The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-12-08

lowed 10 go on until the whole mass is
fully expanded. but not too long If the
bread IS hghtened by yeast ferment it
require careful management in order TO
prevent the chemical changes from con-
verting the nutritive properties Of the
wheat grain into substances of little food
value If fermentation continues too Ion z
acetic acid IS formed and the dough be-
comes sour Yet little further and de-
composition viii render the gluten pow
eriesss then You have heavy as well as
Fermented bread should be baked be-
fore the formation Of alcohol and car
bonic acid gas is complete in order to OBJ
tain perfectly sweet loaf of bread
order to kill the Yeast plant. When Yeast
bread is properly baked there is no odor
OF yeast, but a decidedly sweet smell.
Inquiries Answered.
W D K writes: I am enjoying your
articles and viii be many times Obliged
TO you if you VIII kindly mail me your
recipe for ffnnan haddie, DelmonicO style,
prepared in the ehafng dish"
FINNAN HADDIE. DELMONICO
STYLE.
Make two cupfuls of egg sauce as fol-
lows: Melt four level tablespoonfuIs Of
butter in your outlet PAM then stir in
four level tablespoonfuls -four when
smooth add two cups Of milk Stir and
cook until it begins to thfcken. season
with level tablespoonful Of salt and
paprlka 70 taste Ada one cup Of faxed
fish; cook a few minutes. Then add two
hard-boiled eggs the whites chopped very
sieve; the uncooked yoIks Of two eggs
diluted with d little milk or cream and
half cupful of grated cheese Heat
thoroughly and serve on buttered toast
The hard-boiled eggs can be omitted, es-
peciaIly if the dish IS served late at night
ROAST GOOSE.
J. F. B. writes; VIII you kindly give
soon a menu for Thanksgiving dinner
with goose as the meat. and please tell
how to roast goose nicely2r
Thanksgiving dinner menu was pub
hshed in last issue. we believe, before
your inquiry was received
SINCE = inf All r1.aT--
and scrub the skin thoroughly Then
draw carefully. wipe the inside with a
(the Germans use Sauer krauul sew CD
the goose and truss same as chicken or
turkey Place in baking pan on the
rack. dust well with pepper. lay thin
strips Of TAT pork over the bOny part of
and q teaSp0onfui salt in the pam Place
in hot oven and roast twenty-five min
fifteen minutes after it begins 10 brown
W hen IL has cooked enc hour moderate
temperature Serve with giblet gravy and
apple sauce. Vegetable soup mashed ne
tatoes- turuipss stewed onions. stevei
cabbage or cold siaw can be served with
goose cfarnfsh xith cress bright red
eranberries and fried potato balls Cos
llnes may De roasted They require but
POTATO sT'IiF@sf sTfsSis
Mash the potatoes in usual manner. to
every two cups add teaspo0nfuI onion
juice, yoiks Of two eggs and a table
spoonful Of chopped parsley. little sage
Do not fiji the goose too full. as iraszi77s.
VIII swell little.
Menus
BREA kF-AST.
Fresh Fruit
Cereal Cream
Fried Oysters RrofIed Bacon.
Dreamed Potatoes
Rolls. Coffee.
DINNER
Noodle Soup
Roast Goose. Apple Sauce
Sweet Potatoes Caulifiower,
Lettuce and Celery Salad
Grape Whip,
Coffee
SUPPER
Potato and Sardine Salad
Cream Cheese. Waters Cocoa
BREAKFAST
Fruit
Cereal. Cream
Broiled Ham. Scrambled Eggs