The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1894-01-25
F,REsI0E FRAGMENTS

-borax for Washing. - Flanneia
washed in cold water with . little
borax will not only be well cleaned
but there viii be NO shrinking. Use .
large handful to ten gallons Of soft
water
Walnut Maccaroons-One cup OF
walnut meats chopped fine. enc cup OF
sugar, little salt. one egg, three
tablespoonfuls of -four. Cook or .
buttered tin sheet in q slack oven
These make delicious little cakes Tor
an afternoon tea--Boston Budget
Chestnut Soup-Shell and blanch
. pint Of Italian chestnuts, and cook
in boiling milk until tender. Rub the
nuts through a colander. add salt and
sufficient milk and cream TO make
soup of the proper consistency, reheas
and serve food Health.
-Mulligstawny Soup-Cut three
small onions, a carrot, u turutp ana
head of celery into two quarts az cold
stock; bring to boiling then let II
simmer half an hour. Beat smoothly
two tablespoonful of -four with lit %
cooled liquor. stir ii into the soup and
boil three minutes. Strain through =
coarse sieve and serve with boiled rice
in separate dish. ohio Farmer.
Chocolate Glsce Cake. Beat to
a cream a generous half-cupful Of but
ter and gradually work into this one
cupful of sugar. Add one ounce OF
chocolate. melted: also two unbeaten
eggs. Beat vigorously for five minutes.
then stir in half cupful Of milk and
lastly one cup and half Of -four with
which have been mixed two teaspoons
fuls of baking powder Flavor with
vanilla Pour iuto buttered. shallow
cake pan and bake for half an hour IN
a moderate oven. When cool spread
with glace frosting.-N. Y. Ledger.
chicken Pie. Cut the chicken
small, put il in q kettle with few
pieces of salt pork. cover with cold
water. and boil until tender. Turn il
out into a well CREASED pan. putting IN
alternate layers of sliced raw potatoes
with the chicken, using plenty OF but
ter, salt and pepper. Make n soda bis
cuit crust and cover the top with IL.
cutting hole in the middle. Pour tho
broth over, with enough boiling water
to cover it. Boil ten minutes. then put
in the oven and thicken the gravy with
four.-Ohio Farmer
Tea Cakes.-Put upon . pie-board
one pound of -four which you have previ~
ously sifted; make hole in the center.
in which place one-half pound of but
ter, six ounces Of powdered sugar ana
four eggs. Mix all well together sns
roll out your paste extremely thin; cut
II out in rounds or squares; put in 2
pan which has been buttered slightlys
brush your cakes with beaten egg.
sprinkle on top onehAh pound of cur
rants; put in the oven. and when cob
ored q bright yellow remove them and
serve as needed - Farm, Field sn<
Preside.
Drop Calses.-One cup sugar, one
cup molasses. one cup shortening. one
cup water, one teaspoon soda. ciuns1
namon, ginger and nutmeg TO flavor.
Stir with -four very stin and drop in
small balls on creased tins English
currants improve it, and also shredded
orange or lemon. These may be pre-.
pared at home. The skins Of eithsf
are required with the pulp removed
They are best cut in halves Boil in
clear water until tender, and then
drain and place in rich strip. Boil
until clear and transparent. remove
and place on plates 70 dry in slow
oven. II any sirup remains 10 will
make fine filing for cake. Add one
cup Of water, lump of butter. and
when hot thicken with corn starch