The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-11-09

Quette building, Chicago, to whom all n
quiries should be addressed.
ALI rights reserved by Banning Co., Chi
cago.
Tasty Dishes.
from one Of George E1iot's characters.
1T is poor eating when the flavor O. the
tents of the ''cruets have their uses
whether from perverted taste, unfavora-
in the foods used which create a demand
for those accessories that are condemned
ever the cause One can not deny that the
value Of the food we eat depends, large
that has not had the sensibility deadened,
by over indulgence in highly seasoned
the plain nourishing foods to render them
pleasing. and satisfying as common arti-
possible that one may lose their power
to distinguish these single and natural
norant cooking of the substances. In
either case the most valuable of nutri-
ents may become comparatively useless
for a dependent diet
HOW TASTE ADAPTS ITSELF TO NE
CESSITY.
When ordinary foods are distasteful on
vidual will seek such remedy as will give
pleasure to the sensory organs that so
hooves the ruler of kitchen providence to
increase the gusta tory pleasure of suit
Where the e9ality seems Gems lacking to the
organs concerned in their appreciation.
mon being that of the onion, that are
most distasteful to many individuals on
and yet, with judicious handling, become
very pleasant and necessary after time
through a gradual cultivation nj to relish
and desire the most pungent and piquant
where he who seasons the highest is
surest to please This is an Incorporate
and harmful indulgence that is sure to
bring diSa
When the organs of taste and smell are
yet able to ma e the me ana supple 5tffs dls+
favors, it is safe to trust their guidance.
n eed a ane ina
f1cient flavor in plain, natural foods as
c w Taodr de h he of
cessary havoring substances that make
their food palatable, then resort to the
ment and care
AMERICAN DISHES.
While we. have a few. very distinctively
ly made up one list chiefly from Eng
lish and French methods, adapting them
to our own original ideas and tastes. But
SO cosmopolitan have we become in our
possessions, tastes and experiences that
cry would in ali probability give sample
dishes of every class of cookery known
t Seen ne that nation o by
because it is chara cteristic that let
provincial in our tastes even If very new.
Spanish Creole and Indian dishes have
American homes Where the chara cteris-
tic feature of the preparation is not
known or even considered, so long as the
is. to them at least, something new.
DELICATE INDIAN CURRY.
Slice a medium sized Bermuda onion
ter. Soak a small slice of bread in half
cup of milk. Crate six or eight sweet
Of f-' milk and then mix ali the ingredients
together. with half a pound Of meat
level teaspoon of curry powder Rub
your baking dish with butter and lemon
In a moderate oven for half an hour.
Serve with plain boiled rice in separate
dish
sANsARTEEs
Take the fillet end of leg of mutton.
Cut it into small cubes lay them in an
feW dr or 81 onon uce Spoonful Of
celery powder and squeeze over All the
sfand o. Over ngh Then Put the PIECES on
skewers, alternating the fat and lean;
serve sTO On bed of pa ief boed rce
INDIAN MODE OF DRESSING RUMP-
STEAK.
Panbroil a rumpsteak, then put into
stew pan with a pint of water one onion
pepper corns and teaspoonful of salt.
Cover closely and stew gently until ten
der. Take cut the steak and thlcken the
rubbed to smeoth paste Two W H., level vel
to half a pint of liquid. Pour over the
steak and serve If the steak is covered
with oil and vinegar and allowed to stand
over night it will be very tender cooked
in this manner.
ROLLA CHEESE.
Take the skirt of beef and cut into thin,
narrow strips and lay the fat and lean
rough side of tripe next to the meat.
Season each slice with salt, pepper, lit
tie chopped green ginger or chilli peppers
must be wider than the beef)-tie the
edges of the tripe together or sew them
with a strong thread making them into
neat rolls When all is made drop them
them simmer gently until you can in
sert a small skewer readily Then take
from the water and pack them in layers.
in wide earthen jar, strewing a few bay
the layers. When cold cover with vine
gar and water, put a board and weight
on top sto press them down. They are
nice served for luncheon or tea, cut in
of rolls may be left out if you desire
palmer mode of preparation.
ARRoZ CON POLIO.
Joint a young fowl and fry each piece
slowly in enough oil to brown it nicely on
ali sides while the chicken is cooking,
half pint of tomato pulp. two or three
small chilli peppers bruised, and when the
chicken is done, in about half an hour.
add the mixture TO the chicken with half
drained, and pint of broth. Cover close
" and stew very gently until the rice is
tender and has absorbed all the liquid.
Inquiries Answered.
Mrs M c. NJ writes: VIII you kindly