The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-05-08

the flour add the moIasses and coffee,
then add more flour and beat the batter
Well Bake in a moderate oven for one
hour. Add half a teaspoonful of salt
to the batter.
LOAF CAKE.
Two cupfuls Of sugar and one cupful
of butter beaten to a cream; three eggs,
the yolks and whites beaten separately;
three cupfuls of flour with one tea
spoonful of cream of tartar stirred IN
yolks of the eggs stirred well with the
butter and sugar, then two cuptulS
more flour with a teaspoonful of cream
of tartar, one cupful of milk, one nut
meg grated, one pound of raisins or
currants, dredged with some of the
flour, a teaspoonful of soda dissolved in
a little water and the whites of the
eggs folded in the last thing Bake in
a m oderate oven This will make two
nice loaves-
PIE CRUST
Take a pound of siffed -four, one pound
Of butter or one-third less this quantity
If you use vegetable shortening halI q
teaspoonful of salt and a cupfu of ice
water Have all materials cold as posi-
shortening through the -four to which
you nave auqeu the SAT-, 1eSaVllS Oul =
and not the hands. Mix in the water and
board Cut the remainder of the butter
into small pieces and spread over the
paste, dredge with flour, roll up. cut into
halves, divide these into three parts and
roll out and cover as many pie plates
of butter. Dust with -four, fold the sides
into the center and roll thin, fold into
three LAYERS and cut into three parts; roll
out and cover the pies In this way you
get a haky, more digestible crust The
paste can be made with part butter and
part vegetable shortening, using the but
ter in the folding only
BAKING POWDER BISCUIT.
Put one quart of sifted flour into a bowl
with teaspoonful Of salt and four level
teaSpoOnfuls of baking powder Mix well
butter
and mix we'll into the flour with a spatula
or flexible knife. Mix with water or milk
into dough as soft can be handled
DO not knead the dough-, but toss lightly
on a Toured board. roll out lightly into a
sheet a n inch thick. cut into small round
biscuit and bake in a quick oven for II or
FRIED CAKES
For plain fried cakes, take one cupful of
sugar, one egg, one cupful of milk. butter
baking powder third Of a teaspoonful of
grated nutmeg and flour enough to make
WHITE CARAMEL FILLING NO. l.
how to make a white caramel filling? 1
have looked in different cook books, but
can find only the chocolate caramel fill
ing and frosting- Thanking you in adj
vance and hoping It viii not be asking
friend who says her favorite cake is a
caramel cake. enjoy reading your re-
This is probably what you have in mind,
though it is not perfectly white:
pan with three-fourths Of a cupful of
cream and tablespoonful of butter. Boil
bi Is of caramel or burnt sugar
and one teaspoonful Of vanilla When cool
fill and cover the cake with this.
CARAMEL FILLING NO 2.
Take one and one-half cupfuls of light
brown sugar, one eupful of milk and a
half a teaspoonful of vanilla Put the milk,
sugar and butter in saucepan, set in an
until thick. Take from the fire and set in
cold water, beat hard until stiff, then add
filling.
Mrs. J. T. writes: For old people whose
teeth have long since, gone and who can
patties will you kindly tell the seasonings
and vegetables that could be used to make
lating to such preparations would be
much appreciated
MEAT DIET IN OLD AGE.
In old age it is not advisable to give
very much meat, and when a disinclina-
certain that the system does not require
it. AS a rule. old people eat too much
steak or chop. seasoned and served with
vegetables. would answer much better
and probably be more palatable. How
ever, finely MINCED meat cakes, broiled,
may often be relished; these can be sea-
juice, if onions are allowable. celery salt
mace. minced parsley, ginger. nutmeg,
may all be used to vary the taste Pota-
toes, tomatoes, peas and celery may be
added TO the chopped meat, DuI would be
better served as an accompaniment in a
sauce soup PURGE The potatoes can
be chopped very fine and cooked in a
cream sauce, browning them in the oven.
Rice. well cooked. may also be added to
or served with the meat cakes Do not
give old people foods that are difflult to
digest and remember those that require
mastication. or a thorough chewing by
the teeth, will not be in proper condition
for stomach or intestinal digestion when
the teeth are not present to perform their
function. II we can not chew our food
we must go back. as near a s possible, t.
first principles Use fresh, unlocked meat
for the meat cakes. Scraped beef sand
witches are sometimes liked. Scrape tho
raw. lean beef. season, spread between
thin slices of bread and broil or toast over
a clear and not too hot a fire. Serve a
tart fruit jelly with them.