The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-05-08

dip the tops into melted fondant-colored
chocolate, stl-awber pistachio, etc.
These are nice for children's parties
COFFEE OR CHOCOLATE ECLAIRS.
Put into a saucepan a half pint of
milk with two ounces of butter. Set
over the fire and stir with a wooden pad
die. When Il boils. add a quarter of q
pound of flour that has been sifted be-
fore weighing, and stir rapidly until
the paste IS smooth and leaves the side
of the saucepan Remove from the fire
Add four unheaten eggs, one at a time,
as for cream puffs Put a small tube in
the batter and press out in a buttered
baking tin three inches in length, having
one end larger than the other Bake
same as cream puffs- When cold open
the cellars at the side and ill with
CREAM FOR EcLAIRs.
Put two tabIespoonfuls of flour in
bowl and rub to a smooth paste with
little milk. Then stir into this a pint
of scalded milk. Beat three eggs light
with six ounces of sugar. Add the milk
and flour to this return to the fire and
cook five minutes Add q teaspoonful of
butter and quarter of a teaspoOnful of
salt. When cool flavor with vanilla,
lemon or aim
ICING FOR ECTsAIRS.
Put two cupfuls Of granulated sugar
stir until the sugar dissOlves; then boil
until a. soft ball can be formed by drop
ping the syrup into cold water. Turn
out on an oiled platter or marble slab.
Let it cool about ten minutes. Put an
ounce of coffee in a saucepan with
cupful of cold water and boil until re-
duced to about two tablespoOnfuls-
Strain through q cloth, and let cool
Work the syrup with an oiled wooden
paddle or spoon as rapidly as possible,
until it begins to whiten. Add coffee
essence, a little at a. time. mixing in
rapidly until the fondant gets stiff Roll
the fondant up quickly and put on a
plate. cover with a damp cloth and set
in a cool place for half an hour. When
ready to use place the fondant in
saucepan over hot water, and stir slow
ly until lukewarn, adding. in the mean
time. a few drops of cold water. Dip
the cellars into this, one at a time, COW
ering the top with the icing Melted
chocolate may be used in the fondant
instead of the coffee extract
ALMOND CHOU CAKES.
Use the formula for cream puffs or
eclairs adding a good pinch +of ground
mace and grated rind OF a lemon. Drop
the batter on the buttered tins by large
teaspoonfuls. sprinkle thickly with
chopped almonds and crushed loaf or
coarse graduated sugar Brush with
beaten egg and bake in a good oven IN
til crisp When cold fill with straw
berries, raspberry or apricot jam.
CHICKEN OUTLETS BAKED
Take a chicken weighing three
pounds, prepare it as for roasting, put
it into a saucepan, cover with boiling
water Add an onion, a few cloves,
few sprigs of parsley and thyme, and
cook until the meat is tender Then re-
move the skin. gristle, fat and bones
Return the skin and bones to the liquor
in the saucepan Chop the meat very
fine. Season well with salt and pepper,
add little onion juice, grated nutm eg
and minced parsley.
For each pint of meat make a sauce
of half a pint of milk or cream, two
I fahleGnOnnfTJIC
of flour. Heat the milk in a double
boiler. Rub the butter and flour to-
gether to a smooth paste, and add to
the hot milk. Stir and cook until thick
Then add the yoIks of two eggs. Mix
well and add the meat and more sea-
SOning if necessary. turn out to cool,
then form into outlet shapes. Place in
buttered pans and bake in a quick oven.
Put a. small bone or piece of macaron
in the small end of each outlet deco
rate each bone with "a paper frtll. and
serve the outlets arranged around base
of mound of green peas with a border
of mashed potatoes. This mixture may
be used for croquettes and the eggs
omitted. Sweetbreads or mushrooms
more dainty. The croquettes are, Of
course. fried. They may be made into
pyramid shape or formed into balls
and given some other name
Inquiries Answered.
CNo attention paid to inquiries not
giving name and address Of writer.
plainly Written)
Mrs. 7. ]. writes: "Wil1 you kindly
print some good recipes for q pork cake,
loaf cake. pie crust and a baking pow
der biscuit or a soda biscuit. also
fried cake recipe2
II have tried the recipe for the layer
cake. and also the sugar cookies. and
they We're delicious
PORK CAKE.
Take half a pound of fat. salt pork,
one and a half cupfuls of sugar, one cup
of New Orleans molaSses, half a pint Of
1 boiling, strong coffee. half a. pound of
raisins. a level tablespoonful of CHINA
mon, & teaspoonful of cloves, a tea
spoonful of ginger, a teaspoonful OF
soda, -four to make a batter stiff as
cup cake, three and a half or four cup
\ fuls. Chop the pork very fine, seed the
raisins, dissolve the soda in a little hot
water, and add to the molasses. Mix
! the spices. pork and fruit with part OF