The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-07-12

Ia1QeQ. there are many VINO cOnIenQ
that the skin or rind DRAM has its part
to play in the perfect digestion of the
food. This is true to this extent; it be-
ing indigestible and simply SO much
waste material. the digestive organs
make strong endeavor to eliminate it,
while at the same time they retain the
nutritious part which is covered by this
silica This imposes great deal of Ia
Dor on the digestive functions; the food
must remain very considerable length
Of time in the stomach and bowel, and
all this time it is stimulating to furth-
er action and irritating the bowel. In
most cases this condition proves very
Injurious and in every case the quicker
this substance can be removed from the
body. the better, and better still its
complies removal from the grain before
1t is eaten.
TINE FOR COOKING CEREALS.
More harm has been done this class of
foods than any other, either through ig-
hoss1a or careless regard for PUBLIC
be i fun Of vital and iife-sustaining quail
ing the valuable time Of the housewife BY
requiring but q few minutes cooking,
hour and often Greater length Of tim time to
make them digestible for the average in
fui in the selection Of their cereal foods,
which we may. aptly term breakfast foods,
ss they are almost entirely. regulated to
pared foods for the first meal of the day
should not be to simply have something
hastily and easily prepared. but highly
nutritious and sustaining food that may
most complete building material easily adj
my; equally well suited for the growing
child, with its delicate organism, and
those whose digestive powers are quite as
delicate. What we eat either kills or
manifest. though the killing process may
be long drawn out and for that reason
buy foods because they are cheap. la
bor-savfng and taste good, but because
the s0c
you should have of what you employ
building material for your body; and by
application of the foods to your physical
| needs. Bear in mind that wheat, though
able constituents a considerable amount Of
other substances. This starch must be
made entirely digestible by means of moist
heat. else it will be unfit to put in the hu-
wheat foods know something about the
nature of their preparation. and If cook
| ed, just how completely and scientifically
| this is done. There are wheat foods
| which do not require a second cooking by
1nd that ali Who VII rum may '1 read. Il
COOKING T SEREAEs IN HOT
| In hot weather it is imperative that
cereal foods are thoroughly well cooked,
| from souring and fermentation II the
food lies very long in the stomach and
e to Cook
| oughly are better for warm weather than
| is desired it is far more palatable and
| grateful to the appetite on hot morning
it is served cold than hot t This lena enables
the previous day, turn it into little indi-
vidual molds and set in cold place SO
morning and eaten with either fresh or
| stewed fruit or with cream. plain or whip
the evening before and set in the refriger-
ator. Certainly there Is nothing which
DC ct m 81 and
| ing meal and one which is quite sufficient
without any additional food. unless It be
| cup of good coffee as mild stimulent
encourage one to take up the burden Of
they might otherwise be able to arouse.
In our larger cities we have many so
their cereal n Would not be possibe pephaps
further Dr sas'n cooking Dol sp than the thorough
market my These Sc may be softened with a
| very little warm water first and then the
the fruit and its juices. Thus we. see how
eminently suited the wheat at. grain; care are
diti0n OF R slTssnzsa1 cMIoDN1K.
This is an excellent summer soup and
little tRsa over quart Of water. and boil until
from fro pi the plant and while it is still hot
add q little. chopped dill, four Redirect
scumbers cut in dice. three hard-boiled eggs
sliced and q half dozen soft.sheiled
crabs peeled from from their snels Beat +,n
into the prepared liquor and put it into
the refrigerator to get very cold.
RUSSIAN SOUFFLE.
Put three tablespoonfuls of granulated
sugar into a. saucepan with the yolks of
six eggs and whip slowly, warming the
whipped to a thick rroth remove and cool
the saucepan. Whip pint of cream to
ahe s' eFs sr and sugar; then add carefyly
| dozen lady-fngers cut in small pieces
nIn ,c a'o water. Cover L closely. bindins
| strip of buttered cloth around the seam
and imbed II in ice and salt and let i
idea to make this dessert when making
| q white cake beng nice wa: to use
giving you both a cake and delicious des-
e CREAM RASPBERRY TART.
crust and mi the dish up with the ber-
ries, sprinkiing them thickly with sugar
than the under crust and larger than the
| top of the pie. Spread this on top, but
a moderate oven. Make a cnstard as fol-
lows: Put cup of rich milk in the
| double boiler and place over the fire to
starch with little cold water or milk
| and add to the hot milk; then add a
i OF two eggs and add to the mixture.
Stir and cook a moment, then remove
| basin Of cold water and stir until the
custard Is cold. When the pie is baked
| carefully reno e the top crust and pour
the custard over tire fruit; replace the
crust and let the pie get perfectly cold
| before serving II
4 Cook a pint of rice in large quantity
i of boiling, sailed water until the grains
| are tender but not broken; drain in a
| coiander and rinse with cold water; drain
| again very dry. and stand the colander
| over the water in which the rice was
| reheat the rice: then season with table
spoonful Of butter and a tablespoonful Of
it with a spoon If YOU can obtain fresh
strawberry leaves. decorate the edge of