The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-07-14

utes, taking care not to let it brown
Add the chicken; stir well for one
minute Strain the broth and add it
to the chicken, little by little otherwise
the sauce would not be smooth Sea-
son with half a tablespoonful of salt
one salt spoonful of pepper, and a small
bouquet of three sprigs of parsley, two
cloves, half bay leaf, and four fairly
large onions. Cook slowly thirty min
utes. Remove the pieces of chicken
from the saucepan, put them aside in a
platter to cool. leaving the gravy in the
saucepan over the fire. Break into a
bowl the yolks of three eggs, and add
two tablespoonfulS of butter, one tea
spoonful of lemon juice, and two table
SpOonfulS OF the gravy of the chicken.
Mix well. Remove the saucepan from
the fire and add the thickening; mix
well: pour over the chicken through
strainer, and let it cool. Cut the crown
from the ro-nd loaf of fresh bread.
scoop out the inside, leaving only the
crust. Into this bread dish put first
the small pieces of the chicken with
two-thirds of the gravy, arranging the
legs and wings on the top, and pour
over the balance of the gravy. Put
small paper ruff1e on the bones of the
wings and legs. Remove also the soft
part OF the top of the bread that it
pensive. and is much appreciated in
Europe for an outdoor luncheon 1t is
much more dfgestible than one made of
pastry.-Harper's Bazaar.
STUFFED TOMATOES.
Dip the tomatoes into boiling water,
peel them and scoop out the centerS
with small spoon and place the to-
matoeS on a tin dish. Mix a lump of
butter the size of a walnut with an
ounce of -four, a little mushroom liquor,
tablespoonful of tomato sauce,
dessert spoonful of olive oil. a teaspoon
full of chopped parsley and shalots in
equal quantities. half a teaspoonful of
salt and one-eighth of a teaspoonful
of pepper; place in saucepan over the
fire and stir until quite hot and thor
oughlv mixed: fill each tomato with
some of this stuff1ng, sprinkle with
grated bread crumbs. Put into
baking tin with few spoonfuls of olive
oil and bake for ten or twelve minutes
COCOANUT ICE CREAM.
Cocoanut ice cream and cocoanut
water ice are two dessert dishes that
are liked as a change from the regu-
lation list and the former is made thus:
Put six ounces of grated cocOanut in q
saucepan with a quart of milk and
cook over a slow fire until the cocoarut
is soft and all the flavor extracted;
strain the milk off and squeeze the pulp
dry; set the milk aside to cool; beat
three eggs. add the grated rind of one
lemon and put with the milk in
saucepan over the fire. cook slowly
until it begins to thicken. strain and
cool; then add the juice Of one lemon,
one and one-half cups of sugar and
pint of cream: freeze
COCOANUT WATER ICE.
soak TOUR IdDf6SpOO1lIulS OI SGidtAAC
in cold water; soak half a pound Of
grated cocoanut in three pints of hot
water for half an hour; then boil five
minutes and strain; add to the strained
water half a pound of sugar, the juice
of three lemons the beaten yolks Of
three eggs and the gelatine; mix we'll
and freeze. Coceanut is grated to or
der at some of the hrst-clasS confec-
TONERS, and the cook is thus relieved
from the necessity of preparing it at
home: or the dessicated cocoanut may
be used.
Menus For Tomorrow.
BREAKFAST
Sliced peaches with cream.
Poached eggs on toast
Breakfast bacon. Dreamed pota toes.
DINNER
PURGE of asparagus.
Olives. Pickles
Baked spring chicken.
Baked POTATOES Lima beans
Brown gravy. Hot rolls
Tomatoes and cncumbers Mayonnaise
Coffee mousse.
Snow cake Sailed almonds
Cream cheese Coffee.
SUPPER
Chicken croQuettes-