The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-02-23
Appetizing hot Supper Dishes.


In families where one or more of the
members find the distance between home
and their place of business too great to
permit Of their partaking of midday
meal at home, very plain and often not
very nouFlshing luncheon is served to
those who remain at home But even
where a sufficiently hearty meal is in
oulged in, the cold weather demands one
or more hot viands at the end Of the day
The selection of these Of course to be
governed more by a desire to please the
eye and taste and give that sense of home
comfort rather than TO supply any very
urgent demands on the physical body,
unless the monday meal has been rather
frugal then the supper must partake in
part or entirely of the nature of a din
A FEW SUGGESTIONS.
To those who must depend on the res
taurant for the principal meal of the day
We wish to avoid all suggestions and repe-
uLlons Of dishes served there. while we
must admit that much of the home cook
ing VIII not compare favorably with the
best restaurants; yet at home one can
study the individual taste and avoid the
mOnotony that must of necessity accom-
pany all cooking of so cosmopolitan a ma
ture- In hotels and restaurants no mat
Is prepared if the patrons are consuited.
in the matter at all. more to suit the gen
eaters; and what most peopie like Is more
often quantity than quality. The follow
Ing dishes may be found pleasing and en-
Joyable ana may suggest Others to the
LITTLE OYSTER Pics.
Line little individual dishes with plain
your oysters, season with salt and pepper
and fill the dishes not more than two
with layer of cream sauce and then a
thin cover Of the paste. Brush the top
WITH a little milk and place in hot oven
to bake
POTATO TURNovERs.
Add one beaten egg to a pint of hot
salt and pepper Roll in a little -four.
then make into balls; press or roll these
finely minced and seasoned meat on the
potato cake. covering only one-half; fold
in a. buttered baking pan in the oven until
q NICE brown Serve with brown or to-
BEEFsTEAK PIE.
Cut q small steak and a small slice of
nam into small cubes; dredge with -four
and brown in a very little butter or vege-
table OIL Add the meat and cook fifteen
meat, a pint Of stock, salt and pepper
Simmer gently for twenty minutes. Line
macaroni cooked without breaking the
sticks Pour in the meat and tomato
aroni brush with little melted butter
sprinkle with grated cheese and place in
a moderately hot oven until well brown ed
Boil quarter Of pound of macaronf in
Salted water, blanch and arrange it on a
hot platter Mince half a pound of raw
nam and brown in a little Of its own fat
spread this over the macaroni. pour over
the whole pint of thick. stewed tomato
pulp, garnish with dry bread crumbs
Drowned IN butter and parsley.
RICED EGGS
Boil five eggs for at least 20 minutes
Prepare a cream sauce as follows. Heat
two level tablespoonfuls Of butter in 4
saucepan; stir in two level tablespoonfuls
OF -four and when smooth and bubbling
add half a pint of milk. half a teaspoonful
and cook until it thickens. When eggs
are zone separate yolks and whites. put
coarse sieve and add to the sauce Cover
a heated platter. with slices of nicely
ping quickly into hot water Pour the
Wnlte sauce over the toast, covering com
through sieve or vegetable press in q
mound in center of white sauce leaving
a little salt and cayenne over the yoIks.
snip the dish in a hot oven a few minutes
then garnish with one or two sDravs sf
parsley and serve.
CHICKEN PUDDING.
Cut up a chiken for fricassee and
stew in just enough water to keep from
burning. Season each piece with salt and
pepper and lay in large pudding or bak K
ing dish. Beat two eggs until light. add
or grated corn, season with pepper and
layer of fine bread crumbs and dot here |
md there with bits of butter. Bake in a |
quick oven.
Inquiries Answered.
(No attention paid to inquiries not Civ |
ing name and address of writer plainly /
Miss Y. NJ. c. writes: Please let me |
HA4p" you puDHSn a COOK BOOK which +
contains recipes which are published or If /
they are published in volumes monthly
also II you have cook book on Christ /
mas dinners
We have a cook book in preparation con-
tanning all the recipes that have been pub |
nshed, and when it is ready will advertise /
the fact. You can have the book on Christ Il
mas dinners by sending 10 cents and /
stamp fer mailing to the office. rs Cham +
Der of Commerce building, Chicago, ILL.,
Banning Adv. Co.
BAKED BEANS WITH TOMATO +
SAUCE.
Mrs NJ B. writes Will you please give
a recipe for baked beans with tomato