The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1900-09-29

crlSped to make 1t at all paIataDle TO a
dainty eater and there cannot be much
oil left after such thorough cooking. Fa W
eggs beaten with milk and favored
give both albumin and fat in very suit
able proportion and digestible form
Eggs may be slightly cooked as in soft
custards and sauces when given to sup
ply fat.
NUTS RICH IN FAT.
With the exception of the chestnut
nuts furnish a very considerable quanti-
ty of fats or oils and are food products
Of great value. The best known are
walnuts, flberts or hazel nuts, peanuts,
almonds. hickory nuts and pistachio
nuts. They contain little if any starch
and are very rich in heterogeneous matter
In many cases they contain as high as
SO per cent oil or fat. This classes them
somewhat difficult to digest in any con-
siderable quantity unless cooked, ground
into meal or pounded to paste.
NUT FOODS.
Within a comparatively short time the
food value of nuts has been recognized
and SO great has been the demand for
fats and oils of a purely vegetable or
igin as we'll as for DEMONSTRATING sub
stitute for animal food that a new in
dustry has been created and a process
invented for preparing nut products
that are attractive, palatable and easily
digested while still preserving their nu-
tritive elements unchanged. These foods
are found especially valuable when 9TH
C~1CO@~~~ 49,
Answers to Inquiries.
THE USE OF FATS AND NUT FOODS
Correspondent, 1ongmont, Coll In
reply to your inquiry would refer you to
article on use of fats which will appear
in these columns You might send for
sample to one of the well known manu-
facturers of nut foods advertised as you
will find these more satisfactory than a
homemade preparation.
PHILADELPHIA PEPPER POT.
NJ, Cincinnati, O.: Request the recipe
for Philadelphia pepper pot.
Take one pound of plain tripe already
cooked if procurable; if not wash the
piece we'll in cold water and then boil
for eight hours Take a knuckle of veal,
wipe with damp cloth and put it into
a soup kettle; cover with three quarts
of cold water and place over the fire
and bring slowly to boiling point. Skim
carefully and keep at Simmering point
for three hours. Then strain and re-
turn soup to kettle. Wash a bunch of
pot herbs and chop the parsley fine, rub
off the thyme leaves, cut the small red
pepper in dice, also two medium-SiZed
white potatoes and add all to the soup
with bay leaf, one onion sliced and tripe
cut into cubes about an inch square.
Cut lean meat from knuckle in small,
neat pieces and also add to soup. Place
over the fire, bring to boiling point, sea-
son with salt and cayenne to taste. Rub
six level tablespoonfuls of butter with
four of flour and stir into the soup, then
aQQ oU tiny Qunp1lQRS maze as follows.
Chop quarter pound Suet fine; measure
it and take twice the amount of flour
and pinch of salt, moisten with about
quarter of a cup of ice water and form
soft dough. Simmer for 10 minutes.
The dumpl1ngS must not be larger than
tiny marbles. The genuine Philadelphia
pepper pot is made very hot and plenty
of pepper corns are added which give
1T the name.
SHREDDED ALMONDS
Mrs r ST T.o11iS Mo xxy,-ifoS-
Please inform me how you shred al
monds.
First blanch by covering with boiling
water and removing the brown skins
and when drained cut them in thin
strips 1engthwise.
Menus.
SUNDAY
BREAKFAST.
Cereal. Baked Pears and Cream.
Fried oysters. Dreamed Potatoes.
Toasted Mullins. Coffee.
DINNER
Cream of Celery Soup.
Roast Duck onion Sauce.
Mashed Potatoes. Brown Turnips
Apple Sauce
Tomato Mayonnaise.
Snow Balls. Vanilla Sauce.
Soft Shell Grabs. Rolls.
Fruit. Cake.
Cocoa.
Recipes.
Scalloped TOmato-Butter a baking
dish and cover the bottom and sides with
fine bread crumbs. Put in a layer of
peeled, sliced tomatoes; season with salt,
pepper, a little sugar. Add bits of butter
and a few drops of onion juice, then a
thin layer of bread crumbs. Add more
tomatoes until the dish is full covering
the top layer with crumbs and pieces of
butter Cover, place in the oven and
bake half an hour. uncover and brown
before they are quite done. When canned
tomatoes are used they should be drain
ed of half the juice, or the scallop will
be too watery. Add salt and pepper to
this strained juice and use it for soups
or sauces.
Salmon Surprfse-Pare and boil eight
good-sized potatoes, and mash as for
the table, adding salt, pepper, butter and