The Wichita daily eagle. [volume] (Wichita, Kan.) 1890-1906, 1903-03-18
'HE THAT WORKS EASyLT, WORKS
SUCCESSFULLY" CLEAN HOUSE WITH,
SAPOl 10

the leaves in the center; place in between
every two OF three leaves thin layer
of the following sturing: One-half pound
OF sausage meat mixed with an equal
quantity Of cold mashed or boiled pota-
toes: one small onion. chopped fine. and
q little chopped parsley. When the cab
baSe is stuffed. wrap around It thin slices
OF salt pork. tie UP in a piece OF cheese
cloth. place in 4 dish and serve with
cream sauce.
Killarney Stew.
Boil three pounds OF lean mutton until
nearly tender then; then pour off the
liquor and stand in a cool place until the
fat has risen 10 the top-skim this or
Place a layer OF the mutton in the soup
kettle. then a LAYER OF SLICED potatoes.
then an onion sliced. salt and pepper.
then another layer Of meat. potatoes. etc.
until all the meat is used. Pour ever this
the iiquor from which the tat was taken
and cook the whole until tender.
Dublin Fruit Cake.
Mix together two pounds Of -four. one
and one-haIf cups OF sugar. one cup Of
dried currants. one ounce Of cancied
lemon peel or citron. one tablespoonful
of bi-carbonate Of soda and one teaspoon
full of salt Rub into this one-half cup
of butter and mix with enough butter
milk to make a soft batter then stir in
carefully the whites of four eggs beaten
10 stiff froth. Bake in two we'll creased
cake pans in a rather quick oven. When
done turn out carefully on sieve 70 dry.
Fadue
Place in SAUCEPAN one cup OF rich
sweet milk and three tablespoonfuls 81
butter and when hot pour It over one
pound OF wheat -four 10 which has been
added little salt Mix wcl. roll out on
pasteboard. nearly an inch in thickness.
cut into cakes. turning them often TO pre-
vent burning Serve hot with butter.
Emerald Salad.
Select good solid green peppers OF a
uniform size cut of the tops and remove
the seeds and stand In salted cold water
until required for use Cut cold boiled
potatoes into dice or thin slices. mix very
carefully with chopped cucumber season
with salt and pepper AIN little onion
juice then mix with French salad
dressing. Fin the green peppers with
leaves with an olive and small sprig
OF parsley on the top OF each.
ST. Patrick's Pudding.
Decorate the bottom Of al open ring
mold with California white cherries (pre-
served then fH the mold with plain
cornstarch Jelly or a plain Bavarian
cream. set on ice % chill When ready
10 serve turn out on platter covered
with a lace paper dolly and an the cen
ter Of the jelly uifh more cherries. Make
a clear sauce Of the cherry iuice. addinE
q little sherry and shamrock leaves cot
form thin. sliced. green preserved citron.
Mint Sherbet.
Bruise the leaves q a bunch ~ fresh
mint. add the Juice q two lemons. cover
and Jet stand f0r twenty minutes Faf
pint OF granuioted sugar and "A piat q
water IN a Faucerau over fbc FIRE and
stir untn the sugar - dissolved. then
cook undlsturbed until the syrup Hli
thread when dropped from he point -
rnoor. Remove from the fire and aff
hslf q cup q grape Juice fthe sweeter
rsriet-l an5 TIE r1iuf snf men 5glres
cool and ~tra. n and ~ you desire hri9h-
'-- green color with spinach co,oring.
Freeze r. usual way.