The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1897-01-26
BIG CROWDS.
CONTINUED from First Page.1

add the cold water and place on the
back of the range for an hour, then
place it over good fire. When it be-
gins to steam and the scum appears on
the top place it over a more moderate
fire, add one-half cup of cold water
and remove the scum. Then cover the
Kettle securely and allow it to simmer
gently for four hours. Now add the
salt and vegetables and simmer one
hour longer Now remove from the
fire, strain first through colander and
again through fine sieve, and put it
at once into a cold place. When cold
and solid remove the fat from the top
and it is ready for use.''
The recipe for tomato sauce was given
which is practically the same as the
tomato soup, without the stock There
Two level tableSpOonfuls of butter
and the same of flour, mixed thorough
ly together" A short talk followed on
/ the subject of the celery sauce which
she recommends.
The recipe for tomato soup is:
'One quart of stewed tomatoes or one
quart can, one pint of soup stock, one
small onion, one bay leaf, one stock of
spoonful of sugar, one-QuaFter teaspoon
full of soda, four level tablespoonfulS of
butter, four level tablespoonfuls of
flour, about two level teaSpOOnfulS of
salt and pepper to taste. Put the to-
matoes in a stewpan with the bay leaf.
celery, onion and parsley, stew for
about ten minutes. Now press it
| through a sieve fine enough to remove
| the seeds. Put it into a clean sauce
| pan, add the stock, place over the fire
and bring to boiling point Rub the
| butter and flour together until smooth
and stir into the boiling SOUP Stir
| constantly until smooth, then add the
salt. pepper, sugar and soda and
serve
Miss Colling then gave the recipe for
| the soup sticks to be served with any
| kind of soup, which is as follows:
! "One cup of flour, one level teaspoon
| full of baking powder, one-half teaspoon
| full of salt, a scant half cup of milk.
| Sift the flour, salt and baking powder
| together add the milk and stir with a
| knife to a smooth dough, then with a
| knife cut through until the dough is
| fine, smooth and glossy. Turn out onto
| a we'll Toured board, roll lightly back
! and forth for moment, then cut on
| small pieces, roll to ball in the hands,
then place on the board and roll out
| with the hands very small, place care
fully in a biscuit pan and bake in rather
! a hot oven for about five minutes"
AS she gave the directions she made
| half the quantity called for, sitting the
| flour before measuring it and giving the
I rule for salt seasoning as "one tea
spoonful to one pint of liquid" While
waiting for the soup sticks to bak Miss
| Colling gave directions how to make
the popular croutons to be served in
| place of the sticks: "Cut the bread in
inch squares, butter slightly on one
side and put in the oven, the butter
side up, so they will brown nicely wher
the butter melts and goes through the
bread
After the lecture the ladies were in
vited to go forward and see the tomato
and cream celery soups, the tomato
sauce and the soup sticks, which were
finished. During the lecture she urged
that the ladies ask questions and many
of them awaited themselves of the op
pOrtunity.
Today Miss Colling will lecture or
"Left-overs' and tomorrow Breads
| will be the subject. Recipes for yeas
bread. brown bread, mullins and roll:
| and demonstrations will be given.