The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-06-29

ENING, JUNE %, 1901.
at society luncheons they should be
| accompanied with sherry For child
ren's luncheons or picnics. put the
roasted nuts through a meat grinder.
and spread the paste on buttered
slices of bread. Mixed nuts can be
used Peanuts and strawberry or
raspberry jam make delicious sweet
sandwich for tea and is better for
children than sweet cake.
CUCUMBER SANDWICH
These are a comparative novelty and
are served only for a relish.
Slice large cucumbers very thin and
soak for san hour in white wine or
tarragcn vinegar to which has been
| added a few drops of onion juice. Lay
the cucumber slices on tiny rounds of
buttered brown bread.
DILL SANDWICHES
Butter and cut thin slices of rye
| bread; on half of the slices place q
| layer of white meat of chicken cut into
| thin chips. Cover the chicken with a
layer of dill pickles cut very thin;
cover this with another slice of but
FRENCH SANDWICH.
Cook some chicken or turkey livers
| in a very little water: when done mash
very fine To one-third quantity Of
| liver add two thirds quantity Of
thick mayonnaise dressing. These
should be made in small fancy forms
and with white bread.
RAISIN SANDWICHES
These are served for outdoor tea with
/ lemonade or iced tea with lemon. Sc
/ lect large rafsins. cut them in half
/ lengthwise with a sharp knife or fruit
scissors and remove the seeds. Lay
them close together between slices of
| bread cut into fancy shapes.
FRUIT SANDWICHES.
These belong to the tea or sweet
I sandwiches and are very dainty.
Cut French rolls into thin slices and
| spread with thick cream or rich cream
| cheese lwhite); cover alternate slices
with large strawberries cut in half and
thinly sliced bananas; sprinkle the fruit
with crushed loaf sugar and tie each troll
4 with narrow ribbon. These rolls should
/ be baked with a very tender, delicate
! brown crust and not trimmed. as for
most sandwiches.
SCENTED SANDWICHES
These are new fancy for flower
luncheons and lawn teas. Roses, violets
! clover and naSturtiums are the flowers
most generally used Trim the crust
/ from the bread. The lOaVes must be
| very small, as these sandwiches must
be very dainty and there Will be too
much waste if large loaves are used
1 Put the trimmed loaf in deep covered
dish completely embed it in the rose
/ leaves, clover or whatever flower is
used. Cover closely and let stand over
1 nlRnT. treat the butter IN the same
manner but first wrap in very thin
cheesecloth. The sandwiches are served
! plain, simply thin slices of the scented
bread spread with the fragrant butter
The rose and clover sandwiches are de-
| liciOus with a glass of cold, rich milk
fresh from the dairy.
HOT CHEESE SANDWICH.
These are nice for Sunday evening tea
and are change from Welsh rarebit.
For these bake the bread in half pound
l IA in "a al a
small, round French lOaves. Trim off
the crust, slice thin and spread with
thick layer of grated, rich cheese. Sea-
son with salt and a little Daprlka or
cayenne, place another slice on top of
cheese and press closely together.
| Spread these lightly on both sides with
butter and grill over a slow fire or
brown in the oven. Serve with olives.
Inquiries Answered.
CNo attention paid to inquiries not CIV
ing name and address of writer, plainly
Mrs. J. J. R. writes VIII you kindly
how long / should knead it2 And am I
asking 100 much for a recipe for nice
loaf calSe2 I never can make good cake
MILK BREAD.
Put one pint of milk in a double boiler
and heat scalding hot: place in mix
ing bowl a teaspoonful of salt, a level
spoonful Of sugar: pour the hot milk over
this; let stand until milk is lukewarm:
yeast yeas dissolved in little iukewarm wa wa
ter; mix we'll and add sufficient sifted
flour to make a. rather thick batter, Beat
until full of air bubbles and batter is
smooth Cover with a tea cloth and
The idea is to keep it at lukewarm
temperature throughout the process of
raising the Dough 80 90 not allow II TO
get too warm, especially in warm tn
bulk add flour enough to make dough;
turn out on a well Toured board and
hiiSdu OI rather WoIA 9Sal iN ddo quickly
with the myers until the dough IS
smooth and elastic to the touch and will
not stick to the board fingers. Some
bread does not require as much kneadlng
others Do not get the dough too stiff
Place dough in creased bowl, cover
closely again and set to rise. Let it
iSfo Two leaves. Mace il, senarat mans
filing them half full; cover and let rise
quick oven for three-quarters Of an hour.
When bread is done turn out of pans and
not cover 1oaves, but allow to cool in this
ma bed9T + ppttlnT a into bread box
will blow directly on them
LOAF CAKE.
You evidently do not use the right kind
baking powder has much to do with the
moisture and texture of the cake. Do not
attempt to make cake with an ordinary
bread flour and select your baking pow
der with care or you are simply wasting
material in your endeavor to make
good cake
The following makes a nice plain loas
cake; but is not rich: Beat to cream
half cups Of sugar and yolks Of two
eggs. add cup of water or milk al
ternating with three cups Of sifted -four
in which you have thoroughly mixed two
teaSpOOnfuls of baking powder. Beat to a
smooth batter: add quarter of a nutmeg
grated or any flavor you prefer. Beat
whites of the eggs to a stiff frOth and
fold into the batter. mixing thoroughly
but lightly. Bake in moderate oven
three-quarters of an hour. Do not let
the cake brown too quickly on top or
there will be a heavy streak. Fruit may
be added to this cake