The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1894-09-13
HOUSEHOLD BREvITIES.

-Prune Soufie.-Twenty eli 2 h
prunes stewed in as little water as
possible. Press through a colander
add the whites. of four eggs and six
fablespoenfuls of sugar. Bake deli
cate brown and serve with whipped
cream---Good Housekeeping
Did you know that the trick OF SET
ting an umbrella to dry point down
ward is the surest way to make an old
one of it in hurry? The water col
iects about the center. where it rusts
the gibs and rots the silk. The proper
way to leave it when wet is 10 spread
it out or else place it in the rack with
che handle down.
-Housekeepers can rid themselves
of red ants if they will tie rag strings
soaked in kerosene around safe and
table legs, lard cans, jars, etc. Shelves
can be protected by wiping them of
with the oil around the edges, cracks,
etc. of course. tables and safes must
not come in contact with walls or any
thing which will afford passage for
them.
thick cream, the yolks of two eggs well
beaten. cup of white sugar and the
.ind of a lemon cut very thin Put
into double boiler and let IL boil up.
Remove from the fire and stir. until
cold. Put the juice of lemon in a
dish and pour the cream upon it, stir
ring well. Serve in glasses or eustard
cups.-Boston Budget.
Roast Pigeon.-This makes good
dinner for an invalid. Procure a nice
young pigeon, place half an ounce of
butter inside it with pepper and salt,
truss the bird. Place IL in "A Dutch
oven. before a clear fire, and basic fire.
quently with about half an ounce Of
butter. Cook from twenty to thirty
minutes. turning it from side 10 side
Serve with bread sauce and few
Drowned crdmbs.-LeeGs Mercury.
Chicken Croquettes. - Chop the
white meat of cold boiled chicken very
fine, add two well-beaten eggs, table
spoonful each of flour and butter. a
tablespoonful salt, little pepper, a
teacupful milk and one-half teaspoon
full onion. chopped fine, the butter and
flour rubbed together, and last tho
well-beaten eggs. Stir to keep from
scorehing and remove from the stove
In few moments and set away TO cool.
When cold mold with the hands into
rolls or cones. dip in beaten eggs, then
in fine bread crumbs or cracker dust
and fry in lard like doughnuts.-Mrs.
Orange Judd.
Meat Pie.-Takc some of the cold
beef, add some of the stock, four or I'VE
potatoes cut into small pieces, and one
onion chopped. Boil. and when the
potatoes are done. season with salt and
pepper. and thicken with -four moist
ened Put all in small pan or basin,
and have ready a crust for the top
made from two teacupfuls of -four, two
teaspoonfuls of baking powder. salt
and tablespoonful OF lard. and moist
ened with sweet milk. Roll TO the
size OF the basin. perforated - allow
the steam 10 escape place over the top
of the Do sin and bake till the crust Is
done.-Ohio Farmer.
Cold-Milk Rice-Boil over a slow FIRE
half a pound Of thoroughly clesnsed
rice IN one and one-fourth quarts of
milk or cream. with pinch OF salt, q
stick of cinnamon. and the peel Of a
lemon. until the rice has swollen
enough TO make moderately stiff por-
ridge Remove from the fire. take ont
the cinnamon and lemon peel, stir
thoroughly. and I'll , mold which has
been wet with cold water. When cold.
turn into "a dish and serve with any
favorite sauce. or simply with milk or
cream. II the favor Of bitter almonds
j. palatable. chop half dozen fine and
star into the rice before pntting into
the mold. A variation OF this dish is
20 FL the mold with alternate layers
OF rice and stiff marina! aGe. and serve
with cold sauce.-Harper' Bszar.