The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1894-11-21
HOUSEHOLD BREViTiES

Cracker sandwiches are very appes
tizing for luncheon or tea. Use thick
! crackers if obtainable, split and butter
them, and spread with grated cheese
| and salt; place in a dripping pan in a
hot oven until thoroughly heated
Farm and Household.
Lima Beans.-Shel and throw into
cold water. Drain, put into a sauce
pan with plenty of hot water, add a
teespoonful of salt, and set on the
stove to boil until tender. Take up in
a heated dish, pour over melted butter,
dredge with pepper, and serve.-Farm
and Fireside
Raspberry Jam. - Three-fcurths
the weight of the berries should be al
lowed in sugar. Crush the fruit in a
porcelain kettle, adding a little cur
rant juice to give character to the jam
"A fourth or fifth part may be added.
Bring the juice to a boil, skimming
frequently, and add the sugar. From
this point stir constantly, rs there is
danger of burning the mixture. Let it
boil up thoroughly, then remove from
the fire and put up as directed for
other jams.-Good Housekeeping.
Fried Potatoes-A neighbor says
they are fond of fried potatoes; when
fried they pour off the surplus grease,
if any, and add half cup of cold
cream; beat up quickly and serve. Add
cream according to quantity of pota-
toes. Easy enough for farmers to add
q little good cream" but the cream we
buy in the towns is generally very
thin. and what farmers perhaps would
call rich milk. And it is often difficult
to get any cream at all. SO we dare not
be bit saucy.-Farm, Field and Fire
size.
-Pisto Omelet. This is a favorite
omelette in Spain. Mix together cold
turkey or chicken and an equal guam
tty of cold ham or tongue, adding a
chopped onion or two and sufficient
sweet marjoram to season IL well, also
little cayenne, but no salt. as the
ham will render it quite salt enough.
Have ready sufficient well beaten eggs
to make it into good omelette mix
ture, and stir the whole very hard at
the last. Have ready over the FIRE a
bread pan of boiling lard. Put in the
mixture with a ladle and fry it in fat
cakes Serve it up hot.-N. Y. Oh
server.
-Cantaloupe Pickle fripe or green.
Pare off the outside rind, take out the
seed, and boil the melon in water. to
which a little alum has been added,
for fifteen minutes, or until a straw
can be run through it easily. To six
pounds of fruit put three pounds of
sugar, one Tablespoonful of salt, one
ounce of black pepper grains, one
ia tablespoonful of whole cloves, the
same of allspice, one ounce OF white
mustard seed, stick cinnamon to your
taste, and few pieces of horseradish.
Pour over the whole as much vinegar
as will cover it well, and boil for an
hour. Keep covered with a plate while
boiling. -Harper's Bazaar.
Peas with Omelet.-Boil one pint
of shelled peas in sailed water fifteen
minutes. Drain and keep hot while
making the omelet. Beat four eggs.
add four tablespoons of warm water
and small piece of butter. Put a
piece of butter the size of n walnut
into frying pan; when hot. turn in
the eggs. Shake over hot fire until
the eggs are set, then sprinkle with
salt and pepper and put two table
spoons of the peas in the center Of the
ornelet, fold one-half over the other.
and turn ont on hot dish. Season
the remainder of the peas, add to them
one tablespoon Of butter. pour around
the omeiet and serve at once. This is
a good way to use warmed over peas
HouSekeeDer