and one-half cups sugar: let
this stand half an hour. Pouriover the
gelatine three-quarters OF a,cup hot
water, stir until dissolved. and add to
the berries and press them through
q sieve. Mix with one plat of cream
whipped to stiff froth. Turn into a
freezer and freeze until it begins 70
thicken. Then remove the dasher and
stir with spoon Put the mass into
molds and set them in ice and salt 70,
two hours.-Detroit Free Press.