The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-03-24

lost its nutritive value. If as Mary Hin
man Abel declares, we can make it taste
good again, both palate and stomach viii
approve of it. 1t viii not do to mix this
Meat with neutral substances like potato
and bread it needs addition rather than
SSuoeEaction IN any case the meat must
De chopped very fine and every particle of
gr1stle or bone eliminated Season most
e1LsAu!ly with SAT- pepper celery salt
and minced onion or onion juice Moisren
with soup stock. put into a deep pie tin
y hlch has been buttered- Smooth over
the top Of the meat, then make three
or four little nests, and drop in the same
number of fresh eggs. Set in a moderate
oven for about ten minutes. or until the
eggs ara set and the meat brown and
smoking and you VIII have a dish that
viii more than repay you for the care in
It's preparation Eat at once
Still another dish that lends itself adj
mirably to the limitations of light
housekeeping and the gas or oil stove
IS minced tongue Take the trimmings of
the tongue and chop very 6ne. ELBOW
grease should never be used sparingly
in the cOncocIiou of any tnince or hash
Season well with salt pepper, celery salt
or onion and put IN a buttered frying
pan. with hot water or soup stock enough
to moisten- Set on the back Of the range,
or over an ASBESTOS grlddle- and allow
it to simmer. but not to cook fast or
hard. Make ready thin slices of buttered
toast. m0istened with a little bit of hot
soup stock or hot water. and put the
rnince on the slices in little mounds. If it
IS desired to make the dish still more SUBJ
stantiai. poaehed eggs cooked in muffin
rings. so they do not spread all out, may
be put On the top of each mound
The Care Of Ferns.
To keep table ferns thrifty put them In
the window out of the sun every morn
ing and once Il week they should be
placed in a sink and sprayed thoroughly
with water The earth in the pots should
be kept damp. but water should not be
allowed to stand in the saucers. One wo-
man who IS successful IN growing ferns
fills her stationary washtnb with hot wa
ter and lets it run out. leaving the tub
full of steam Then, putting in the stop
per. she sets her jars Of ferns in the tub
and closing the allows them
main there all night
Several Ways to Use Cheese.
Cheese is the fundamental ingredient of
many savory viands- Among the best
Gruyere Stffton. CzOrgonzola. Edau. Par
u7esan and the American dairy Cheese
soup is delicious and unusual It con-
sists Of one and a half eupfuls Of flour,
one pint Of rich cream, four tablespoon
fqls OF butter. four OF grated Parn1esan
cheese. speck Of cayenne two eggs.
three quarts of clear stock Mix -four.
cream. butter, cheese and pepper to-
gether. Place the basin in another of
hot wafer and stir until the mixture be-
comes smooth. firm paste. Break into
Il the two eggs and mix quickly and thor
oughly. Cook two minutes longer and
tie balls about the size OF a walnut. When
the balls are all formed drop them into
boiling water and cook gently five min
utesi then pat them IN the soup tursen
4 plate of finely grated Parmesan cheese
with the soup
Welsh rarebit-One- pound Of cheese.
one half cupfuI OF ale or beer 4 dash of
cayenne. one-haIf teasp0on1ul Of dry
mustard. one-haIf teaSpOonful OF salt
Crate or cut into small pieces fresh
American cheese Place IL IN saucepan
or chafing dish with three-quarterS OF the
ale Stir until it is entirely melted then
season with the mustard salt and pep
per, and pour it slices of hot toast
Everything must be very hot and It must
be served at once. as the cheese quick
Is hardens. Some cooks use scant tea
spoonful Of butter. a few drops OF onion
Juice and the beaten yolks OF Two eggs,
added Just before serving Milk may De
substituted for the ale. Welsh rarebit
makes a good late supper dish or a
luncheon course.
Cheese seur1e - used as an entxee or