The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1895-10-09
HOUSEHOLD 6REviTIES

chicken Patties-Mince chicken
left from dinner. Add pepper, salt,
Ettle -four and cream Stir over the
FIRE till it thicEens. Line patty pans
with paste, fill with the mixture and
observation-disclosures.
Apple Jelly for Cakes Crate ore
large apple and add the juice and graf
ed rind of one lemon; mix with them
one cup of white sugar. and let boil
for three minutes Use immediately.
This makes delicious filling for layer
cakes.-Prairie Farmer.
-Eggs-A brush OF the shell with
che finger as eggs are broken viii
make an additional white 10 every
dozen. The revolving whip Of an egg
beater should be held in horizontal
position. Eggs served as soft eggs
should be cooked by the ''coddlins
process" Place six eggs in n fat dish
so that they will not lie one upon an
other; pour over them two quarts Of
boiling water; let them stand la IL ten
minutes. For hard eggs" drop eggs
into kettle Of cold water. sud allow
the water to boil without covering thu
kettle, then let the water simmer
gently for ten minutes. Ohio Farmer.
Potato Cakes Boil pound of po-
tatoes, plain; put into a basin an OUNCE
of dripping or butter and one whole
egg; pass the potatoes while hot
through wire sieve 81 we'll mashed
with fork it will answer as welil.
Mix we'll in the basin with the egg aud
butter. season with a little grated mt
meg. pepper and salt Turn the pots-
To on to Toured board, roll Il with
the hands into the form of thick roly.
pudding, then cut IL ia slices of two
inches, -four a baking sheet, and put
on the little potato cakes; bake In
hot oven twenty minutes serve split
and buttered or plain for teA-Lscds
Mercury.
Peaches and Rice. - Boil three
tablespoonfuls of cleaned rice in one
pint of milk, with sugar 20 tas.s and
flavor with vanilla Allow IL 20 cool
Mean while prepare custard by boil.
ing together one gill Of milk aud the
yolks of four eggs, which mix into the
rice. Beat gill Of cream 20 froth
with little sugar and just pinch Of
gelatine dissolved in q spoonful Of
water. Stir this lightly with the msx,
ture, al mold and set on ice Cut
few peaches in halves and simuses
them in sugar and water strip for halt
an hour, then drain and allow 20 cool.
Lastly, turn out the form Of rice on &c
plate and arrange the peaches srouns
- -
Stuffed Cabbage. - Take a aru
head OF cabbage, pour over boiling
water, let 10 stand fifteen minutes.
drain, scsld and let stand half an hsur,
then drain and shake until dry. Naxs
,stnffing of two tablespooufuis az rice,
. Tablespoonful of chopped onion, .
"a tablespoonful Of chopped parsley. hall
a pound of sausage mixed well To-
gether. Open the cabbage 20 the center,
iput in a half teASpooutul Of the salx-
ture, fold over two or three 81 the
leaves. cover with a layer o. The mix
ture, fold over more leaves and con-
itinue until each layer - tafea Press
all firmly together, lie In piece Of
cloth. put IN a kettle q sSlted. boiling
water and boil an hour and bali.
When done remove the cloth carefully.
put the cabbage IN deep dish, sud
serve with cream ssuce- scraps Of ham
or other meat can he used zlse cola
biscuit. light bread. crackers. tue
crackers and butter make good ssuH.
ing seasoned with pepper dressed with
cream Mrs NJ c. spsrkfnau. n FxrEs
Field and Preside.