The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-08-11

refers to this as an enjoyable paSt1me.
Whether these women afterward skin
the snake and prepare it for manufac-
ture is not said, but they should round
out the affair.
Few Menus.
Sunday.
BREAKFAST.
BIackberrfeS.
Nodded farina- Cream.
Tomato omelet. Delmonico potatoes.
Milk biscuit. Toast
Dinner.
Cold currant soups.
BraiSed mutton, brown sauce.
Rice cFoq4nettes S okra d and tomatoes.
Raspberry foam. Cake.
SUPPER.
Sliced tongue. Cottage cheese.
Brown bread and butter.
Tea. Sponge cake
Shredded pineapple.
Monday.
BREAKFAST.
Granose flakes. Sliced peaches.
Planned tomatoes, Cream sauce.
Potatoes hashed brown.
Rolls Coffee.
Salmon salad. SteWed potatoes
Entire wheat bread. Cocoa
DINNER.
Clear soup.
Sliced cucumbers. Cheese waters.
slusOerG Gof FS5yD0i''
Tuesday.
BREAKFAST.
Wheatena- Stewed figs. Cream.
Brook trout fried.
Cucumbers. Baked potatoes.
Toast Berry mullins.
LUNCH.
Fresh mushrooms on toast.
Cress salad. Popoyers.
Cereal coffee.
DINNER.
Rice soup.
Broiled steak. Baked onions.
Mashed potatoes.
Beets stuffed with chopped cucumbers
and pimolas.
Waters. Cheese.
Grape-juice parfait-
Recipes.
Below will be found recipes for a num-
Der of dishes in the foregoing menus:
Tomato Omelet.-Make a plain or French
0melet in the following manner: Break
six eggs into a bowl; beat about four
make light; season with half a teaspoonful
IF salt; place omelet pan or medium
sized frying pan over the fire with one
n the eggs; shake the pan violently for
1 few seconds, and give an extra stir or
-wo with a fork. AS the omelet begins to
l spatula or flexible knife allowing the
iquid part to run under the other When
Of custard-like consistency in center it
5 ready to roll. Prepare the tomatoes by
placing one ounce of butter in an agate
over the fire; add three fine.
'ipe tomatoes. peeled and cut into quart
srs; season with quarter of a teaspoon
md cook ten minutes. When omelet is
lone lay half of the tomatoes over it:
old over quickly by, means of the spa
ula or very timber knife, and turn out
IN a heated dish. Pour the remaining
omatoes over 1t and garnish with toast
Deimonico P9tatoes-Cut cold boiled
potatoes very fine, and to each pint allow
me cupful Of cream, two tablespoonfuls
IF pepper; season with the salt and
pepper; put them into a shallow baking
iuite cover than; melt the butter and
'our over them, and set In oven to brown
quickly.
lifted -four. ada three teaspoonfuls of
)aking powder and a teaspoonful of salt:
Then rub in two rounded tablespoonfuls
II butter with spatuia or spoon Add
oft doq uabaty OF pinf ik to MAKE n1 On
L Toured kneading board; toss lightly: !
2 out lightly until dough is an inch inch
n creased pans a little distance apart. |
Bake in a quick oven until delicate |
o ten minutes. If a good baking powder |
5 used these Biscuits are much lighter |
ND nicer II, after cutting out and placed |
n pans, they are covered and allowed /
o stand fifteen or twenty minutes be- |
ore putting in the oven
Rice Croquettes-Wash one cup of rice |
nd put in a double boiler with one quart |
# milk and cook until the rice is tender !
nd milk absorbed Add the beaten yollzs |
# four eggs; NIX thoroughly and cook I
few minutes longer. Remove from the /
Ire and add salt and paprika to taste: |
lso little lemon juice and a tablespoon /
III of minced paisley. When mixed well /
urn out on shall ow dishes to cool; then /
orm into cylinders about two and one |
alf inches long dip first into beaten egg
nd then into bread crumbs and fry in |
'egetable oil
A Chinese Dinner.
A Chinese diner in 81 courses. which /
ro- ---oo,,+I,- in San IL