The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1901-07-20

allays Ahirst for a few minutes, with
out quenching it. For this reason, one
who IS addicted to ice water usually
drinks enough to cause full and
bloated feeling. and to stop digestion by
unduly cooling the stomach. Lemon
ade made from clear, cool-not ice cold
water, is the most refreshing and
satisfying drink for summer.
Table and Kitchen.
quette building. Chicago. to whom all in
QlIiries should be addressed
Al rights reserved BY Banning Co.,
Chicago.
Delicious With Berries in Them.
There are SO many delightful ways or
in season one is tempted to have them at
every meal, and one may do so without
fear that the family will complain of mo-
notony especially the children who seem
kin to the birds in love for vine and tree
foods The preferred method OF serving
them is. of course, au naturel. but then
loved in various eonfinaffons- a Few or
these MAY. help the housewife solve the
problem OF presenting new and tempting
dishes to appetites made critical and in
different BY midsummer heat
SERVING FRUIT RAW.
Serve uncOoked ripe fruit for breakfast
when it is possible to get it perfectly ripe
and in best condition Fruit intended 10
be served in thiS way must be as fresh
Overripe or showing the slightest decay.
as in this case it is very liable to cause
considerable trouble in the digestive tract
from fermentation or decomposition
Children are too frequently made i'll in
sumner bv allowing them to eat fruit in
unfit condition. Fruit to be served
raw should never be allowed to stand in a
warm or damp place after it is gathereds
ries. Fruit must be thoroughIy cleaned
and such fruits as cherries currants ana
grapes can be washed without detracting
Three points must be observed in serv-
ing the raw fruits. first, it must be ripe,
second. free from any indications of de-
fermentation.
least. to enhance the enjoyment of this
delightful gift of nature it must be served
ice cold. a suggestion of green adds
greatly to the enjoyment Of the fruit.
One of the incest ways of serving
cooked blaCkberries for breakfast is to
make them into '-dummery.r This can be
chilled in individual moulds and served
wheat biscuit fnoistened 81 pouring, over
it a little boiling water. covering and
stewing until soft. but not broken, then
cio T1e G5 po96ee over IL ana "a sl nee
makes a very delicious breakfast dish.
The biscuit may be split open and the
fruit placed between like a sandwich and
whipped cream heaped over the TOP. Fresh
ripe berries of all kinds may be served IN
80 BLAcKBERRY FLUArNaERY.
Cover a pint OF ripe berries with a quart
FMS 81 cornstarc1 with a lfttIe cold water
and stir into the berries and cook until it
sugar is dissolved: cook for a few min
out to cool The berries should retain
their shape sp I'd { {sllg be gqiittes clear
Make the same as the above. but cook
the fruit little longer and put through
spoonfuls of cornstarch. instead Of -FOUR.
BLACKBERRY CAKES
These are nice for breakfast or lunch
Measure three cups of sifted -four. add
three teaspoonfuls of baking powder. a
heaping tablespoonful of sugar and a
teaSpoonful OF salt. sift well together.
milk Make a vel in the center OF the
-four and gradually pour IN the liquid.
keep the batter smooth Make its consis-
tency Of cake batter Melt two level tea.
then two cups of Toured berries. Bake in
little custard cups or muffin rings. allow
muffin. Blackberries are nice used in
OLD OLE FASHIONED HUcKLEBERRH
Pick over. wash and drain q quart Of
berries. when quite dry dredge them with
-four Measure Z pints of sifted -four, add
q teaspoonful of salt four level teaspoon
fuls of baking powder and sift again Rub
into the -four, using q spatula or flexible
knife; half a cup of butter Add the ber-
ries mix we'll: then mix enough milk TO
make a soft dough that win spread. but
not run in the pan. Heat a tablespoonful
of butter in the iron spider frying PAM.
put in the cake; the pan must be large
enough to make the cake three-Quarters
fire to bake slowly for about % minutes
allowing ten minutes for each side: shake
vent its burning. serve as soon as done
split open. do not cut. and use plenty or
good butter.
STRAWBERRY TAPTOCA
Chill a plain glass fruit dish. cut large
Strawberries in half. dip the cut side into
a little dissolved gelatine and arrange a
double row OF the halves down the side OF
slice Of banana next. then another double
row OF berries. and 50 on until your dish
is lined Cook quart OF fine. ripe ber-
ries in a cup OF water and tWO-thirds OF
q cllD of sugar until berries are sOftened.
flavor with little lemon juice and stick
cinnamon Stir into the hot berries two
tab1espO0nfuIs of graduated tapioca and
fire. fold in carefully the whites Of two
eggs beaten to stiff froth- When rather
cool pour slowly into the fruit-lined dish:
set on ice TO chill and when ready to
serve heap whipped, sweetened cream on
top. decorate with whole berries, dust
with p9gdsred sugar and serve
SOUF'FIE
This IS nice for a little luncheon party
or afternoon tea Mix together three
CUBS Of red raspberry and one cup OF
red currant pulp. make quite sweet and
set on Ice to chill Whip a pint Of sweet
rich cream very stir and dry and pack in
ice and salt 70 chill thoroughly. but not
freeze. When ready to serve mix the
serve at once. Stra wberries and bananas
may be used; flavor with little lemon
BERRY DU8IPLsINGS.
Beat two eggs very light with two level
tablespOOnfuis OF butter and two OF su-
gar. add a half pint Of milk Sift two
cups Of -four with two level teas2oonfuls