The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-07-20

Of baking powder ana a pinch Of salt
10 "a ~ sn,l,4b 3,,icly b,tfe- s-i,ir-- moe
-four if quantity given is not SUFFICIENT.
ries washed drained ana Toured ana 4ne
to the batter Drop this batter in By tbs
Of boiling sailed water. cover closely anc
boil for fully ten minutes. When done
serve a 6R eAss '' HR 2Ii5 SAUCE 95T 'e'
Beat two ounces Of butter to @ cream
work in gradually one egg yoik, the Juice
of an orange, a little grated nutmeg anr
II you use vine Last Of All the whites
OF the eggs beaten TO a stin froth. Set
RAsPBERi5Y AND CURRAST MOULD.
Stem and wash a quarter Of pound q
washed and drained. Add half cup ~
water and cook until softened. then press
svveets,i to taste Return to iire. add haif
a pacizage Of geiatine which has been dis
until the geia tine ana sugar are dissolved
a pan Of cracked ice. stir until It begins
to thicken; then add cup Of whipped
on ice TO stiffen. Cream may be omitted
from the Jelly and the fruit pogred, into
turned out 20 serve the whipped cream
may may be nsapesa In the center ana lresn
BLACKBERRY COBBLER,
Line a deep earthcn pudding dish with
a rich biscuit crust rolled out Quarte>
Of an inch thick fiji the dish nearly gun
with berries: cover the top with lalt
cup of sugar: add a few tablespoonful -
pressing edges lightly together. Bake Ia
a moderately hot oven three-quarters 90
an hour. Serve hot with sweetened
Inquiries Answered.
CVo attention paid to inquiries not Civ
ing name and address Of writer plainly
r. g. writes: WIN you kindly. send re-
cipes for preparing chocolate cakes sally
hr-t4 Il fast
manner Of preparing spinach for the Ia
PREPARING CHOCOLATE FOR
CAKES
whether the chocolate is to be used fnicine
or in the cake, we presume in ieine,
BOILED ICING WITH CHOCOLATE.
Boil one cup of granuiated sugar WIN
thread when dropped from a spoon re-
move from the IRE and add two squares,
add a teaspoonful OF vanilla extract and
then beat It slowly into the. whites %
three eggs which have been whipped 10 .
SALLY LUNN.
Two cups Of Hour two teaspo9nigls or
Sift az together; Beat Two eggs separat,e-
". add cup OF milk to the beaten yoke
and stir slowly into the flour. Then ade
run, but not oily Beat thoroughly, then
fold in the whites of the eggs PHI little
round shallow pudding dishes. II these are
for breakfast do not not ADD sugar
Sift two teaspoonfuls Of baking powder
and half teaspoontul OF salt with three
rately add the yolks TO three cups Of cold
milk and stir this into the -four gradually
third Of q cup Of melted butter ana last
of all the whites Of the eggs beaten 20 q
and aqeri smokine hot hot and the batter thin
enough to spread quickly over the irons
good P Pan TO TO have have the Butter IL Behr
50 it viii pour out easily Stir II each
EFHr0C EHH
'''''s -. BREAkFAsT BUNS.
Scald one-half pint Of milk; pour i
quart of 1ukewarm water. when milk is
lukewarm add the yeast and enough -four
doubles its original bulk about two hours.
then cream together hah a cup OF butter
and half cup Of sugar add two wei
beaten eggs and one cup Of scalded milk.
Nix this into the sponge and add suffi-
Gent flour to make a soft dough. kncad
lightly. cover and set To rise until very
light. then mold into small buns and lag
in creased pans allowing plenty Of room
TO rise. then bake in a quick oven for ID
anu '''A tcooKING SPINACH.
ing spinach for the table. but space win
not permit oiIr giglng Inors tn4n one
Pick over carefully and wash half q
peck of spinach through several waters.
tender. no longer. Put through a coiandes
give nrmness and deileacy- Anen dram
again. chop hne, put into an agate stew
pan with a tablespoonful OK DAAtet. Ha+-
and pepper TO taste ana Two q Aulee ~.
blesDoonfuls of cream. stir to prevent
burning until thoroughly heated through.
then serve In heated covered dish with
eggs pOached. SLICED, hard boiled. or eggs
sliced or pressed through a sieve placed
NJ b writes: 7 have been told that it
tartar or cream of tartar alone for bal-
ing, than baking poWdes- would like 20
try il. but do not know the proportions
or how 10 use il. VIII YOU kindly inform
me2 I would also like a good recipe for
rsiNG CREAM OF TARTAR AND
SODA
You can not use cream Of tartar alone.
but if YOU have your own dairy and can
use milk that has quickly saured you can
use soda and sour milk with delieiltiAA
results One even teaspoQnIul oL SOFA Pc
a nint of s'ciOpperedff milk b. the usual
proportion The soda is used 10 neutriiiHr
the sour milk Tactic acid and one re-t-
milk and soda instead OF baking power
is because the acidltE or the sour mills
varies and they do not reguls-te tne pro-
portion OF soda accOruiIl -siy- ~ ne ltet tiiAt
sour milk or tactic acid takes the place
Of cream Of tartar or other ACID s1oiilA
be a guide to the housewife. "A good, rec
safest. unless you have milk properly
soured and know how to use t- In using
soda and cream OF tartar in mixing louF
breads and biscuits, the usual IIoI9I tlsl
two full teaspoontuls OF cream or ~ -.t
TO a quart Of sifted flour. IT YOU wish 20
mix these materials together you nal
experience Ia using ms a oaAlli4 f4ftt'A
use the soda and cream Of tartar in pro-
portion given for biscuit ana COMBINE
with rice flour, OF corn starch. 70 ken
a little more than the combined amount
OF the soda and cream Of tartar
We viii give you the recipes Tor cakes
in a later issue.