The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-07-10
TABLE md KITCHEN.


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A Few Old Fashioned Plain Dishes.
When ali is told. there is a relish in
the old-fashioned dishes made from
recipes handed down with religious
care from some well-beloved grand
mother, who in her tine possessed with
her many other virtues the knowledge
of good cooking. Many of these recipes,
to be sure, need a considerable amount
of good judgment on the part of the
modern housewife in order to get them
just right; for while our grandmothers
gagged to a nicely the proportion of
liquids and solids necessary, they did
not always give a formula with direc-
tons for mixing the materials together
Then, too, while the quality of mate
rails may not have changed, the mode
of preparation of such commodities as
flour, gelatine, tapioca. and many other
materials in common use, have been
greatly i'm proved upon. OF quite re-
cent years, and since we have stirred
up an interest in our colonial history,
we have revived and rediscovered
many delightful old-time dishes; while
others have been with us and handed
down from generation to generation.
Among the OlQ-IdSQ1OQ6Q meat QlSDeS
we have variety that may be elias ed
as stews and fricassees. These dishes
are really more appetizing for hot
weather dishes than when meats are
roasted or baked.
IRISH STEW.
This is a dish that is appetizing and
not greasy, which is the Objectionable
feature of so many meat steWS. Have
six lean chops cut from the neck of
mutton; flour them well and lay them
in a stewing pan with a medium-sized
onion sliced, a level tablespoonful of
butter, and place over a quick fire,
where they will brown nicely, turning
the chops and stirring the onion to pre-
vent burning. When the onions and
chops are a light brown add a pint of
cold water. If fat arises to the top of
the pan, skim 1t off carefully. Add a
level teaspoonful of salt and a quarter
of a teaspoonful of white pepper; cover
the Stewing pan and set where the meat
will sin mer gently. Cook one and one
half hours and skim again. Add a
ia tablespoonful of Worcestershire sauce
and see if the gravy is well seasoned.
Pare and add eight or ten rather small
potatoes cut in half IengthWise; cover
closely and simmer again until the po-
tatoes are done. Let the potatoes lie on
Do not cover them with the liquid as
this will make a quantity of broth and
not a good, rich gravy.
Arrange the chops in the center of a
hot platter, with the potatoes around
the edge Pour the gravy over the
meat and sprinkle a little minced
parsley over it all. A carrot cut into
cubes and boiled separately in sailed
water may be mixed with the potato
border to add color as we'll as flavor to
the dish.
A SIMPLE HARICOT OF MUTTON.
Take nice rib chops and trim off
nearly all the fat. Flour them well, lay
in stewpan with a very little fat
and brown them we'll without burning
them; when done add one carrot and
one turnip cut into cubes, an onion
pepper, a teaspoonful of salt and
water enough to just cover. Cook very
gently for two and one-half hours.
skim of every particle of grease. Take
up the chops arrange them around a
mound of string beans, which have
been cut In two-inch pieces. Form a
border around the chops of the carrots
and turnips, and set the dish where it
brown sauce from the strained liquor
Season this and pour over the meat and
serve
STEWED BEEFSTEAK
Take a round steak weighing two
pounds and cut up into pieces the size
to serve. Dredge each piece well with
flour; put into a SteWpan with a little
vegetable oil and brown on both sides;
then add two dessert spoons of good
vinegar, sprinkle each piece with salt
and pepper, cover closely and place the
stewpan where the meat will cook at
a gentle simmer for one hour. Remove
cover, add one small onion sliced a
small carrot. a small turnip and one
cupful of hot water. Cover and let
simmer for two hours longer. Take up
the meat and keep hot skim off any fat
that may appear on top of the liquor;
add to the gravy such sauces and cat
supS as you may have that are suitable,
sauce and mushroom
catSup preferred Rub all the vegeta-
fnTnE1ph a G 7d fr
gravy and thicken with a little brown
ed flour. Season to taste, let boil up and
pour over the meat A pretty border
for this may be made by pressing plain
boiled spinach into small cups or molds,
filing about two-thirds full then turn
ing them out, fattening the tops and
placing a slice of hard-boiled egg or
spiced beet, cut into fancy shapes, on
each mold
A NICE POTATO PUDDING WITH
MEAT.
Boil the potatoes as for MASKING, rub
through q. cOlander or put through a
press; make a thick batter with milk
and beaten eggs. cut UNDERGONE roast (
beef or steak into rather large pieces, /
and lay in bottom of the dish: then a
aver of the batter; then more meat,
seasoning we'll; more batter, and so on
until all is used, having top layer of the
batter. Bake a nice brown in mod
MACARONI PUDDING.
Simmer two ounces of macaroni in a
pint of milk until tender. with a bit of
emon peel and a small piece of CHINA /
non; then put into a pudding dish with
milk the yOlks of two eggs, white of /
0ne, sugar, nutmeg and a little candied |
ginger root. Put a border of paste /
around the edge of the dish and bake a
nice brown in moderate oven. A layer 7
If orange marmalade or raspberry jam |
nay be used instead of the ginger.
APPLE CHARLOTTE
Cut as many very thin slices of white 1
bread as will cover the bottom and line /
he sides of a baking dish that is rub
BED thick with butter. Then put apples |
n thin slices into the dish. IN layers, |
i'll fulI streWfne sugar and bits of but l