The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-05-29


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good-sized piece of butter and when
melted add the eggplant, season with
salt, pepper and a little grated nutmeg.
Stir and cook slowly and when done add
from half to three-quarters of a cup of
the cheese, adding a little cream if nee
essary. When done, serve on a hot
dish, garnished with sippets of buttered
toast Sprinkle little cheese on top of
egg plant
STUFFED EGG PLANT.
Choose rather small egg-plants. wash
and dry and cut in halves. Scoop out
all the inside except a thin layer next
the skin; sprinkle the shells with salt
and turn upside down to drain. Chop the
part YOU have taken from the shells
A4ince onion, about a tablespoonful to
each eggplant, and brown it slightly IN
a. little butter, then add to the chopped
egg plant and cook together in a sauce
pan to cook out the moisture. Add few
mus hrOOns chopped fine or a little Wor-
cestershire sauce and minced parsley.
Mix in an equal quantity of dry bread
crumbs season to taste with salt and
pepper. Cook all together a few min
utes. then remove from the fire and add
the beaten yolks of eggs, two to each
plant Fill the shells. cover the top with
bread crumbs. put into shallow pan.
brushed well with oil, and bake half an
hour unless shells are small. This makes
a nice dish for dinner served without
meat
BROILED TOMATOES
Scald and peel large firm tomatoes
and put them Immediately in cold
place When ready to serve cut them
into slices three quarters Of an inch
thick or a large tomato in three pieces.
Rub your fine wire broiler with a piece
of fat bacon, and Law on the tomatoes
and broil on both sides until nice
Coz, wifi
and serve on a hot dish with garnish
of cress or parsley. y
The tomatoes will keep their shape
better if they are not peeled, but do not
look so nice. They may be dipped in oil
instead of rubbing the grill with the ba-
con and may be served with a little gra-
ted cheese sDrinkied over them
TOMATOES IN CREAM.
Cut the tomatoes in slices without
peeling them, dust with salt and pepper
and dredge well with -four Fry them a
nice brown in Vegeta bic oil or bacon fat.
When done place them ON a hot-platter.
Measure the fat remaining in the pan
and to every level tablespoonful add a
level tablespoonful of -four: stir until
smooth and add half a pint Of cream 20
two level tablespoonfuIs of flour AMI
same amount of fat Stir and cook until
it boils up well, season to taste and pour
around and over the tomatoes. Serve
at once.
GOHN O1 0IEftG.
Take eight ears of sweet corn, score
down the center of each grain and press
out the pulp Add two cups Of milk,
three eggs well beaten, salt and pepper
to taste and sufficient flour to make
batter that will hold in good shape. Drop
the mixture by tablespoonfuls into hot
fat, brown on both sides and serve hot
for breakfast dish.
COLD MEAT DISHES.
There are many who much prefer cold
meats in hot weather. While these may
require some little time TO prepare they
may be prepared on days when the tenn
perature does not make even a little fire
uncomfortable and thus provide against
another hot spell. Meat dishes which
are well seasoned and spiced will keep
well in a cold place even IN the hottest
weather in temperate climates. In
climates when they cannot be kept over
a day it were better not to eat meat at
CHICKEN IN JELLY
Select a large full grown chicken pre-
pare it as for roasting just cover it
with boiling water; add a piece of bay
leaf, a blade of mace, a small onion,
eight whole cloves and a sprlg or
parsley. Place over the fire and bring
to boiling, then stand the boiler where
it will Just simmer until the chicken
is very tender When done let il cool
in its own liquor. Take out, remove skin,
fat and bone: put these back into the
kettle again and reduce by simmering
for an hour. Then strain off from the
bones Add halL a DOx OF Beldtlnes sur
until dissolved. Then cut the chicken
into small dice, season well with salt;
Dut the meat into an oblong mold and
season the jelly and pour over it stirring
the meat slightly with fork 50 the
jelly can mix through it. Set at once
in a cold place to harden This can be
served in slices with lemon and pars-
ley or cress or cut into cubes and served
as a salad with mayonnaise. By using
less water when steaming the chicken
and reducing it more the liquor viii jelly