The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-10-20

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into small punches. cut the beans IN inch
pieces and the tomatoes and cucumbers
IN slices Boil the cauihower. onions and
beans separately. until tender Cover the
cucumbers and tomatoes with strong salt
water and let stand twenty-four hours.
Then drain out all the water from all the
vegeta bles- The tomatoes should be scald-
ed in boiling water and then sailed Mix
gar IN porcelain-lined kettle. mix mus
1ard and tumerIc together, and moisten
vinegar. Stir and cook until il begins to
thicken. then add sugar. mustard seed.
pepper and OIL and stir until thoroughly
mixed and boiling hot. Have the vege-
tables IN glass jars: pour the hot vinegar
over them. seal and put in cool, dry place.
/ stand Jars IN hot water while filling. 10
prevent breaking
OLD-FASHIONED RICE PUDDING
Mrs. w c.. st. Paul. Mimi. writes:
Your column IS Of great interest to house
keepers Many thanks for Old-fashioned
rice pudding. Can il be right, only two
tablespoonfuls OF rice 10 two quarts or
No: the recipe should have been printed
two Ia blespoonfuis Of well-washed rice to
a quart Of milk It is the slow cooking
with the frequent stirring down OF the
1t must not be stin enough to need the
addition of cream or sauce when served
This pudding was a great favorite in my
own home and the method was to set
ii the back Of the range where Il
could rot possibly boil until nearly done.
then set in over to brown a deep, rich
color Thank you for calling our atten-
ton 10 the error
EGG PLANT PILAU.
The same correspondent requests rule
for egg outlets and one egg mullins.
Pare and cut a large egg plant INTO INTO
sprinkle wei with salt and cover with
boih g water. and let stand for fifteen
nlnLies- then squeeze OUT an the water,
slice two medium-sized onions and fry
golden brown in a tablespoonful Of but
ter. skim out carefully Wipe the egg
cubes .irv. and turn into the saucepan
with the butter; add quart Of hot water
son to taste with salt and pepper. and
bring gradually 10 boiling point Add two
cupfGIs of welI-washed rice. and simmer
slowly until the rice absorbs all the liquor
and IS tender Stand back on the range,
utes, and then turn into deep. hot dish.
Two tablespoonfuls of table sauce may
be added to this TO give it piquancy. Or
by adding curry powder you may have
curry of egg plant
EGG OUTLETS.
Hard boil six eggs Press yolHs and
whites through a vegetable press CT chop
very fine Season TO taste with salt and
of chopped parsley and few drops Of
onion juice Put one eupful Of milk in
double boiler TO scald- Rub to a cream
two level tablespoonfuls Of butter and six
level tablespoonfuls flour. Pour the hot
milk over this, and stir until dissolved
Then return to the double boiler and the
IRE. and stir and cook until quite thick
and smooth Mix sauce with the eggs and
turn out on shallow dishes 10 COOL Form
into outlet shapes. cover and fry same as
croquettes- Same mixture may be made
into croquettes.
ONE EGG MUFF1NS
Sift together three and one-half cup
fuls Of -four three and one-half teas poon-
salt and three level tablespoonfuls sugar
Beat one egg until light. and add TO one
three tablespoonfuls Of melted butter.
Add this gradually to the -four, and beat
to a smooth batter Bake in hot, buttered
gem pans Tor twenty-five minutes.
EGG OUTLETS WITH CHEESE SAUCE.
Mrs F. w Flower, Carthage No,
writes: In menus noJce Two dlsnes
given the recipes 81 when men should nks
cheese sauce and stuffed peppers In
serve with vanilla sauce How IS sauce
made2
= bOve. the sauce is made as fOllOWs-
CHEESE SAUCE.
Rub to a cream two level tablespoonfuls
of butter and same of -four. Pour over
this one cupful of hot milk Stir until
dissolved. and then return TO fire; add
quarter OF a cupful Of grated. soft cheese.
rika and beaten yolks of Two eggs. Cook
a few minutes until smooth
VANILLA SAUCE
Nix half cu-Aful of sugar with two
level tablesponfuIs OF cornstarch- Pour
over this a cupful of boiling water. Stir /
fire. and stir in while hot. two tablespoon (
fuls Of butter and teaspoonful OF va
STUFFED PEPPERS
Same correspondent wishes recipe for /
stuffed peppers This has been given re- /
y
Choose peppers Of uniform size rather /
round than long. cut OF the stem 50 the /
top and remove all the seeds: cover with I
boiling salted water and paEboil for hve !
minutes. Turn upside and drain. Fill !
with following stuning-
Chop fne any cooked. cold meat, and
to every three cupfuls add one and one /
half cupfuls soaked bread crumbs one I
large tomato. one small onion grated. /
quarter Of a cupful Of butter. melted; one +
raw egg beaten- a rableSp7 rful OF chop- J
ped parsley, and season to taste with salt. /
GERMAN HERRING SALAD.
A Subscriber. Detroit Mich. writes for /
a recipe for herring salad. the real Ger
man enc sailed Holland herrlng1 nnd I
the recipes very good, ana am anxious TO Z
know II you have cook book tor SAFE 1
Of your own Tor those VINO hve 50 Lar
We have several recipes for German 4
herring salads. and viii publish two, hop
ing one or both VIII prove satisfactory
HERRING SALAD No L
Six herring soaked over night in cold 4
water. and then all skin. bones and parts /
tiny dice two dill pickles, one small beat, 4
four hard-boiled eggs. two onions. two /
well together and with the following 4
dressing: Nix half cupful OF cream and 4
at least tive tablespoonfuls of olive oil /
together Rub the soft herring roe TO \
cream and stir into this. add little Su- \
gar Wlsn niI q euR 9i yin, 81 sb ssIad an
set away for at least SIX hours in q cold /
currants- arrange IN shape OF q star ana /
fiji the points Of the star with chopped I
beetS and hard-DoileO eggs alternating /
the colors. white red and yellow.
HERRING SALAD NO. 2
TITS is made with the same ingredients 4
for the salad and mixed with dressing 4
made br stirring the herring milk roe I
to 4 cream and working in gradually one
cupfui Of oil. two teaspoonfuIE OF sugar. Il
four egg yolks. half cupfui OF vinegar. 4
two fablespoonfuls steWed cran6err.es 1
and a pinch of cayenne or papriks- Gar
nish with beets cut into fancy shapes Il
yherlzins. olives, hard-boiled eggs and /
mixed pickles.
Menus.
SUNDAY
BREAKFAST
Boiled Rice Stewsd Dates.
Broiled Oysters on Toast, Brown sauca.
Ham Omelet. Rolls,
Coffee.