The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1895-07-23
HOUSEHOLD BREWTIES.

Fig Pudding.-A quarter of q
pound of bread crumbs, the same
quantity of -four and fnely-choppeo
suet, and six ounces of chopped figs
! Mix the dry ingredients we'll together
and then add two well beaten eggs.
Pour into well-greased basin and
boil for three or four hours.-Leed'
Mercury. ..
| Dreaded Fish. Arrange in layers
one pint of cold boiled cod, or other
white fish, half pint grated bread
crumbs, half cupful of grated cheese,
seasoned with spoonful of catsup and
any remains of oyster or other sauce.
The top should be of bread crum bs,
sprinkled with cheese and dotted with
butter. Bake until brown and serve
Western Rural
Compete of Berries.-Take large,
fine strawberries, raspberrics or black
berries not entirely ripe Make a thin
sirup, take from the fire, drop the bcr-
ries in and set on the back of the
range until they begin TO boil slowly;
take the fruit up carefully and lay on
a compete dish; let the strip boil fast
until thick; skim IL carefully and let
cool and pour over the berries De-
troit Free Press.
Onion Tart--This very appetizing
dish To all onion lovers is made by
placing sliced onions in a dish lined
with paste, seasoning with butter,
pepper and salt and baking until the
onions are tender. II Spanish onions
are used and a little cream is added,
dredging each layer with little -four,
this is delightful accompaniment %
baked meats. 1t must be eaten piping
hot.-Chicago Record.
Beef Cakes.-Cut enough meat
from your cold roast of beef 20 make
two cupfuls when chopped fine with
two small onions. Add 10 this two Ia
blespoonfuls of tomato catsup. one cup
of fine bread-crum bs, and half cup OF
gravy. Mix well and mold into cakes.
sprinkle with bread-crumbs, and bake
to delicate brown. When cold lay
the cake on large platter, pour Ia
blespoonfui of mayonnaise over each,
and stick sprig Of parsley in the
center Of every cake Home Queen.
Ham Toast rounds of bread
with cake cutter, toast them deli
cate brown, butter and arrange them
in order on dish. Have ready one
pound of cold ham finely minced,
mixed with the beaten yolk OF an egg.
four tablespoonfuls of cream and q
very little cayenne pepper. Heat i
~ a
be used instead Of cream. II half q tea
spoonful of butter il added 20 it when
heating. This is good way u use
the remains Of cold ham when the
pieces are too small 20 De MADE pre-
eentsble otherwise. Ladies Home
Journal
-Rolls-Ta<e two quarts ~ -four,
two ounces Of butter. ono tablespoon
full OF sugar, one pint Of boiled milk
Cooled and one-hslf cup % yeast
Put the -four into big ezrthen bowl
aoe make hollow in the center, put
In tie butter, sugar. milk and yeast,
not rubbing il the butter separately.
NIX a. night cover aud ST. ia . VAIN
place, where The Ten peraturs viii o.
even bat do not put j. where II will Y,
hot enough % scaid. Or where ron
would not hold yozr IA nd for al IN /
definite length % tim Ia "a. zo-E- /
ing knezd for a. leas. Gf'>.n rairgte2 l
Set away 20 rise again. and 10 not /
hurry the process Waer the rolls ars 1
wanted for New England Tea a. az I
? II the eoIgh Ia generally kn-Adsf /
again a. two p Il Thea j. 70 rolled 1
out seO0t half inch ,h!ck. il CT; asth /
biscuit cutter and folded over, roll 4
fashion with a small sec< % batter
Inserted IA each one. TheT are placed
u TIE oaxlnz pan are corere1 - keep
from cr@1yhi. and a.. Asl0Wesa %
r.se slowly znc iAsa bzksd -DossDa
.saeyet