The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-08-18
Raspberry pudding. Currant sauce.
Coffee.
RecineS.


Raspberry Foam.-Take a pint of large.
ripe red raspberries, cut them in half.
Beat the whites of six eggs very light.
about half done. Then whip in gradually
as much confectioner's sugar as the eggs
will take without falling. Add the ber
ries. a few at a time, whipping constant
ly- Heap the foam in a glass dish and
put on ice to chill Serve soon as possible
after making with whipped cream.
Mutton Ragout--To two cupfuls of cold
cooked mutton add two ounces of butter;
a small onion chopped fine; a cup of green
peas; a small head of lettuce, shredded;
a teaspoonful of salt, quarter of a tea
spoonful pepper and one cup of water.
Place all in stew pan; cover and cook
with a border of plain boiled rice
Burberry Rolypoly.-Take five ounces
of beef suet, chopped very fine and freed
from skin and fibre; add half a pound
of flour and quarter of a teaspoonful salt;
mix well. Add gradually sufficient cold
about inch in thickness; spread thick
ly with the berries, roll up and tie in a
or p9di9 G1o' swell t nto az kettie
of boiling water and boil for two hours
and a malt Serve hot with plain. sweet
ened cream or foamy sauce.
quart of bread dough that is light
enough to bake may be used instead of
Rolled Flank Steak, Braised.-Select two
damp cloth; trim off the fat and muscu-
lar tissue; make a dressing for each steak
tablespoonful minced parsley. half a tea
spoonful salt, two tablespoonful of melt
q
drops of onion juice; put this dressing
in center of the steak, and if they are
and add another layer of dressing Roll
steaks tightly and tie at each end and
in center, to hold together. In bottom
of braising pan put one carrot, one tur-
nip, one small onion (siced) and q sprig
of parsley. Put meat rack over these; lay
meat on rack, dust we'll with pepper and
lay bits of beef suet on top or spread
thiclly with butter; put teaspoonful of
salt in bottom of the pan with vegetables,
pour over them a cup of boiling water
Put cover on braising pan and place in
a very hot oven and cook 10 minutes to
every pound. This is nice served hot or
cold.
Gooseberry Foo1.-Remove stems and
blossoms from one quart of ripe goose
in a double boiler; cook Until soft then
squeeze through a fruit press. Have the
pulp take haif-pint of cream, sweeten to
taste, and heat to scalding point in
double boiler. Allow to get cold, then add
gradually to the pulp. whipping all the
Broiied Chicken. Alabama Style.-Care-
fully dress a young chicken and cut in
breast. With small wooden skewers
fasten a strip of bacon on the breast of
two ounces of butter melted in half
cup of hot water; dredge with salt and
in hot oven, basting frequently if pan
is not covered. Bake until tender; then
broi1 until a golden brown. Serve with
gravy in which it cooked, sprinkled
Win ninety minced parsley
Raspberry Pudding.-Beat one cup of
sugar with half cup of butter; add
beaten yolks of three eggs; then cap
of fresh raspberry pulp. Sift teaspoon
full of baking powder with one euR, of
flour and add to other ingredients Then
fold in the whites of the eggs beaten to
a stiff froth. Bake in cake tins and serve
with currant sauce.
Currant Sauce.-DissoIve one cup of
currant jelly in cup of boiling water
Beat together one half cup of sugar. one
tablespoonful butter and one tablespoon
full of cornstarch. Add the liquid, stirring
constantly; then place over the fire and
stir and cook until IT begins to thicken.
Add a fiavoring of nutmeg and serve.