The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-10-02

parsley. celery, salt and pepper; add
another layer of crumbs. thea oysters.
are used; having the top layer Of
crumbs. Pour a cup of cream over the
whole; dot with bits of butter and bake
in good oven for twonty minutes.
Inquiries Answered.
Mrs. @. A. G. writes: 1 should like to
have advice in cake baking. Please tell
me why my cakes fall in the center
when baked. And If 1 am not asking
too much could you publish recipes for
| berry shortcake, banana cream and
fruit tapioca- Thank you for the help
your column. has always given me.
CAKES FALLING IN THE CENTER
You may not use enough -four but
probably the difficulty is either in hav-
ing too low a temperature in your oven.
If you are baking a loaf cake, and the
center does not rise and you remove it
from the oven before it is done. The
cake should not be disturbed too
lowed to set before moving. other wise
it will be heavy. A slamming of the
oven door may bring the same result
After the cake is taken from the oven
allow it to stand or rest" a few minutes
before it is taken from the pan. as
rough handling while it is hot Will
from three-Quarters to an hour to bake
should not be looked at for fifteen min
utes, for by that time 1t has not risen
to it's full. extent and should show no
BERRY SHoRTCAKE
Make a good rich baking powder bis
cult dough, using butter or cream for
shortening; divide into two portions
and pat out into round cakes about
inch thick; place in buttered pans and
bake in a quick oven, twenty or TWEEN
ty-five minutes. When done split open,
spread with softened butter and cover
thickly with crushed sugared berries.
put together, dredge powdered sugar
thickly over the top and serve with
/ BANANA CREAM.
Put one pint of milk in double boiler
to scald. Beat yolks of four eggs with
two cups of sugar until light: add to
the hot milk and stir until 1t thickens-
Remove from the fire and add the
cream and set aside to cool. Skin four
large ripe bananas and mash through
a coarse sieve and add to the cold
cream. Freeze same as ice cream and
pack.
Add two cups of water to half a cup
of tapioca: and let it come slowly to
boiling point; cook gently until the
tapioca is clear and soft Stir in half
a cup of sugar and when dissolved a
glass of currant, or a tart red jelly. Re-
move from tie fire and pour into 81
mold wet with cold water to prevent
sticking. Set where it will get thor
oughly chilled. Any kind of ripe fruit
may be used instead of the Jelly
CATSUP.
This is a good tomato catsup. Peel
and slice half a DuSnel OF ripe IOmaOebs
put into "a porcelain-lined kettle and
boil until tomatoes are tender; then
strain through sieve; add three table
spoonfuls of salt; half cup of sugar. half
a tablespoonful of allspice and a table
spoonful of cloves, quarter of a cup OF
finely grated horseradish and pepper
| and cayenne to taste: two onions grated
may be added if you like their flavor
| in catsup and if you desire a. very tart
catsup, add cup of good cider vinegar
| Set over the fire where it will simmer
! slowly until reduced one-haif. Bottle
and seal and keep in cool, dry place
CHILL SAUCE.
| Scald, peel and slice a dozen large
\ ripe tomatoes, slice two large onions
/ and two ripe and two green peppers.
Add to these two tablespoonfuls OF
sugar. two of salt, a level tablespoonful
| of ground cinnamon and one and one
| half pints of vinegar. Boil gently for
two hours, stirring frequently. Bottle
| and seal and keep in a cool, dry dark
| place.