The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-08-29

cupful of white stock. Stir and cook until
it boils up well. Remove from the fire;
two heapine tablespoonfuIs grated Cheese.
Season to taste with salt and cayenne.
Pour this SAUCE over the potatoes. cover
top with thin layer of bread crumbs and
bake in moderately hot oven until the
potatoes are well done and q. nice color on
top Serve from dish in which they are
FROZEN FRUIT PUDDING.
Add half a cup Of sugar to one pint Of
boiler until sugar is dissolved. Moisten
four level tablespoonfuls cornstarch in a
the hot syrup Stir constantly until it
thickens. Remove from the fire and when
eggs beaten to a stifr froth Fill a mould
salt for two hours. Serve with sugar and
cream or vanilla sauce.
EGGS CANADA.
Select large. firm, ripe tomatoes; remove
the skins without scalding. Cut slice
and seeds. Set them on buttered, fiat
baking dish. Break an egg into each to-
sauce; sprinkle the top with grated cheese:
place the pan on a muffin ring in a pan OF
the tomatoes are tender, but not broken.
PEACH AND RICE DUMPLINGS.
Wash cup of rice and sprinkle 1t into
Re55le OF D fh water keePlng ~ po1ng
but not broken. Add a teaspoonful of salt
after it has been boiling some time. When
Cc-~--@N-O-
let cold water run over 1t a few minutes to
blanch it. Drain dry. Have pieces Of
tablespoonful of rice; spread it out, and
stone removed; fill the hollow with rice;
place other half of peach top, then
and draw the rice around the peach, COW
ering ii thoroughly. Tie up, not too tight
ly. and place the dumpiings in a steamer amer
1880 LIVER TERRAPIN.
Cut beef liver into slices about one
quarter of inch thick. Cover with boiling
uncovered. Then cut into dice. Take two
level teaspoonfuls butter and two level
tablespoonfuls flour and rub together to a
smooth paste. Put in a saucepan over the
fire and when melted add one cup of milk
or half milk and half cream Stir and
cook until it begins to thicken. Mash the
whites of the eggs into small cubes and
add both to the sauce with the liver and
boiling point. Remove from the fire; add
two tablespoonfuls of sherry and serve at
49, LADY's CABBAGE
This is a dainty way to serve cabbage,
as it is much more delicate than when
caulihower, and much cheaper. Select
small, hard white head; cut it in quar-
hour. Drain, cut off the hard part and
chop rather cOarSely. Put in plenty of
boiling, sailed water, leave immersed and
Drain and turn into a heated dish. Pour
cream sauce over it and serve.
SNOW PUDDING.
Cover half a box of gelatine with cold
water and soak ten minutes; pour over it
two cups of boiling water add two cups
of sugar and stir until dissolved; then add
the juice of three lemons. Strain through
cheese cloth or fine sieve into an agate
basin (do not use tin). Set on ice or in
a very cold place until perfectly cold and
it begins to stiffen. Then beat with the
egg whip until as white as sonw and stiff.
Beat whites of four eggs to a froth and
in ice water, turn in the pudding and set
in cold place to harden. Serve with va
nilla sauce, made by beating the yo1ks
of the four eggs together with half a cup
of sugar Add a quart of hot milk. Cook
in a double boiler until consistency of thick
cream. Remove from the fire; add vanilla
and set away to cool. This makes large
quantity.