The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1902-11-30

] . MS,
whom all inquiries should be addressed.
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Chicago
MADE WITHOUT EGGS
The cost OF an egg seems but a small
item in the sum total Of food expenses
in the average household; but when one
| considers their bulk alone, and not the
additional nutriment they furnish in con-
nection with other materials which com
pose the dish, they are not cheap. They
come under the head OF luxuries wheI
! they are not used as necessary food and
solely depended upon. in place Of like
| quantities. for body nutrition. There are
innumerable recipes which call for eggs
such as cakes. in which the number
might be leSsened without any serious
detrimeEt or loss to the CONNECTION. In
fact there are some recipes which,when
| closely followed as to number of eggs to
be used. have a very decided and not
! palatable "eggy'' taste. AS it is the little
foxes that steal the grapes. the small
waste and useless expenditures which
give the housewife the most annoyance.
as they require the closest watching and
study. it is always a help to find ways
and means of avoiding these pitfalls
when practicable.
! There is a decided difference in flavor
and quality in ordinary fowls eggs. the
! feeding and forced habits having a far
! greater influence over the avor than
is usually recognized. The breed of the
| fowl also influences quality, and the
/ length OF time of keeping an egg after
it has been laid, has much to do with
its value Most decidedly one should not
use any but the freshest eggs for serv-
| ing as a meat, and while an egg may be
too fresh-laid for cake-making, it rust
be strictly fresh to get the best re-
suits. Therefore if 1t is necessary to
save in the expenditure for eggs. curtail
in number used. not in quality. Unlike
meat. the price Of eggs is not determined
by custom or fancy, but quality alone,
and the cheaper eggs are not just as
good or a little more nutritious as may
be the case with the former.
Mullins Without Eggs.
A quart of fresh buttermllK, one tea
spoonful OF soda. q pinch of salt and
enough -four 70 make a stiff batter and
two or three tablsspoonfuls Of sur
cream. Dissolve the soda in a little Of
the buttermlk, then add to the rest;
add salt ard cream and the Hour. Bake
in gem pans in hot oven.
Bread Sponge Mullins.
Lat in the evening set q sponge as
for water bread. allowing q pint Of warm
water for dozen mullins. a third of
cake Of compressed yeast, and a pinch
Of salt. Mix the batter a little thicker
than for pancakes and beat thoroughly.
In the morning have the gem pans
creased, and ia cold weather warm them;
pour in the batter without stirring; fill-
ING half full; let rise ct least an hour
and bake in a hot oven.
Hlygioric Muffin.
Grease muffin rings ard put them into
the oven to get very hot. In the mean
time put a pint of ice water and tea
spoonful of salt in a large mixing bowl;
measure three and a half cups Of entire
wheat or sifted graham -four and taking
it UP in the hand holding il high over
the bowl. which should stand in a cur
rent Of air if possible; let it silt slowly
between the fingers into the ice water
while you beat rapidly; as soon as all IS
in and butter smooth, pour it into the hot
rings and pat it at once into very hot
oven and bake thirty minutes.
Maple Biscuit.
Measure a quart of sifted -four, add to
it three tablespoonfuls of baking powder
and a little salt and sift again. Then rub
two tabiespoonfuls of butter well through
the -four with a spatula or flexible knife;
the success of the biscuit depends upon
the care with which this is done. Stir in
enough rich sweet m ii6. about a pint.
10 make a soft dough At this point add
a cup Of maple sugar cut into pieces
about the size of peas. Turn out the
dough on a Toured board. dredge it lightly
with -four, roll out quickly until about
an inch thick: cut out with a small bis
cult cutter. two inches in diameter. and
place them in a creased pan so they will
not touch. Bake for fifteen minutes in
quick oven. Serve hot.
Eeqloss Cookies.
Take two-thirds OF cup Of melted but
ter( not oily. one and one-half cups Of
sour mot too thiclS) cream. TWO cups Of
sugar. a pinch CT soda. and enough -four
TO roll out easily Stir the butter and
cream together then add the sugar and
beat we'll Add the soda TO the Hour ard
ni.. into a small dough, roll out. cut ard
bake in a quick oven. Keep all the mater
iais as cold as possible while mixing,
rolling and cutting. and the cakes viii
require less flour and be very much nicer
and crisper.
EggIess Cake.
Beat one cup Of sugar and a half a cup
OF butter TO cream; add q cup Of milk.
measure two cups Of sifted aour. add
three teaspoonIuls OF baking powder. q
level teasroonful OF cinnamon. half a
Of grated nutmeg and a pinch
OF cloves. Sift scverai times until the
eorr Is light and fluffy. then stir into the
other materials. ard add a cup Of seeded
Toured raisins. Make in "A moderate oven.
Egglass Gingcrb7e-d.
Nix one cup OF molssses. one cup Of
brown sugar and one tablespoonful CT
butter together. add gradually. one cup
OF milk Measure 1--WE cups Of -four. add
Two ta5lespoonfuls OF baking powder and .
one and oae-half teasDoorfuls Of ginger 7
and the same OF cinnamon. Sift and add
To the other mixture. Bake in a large
shallow biscuit pan and eat warm
Ginger Waters.
Cream one CUP o. butter with one CUP
of sugar and add one cup Of nolasses
ana half a emp eff strong cod coffee sift
together tvo tesspoonEals ~of SOFA. enc
Of ginger and enough forr
~ make a aough test stir enough q -ol