The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-13
injuries Answered.

mo attention paid to Inquiries not Civ
Ing name and address of writer, plainly
Miss Amelia Shook writes: VIII yon
kindly publish a recipe for blackberry
jam cake where the jam is used in the
cake. the cake baked in layers and the
eaRes but a d. not Know how RsY It Is made DE
recipe I see a number of recipes appear
in the paper, so 1 thought would ask
BLACKBERRY JAM CAKE.
Take half a cup of butter, one cupful of
sugar, one cupful of jam, two cupfuls of
sifted -four, two eggs, two level teaspoon
jam together; add the butter melted. but
not oily. the eggs beaten light and the
Beat to smooth batter the consistency
Of sponge cake; bake in two layer tins IN
TOMATO SOUP.
US a recipe for tomato soup and tell US
how to make it without curdling.
bisque. is made as follows: Put one pint
of tomatoes. canned or fresh, in an agate
piece of bay leaf and sprig of parsley
and let simmer for Is minutes Put one
quart of milk in a double boiler over the
fire Rub two tabiespoonfqls Of Hour with
two of butter until smooth; pour enough
hot milk over this to dissolve the paste
and pour the remainder in boiler: stir and
cook until it thfckenS. Rub the tomatoes
serve the soup, add a teaspoonful of sugar
and quarter of teaspoonful of baking
soda to the tomatoes. Have your soup
tureen heated and pour the tomatoes and
the hot milk together into the tureen and
after being mixed especially If the to-
matoes are quite acid The amount OF
SUGAR and soda added must depend on the the
acid tomatoes for this soup, and observe
the rule about mixing and you will have
~ ''0U'' ALMOND CAKE.
Mrs. r. G. Morrison writes: VIII you
kindly give me the formula for. making
almond cake where no flour is used.
where the ALMONDS are ground and used
We presume the writer refers to the nut
product, prepared almond meal, which is
BY permission Of a well known santa
rum we publish their recipe for almond
pound cake: Measure three-fourths of q
cupful Of sifted almond meal, then. sift
again. Beat the yolks of three eggs and
gradually add q seant cupful Of graInu-
tablespoonful of water and more sugar,
alternating with a tablespoonful of lemon
f1lfce 1lnfn ali the sugar is in Stir into
the mixture half of the three-foufths OF q
cupful of almond meal with a pinch of
salt Beat the whites of the eggs to a
moderately stiff frOth with pinch of
salt Add the remainder of the table
spoonful Of lemon juice and beat until
light and dry Slide into the cake mix
ture, sprinkle part Of the sifted meal over
Then add more meal and -four until 3il
the meal and fhree-foIrths- Of a cupf1lI
Of flour is used Do not mix too much.
Put in q pan at once. and bake Slowly IN
an oven with good under neat Handie
very carefully when removing from the
oven. If gas is used for baking the heat
may be turned off and cake allowed to
cool in the oven Half &. cupful of seeded,
chopped raisins may be used if desired
This recipe calls for -four. have not
used the meal alone. but have eaten most
delicious cake made entirely of the al
mOnd meal.
Almond meal gems are made with
beaten whites of two eggs, a teaspoonful
of lemon juice and ten scant tablespoon
fuls OF almond meal. Mix thoroughly to-
gether and drop on slightly heated gem
irons. Bake ten or fifteen minutes.
Menus.
SUNDAY
EAKFAST
Salad of Grape Fruit and Bananas.
Cereal, Cream.
Stewed Kidneys Baked Potatoes.
Corn Pone, Coffee.
LUNCH
Clear Soup with Rice.
Roasted Capon Baked Potatoes
Dreamed Onions. Spinach.