The Topeka state journal., 1901-04-20
Table and Kitchen.

Never judge n man by his coat, or
woman by her speech
Table and Kitchen.
Conducted by Ida A1nes Willis. Mar
quiries should be addressed
All rights reserved by Banning CO., Chi
cago.
Ways and Means For Housekeepers.
As far as your means will allow. you
should provide yourself with every con
that your supply Of utensils and materials
time may be saved and veXatlon or spirit
A resourceful cook can accomplish good
and surprising results under the most al
eeIse cohQlloLs- 2ui II 1s not .ilS y SiI
Unusual demands make it unavoidable.
COOKING the food demands: but this make
shift utensil may be very inconvenient TO
handle and more time may be consumed
in its use than required in using the
p'0i'9- ALTERING RECIPES.
without a thorough knowledge Of pro-
attempt to alter recipes in their impor-
tant points When, it is expedient to re-
accomplishment is not difficult; but when
you are short in the given and necessary
quantity of of the principals. you
must be careful to reduce others in the
same proportion: For example in MAX
of meat on hand less the weight called
for in recipe given, which directs you to
to each pound Of bone and meat Unless
your stock meat is rich in gelatinous sub
stance. you must reduce the quantity of
water and every other ingredient to cor
respond, otherwise you will have poor
FT1AVORINC7S AND SEAsONINGs.
These being ingredients that simply af-
feet the taste, in the composition of a
suit the oecasion- nTovidine you adhere
"a no lex4 Of a. i0
sf.asoni9ars that are ss q l11le toe heed
lessly or generously INDUCED in Remen-
Der the French manner of using an onion
"a suspicion which gives us that delight
many of their dishes enjoyable, even to
the pronounced onion hater-
Si qeS one 1oI I peliS fa nd ~ no,
have none; a bit of mace or grating OF
"u'iHIi T4E Ell USE sIssGfF OF sUTBBssT1r1rurEs.
If your recipe calls for something not
on hand or readily obtained. consider
whether this ingredient is one of the es-
sential parts of the dish and cannot be
changed without disastrous results, or
whether it is a mere accessory for which
Wine is usually considered optional. ubt
if you wish to make wine soup. wine jelly
use of wines in cooking. some other fla
voring will not do just as we'll for the
wine gives the distinctive character to the
IL on the other hand. the recipe is for
milk wiz answer as WelI and the sauce
can be enriched by an extra addition of
just before removing from the fire, but
not allowed to cook Ice cream may pc
ing part of the milk in double boiler
with the sugar for ten minutes. cooling
and then adding the other portion of milk
and ffaxoring. Eggs are frequently added
to enrich milk in frozen creams. but only
stirred into the frozen cream viii give
the smoothness and body Of pure cream
H. -F..f+e ~.vs he.
made you cannot substitute anything for
the cream, because the whipped cream
is the chief substance Of the dish; but
you can make a very dainty. delicate des-
sert that may substitute If a white and
starch, and white of eggs whipped or
lemon jelly whipped to a froth with the
into a mold. Serve orange or lemon or
vanilla sauce with these
IN MAKING CAKES.
In making cakes one must be careful
to observe the esXaet proportion Of flour
eggs and milk The quantity Of butter de-
whether more or less rich
When using new flour, it is better. to
bake tiny sample cake before putting
the batter in the cake tins. 1t takes but
a few minutes. and in this way you can
not enough flour. If the batter is too
stiff do not add more milk or water than
the work. Mullins and light breads. should
depend more on the baking powder for
must be far removed from rich. sweet
cakes as possible. Many muffin recipes
calling for three eggs would be better If
only two used.
TO TI1ICKEN OR THIN SAUCES.
If by any chance you allow your sauce
to become too thick. thin it with little
hot stock or broth # too thin. do not ruin
it completely by adding more flour. but
separate two eggs, mix the yolks well
with three or four tablespoonfuls of the
sauce, adding a level tablespoonful Of but
ter. When smooth. take the sauce from
the fire and stir it gradually into the egg
mixture: then return to the IRE for two
or three minutes, but do not allow it to
boil or the egg viii harden or curdle,'
and your sauce still be too thin
A brown sauce should have a larger
proportion of flour to butter than for
white sauce. as the browning of the -four
affects its thickening properties.
A boiled dressing that calls for two eggs
may be made just as nice with cne by
substituting for one egg a tablespoonful
of cnrustarch and two tablespoonfuls Of
salad oil. The latter should De beaten into
the dressing after it IS made and removed
from the fire