The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-11-24
~ REFERENCE 20 MENITs

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IN REFERENCE TO MENUS.
When arranging menus for the week
that are 70 be used in widely different sec
tons. and under very varied conditions,
one must first consider the most available
dishes to present suited 20 the season and
calling for materials readily obtainab bic
in almost any part Of the country open
One must of necessity leave much to
the good Judgment of the housewife in re-
acquainted with every existing condition
THE PRIME OBJECT.
Is to give an idea by the selection and
the necessary food substances REQUIRED
for each days meals. Also to suggest new
ing the everyday materials in order to
avoid monotony, which is not conducive
TO good appetite with a dainty eater.
ate, the dishes are with but few excep-
tons composed Of the plainest and least
expensive materials The variety conveys
the impression that they are beyond the
means of the average housekeeper. The
aim Is TO strike j happy medium and suit
a very great many tastes and needs.
Given the proper arrangement of classify
ing the dishes in order, il is very sim
pie matter to add To- or curtaiI these
menus The simplest dinner menu must
have the following courses: Soup.
meat dish or its equivalent with accom-
pauying vegetable salad. and dessert
with coffee. or IL is not a dinner From
this plain foundation we build up. first
adding the fish course. then reIishes. en-
trees and SO on until We get to the for
NAL ceremonious dinner
THE MATERIALS SELECTED.
The menus do not give many of the ex-
penslve roasts or joints having in view
the fact that any one is more or less ia
milar with these cuts of meat and how
they are used but may be entirely in ig-
nOrance Of the cheaper and Oftimes bet
ter parts Of the animal There is diff
Guilty in dispDsing OF these large and ex-
pensive pieces when the family is small
And unless roast Is of cOnsidera Bile
thickness IL is not satisfactory The. des-
Serts are also selected with a view to
economy as well as variety When the
family Is very small the dessert question
IS more Of problem Many of these
dishes are best made in moderately large
quantities 70 avoid Ieft-overs in this
line. select desserts that can be made in
very small proportions ike the Various
egg cusJard preparations. junket. gela-
tines. fruit tapfoeas and dishes of ike
nature
When fruits are enjoyed. they are the
best desserts for small families. using
either fresh OF steWed. This dessert can
be disposed of except for special occasions
like Sunday. If having sufficient other
food, the dessert is added only as a finish
ing touch But in most families the
separate chapter viii be devoted to the
subject of dishes made from the left
keeper with but one or two in to cater for
INQUIRIES ANSWERED.
Mrs. r. f. Thompson, Mich, writes; 1
enjoy reading your replies 70 others and
to know how to make the German COT
fee cake or bread called coffee. kllchen
or kOfTe kuchen. Does one take the bat
ter Of sponge or is 1t first made into hard
buy at frst-class grocers2
How can 1 put up pumpkin that will
1 wish to thank you for the help you
have given all housekeepers through your
tons.
KoFFE KUcHEN
A coffee cake is made with baking pow
want. ScaId half cup of milk: add
small piece of butter and when melted
add half a cup of cold water. half tea
spoonful of salt and a teaspoonfuI of su-
Of a cupful of a yeast or quarter Of a
yeast cake and sufficient fiour to make a
thick batter Beat until smooth. cover,
set in a warm place until very light Then
add -four enough to make a soft dough.
vety to touch Use az Iittle flour as nos
sib1e as dough must be soft Cover and
let rise again until II doubles its bulk.
Cream together six level tabIespoonfuIs
Of sugar add one egg and beat until
light Work this thoroughly into the
dough and set TO rise again When light
pour it into q rather shallow well-greas-
ed balking-pan and bake . minutes in
eggs until they begin to be light: add four
level tabIesp0onfuis OF powdered sugar
glossy As soon a cake IS done. spread
the icing on top. place in the oven again
PEANUT BUTTER
The best peanut butter you find at first
class grocers is made by a special pro-
cess The trouble with all amateur at
tempts IS. the insufficient grinding or dis
integration of the nuts well lack
Of knowledge on some other points in
making them thoroughly suitable and di-
gestible to delicate stonachs 1t IS ad-
visable to buy this preparation for this
reason. being careful in selecting the
brand as some are made with much more
care than others
CANNED PUMPKIN
Cut the pumpkin into slices about an
inch broad pare carefully and then slice
again in rather thick pieces Pack your
jars full with the pumpkin then add sur
hctent cold water TO Nil every crevice un-
til water overf1oWs Jar. See that al air
bubbles are allowed to- escape. then screw
on the top of the jar, which should be
sterllized- Place the jars in wash boiler
in the bottom OF which has been placed a
wooden rack or clean straw Do not al
low cans to touch FIJI the boiler with
cold water. covering the jars to the top
Bring gradually To q bell and boil four
hours
Menus.
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