The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-08-08
FRIED SPRING CHICKEN.
(Southern STYLE.


FRIED SPRING CHICKEN.
(Southern Style. }
Cut a small chicken in four pieces;
dip each piece quickly in ice-cold water;
season with salt and pepper and cover
well with -four Have bottom of fry
ing pan well covered with hot fat Law
the pieces of chicken in this and fry a
deep rich brown on both sides. When
done, drain and arrange on a hot plat
ter; set where the meat will not get
cold While you make the dressing or
sauce Take two tablespoonfuls of the
fat remaining in the pan, place in a
saucepan with two tablespoonfuls of
flour, and stir to a smooth paste; then
pour in one cup of good rich milk and
stir constantly until it boils; season
with half q teaspoonful salt and two
dashes of white pepper. Let boil three
minutes, then pour over the chicken
and sprinkle a little minced parsley
over the whole.
WHITE MUFFINS.
Sift one and one-half cups of flour,
half cup sugar, one and One-half cups
baking powder and half q. teaspoonful
salt together until thoroughly mixed.
Then add about half a cup of water and
beat smooth. Soften one tablespoonful
of butter and mix we'll into the batter.
Give it a vigorous beating; then fold
in the whites of three eggs beaten to a
froth- Bake in muffin tins or rings.
SUMMER SQUASH.
with melted butter.)
Two summer squashes, peeled and cut
large; boil in sailed water for 20 min
utes. When tender drain and arrange on
a dish of toast. Sprinkle with salt and
pepper and serve with English drawn
POTATOES AU GRATIN.
Pare and parbon six medium-sized po-
tatoes. When cold cut into slices and put
into baking dish. Melt two tablespoon
amount of flour and stir until smooth; let
cook a few minutes, then add a cup of
milk or half q. cupful OF milk and I half ia a
til it boils up well. Remove from the fire:
stir in the beaten yolks of two eggs and
Season to taste with salt and cayenne.
Pour this sauce over the potatoes, cover
top with thin layer of bread crumbs and
bake in a moderately hot oven until the
potatoes are well done and a nice color
S Sak aRR' serve from oiSH |" winch 'HsS are
FROZEN FRUIT PUDDING.
Add half a cup of sugar to one pint Of
bai1ep ngt ana is dissoived Moisten
four level tablespoonfuls cornstarch in
little. of the cold fruit juice and stir into
thickens Remove from the fire and when
cool enough fold in whites of three eggs
beaten to a stiff froth. Fill a mould,
cover closely and pack in Ice and coarse
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 a slice
from the stem end and remove the core
and seeds. Set them on a buttered, fat
baking dish. Break an egg into each to-
mato; fill up remaining space with cream
sauce; sprinkle the top with grated
cheese; place the pan on a muffin ring in
pan of hot water; set in the oven and
bake until the tomatoes are tender, but
not broken
PEACH AND RICE DUMPLINGS.
Wash a cup of rice and sprinkle it into
kettle of boiling water, keeping 1t boiling
rapidly all the time until rice is tender,
broken. teaSnOOntul
after it has been boiling some time. When
rice is done, pour into a colander to drain;
let cold water run over 1t a few minutes
to blanch it Drain dry Have pieces of
muslin six inches square, wrung from cold
tablespoonful of rice; spread it out and
in center place half of a peach, pared
rice; place other half of peach on top
then take up the corners of the muslin
peach covering it thoroughly. Tie up,
not too tightly, and place the dumping
in a steamer and cool half an hour. Serve
with fruit sauce.
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
smooth paste. Put in a saucepan over
the fire and when melted add one cup OF
milk or half milk and half cream cream sur
the yolks of two hard-boiled eggs, chop
the whites of the eggs into small CUBES
and add both to the sauce with the liver
and salt and cayenne to taste Let come
to a boiling point. Remove from the fire;
add two tablespoonfuls of sherry and
serve at once.
LADY'S CABBAGE
This is a dainty way to serve cabbage,
as it is much more delicate than when
boiled with the meat and rice as stewed
caulif1ower: and much cheaper Select
small, hard, white head; cut it In quart
ers, lay in cold water to soak for an hour.
Drain cut off the hard part and chop
rather coarsely. Put in plenty Of boiling,
sailed water, leave immersed and boil for
20 minutes, or until tender. Drain and
turn into a heated dish. Pour cream
sauce over it and serve.
SNOW PUDDING.
Cover half box of gelatine with cold
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 lido not use tin)- Eet on ice or in
very cold place until perfectly cold and
it begins to stiffen. Then beat with the
egg whip until as white as snow and
stiff. Beat whites of four eggs to
froth and stir into the pudding Wet a
fancy mould in ice water, turn in the pud-
ding and set in a cold place to harden.
Serve with vanilla sauce, made by beat
ing the yolks of the four eggs together
with half cup of sugar Add 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