The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-10-17
solid foods in nature and effect.
CHI. Il 4 L nLrLl.L-L--L

SOl1Q IOOdS IN nature ana erect.
CEREAL COFFEES.
These have come into deservedly pop
ular use quite recently. The habit many
indulge in. OF drinking coffee and tea at
every meal, is harmful to most systems.
and certainly injurious for children and
delicate individuals. Children should
never indulge in either beverage, ana the
invalid but seldom. and then they
should be made with greatest care. it
isn't so much the use of these products.
but the abuse in preparing them ana
overindulgence in drinking. Cereal
coffees are unlike other beverages. mas
much as they do not possess the active.
stimulating quality possessed by cocoa,
coffee and tea, they are nutritious yet
easily digested, and should be, with
cocoa the only beverage, except water,
allowed to children.
RECIPES
Bread Omelet-Soak one cupful o.
bread crumbs in half a cupful Of milk
for IS minutes then add half a teaspoon
full salt and dash Of pepper. Separate
four eggs; beat both yolks and whites
until very light. Add the yolks 10 the
crumbs and beat well together Then
carefully fold in the whites. Butter
shallow pudding dish well. and turn in
the mixture. Bake in the oven until set
and a delicate brown. About ten MINI
utes. Serve at once in same dish
Rice Cream-SOak one cupful OF cold
cooked rice in four cupfus warm mills
until soft; separate four eggs and bear
the yollzs, five tablespoonful sugar and
rice, and cook in double boiler until it
thiclSens; then pour into custard cups.
Make a meringue Of the white Of the
eggs and eight level tablespoontuls pow
dered sugar, and heap on top Of each
custard. slip in the oven and brown
delicate color.
Cream Cake-Take six fresh eggs Of
Uniform size, their weight IN sugar and
half their weight in sifted -four Separate
the eggs. Beat yolks and sugar togeth-
er until very, very light; then carefully
fold in the whites, which have been
beaten to a stiff froth. Sift the flour
three times, with a pinch Of salt Add
this carefully to the eggs and sugar. Add
teaspoonful of lemon juice Turn into
long, shallow, well-greased pan and
bake in a quick oven for 10 minutes. As
soon as cold cut in halves and fill with
following mixture:
Cream Filiing-Put one cupful milk
in n farina boiler to scald. Beat four
level tablespOcnfuls sugar with three
level tablespOonfuls cornstarch and
yollSs Of three eggs until light; then add
to the hot milk and stir and cook until
it thickens. Take from fire and add the
grated rind of half an orange and two
tablespoonfuls Of the Juice This cake
may be covered with boiled icing amt
sections Of oranges pressed down into
icing while soft.
Calcutta salad-Chop fine equal guam
titles of apple. celery add half tha
quantity of green peas and shredded
green lettuce leaves. Scald until tender
a few Chill peppers and rub through "a
coarse sieve: add TO the other materials.
sprinkle with few drops OF onion juice
and tarTagOn vinegar. and let stand n
few minutes. Then blend with cream
mayonnaise seasoned with paprika.
Serve in lettuce cups, with thin narrow
slices Of white bread and butter.
Turnip Croquettes-Three cupfuls
smooth, mashed turnips; season TO tasts
with salt, pepper. grated horseradish
and mace add "a few drops Of onion juice
and a tablespoonful of lemon Juice. Adj
the beaten yoll1s OF two eggs and Fufl-
cient bread crumbs to make stin enough
to roll into croquettes Dip and fry same
as other croquettes. Garnish with LEM
on and parsley.
Old-Fashioned Bread PuddinE.-Usc any
plain egg custard recipe; fill "a deep bak-
ing dish with the mixture. and the top
cover closely with rather thick slices Of
bread, well buttered and sprinked with
sugar and grated nutmeg. Let stand
bread are moistened. pushing them down
under the milk to moisten the TOP. Then
bake In moderate oven until custuru ia
set. no longer. OF 1t Will separate. Gus
tard should be like jelly.
Spindled Oysters.-Three dozen large
oysters. three ounces OF bacon cut into
three dozen thin, small squares. and six
long slices Ct toast. String tho oysters
and bacon squares alternately on six long.
slender showers, wood or SILVER. run the
skewer through the hard part Of the oys-
ter. Lay the skeWers across "a baking pan
but do not allow oysters to touch the bot
tom of pan. do not place skoWcrH too
close together. Place IN very hot oven.
the br1llng oven. If you use a gas range.
and cook five minutes. Serve on the slices
Of toast. Pour the juices from the pan
over the toast 9nd serve at once.