The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-03-12

place them in a baking pan and bake
them for % minutes; serve with vanilla
LEMON DUMPLINGS.
Chop very fine, half a pound of beef
suet and mix with half a. pound of fine
grated peel of one lemon; mix these
well together with two well-beaten eggs.
Make into little balls and steam over
hot water for three-quarters of an'hour.
OXFORD DUMPLINGS.
Crate two ounces of dry bread and
mix with four ounces of currants, four
ounces finely chopped beef suet, one
ounce of sugar, half teaspoon Of
ground allspice and a level tablespoon
of grated lemon peel. Beat two eggs
other materials and divide into dump
lings. Steam these in small cups or fry
them in hot fat and serve with wine
sauce.
Inquiries Answered.
]. I. W. writes: Can you furnish price
list of restaurant cook book? Win you
kindly furnish it to me and say when
shall send for it2 I have taken much
interest in your articles on foods. In
closed find stamped, addressed envelope.
RESTAURANT COOK BOOK.
We have sent your letter to firm pub
fishing the book you desire and they
will probably send you all the informa-
ton you desire We have no books OF
the kind you mention on our list. Thank
you very much for interest expressed
in regard to our department.
CHATTING DISH BOOK.
E. La d. writes: Could you inform me
where 1 could send and get a good
chaffing-dish recipe book? Any infor-
nation will be greatly appreciated.
We have sent you address of publish
GOOD RYE BREAD.
Mrs. NJ S. writes: Will you please let
me know how to make good rye bread?
RYE BREAD, NO. l.
Pour enough boiling water over four
quarts of rye flour to make a batter
stiff enough to hold the spoon upright:
stir constantly while adding the water.
When it is 1ukewarm add one cake Of
con pressed yeast dissolved in luke
warm water, or one cup of liquid yeast
and one cup of molasses or three-fourths
of a cup of brown sugar. Let it rise
slowly over night. In the morning add
wheat flour to make dough stin
enough to knead: knead it once. then
let it rise. then mold into lOaVes and
when light put in the oven and watch
more carefully than white bread. as Il
burns more readily. Do not let it stand
too long in rising, as it sours more
quickly and will not rise as light as
wheat flour.
SUPERIOR RYE BREAD.
If you want genuine rye bread. get
piece of sour dough at the bakers.
piece about as large as your fist: sfft
four quarts of rye flour into a large
mixing bowl with tablespoon of salt.
make hole in the center, add the sour
dough" and enough lukewarm water 70
make a pretty stiff dough- Beat THIS
with a wooden spoon until perfectly
smooth, then add two cups of yeast and
work well into the dough Place the
bowl containing the dough inside a larg-
er one containing hot water and cover
both so that the steam from the water
will pass over the dough and hasten its
rising. Let it stand until the dough Is
light; then knead in flour enough 10
make it quite stiff and let it rise again.
Then mold into loaves. using only
enough flour to keep the dough from
sticking TO cover and let rise until when
dented with the finger the dent VIII dis
appear after a moment, then put into
the oven after washing over with milk,
water or white of egg
If you can get buttermilk use that in
preference to milk or water. Add some
carroway seed to the dough if you want
real Dutch rye bread. Break off piece
of this dough and set away for the next
baking.