The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-07-28

but many lands now know the wonder
full tree, and ever since that wedding
day orange blossoms have been consid-
cred fitting adornment for a bride
A RestfuI Suggestion.
When one goes home at night after
a fatiguing day, nothing is more restful
than bathing the head and back of the
neck with a towel wrung out of water
as hot as can be borne. It soothes the
nerves and rests the body and brain.
The same treatment relieves a nervous
headache as nothing else does. When
one is overheated and there is a rush of
blood to the head, a hot towel applied
to the face and head is a great relief
HOW TO MAKE CUSTARDS-DELI-
CIOUS FOR WARM DAYS.
A good way of varying the simple
custard is to put in each cup before
the custard is poured in a tablespoon
Dried or crystalized fruits are as good
an addition as is the jam. Chocolate
custards are made by adding to the Gus
tard mixture enough melted chocolate
to give a rich color.
For another custard pudding take the
seeds from one-half pound of dates
and fill the space with finely chopped
nut meats, either almonds or English
walnuts being good for the purpose.
Press the edges of the dates together.
roll them in powdered sugar and lay
them aside till the custard is light
brown Take the custard from the
with meringue, Favored with vanilla.
Brown in the oven and serve cold.
For most of the custard buildings it
is we'll to make the custard richer by
using more egg yolkS and cream and
milk in place of milk. A very rich pud-
ding is made by adding stoned rafsins,
preserved ginger and candied citron to
the custard.
A FEW WAYS TO SERVE
TOMATOES.
Toma toes may be stuffed with a rice
force-meat, and baked. To make a
force-meat, take one-half cupful of
vor it with onion juice finely chopped
green pepper, six finely cut mush-
rooms. and the tomato scooDed from
the shell. Season to taste with pepper
and salt, and fill the shells with the
mixture. Place the tomatoes open side
down in tin, place a small piece of
butter on each, and bake for about
twenty minutes. Reverse them with
griddle turner, and garnish with par
Sley.
To fry tomatoes, put two tablespoon
fulS of butter in a frying pan and add
to it a tablespoonful of finely chopped
onion. Cook the onion until it is yell
low and remove it. Cut the tomatoes
in halves, let a little of the juice drain
from them, place them in the pan. and
cook for five minutes. Turn them and
cook them five minutes longer.
Tomatoes may be sailed and peppered,
dipped into beaten egg and cracker
crumbs and fried until they are brown.
For these it is better not to use the
onion They are particularly delicious
served with fish.
COOK EGGS SLOWLY.
Scientific experiments show that eggs
should be cooked carefully and slowly
at a low degree of heat, not only the
egg which is cooked in boiling water
but whenever, wherever and however
it is to be cooked. Boiled, baked, fried
or scrambled. cooked alone or in COM
bination with other foods, the rule is
the same. 1t is a. common opinion that
eggs can be cooked quickly and to ac-
complish this end it is necessary to use
all the heat it is possible to command.
It is admitted that eggs do cook quick
ly, as compared with other foods, ever
when the slowest process is used, but
eggs cooked rapidly at a high degree
of neat lose a large per cent. of their
value as a perfect food. Experiments
made in cooking eggs show that when
cooked at a high temperature the egg
becomes hard and tough, while it ac-
quires a jelly-1ilxe consistency if cooked
at a low degree of heat 1t is in the