The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-09-15
A Young Queens HohbY.

1
The empress dowager of Russia is chief
/ of the First establishments of the Rus
/ sian navy, besides being colonel of four
much satisfaction and a fair amount Of
/ glory from being. chief Of the Second Es-
adjustment Of the Navy Gar Alexan-
l der III. was always extremely fond of his
/ young relative, and, knowing her passion
troops
Wishes She Was Different.
Miss Mira Lloyd Dock. of Harrisburg
Pa, has successfully demonstrated the
genial occupation with profit and honor
equal to that a man may attain in the
same line OF work She has chosen for
her pursuit in life the somewhat unusual
tic tastes and education have fitted her.
about her work in which she enters with
true professional ardor and skill born of
Last year the women OF the PennsyI-
vania State Federation of Women's clubs
appointed Miss Dock to represent them
at the international congress of women
held in London and the. department Of az
rfculture. recognizing her special fitness
Tor Investigation in landscape gardening
and forestry asked her to extend her trip
through England and the continent and
report what she observed along these
lines, hoping that it might prove Of bene-
Miss Dock is a slender little bIue-eyed
woman with the broad brow and thought
ful expression of the scholar. in form ana
feature representing the most refined typo
of woman Her personality is most at
and pleasantly rnodulated voice always in
spring and holding ones attention
c. at Milwaukee Miss Dock was one OF
the honored speakers
Sometimes I wish that I had been Just
a little hearthstone woman, she said to
the writer, land that / had never looked
a phaenogram from a cryptogram and
never had 10 tramp around in muddy
mood lasts Just while I am physically
weary. and q few hours sleep or glass
OF milk viii make me forget al about
cultures with renewed interest and APP
probation for there is no field in the
world in which women viii find such fas-
cinating work.
Table and Kitchen
Conducted by Ida Anes Willis 719
Chamber of Commerce building. Chicago,
to whom all inquiries should be addressed
All Rights Reserved by Banning Co., Chi
cago-
HOW TO MIX BATTERS AND DOUGHS
Of Mae atesi are aVoidabIe the house
wife has a clear understanding OF the
IS especially true In regard TO paIters ana
coughs A thin batter .-stir dough
are rather vague definitions to the mex
perienced cook The proper consistency
can not always be regulated by the guam
tity of -four or liquid given in the recipe,
although IN theory and according 70 the
rules governing proportions the recipe Is
correct. There are exceptions TO all rules.
and this must be taken into conslderatlon
when using dours- Difference in the grain.
milling and locality in which it is used
acy in many recipes. The teacher is often
blamed when in fact the fault lies not
in her teaching so much as 1t goes, but
n lack of necessary detail.
BATTERS
In a general way this term is applied to
a mixture of -four, meal and liquids. US
ualIy in combination with other materials.
such as eggs. salt. sugar, melted butter
F5lt these batters vary in consistency from
a mixture that will pour easily to one that
Of the er dre aT fa0 PREPARATION may Be
of assis lance to the younger housekeepers
at least, and save them many disappofnt-
ing failures. as well as materials.
MUFFIN EATERS
Muffin and drop batters are the thickest
and the nearest approach to dough the
eggs and raised with yeast The batter
allowed to get very light. Is poured into
grfddle- These mullins are turned over as
soon as set, and Drowned on one side The
American muffin is a batter made richer
with addition of eggs and raised with
either yeast or baking powder and baked
made with white -four. American mullins
comprise all sorts, wheat. corn. rice and
FRITTER BATTERs.
This must be thick enough to coat over
what ever IS alPPed i n fs; a a enf
is the addition Of eggs and thorough beat
ing This batter must be thick enough to
run on in the hot fat
PANCAKE BATTER
This should be about the consistency of
the thfnnest Of all. These are rolled as
soon as freed Ike jelly cake Ordinary
rolled Pancakes are baked in a small fry
ing pan, as the name implies No baking
powder IS used in these batters-
CREDIBLE CAKES.
This batter must be thin enough to
spread quickly. when poured on a hot /
creased griddle. into a small thin cake /
which is turned when set and Drowned on /
one side and allowed to brown on the /
other side. but must not be turned again /
This batter is raised with yeast or baking
powder
This batter is really a griddle cake mix
ture, enriched with melted butter, to make
them crisp. and baked on waffle irons, in
stead OF griddles.
TO MAKE BATTERS LIGHT.
While eggs are employed and. with the |
exception Of French batters, yeast or bak-
ing powder used to tighten the batters,
they require a very thorough and vigor- /
possibie. specially with the thick batters
Do not use too many eggs. as they VIII 4
rich them use melted butter or cream
last The liquid used in q batter should
in gradually, or the batter viii be Iumpy.
DOUGHs
A dough Is a mixture Of -four or meal
with liquids and other materials. but diff
dough must be sim enough to knead and
mould in various FORMS The softer the
dough. especially when baking powders
are employed, the lighter and mofster the
breads. Doughs that are not made with
yeast require greater amount OF heat I
in baking, in order to force the solid par
ticies apart incorporate air into your
f aSe hon u veil sssns ss bsttsr f'n
sponge thoroughly and allowing the pro-
bon di0xtde gas the necessary time to do
it. work effeeEually. $1,000