The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-06-09


has been added. for L hours. IF the stain
IS from tea or fruit. do not put the ar
come set Simply pour boiling water over
Il until 1t disappears, which II VIII II quite
Menus For Tomorrow.
BREAKFAST.
Strawberries on the stem
Lamb chops.
Coffee.
DINNER
Consomme-
Baked fish
Mashed potatoes Fried Caulihower-
Tomato salad
Peach pudding.
Coffee Cheese Nuts.
SUPPER
Chicken erequettes
Bread and butter. SteWed cherries.
Cake. Iced tea
PEACH PUDDING.
A delicious dessert and one that is
the fresh fruit makes its appearance can
ned or eVaporated peaches. OF which there
are excellent brands in the market, may
De used instead, and choose the rich
yellow variety, each half large and ten
der The evaporated sort must be well
washed and soaked over night, they VIII
coof sufficiently in the pudding
Have twelve halves spread out. with
sugar in the hollow; one half may have
stoned date, cherry, etc. placed in II in
stead of the pit. Rub a large tablespoon
ful OF butter into pint OF flour, sffted
half a teaspoonfuI of salt Beat an egg
very light. stir into Scant cupfu1 of
milk and mix this gradually with the pre-
pared Hour. beating well at the last Pour
this into a creased baking pan, large
enough to allow the fruit To be spread
out and the batter to be about an inch
thick; bake for half an hour in a brisk
oven Serve hot with cream and sugar
or any sauce fancied-
STUFFED PINEAPPLE.
Pineapple farci or stuffed pineapple is
seasonable now that the pines are plenti-
ful and good. The top of the fruit is cut
and the contents of the lower part taken
out to within a quarter Of an inch of the
rind all around, leaving however, the
shell slightly thicker at the bottom The
tender part of what has been taken out.
together with blanched almonds. is chop
ped fine and mixed with grated fresh CO.
coanut, orange juice, or, IL preferred. very
thin half slices Of oranges The mixture
and the top, which has been carefully
wiped free of any dust that may cling TO
the stiff green leaves, Is replaced and the
fruit set in the ice-bOx 10 chill thoroughly
for an hour before serving
SPONGE CAKE.
This recipe is 100 years old and has been
used in the family of the writer for three
generations in Boston
Take the weight Of eight eggs in sugar.
one-halr the weight tor Tour eggs IN hour'
sltt the flour several times before measur-
ing Place the sugar and -four in platters
near the fire to keep warm Beat the
yolks Of the eggs twenty-five minutes,
then beat the whites until they are per
fectly stiff; add the sugar To the yolks,
beating. not stirring in. then add the
whites and lastly sift in the -four. add the
juice of two lemons; the rule IS one lemon
to every four eggs
Beat together quickly and bake in
good oven for twenty-five minutes
The secret of having this cake good IS
in tossing It together quickly II must
not be stirred. as that makes it close and
heavy.
Before beginning to beat the eggs. rake
that la the IRE vii vii Be graduaiIy getting
hotter until the cake is done Unless the
eggs are absolutely fresh and one has
plenty Of time 10 beat them thoroughly it
is better not to attempt TO make this
cake There is no other sponge cake that
IS as fine as this and 1t is the same recipe
that was used by many well known Bos-
/ ton hOusekeepers fifty years and more
agO.-BOsuon Transcript
HONOLULU SAUCE
| Honolulu sauce is excellent for meat and
fish and is made thus. small cOcOanut.
/ one-quarter Of an onion one Glove of gar
! lie. one inch of root ginger. two large
I tablespOonfuIs of curry powder, one quart
/ OF milk four tablespoonfuls Of butter,
| four tablespoOnfuIs Of -four salt and pep
Z per to taste; CRATE the onion garlic gin
/ ger and cocoanut into a double boiler and
add the curry powder and milk, cook
! slowly for an hour beat the butter to a
( cream. add the flour and beat the mixture
until It IS smooth and light; strain the
/ curry mixture upon II gradually 50 as &c
Z prevent its becoming lumpy, add the meat
( and fish. which are 10 be served with
\ this sauce. and cook until boiling hot
I about a quarter OF an hour
FRIED CACLIFLOWER-
Pick off the out.ide leaves and cut tbs
stalks close to the >Jottom Of the flowers
wash and lay in cold water half an hour
unless very large do not divide the stalks
put in boiling water. slightly sailed and
I cook until tender and then drain: divide
: equally into small tufts and spread q
/ dish to cool Prepare sufficient guam
tity of batter made in the proportion OF
tafIe.GTa1nufUl 0f ffOTIr and rahfa-
/ spoonfuls of milk to each egg. dip each
I tuft of cauIiiower in this batter and fry