The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1895-02-05
HOUSEHOLD EREv.TIES.

! Pumpkin Bread.-Sift one quart OF
CORN meal, add teacup CT stewed
pumpkin and teaspoonful ut salt
Make up with warm water; bake in
PONIES and send to the table hot
Squash Pie.-A cupful Of cold squash
is sufficient for one pie. Beat into it
half cupful OF sugar and two e4gs
and add enough rich milk to fill the
pie plate. Flavor with a busting of
nutmeg on top. II the squash has not
been sailed add pinch of salt. Bake
in one crust until the egg is fully set
Orange Judd Farmer.
Sailed Almonds.-Shell, blanch and
dry half pound of almonds Lay
them in a clean tin pan with a couple
of teaspoonfuls of butter and put them
In a rather hot oven. Shake the pan
frequently that the almonds may color
equally. When of uniform light
brown take them out. drain them in a
colander on brown paper and sprinkle
them lightly with salt.-N. Y. Ledger.
-Stewed Shoulder of Mutton.-Bone
nice shoulder OF foreign mutton and
lay it fat on board. Flatten it with
knife and lay layer of veal stuffing
over Roll round and round, and bind
into place with wide tape. Stew it
slowly till tender in good stock, favored
nth an onion stuck with cloves and
Two or three long peppers After about
two hours careful stewing, or longer,
Il it is large joint, wipe it carefully,
, Al. hAo
ter crumbs over and brown it nicely in
the oven. Serve with good gravy
and red currant jelly. This joint goes
much further than an ordinary roast
shoulder of mutton and is far more
delicately favored. Leeds Mercury.
Oyster Salad-To two-pound can
OF cove oysters beat with four eggs
half teacup of cream. rather more of
vinegar, piece of butter larger than
an egg, one tablespoonful OF celery
seed, half teaspoonful of cayenne
pepper. one tablespoonful of Coleman's
mustard, some salt, black pepper and
suspicion of sugar. Put all on the fire
in a saucepan over vessel of boiling
water. Stir constantly until the con-
sistency OF thick cream. then add
dozen rolled and sifted crackers, drain
the oysters, place in dish layers of
oysters and dressing; garnish with
parsley and sliced eggs hard-boiled-
Warm the vinegar before adding it, as
il will otherwise curdle the dressing
St. Louis Republic.
-Stewed Calls Liver.-Choose a nice
fat one, rather white in color, lard it
through with bacon in Il pan. Fry
quarter of pound of bacon in pan,
when crisp add a tablespoonful of
flour, keep stirring until nice, yell
low color, then put in the liver whole,
turn around now and then until il is
little firm, then add pint of broth or
water. bouquet of parsley, thyme and
bay leaves, little salt, pepper and an
onion chopped Simmer one hour.
Take off the fat, remove the bouquet,
dish the liver. II the gravy is not
thick enough add little corpstarch
mixed smooth in a very little cold
water, let it boil up for few minutes,
pour over the liver and serve. II a lit
tie geiatine is added to the sauce, and
the liver with the sauce strained, pu.
into a round basin and pressed down
and left until cold, it will make nice
dish for supper o. luncheon. If re-
CURED TO be re warmed cut into slices,
put it in sauce pan with drop or
two of water added to the gravy
Boston Budget