The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-03-20

a quart of this soup add half a-pint OF
hot cream or good rich milk; then two
eggs beaten to a froth and two level
tablespoonfuls of butter. Cook for two
minutes and serve with crOutons. =
TO USE COOKED EGGS THAT ARE
LEFT OVER
Hard boiled eggs, as we have said, can
be sliced and escalloped with parsley and
cheese or macaroni. or they may be di-
vided, by removing the yolks. mashed fine
with a little oil or butter, lightly seasoned
and returned to the whites, which form a
little cup to receive the yolks These may
be served cold or heated carefully in
white sauce
The yolks may be entirely removed and
used in the preparation Of some other
dish and the white cups filled with q
mixture of well seasoned tomato and
cooked rice and suspicion of onion juice.
Cover over with buttered crumbs, place
on a buttered dish and heat in the oven
until crumbs are Drowned delicatelY-
POACHED EGGS.
These require, if soft. to be recool1ed
veFmicelli toast the whites chopped,
mixed with the crumbed yolks and just
enough milk added to moisten well, heat
ed and served with grated celery and tiny
- CURRIED EGGS.
This Is one of the incest ways OF SerV-
ing hard-boied eggs. If shells have been
removed, heat the eggs by dropping them
a nest of boiled rice (the rice must be
kept hot), cook one teaspoonful of chop
ped onion with a tablespoonful of oil or
butter until the onion is straW-colOred-
Mix one tablespoonful of cornstarch with
half a tablespoonful of curry powder (use
less if you do not like it hot): dilute with
a little cold milk; add to the onion in the
pan. then add one and one-haf cupfuis
of milk, cook until il begins to thicken,
season. wipe the eggs dry and drop them
into the sauce one at a time, roll them
about until coated evenly with the sauce,
then place them in the nest of rice and
pour the remainder Of the sauce over the
rice
Hard-boiled or poached eggs may also
be chopped up and heated with a rich
meat gravy or giblet sauce and served on
may always be used for garnish.. espe-
cially with spinach. A simple dish of
refreshing look if it has no other garnish
than the white of hard-boiled egg cut
to represent petals Of water lily and the
yolk powdered and placed in the center
of these petals
Inquiries Answered.
(Jo attention paid to inquiries not Civ
ing name and address of writer, plainly
cAKEs FOR HIGH ATTITUDES.
Cakes seem to give the housekeeper the
most difficulty in high attitudes; a very
simple rule to remember and which viii
is that one egg win do the work of two
because there is less pressure of the at
more -four. The batter made in a high
altitude must be sitter. Powdered sugar
ner does not make so light a cake. The
following is a recipe which has been sue
a close grained, moist light oaks:
LAYER CAKES.
Il ~
add gradually one and one-half cups of
sugar and beat again. Then add the well
beaten yoll<s of six eggs and one cup Of
milk. Measure three cups of sffted dour;
add a teaspoonful OF baking powder and
sift again. Stir this into the cake alter
mating with the milk Beat until the bat
ter is perfectly smooth Then fold in
the whites of the eggs beaten to stiff
froth. Bake in three thick or five thinner
layers (You may find the number Of
eggs given in this recipe make too large
a cake--Eddtor)
Add three-fourths of a cup Of water to
one and one-half cup of graduated sugar
and boil until it viii spin a thread Beat
the whites OF two eggs to q. stiff froth
and when the syrup is ready, pour it
very gradually into the, beaten eggs, beat,
ing. continually until the mixture is cold
and stiff enough to spread Flavor with
half a teaspoonful Of vanilla
WHITE CAKE
Cream scant half cup of butter with
one and one-half cups OF sugar Add a
teaspoonful of baking powder to three
butter and sugar, alternating with cup
of milk. Beat the whites of six or eight
bake in a moderately hot oven.
We win be pleased to hear Of your sla ex-
- '-'7-- LUNCHEON DISHES
plain, every-ray luncheon dishes or not.
but presume you do, so viii give you a
few recipes for preparation OF materials
SARDINES AU FRONTAGE.
Clarity a little butter. drain the oil
from the sardines, then warm them in the
butter Take the sardines out, season
Place the sardines on a hot dish. Add a
pam rub smooth. add a little cream and
the. yoIlz Of an egg beaten together. Let
thicxly with grated cheese, pour the
SALMI OF GAME.
No doubt you have an abundance OF