The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1898-02-11
Topics Of Domestic Circle
DOING WITHOUT EGGS.

The midwinter season, when the sup
ply of fresh eggs is always limited, dri-
yes many cooks literally to their wits
| end. Yet it is an excellent thing for the
| health, as well as for the purse, to limit
the use of eggs during the winter and to
| look about US to see what can be done
without them. No winter eggs. no mat
ter HON freshly laid. are quite equal to the
fresh Of spring. The spring is the natural
laying period of all birds, and hens eggs
are not only cheaper at this season, but,
| because the fowls are in more wholesome
condition, are no dougt better.
The idea that a good table consists IN
the profuse use of butter and eggs is
common one in this country, and multi
tudes of dishes are spoiled by their super
1uous use.
good rice pudding does not call for
eggs. An excellent one is made of hve
cups of rich milk, one small cup OF I'M
cooked rice, well washed and picked over;
one cup of raisins, washed and stoned;
one cup of sugar, a scant teaspoonful or
salt and half a grated nutmeg, or any
flavor that may be preferred. Let the
pudding bake slowly for two hours until
the grains of rice have fully swollen out
and each one rests in creamy bed.
An old fashioned Indian pudding re-
quires no eggs. Scald one pint Of milk.
Add two heaping tablespoonful of IN
dian meal to half cup of milk and when
all the Jumps are stirred out thin with
a cup and a half of cold milk. Add ia
of nd
of molasses and pour in the pint of scald-
ed milk Add a half teaspoonful Of salt
and stir well. Bake the pudding an hour,
then pour in another pint of cold milk
and let it slowly bake for three or four
hours longer, or until it is as dark as
black ginger cake. Serve it hot with
cream.
1t is a great mistake to use too many
eggs, in a custard. The most delicious Of
steamed, baked or boiled custards can
be made with the yoks of five eggs to
quart of milk. A good baked custard may
be made with the yolks of four eggs to
four cups of milk. Reserve the whites
of the eggs for cake or for white cocoanut
pudding or for any of the many purposes
for which the whites of eggs are valuable.
The whites of eggs add richness to the
custard.
There are few greater culinary blunders
than to waste eggs on wheat pancakes.
The batter in which eggs are used is much
tougher and decidedly inferior to one
made without eggs. Take equal quanti-
ties of flour and milk, using an even tea
spoonful of baking powder to every cup
I'LL of 11,,ff o,.
to every two cupfuls. Tried out beef fat
and butter in equal parts will take the
place of butter in this case. About half
a teaspoonful of salt must be used to
every half cupful of beef fat. Indian'meal
pancakes require the use Of an egg for
every cupful of meal. and at least half
a cupful of wheat -four. Use quarter
Of cup of Shortening to every two Of
the mixture of -four and Indian meal
and teaspoonfuI Of baking powder to
every cup. go i- $50 -
Nothing toughens a raised wheat muf=
fin so quickly as eggs used injudiciously
An excellent muffin is made without any
eggs. Scald a pan of milk, and when it
is lukewarm stir in half cake of COM
pressed yeast. Rub a scant half cupful
of butter or beef's fat and butter through
a quart of well-warmed flour. Stir in the
yeast and milk, and beat the batter until
it blsters. Let the mullins rise over night
and in the morning fill deep muffin tins
half full When the batter rises to the
top put them in the oven and bake them
half an hour. 70 e-St rae, .l.as..c. .... IT,
It is never wise to use anything out of
season. If we take our food as nature
supplies It, our bill of fare will be contin-
ually varying and we will have every
thing at its best and cheapest. The man
or woman who buys dollhouse peas and
Strawberries at Christmas time, when
the are comparatively vapid, is weary Of
them before June, when they are in the
market It superb condition. Luxury may
easily cheat such a person out of the best
food by surfeiting him with costly but
comparatively favorless vegetables and
fruits out of their season. No southern
vegetable, however carefully grown, has
the superb flavor of vegetables grown in
northern gardens and brought to market
with the morning dew fresh upon them.
If we expect the delicious dollhouse pine
apple, which is so costly that it has been
quoted by political economists as an ex-
ample of the greatest extravaganza. no
dollhouse fruit has so good a flavor as
that grown in our own gardens in the
sun, fresh air and dew.
The housekeeper of moderate means, II
possessed of intelligence, in regard to the
market, and common sense enough not to
have a longing rof food out of season,
can supply her table with the best of
everything as well as the richest mar
keter in the land.
USEFUL HINTS.
Here is the way a trained nurse in a
hospital makes up a patients bed: She
begins by tucking the lower sheet snugly
and smoothly about the mattress, fold
ing the corners square. as a grocer folds
the edges of a paper he wraps around a
package. The top sheet is brought well
up to the head of the bed, so it will turn
back nicely over the other clothes. To-
gether with the blankets and counterpane
- oIeo {ol5a5 ip he cOr-