The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1895-01-03
HOUSEHOLD EREvITIES.

Ham Toast.-Mix with one table
spoonful of finely chopped ham the
beaten up yolk of an egg and little
cream and pepper. Heat over the tire
and then spread the mixture on thin
slices of hot buttered toast
Inquirer.
Corn Custard Pudding. -Allow four
tablespoonful of meal, two eggs, SIX
even tablespoonfuls of sugar, scant
teaspoonful of salt to quart of milk.
Ecald the meal in a pint of the milk in
the same manner as for the pie crate
nutmeg or use little cinnamon over
1t and bake thirty or forty minutes
Farm, Field and Fireside.
Apple Omelet.-Beat separately to
a stiff froth the whites and yolks OF
four eggs. Cut the whites into the
goIks, sitting in two tablespoonful OF
powdered sugar Turn into a larded
irving pan and when it thickens spread
quickly with apple sauce, sweetened
to the taste. Fold the omelet, turn it
upon the platter and serve hot.-Good
Housekeeping
Rice Muffins.-Two cupfuls of cold,
boiled rice, two eggs, little salt,
tablespoonful OF melted butter, one
cupful of sweet milk, and two cupfuls
Of -four in which is sifted a heaping
teaspoonful of baking powder Beat
Ill thoroughly and bake in gem irons.
These are delicate and nice, but must
be served as soon as baked, if left to
stand are apt to fall.-Orange Judd
Farmer.
Ham Croquettes.-One cupful OF
finely chopped cooked ham, one of
breadcrumbs, two of hot, mashed pota-
toes, one large teaspoonful of butter,
three eggs, a speck of cayenne. Beat
the ham, cayenne, butter and two OF
the eggs into the potato. Let the
mixture cool slightly and shape it like
croauettes Roll in bread crumbs, dip
In beaten egg and again in crumbs, put
In the frying basket and plunge into
boiling fat. Cook two minutes. Drain
and serve.-N. Y. Ledger.
Potato Soup.-Take two pounds OF
potatoes, wash, scrub and peel them,
and cut in slices. Take two leeks, and
shred them small. Put two ounces of
fat in a stewpan, add the vegetables
put the stewpan on the fire and cook
the vegetables for about five minutes.
Then add two quarts of boiling water,
pepper and salt to taste, and let all
took till it is soft enough to mash.
Pass it through wire sieve or colan-
Ger. Return the soup to the saucepan,
.dd one pint of milk. When it boils
up sprinkle in two teaspoonfuls Of
crushed tapioca, and boil for ten min
ntes. This makes an excellent meal
Tor children with some bread soaked in
lt.-Leeds Mercury.
French Creams.-Four cupfuls OF
white sugar, one cupfu1 hot water,
Havor with vanilla; put the sugar and
water in a bright tin pan on the range
md let it boil about eight minutes
without stirring; if it looks somewhat
thick, test it by dropping some with
spoon; if it strings, put the pan on the
table, taking small spoonful and rub
bing it against the side of bowl;
should it then be creamy and easy to
roll into a ball between the fingers,
pour the whole into the bowl and beat
rapidly with a large spoon or porcelain
potato masher If it is not boiled
enough to cream, replace it on the
Or as long as necessary, taking care not
to let it cook too much. Add the flavor
ing. which need not be confined to va
nilla, as soon as it begins to cool.-N.
Z. Advertiser.