The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-11-05
WIND Of CARDUI|
perature of water for meat stew.
HOW TO PEEL AND BLANCH CHEST

NUTS.
chestnuts. then put them in a saucepan
with sufficient cold water to cover them
and bring to the scalding point. Drain
off the water and carefully remove the
inner brown skin; If you wish to keep
them too much or break in peeling.
WATER FOR polling BEEF.
If you wish to retain all possible nutrient
and flavor in the meat the following
method is applied: Put the meat in boil
ing water and allow it to boil for few
cook gently until done. In this way the
outer surface of the meat is quickly cOag-
ulated and inner juices retained.
in the broth or water. put the meat in
cold water and bring quickly to boiling
point then lower the temperature and
cook gently until the meat is tender. In
this way the stock or gravy VIII be rich
the meat is not DESTROYED
BRIOCHE PASTE.
Mrs e. B. D. writes: You can not
think how / prize your excellent recipes
1 am pasting them all in a well bound
book and mean to have them many years
could I ask you to publish recipes for
brioche paste for chocolate cream cake
which is like the creams one buys, for gen
uine Spanish buns, plain economical drop
cakes (sweeD and for creamed chicken
with mushrooms and favored with sherry
which is baked in puff paste For any of
these recipes I shall be most grateful"
Sift a pound of flour for the. brioche.
take one-fourth of it and add rather more
than half cake of compressed yeast, dis
solved in halT gill of warm water. make
into a sponge with very little warm wa
ter. put it in warm place and when it is
double its volume take the rest of the -four
and make a hole in the center and put i'll
about a teaspoonful of water to dissolve
them. Three-quarters of pound of but
other egg and so on until seven have been
used. The paste must be soft, but not
spread. If too firm. add another egg.
Now mix this paste with the sponge
thoroughIy beating until the paste leaves
the sides of the bowl; then put it in
crock and cover, let it stand in warm
place four hours, then turn out on a
board spread it out and double it four
times return it to the crock, and let it
rise again, two hours; repeat the doubling
and spreading process and then put in a
very cold place for two hours or until
you want to use it. Mould in my form
you fancy, but the true brioche is in two
parts. one twice as large as the other.
Form the large one into a ball, make a
deep impression in the center and place
the smaller ball in this, pressing it down
gently: cut two or three gashes arou'd
it with a sharp knife and bake it a beauti-
full golden brown in quick oven This
paste may be used instead of puff paste.
for many dainty desserts.
CHOCOLATE CREAM CAKE.
We do not know just what you have
in mind, as you say, like the real creams
one buys" Do you mean cellars filled
with whipped cream, or the regular cream
puff filling? If you will kindly be more
explicit we will be pleased to send YOU
the recipe for what you want.
REAL SPANISH BUNS.
Cut three-quarters of pound of butter
into dice; warm three-Quarters of a cup
of cream and gently melt the butter in
this but do not let it get oily; then let it
cool. Sift into two bowls one-half pound
and one-quarter of pound of -four Beat
four eggs very light and mix with the
cream and pour into the half pound of
-four Stir in two grated nutmegs, two
| teaspoonfuls cinnamon and one teaspoon
/ full rose water; then a gill of fresh Brew
er's yeast, first skimrning the light h4uid
from the latter. Sift in cup of sugar.
stirring all the time.
Finally sprinkle in the quarter % a
pound of -four, half pound o. washed
currants and beat well. pour into square
buttered baking tins, half an incn thick.
cover set in a warm place and let Use
for five hours. When double its bulk and
full of bubbles, set in moderate oven
and bake about hour Let COO! in TIE
pan. then ice or dust with pow5srf 1 Sugar
and cut in squares. This should he eaten
on the day It is baked.
We will publish other recipes IN later
issue.
I Towne-RatIer absent-ninded. isn't he?
Erowne-Extremely so. Why the other
night when he got home he knew there
| was something he wanted to DO, but he