The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-03-19

and one-quarter hours. When nearly
done remove the cover and allow to
brown nice rich color, basting fire.
quently to prevent the larded part get
ting too brown. Reduce the liquor to
one pint, strain out the vegetables, dish
up the capon and pour some of the re-
duced gravy around it,
MACEDONIA SALAD.
Peel, cook separately, and cut into
dice a half cup each of carrot and tur-
nip. Take same quantity of picked
peas, season with salt and pepper and
moisten with French salad dressing;
toss all together; arrange in a salad
dish with a small head of caulif1ower in
the center; decorate the sides with stars
of mayonnaise sprinkled with a little
finely minced parsley.
REAL ENGLISH HOT-CROSS BUNS.
Put two pounds of flour into a bowl
with half a pound of sugar and a
pound of well washed and dried cur
rants, a teaspoonful of salt and one tea
spoonful of mixed spice. When all are
mixed together make a hole in the mid
die of the flour and put in half a cup
of good yeast or one compressed yeast
cake dissolved in half a cup of luke
warm water; add half pint of luke
warm milk and mix in enough of the
flour to make batter thick as cream,
then cover and set in a warm place to
rise for two hours. Then dissolve until
lukewarm half a pound of butter, add
to the sponge with enough warm wa
ter to make a soft paste of all the
flour. Cover and again set to rise for
half an hour. Then shape into buns
and lay them in rows, about four inches
apart, in buttered tins. Let them rise
half an hour; then press the form of a
cross on each bun with tin mould or
the back of a knife Bake in a quick
oven for twenty minutes.
These are seasonable on Good Friday.
but many enjoy them for Easter morn
ing breakfast.
ANOTHER EASTER SALAD.
Scald pint of large oysters in their
own liquor until the gills ruffie, drain
and set aside to get thoroughly chilled:
Then marinate with well seasoned
French dressing. When ready to serve
mix with equal quantity of tender,
white celery cut into dice; bind together
with mayonnaise. Press into an oblong
plain mould, then turn out carefully
onto dish, cover smoothly with mayon-
naise. With the white of a hard boiled
egg cut into strips, mark Easter on the
top of mould, arrange a border around
the outer edge of the salad with capers
and tiny gherlxins sliced lengthwise.
Around the base arrange border of
curled celery and crisp tender hearts of
SUNSHINE PUDDING WITH SNOW
EGGS.
Cover half a package of gelatine with
half a cup of cold water and let 1T soak
until tender. Whip dry one part of
cream and place it on a fine wire sieve,
in cold place to drain. Put one pint
of milk in a double boiler to scald. Sep
arate five eggs; beat the yolkS with one
cup of sugar until light: add to the
hot milk with the dissolved gelatine,
and cook a few minutes. Then strain
into a basin and set aside to cool. Beat
the whites of the eggs with five table,
spoonfuls of powdered sugar until stiff
and white. Shape like eggs with a
spoon and steam them a few minutes
over hot water to set the white. Dec
crate mould with these Then add the
strained juice of four large oranges. to
the pudding and stir it over cracked ice
until it begins to thicken. Carefully stir
in the whipped cream and turn the mix
ture into the mould and set away to
harden. Serve with orange compete for
garnish
4 VERY APPETIZING LITTLE EAS-
TER DINNER MENU.
Tomato Bisque.
Broiled Shad, Maitre d'Hotel Butter
Dressed Cucumbers,
Baked Cream Potatoes.
Sweetbread. Orange and Celery Mayor
naise,
Banana Charlotte with Whipped Cream
Roses.
Coffee.
Inquiries Answered.
Mrs. J. writes: VIII you kindly pub
lish two good recipes for white cookies,
not too rich, as my kind have become
stale?
WHITE COOKIES.
Cream half cup of butter with one
cup of sugar; flavor with vanilla or rose
water Add one cup of milk, then two
cups of flour Sifted with two level tea
spoonfuls of baking powder. Whip the
whites of two eggs to a froth and fold
them in. Add enough flour to make a
soft dough. Roll out. cut and bake
Sprinkle the top of the cakes with
granulated sugar before baking.
COOKIES WITHOUT EGGS.
Stir a quarter of a teaspoonful of
baking soda into half a pint of sour
milk. Add half a cup of melted butter,
a pinch of salt, two cups of sugar, half
a teaspoonful of grated nutmeg and
ground mace. Mix well. Sift two tea
| spoonfuls of baking powder in enough
| flour to make stiff dough.
RESTAURANT COOK BOOKS
Mr. J. l. w. writes: I see that you
| can furnish price list for a restaurant
| cook book. Will you kindly furnish it
| to me and say when shall send for it?
| I have taken much interest in your ar
| ticles on food.
| We sent the desired address to you in
| enclosed self-addressed envelope and
| hope it was satisfactory.