The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-04-14

to a cream: when thick and cream-like
add the well-beaten egg, and then the
goldfish Heat well and serve
Dreamed Disqualification medium
sized oysters. one tablespoonful Of but
spoonful Of -four, salt and pepper Pace
the butter in the pan, and when melted
add the -four stirring smooth. then the
oyster juice, SAT- and pepper Wnen cream
ike. put in the oysters, and as the gills
begin to ruffle they are ready TO serve
Fried Oysters-Eighteen oysters one
egg salt. pepper and cracker crumbs.
Beat the egg, add the salt and pepper
roll the oysters in the egg then in the
cracker crumbs. and when all the oysters
are prepared place a tablespoonful each
of lard and butter in the pan: when very
hot put in enough oysters to cover the
bottom Of the pan and fry brown on both
sides Remove to a hot dish. add more
lard and butter and fry until all are pre-
pared Serve with catsup and crackers
Oyster Stew-Two dozen oysters, one
pint of milk. one tablespoonful Of butter.
with salt and pepper Heat the milk.
juice and water, add the seasoning. ana,
when hot, the oysters. and heat well
Clam Broth-One small can of clans.
spoonful each Of -four and butter, with
salt and pepper. Heat the wafer IN the
pan. add the -four and butter rubbed
smooth, and the salt ana peppSsr. +" men
this has cooked well. add the clans, and
cook for three minutes
the bathpan to III it one inch deep Stir
into the water a tablespoonful Of salt and
let it come to q boiling point. Break
the eggs one at a time. and slip them into
the pan Basic the eggs while cooking,
and when done, serve upon toast or crack
ers-
Stirred Eggs-Three eggs. one-half pint
of milk. one tablespoonful OF outteT- =
little salt Put the butter in the dish
and beat the eggs until light, then add %
the milk and salt When the butter IS
hot pour in the mixture. and stir with a
silver fork. until the eggs look creamy
Serve with toast
French Peas-One small can Of peas.
one tablespoonful OF butter. salt and pep
per Place all the ingredients in the paTs
and when well heated serve
Chicken Cl1rry-One Cupful OF chopped
chicken. one-fOurth cupful OF boiled rice
one cupful Of milk. twO-thirds teaspoon
each Of -four and butter. a little salt Melt
the butter. and stir in the -four tFheu
smooth add the milk and when thickened
add the curry powder. rice and chicken.
mixing we'll When thoroughly heated
serve
Welsh Rarebit-One tablespoonful q
butter. one tablespoonful OF dry mustarq
little salt and red pepper, three cupfus.s
OF grated cheese. one half cupful Of boil
ing milk Melt the butter. add the mus
tzrE5 salt and pepper. and then the cheese,
When the cheese begins to soften add the
milk a little at time, stirring Vigorous
"; when the mixture Is smooth and tnlcS
il IS done. Serve upon toast or square
crackers
Rice Curry-One and one-half cupfufs
l of cold boiled rice. two tablespoou1ulS OF
+ butter, one tezspoonful Of curry powder;
/ two tablezpoonfuIs OF gravy. one small
I onion Chop the onion fine, fry It N the
/ hIItter add the sravv and curry, also q
little salt and when hot add the rice ana
heat well. II one has no strong gI@tys
/ dissolve a -teaspoonful of beef extract
/ In two tablespoonfuls Of water