The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-10

to make, or require ingredients not al
ways procurable- This Is not the case, If
required is made, with the design to pro-
duce something as wholesome and palat-
wholly TO display the culinary SKIN OF
the cook, though the attractiveness OF
a feature as its SUBSTANCE.
This well known product of wheat Is
prepared IN such form as TO be available
in supplying q nutritious basis for a great
variety of most palatable dishes. and it
may enter into almost any COMPUTATION
of food from soups to desserts. 1t is es-
peeiaiiy Wen adapteq TO SUBSTITUTE meats
Below We give rev recipes Tor olsnes
BAKED AIACARONI
Have a kettle well filed with boiling
sailed water. Put in half a package of
until tender when pressed between thumb
and finger Drain it, and put into stew
pan, season with WniIe pepper ana a
bechameI sauce to moisteu- Put a layer
of this into a baking dish, sprinkle with
then add another layer of macaroni, and
so on until dish is full. Cover top with
the cheese and bits of butter. Bake in
BECHAMEL SAUCE
Rub three tablespoOnfuls of butter with
three tablespOonfuls of flour until smooth,
place over the fire with a. very small slice
a small bay leaf tied together, a little
grated nutmeg a level teaspoonful of salt
boils up smooth, then place where it Will
just simmer Keep covered, stirring occa-
half a pint of cream or two level table
spoonfuls of butter and cook a moment
MAcARoNI AND CORN.
Break a quarter Of a package Of maca-
water until tender Drain. Season a pint
Of corn pulp or kornlet with salt and
milk and two level tablespoonfuis of
butter. Mix this with the macaroni- Turn
into an earthen dish and brown in a mod
erately quick oven. If the corn is fresh,
thiclSen with q. little -four mixed with the
MAcARoNI AND OYSTER seALToP.
Take quarter Of q pound Of nacaroni
a. large quantity of sailed water until
tender; drain ana blaneh. Drain the
liquor from two dozen large oysters Scald
the liquor and skim and strain. Put a
layer of macaroni in bottom of a baking
pan, then a layer of oysters, season with
butter Then add another layer of maca-
roni and then oysters Cover top with the
macaroni, pour the oyster liquor over all,
then cover with half a cupful of cream
this and set in the oven and bake nice
brown, about half a hour
Throw a cupful of rice into two quarts
of boiling water and cook until tender.
over it for a moment; drain again and
set in q. moderate oven to dry and keep
hot Then add an ounce of butter. melt
ed, and seasoning of pepper and salt.
Toss until thoroughly mixed. Pile on a
heated dish and garnish with sliced, hard
boiled eggs and fried onions in brown
sauce.
BAKED HOAfINY WITH NUTS
For this dish the hominy left from
breakfast can be used or prepared in fol-
lowing manner. For coarse hominy. take
four parts of water or milk and water
to one of grain; cook slowly in a double
boiler four or five hours, unless the hom-
my has been previously soaked in water,
then one hour less is required To two
cupfuls of hominy. add one cupful of
chopped nuts. Beat two eggs and add
with sufficient milk to make the. mix
ture like stiff batter. Season with salt
half an hour Rice or corn may be used
instead of hominy.
BEAN CROQUETTES.
Cold baked beans. either canned or
homemade, may be used for these. Mash
the beans through a coarse sieve or veg
etable press, removing all the skins Sea-
son TO taste with salt. pepper and W0r-
cestershire sauce, unless the beans al
ready have tomato sauce or catsup added.
A little vinegar and mixed mustard may
be added for seasoning for a change. II
the mixture is too dry, soften with lit
tie cream of white sauce. Form the
crOquetteS, dip into beaten eggs, and
/ cover with bread crumbs. Fry In deep,
not fat until nicely Drowned Serve with
tomato sauce.