The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-05-22
Inqniries Answered.

Inquiries Answered.
(No attention paid to inquiries not Civ
ing name and address of writer. plainly
Mrs L. H. writes: Having fully APP
preciated the columns under your super
viii give me the recipe for 'crlnb
cream It is delicious dessert and I
am certain the appearance Of its tor-
muia would be greatly appreciated by all
the readers of your valuable department
The .'crumb cream" L have reference to
is made of grated sponge cake. whipped
cream and chopped nuts, but do not
know what other ingredients are used
or how it is prepared or proportional 3
. will kindly give this your consideration
GRUNIB CREAM.
Cover a fourth of a package of gelatine
with quarter of q. cup of cold water and
soak until the gelatine is very tender.
from ten to twenty minutes. Whip half
a half pint of double cream to a stiff.
dry froth. and turn it into a BASIN set
the basin in cracked ice sprinkle over the
cream quarter Of a cup Of powdered
tablespoOnfuls of sherry. il wine Is used.
Then fold in carefully and lightly a half
pint of sifted stale cake crumbs. sponge.
lady fingers or macarOons. add quarter Of
solve in hot water: let it cool sufficiently
and then strain the gelatine slowly into
the whipped cream mixture, stirring care
fully ali the time When the mixture be-
gins to thicken sprinkle over IL and fold
in half a cup of finely chopped nuts Pour
into a mold and set at once in cold
place, Serve with garnish of macaroons
and jelly. or any fruit compete.
When gelatine buildings are to be kept
for any length of time before SERVING III
is better to add a little less gelatlne than
called for in the formula or the dessert
may be too stin to be delicate and dainty.
COOKING BEEFSTEAk.
A. S. writes: / have with interest been
following your articles and find them
helpful for housekeeping I would like
to have you inform me how beefsteak
should be prepared SO that it Is nice and
tender, or the many different ways il
an ordinary restaurant? Can you tell
Space will not allow us to answer your
inquiry as fully as you desire in our
present issue, but we will shortly publish
an article which win cover the subject
more thoroughly and give you the fnfor-
nation you desire.
that do not come from the most tender
parts of a beef. round steak may be
or in fact any part of the beef cut as a
steak: Lay the steak on a platter. make
a dressing of two parts salad oil and one
part vinegar; molsten the steak well with
this. on both sides, pressing Il down into
the hbers with a wooden spoon without
starting the juices from the meat: pour
on a little more of the mi1 ture and press
your steak that it is tender. You may NOT
so use the plain salad oil which IS deli
cate in favor and viii not be noticeable
be broiied.
BROWN SUGAR FRosTING.
Mrs W d. f. writes: lnclosed please
find ten cents for which please send me
one copy of your booklet Of holiday din
ners. I would like a recipe for orange and
nut salad
/ have tried your recipes for brown SUI
gar frosting, with only partial success 1t
was too sticky when cut; can you tell me
how to remedy it SO it Will cut smooth
ana yet be soft as icing should bey
/ enjoy this column very much.
You probably did not boil the sugar long
enough. 1t must form Il thread when
dropped slowly from the spoon. Or YOU
may not have beaten it long enough. Do
not use beet sugar. as that will make
your icing sticky I use this icing a very
great deal and it is delicious. cuts firm
and yet is soft. If you do not succeed
in the second trial kindly let me know.
also state which brown sugar icing you
used, we have two.