The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-04-27

TG, APRIL ~, 1901.
hard boiled eggs rubbed through a sieve
and half q stuffed olive placed in the
center. The bread cases must not be
more than an inch and half or two
inches deep
CHEESE cANAPEs
Cut bread into slices not more than a
erusts ana cut into strips an III inch wids
and three inches long Fry these a very
tie grated cheese over each slice while
hot. season with salt and paprika, stand
the cheese. 'Garnish with a little finely
MINCED parsley busted over center or a
small shred Of anchovy-
CHEESE CUSTARDs.
Beat two eggs until very light and put
spoonfuls of Parrnesan cheese: cook slow
II, stirring constantly until thick Cut
biscuit cutter and fry them a very light
very thin layer of anchovy or sardine
paste; then layer Of the cheese Gus
tard, and garnish with an olive in cen
ter of each
sHAD ROE CROQUETTEs.
For II people take two large sfad roes
and cook in salted water for 10 minutes
adding a few drops OF vinegar TO the wa
fine, add two cups of fine bread crumbs,
one egg. beaten, salt and pepper to taste
make the mixture moist enough to form
INTO balls size ct Yalnuts Dip into beaten
fat Serve with cucumber or egg sauce
DEVILED CRABS.
To a pint of crab meat take a cupful
of cream or rich milk. four level table,
fuls o. fiour a good sized boiled Onion
two raw eggs and seasoning Of salt,
butter and flour together and place in a
saucepan over the fire; stir constantly I'M
Then add the cream the onion rubbed
through sieve, seasoning. crab meat and
thick. then turn out to cool. When per-
fectly cold fill crab shells with the mix-
cover with bread crumbs and fry In deep
hot fat few minutes me above
quantity will I'll eight or ten shells
SWBETBREAD OUTLETS.
Blanch one pair of sweetbreads and
when cold pick them apart, rejecting all
skin and veins. Chop them rather. fine;
add two tableSpOOufulS of blanchS1 and
chopped almonds, half cup of French
Pehis salt PGPpeff ana onI nusmeg Sup }a I9er
nan without browning: then add one cup
of rich milk, half a teaspoonful Of salt
cook the sauce until rather thick: mig
with the sweetbread mixture, turn out to
cool, and when thoroughly chilled form
into small outlets: dip into beaten egg
and stale bread crumbs and try in deeD
fat Serve with mushroom sauce. This
quantity viii make enough for eight or
- SPRING SALAD
Form small nests of crisp. delicate let
halves crosswise, remove the yoll1s and
trim the whites to represent the petals
salad nests OF cups Nix little grated
cheese with sufficient mayonnaise to I'LL
With the hard Boiled yolks pressed
through q sieve and seasoned with salt
and paprika.
STRAWBERRY ICE CUPS.
Take a dozen fiat champagne glasses,
sherbert cups or any small round Glass
strawberry syrup and pack well with salt
and ice, cover closely with a WOODEN
cloth or blanket and let stand about %
minutes until the syrup has frozen all
around the glass to a depth of a quarter
of an men, not more; then pour out the
unfrozen syrup and repack the glasses,
and let them stand a few minutes longer
until the iced syrup is quite hard Then
fill them with nut ice cream. Serve
quickly.
Inquiries Answered.
Carrie G; Moore writes: Would you
walnut cake prune whip. Rebekah pud-
ding and chocolate Vienna style?
FRUIT CAKE.
To make a large cake or several smaller
ones take one pound OF flour, one pound
of brown sugar, IA ounces of butter, ten
pounds of curTants, one pound Of citron.
half pound Of lemon and orange peel,
a gill of wine, a gill of brandy and 2 gill
Of milk. one tablespoonful. ground cinna-
men. one teaspoonInl q cloves and one
nutmeg, grated Cream butter and SUI
gar, beat the eggs to a froth and stir in
Mix the spices with the flour and stir into
butter, sugar ana eggs then add the
milk wine and brandy, and last of all
the fruit well Toured with part of the
FOUND given above. Bake in several
loayes in q very moderate oven from
three to four hours.
WALNUT CAKE
Cream two-thirds of a cup Of butter
with one cup of sugar. Separate three
eggs: beat the yolks until creamy and add
to butter and sugar, then add one cup of
milk alternating with three cups of fiour
PRESERVE enough Of the -four for the nuts).
add two teaspoOnfulS of baking powder.
one cup of nut kernels chopped. and last
of all fold in the whites of the eggs
beaten TO a stiff froth. Bake in loaf tin
~ PRIME WHIP
Stow three-fourths of a pound of prunes
until tender remove the pits and sWeeten
and when perfectly cold add the whites of
four eggs beaten to stiff froth; stir in
tered pudding dish or tempered glass dish
and bake in a moderately quick oven for
20 minutes. Serve cold covered with
whipped cream
CHOCOLATE, VIENNA STYLE,
Cut four ounces of vanilla chocolate into
scaId in double boiler: put the chocolate
in a saucepan with three tablespoonfuls
gar and stir over the fire until smooth
and glossy Stir this mixture into the
milk and whisk with an egg heater for
five minutes. Serve at once with a table,
spoonful of whipped cream in each cup.
! pouring the hot chocolate over the cream.
If the plain, unsweetened chocolate is
Of sugar and a teaspoonful of vanilla ez-
tract
Menus
SUNDAY.
BREAKFAST