The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-07-10

ter between. In the meantime soak as
many thin slices of bread as viii cover
plate, to keep the bread close to the
apples. Bake slowly for three hours.
To a midd1ing sized dish use half a
pound of butter.
FRESH APPLE PAN-DOWDY.
Butter deep, brown, earthen pudding
dish; peel and slice apples enough to fill
it; for two quarts of apples, use tea
spoonful each of powdered cinnamon
and salt half a pound of brown sugar,
half a pint of cider or water. Thor
oughly mix the spice, salt and sugar
upon the apples and pour the water or
cider over them. Cover with a plain
bake slowly for three hours, taking care
that the oven is not hot enough to burn
the crust This may be eaten hot or
cold, with sugar and cream.
BLACKBERRY POT-PIE.
If you have bread dough on hand,
use that. if not make soft baking
powder dough with two cupfuls flour,
two eggs, one cupful sweet milk, and
two teaspoonfuls baking powder. But
ter a deep dish, put in thin layer OF
the dough, cover with the berries, then
sprinkle with sugar; add another layer
of dough, then more berries and sugar
and a top layer of dough. Make a small
round hole in the center of each layer
of dough, except the bottom one. Set
the basin in steamer and steam three
hours Serve with cream. Cherries or
peaches may be used instead of the
blackberries, and are delicious. Bits
of butter added to the fruit is an i'm
acknowledgements CHERRY PUD-
DING.
Beat three eggs very light without
separating them; add to them two cup
fuls of milk Measure three and one
half cupfuls of sifted flour; add to this
three teaspoonfuls of baking powder
and half a teaspoonful of salt, and slit
thoroughly Make hollow in the cen
ing in the -four until you have smooth
batter Then add two level tablespoon
fuIs of melted butter and two cuDfuls
of stoned cherries. well drained and
batter, and then turn into the pudding
dish or mold. cover closely and steam
for three hours. The water in the
steamer or boiler must boil continuous
". and if more must be added replenish
with boiling water.
Inquiries Answered.
mo attention paid to inquiries not
giving name and address Of writer,
plainly written).
Mrs. W. S. D. writes: VIII you please
publish a recipe for canning berries
without cooking? Also for a sour
drink for summer that can be made
quickly or kept on hand ready for use2
CANNING BERRIES WITHOUT
COOKING.
The principle involved in canning
fruits is to preserve them as nearly as
possible in their natural fresh condi-
ton for future. This can be done only
by perfect and complete sterilization to
kill all germs of life. Therefore a suffi-
cient degree of heat must be used for
this purpose
Many Vegetables may be canned by
the cold water process, but this viii
not answer for ripe fruits.
Green fruits and light-colored fruits.
such as pears. peaches and pineapples,
are put up in clear water in which a
preserva tive is used to prevent fermen-
tatiou and decay: but these are objec-
tionable, even if not injurious to
health, as the qualities which enable
these preservatives to prevent the food
from spelling" also hinder the normal
functions of the digestive ferments.
Fruits may be preserved in brandy