The Wichita daily eagle., 1898-01-07
Topics Of Domestic Circle
PREPARING HAM JELLY.

course at recent luncheon, all the d1SheS
of which had been prepared at home.
The jelly was made by whipping one-half
stiff, when there was stirred into it cup
of strong aspic Jelly, which, though cool.
had not begun to set and at the same
time there was added the contents of a
small jar of potted ham. The ingredients
were then whipped thoroughly together
for few minutes and were packed in a
ring mould and put on ice, or in cold
place for couple of hours. The chicken
mayonnaise was prepared with celery in
the usual way, and about two cupfuls
was piled in the center of the ring when
it was turned out. The platter was gar
nished with watercress, and as a few
drops OF carmine had been added to the
jelly and cream to give it a pink tint.
the appearance Of the dish was very
pretty.
An agreeable variety in the method of
serving caulif1ower is to boil 1t in beef
stock. In that case, of course, the white
sauce is not used with it, little plain
melted butter being poured over it before
serving.
In households where not only economy
but the real art of cooking is practiced,
the water in which rice is boiled is never
thrown away. The major part OF the
nutriment goes into this liquid. and it's
addition to soup is both palatable and
valuable.
The homely dish of mutton outlets will
receive a much appreciated flavor il they
are first marinaded. lie ave them for
about an hour in a little oil, lemon juice,
sliced onion. and parsley, with pepper
corn, a bay leaf and Glove or two.
Then they are Dreaded and broiled in the
usual way, and served with a good brown
sauce, to which a considerable amount of
strained tomato juice and some of the
marinade has been added.
A splendid bread pudding is made by
boiling half a cup Of not too stale bread
crumbs in one-half pint of new milk, to
which strip of lemon peel and tea
spoonful of butter have been added.
When this has boiled about ten minutes,
add two well beaten whole eggs, a teacup
of powdered sugar, and the other half
pint of milk. Pour this mixture into a
deep buttered dish, add few raisins
and bake in a moderate oven until a
golden brown. If preferred, the mixture
may be poured into little individual bak-
ing dishes, and may be served cold with
spoonful Of whipped cream on each,
on which half of a candied cherry is
put.
mixture Of vinegar and rock salt is
useful to clean the inside Of decanters.
Dissolve handful of salt in about a
gill of vinegar pour into the decanter
and shake thoroughly until the stains
have disappeared then rinse well in clear
water.
Mrs. Eorer evolves delicious corn cro-
quettes out Of canned corn. Heat the
contents of can Of corn rub together
one tablespoonful of butter and two ta-
blespoonfuls of -four stir it into the hot
corn cook for a moment, and add level
teaspoonful of salt and a little pepper
The croquettes are then moulded into fat
or round cakes and dropped into hot lard.
A diet for persons with a tendency to
Bright's disease omits any highly sea-
soned soups or those made from the meat
extract, or rich in stock. Instead, the
soups for such persons should be pre-
pared without stock and with milk or
cream. They may be thickened with
flour, arrow roct. rice, barley, tapioca,
macaroni or vermfcelli.
The simple dish scrambled eggs ad-
mits (as everybody knows) of unappetiz-
ing possibilities. When IL comes to the |
table the yellow a hard dried curd, with |
the white cooked in thick and separate |
pieces. 1t is really uneatable, and should |
be put aside. The secret of preparing |
it properly is to break the eggs together |
in bowl, and beat them enough to break |
up the whites and yolks so that they |
cook together. The mixture is seasoned |
with salt and bit of pepper. and poured |
into clean, hot skillet. into which as |
little butter as possible has been put the |
before. 1t should be watched |
closely, and stirred with a fork, to pre-
vent the eggs settling. When it is slight
" thickened, pour off quickly on a hot |
platter, on which has been placed some
squares of hot, nicely Drowned toast II
L is desired to have little more hearty
1ish, the toast may be spread with pot
ted ham, and TO four eggs, after their
slight beating. may be added one-haIf
,upful of milk.
II is a significant comentary upon the
Improvement in manufactured things that
he old directions for removing spots from
'olored fabrics have had to be remodeled.
For instance, lemon juice on any weak
icid can often be used now to remove
nix stains without fear that the color |
# the fabric viii come too. The present |
lyes are so much more stable than those
II thirty years ago that this method
s not at all dangerous, as formerly. Hot
artaric acid is a good means by which
o remove ink stains in white clothing.
Another suggestion, which comes from
he professional cleaner. is for the re-
noval OF vaseline stains which frequently
ret upon pillow slips, from the use OF
his oil about the face or head. Unless
he stains are soaked in kerosene before
Gap and water touches them. he says.
hey prove very obstinate. leaving a dis
guring discoloration upon the muslin or
inen.
A cooking SrhOnf hint FOR n er-r, /