The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-05-04

cream then another layer OF berries
sugar and cream. Have the cream heap
ed roughly on the top and dot with ber-
ries. Sprinkle with sugar and serve
thoroughly chilled.
OLD STRAWBERRY
SHORT-CAKE-
Put four cupfuls of sifted flour into a
mixing bowl, add a half teaspoonfu1 of
salt and mix we'll. Chop in three large
Iablespoonfuls Of butter. Dissolve a
level teaSpOonfuI of soda in little hot
to large cupful of sour cream or rich,
sour milk and a tablespoonful of sugar.
Mix wen together with a spatula or hex-
ible knife Do not handle more than
necessary The dough should be soft
enough to roll out easily Roll lightly
ana quickly into two thin sheets. Bake
in well-greased, round tins; lay one
sheet on the other having the first one
wen brushed with softened butter. When
done separate them Cover the lower
half with a thick layer of strawberries
short cake on top of berries and cover
with whole berries, dust with powdered
sugar and serve with thick cream.
Sweet milk and baking powder can be
used instead of sour cream and Soda
FROZEN STRAWBERRIES WITH
WHIPPED CREAM.
Put four tablespconfuls of granulated
sugar in a quart of water and boil for
half an hour. To this add two quarts
Of fine ripe Strawberries, and cook
gently for twenty minutes. Then set
aside to cool Then turn into freezer
and work until frozen. Remove dasher
and stir into the frozen berries a pint
Of whipped cream Serve at once.
STRAWBERRY CUSTARD.
Stem enough large. ripe sugared
strawberries to line glass dish, form
ing thick wall with the berries. Beat
the yolks of four eggs with half a cup
full Of granulated sugar. Pour over this
| q pint OF hot milk. When thoroughly
mixed, return to double boiler, and stir
Season with a pinch Of SALT favor with
orange or lemon Juice, and pour into
hollow in center of the berries. Whip
the whites of the eggs to a stiff froth.
Color with a little strawberry juice and
heap over the top of the custard. Dust
with powdered sugar and serve.
STRAWBERRY ROLL.
Make rich biscuit crust the recipe
given for strawberry sh0rtcake is a
good one. Roll out the paste not more
than a quarter of an inch in thickness
spread thiclSly with berries Dredge with
a little flour, roll up. moisten the edges
to keep them together, and tie in
cheesecloth. Lay on a plate and set in
a steamer. Steam two hours and a half
for medium sized roll Serve with
hard sauce or sweetened cream.
Inquiries Answered.
C1Vo attention paid to inquiries not Civ
ing mama and address of writer, plainly
written)
Mrs. S. NJ. S. writes: viii you kindly
publish in an early issue the best method
Of putting up in jars for winter use
beans, sweet peas and asparagus?
CANNED STRING BEANS.
Select very young, tender beans. String
them. cut into pieces about half an inch
long. Wash them thoroughly and drain.
Select Jars or cans that are perfect;
pack them full, shaking them down to
make them compact as possible. Then
fill up with freshly drawn water. Re-
move all air bubbles so that every
crevice between the beans is filled
Place a board or fresh clean straw in
the bottom of a large boiler place the
jars in the boiler, being careful not to
allow htem to touch each other. Lay
the covers loosely on top of jars. Half
cover the jars with cold water, place
boiler over the fire, cover closely and
bring gradually to a boil, and keep boil
ing continually for two hours. Lift out
a jar at a time, screw on the tops and
set in a cool place. Keep in a cool,
dark place.
When preparing for the table canned
vegetables do not need further cooking,
but simply heating thoroughly.
CANNED PEAS.
For canning, the peas should be young
and tender and freshly gathered. Shell
and pack them in the Jars, shaking down
same as the beans Fill to overlooking
with freshly drawn water, then proceed
same as with string beans
CANNED ASPARAGUS.
Wash each stalk thoroughly in cold
water, trim and pack in glass lars with
the thick end Of stalks down Fill the
jars with fresh, cold water, and proceed
same as with beans and peas boiling
steadily for three hours. If the Jars are
not full to overhowiDg when removed
from the boiler. add boiling water.
When the glass jars are taken from the
boiler, stand on wet, folded cloth, to
keep them from cracking, and do not
set them where the cool air viii strike
them for several hours.
Menus.
SUNDAY
BREAKFAST
Fruit.
Cereal. Cream.
Sweetbreads Drowned In butter.
Broiled Tomatoes.
Rice Cakes Coffee.
DINNER
Clear Soup with Rice.
Stewed Chicken. Asparagus.
SteWed Onions with Tomatoes.
Strawberry Shortcake. Cream.
Coffee.
SUPPER
Dreamed Mushrooms in Chatting Dish
Chopped Nuts and Date Sandwiches.
Fruit Compete. Tea.
Tea
MONDAY.
BREAKFAST
Fruit
Broiled salt Fish. stewed Potatoes.
Entire Wheat Gems. Coffee.
LUNCH
Minced Chicken on Toast
Mayonnaise of Vegetables.
Cheese. Waters.
Cocoa
DINNER
Clam Broth.
Round Steak. Stuffed and Rolled
Mashed Potatoes. Dreamed Carrots
Asparagus with French Dressing.
German Puffss
Coffee