The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-08-15

hot or cold but should be put together
while potatoes are hot
Bean Rarebit.-Take one cup of cold,
baked beans and mash through a sieve.
Melt two rounded tableSpOonfulS of but
ter ter IN the chafing dish ana when not a a1a
add gradually half a cup of milk. then
half teaspoonful of salt; chop fine two
into the mixture; then a teaspoonful of
Worcestershire sauce. Cook and stir un-
til cheese is melted, then serve on toast
or heated waters.
Hamburger Steak.-One pound of round
steak, freed from fat and fiber and
chopped very fine One teaspoonful of
salt, quarter of a teaspoonful of pepper,
and a small onion chopped very fine. Mix
and form the meat into round fiat cakes
about an inch thick Have your frying
pan smoking hot, put in the cakes. cover
for a few moments, then turn them over,
leave uncovered and fry brown on either
side. Serve with a plain, brown sauce
in the center of the cakes. Eight or ten
minutes is SUFFICIENT time for them At
first they swell up with the heat and
steam, and if cooked long enough to al
low them to contract again they will be
dry and hard, as juices are all dried out.
Brown Sauce.--Brown two teaspoonfuls
two teaspoonfu1s of flour and stir until
smooth: Brown the flour but do not
cold water and stir and cook until it
boils and begins to thicken. Season with
half a teaspoonful of salt and two dashes
Hot Salmon Tomato Saucel-Open can
OF salmon, drain off all the, oil; turn the
hsh out carefully SO as to keep It whole
basin, stand the basin in a vessel of hot
water, cover and set over the fire Keep
water boiling until the salmon is heated
through. Arrange nicely on a hot platter
and pour the sauce around it; garnish
with Saratoga potatoes and parsley or
creSS-
Tomato Sauce-Put one pint of toma-
toes, canned or fresh, into a saucepan,
add bay leaf. spriig of parsley four
whole cloves, slice of onion and little
celery salt. Simmer gently until toma-
toes are soft, then strain through a sieve.
To cup of the strained juice use two
lever tablespoonfuls of butter and same
proportion of flour. Melt butter, but do
not brown; add flour and stir until blend
ed; then add the tomato liquor and stir
and cook until it begins to thicken. Sea-
son to taste with salt and cayenne.
Little Chicken PieS.-Cut two fowls into
IL pieces. steam or simmer until perfectly
tender. Then romove the chicken and add
to the liquor remaining small onion
grated, a. piece of bay leaf, celery root, a
Let simmer for half an hour. Then strain.
Make a white sauce in same proportions
as the brown, but do not brown butter
or flour. Use the chicken gravy for the
liquor. Cut a piece of dark and piece
of light meat in individual baking dishes,
cover with the sauce, then a layer of paste
and bake a delicate brown in moderately
hot oven.
Paste for Chicken Pies-Two quarts of
ter, teaspoonful of salt and ice water
for making a medium, stiff paste. Have
mixing bowl cola q bafor bqttsf knfe cho1
the butter into the flour until well mixed;
then add the ice water gradually until
the paste will hold together. Turn out on
q well Toured board and roll from you,
lightly and quickly, into sheet half an
inch thick Turn in the rough edges; then
edges toward you. roll out and fold again.
Repeat this rolling. and folding three
possible Set on ice for at least an hour
before baking.