The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-01-01

the fruit in the brandy and then mix IL
in with the butter. sugar and eggs.
BASELER LOEKERLEIN.
| (Honey Cakes).
These are really Christmas cakes, but
may be used for New Years cakes for
! the young people. Take half a pound
ed powdered sugar. half pound of
blanched and shredded almonds, one
ounce of citron chopped fine; peel of a
lemon; grated nutmeg and ground
| cloves to taste: half a pound of best
! flour and a half a cup of brandy. Put
| honey, sugar and almonds over the fire;
stir and heat thoroughly; then put in
the spices and work into a dough; put
in covered dish and set away in a cold
place for week if possible. Then roll
out about half an inch thick. Bake in a
sheet and as soon as they come from
the oven cut into strips with a sharp,
heated knife. Cut the cake down the
center and then across into strips about
two inches wide. This dough can be
baked on day following the mixing.
Inquiries Answered.
D. G. E writes: Twill you kindly tell
me how to make coffee fudge?"
COFFEE FUDGE.
Measure one quart of granulated
sugar, two-thirds of cup of butter, one
cup of good, strong, freshly made coffee
and a tablespoonful of caramel, or IL
you use liquor, flavor with a little
brandy after taking from the fire. Put
the sugar, butter and coffee into a
until it will harden when dropped into
cold water; then take from the fire and
beat vigorously fer five minutes and
pour into buttered tins When partly
cold mark off into squares and break
apart when cold.
HAsHED BROWN POTATOES.
Mrs. M. ]. Mclean writes: Please
ask Table and Kitchen to give a recipe
for mashed brown potatoes" ATE
some delicious ones at the Hotel Gibbs
in Buffalo last summer and want to
know how to make them; also give rec
ipes for vegetable soups and purees-
There are two ways for cooking
hashed brown potatoes; we do not know
which one our correspondent desires. so
will give both methods.
For both dishes select potatoes that
are waxy and not the meaiy, dry kind.
Boil in their skins and when done peel
and set aside until cold. Then chop
fine (four good-sized potatoes will make
enough; season with salt and pepper
while chopping them. Put a good-sized
tablespoonful of butter in a frying pan
and when melted put in the potatoes.
Press them down in the pan, packing
solidly with smooth surface. Set them
where they will brown slowly and even
1y on the bottom. In fifteen minutes
they should be beautiful rich brown
Do not stir them at all. AS soon as they
are done, begin at the side Of the pan
and with a Spatula or flexible knIre
loosen from the pan and roll the pota-
toes like an omelet, being careful not to
let them break. Turn out on not
a DeduIlIut Drown roll anu sAaA~
nish with little parsley.
flashed POTATOES DROWNED IN
THE OVEN.
Pare the raw potatoes and chop quite
fine; throw them into cold water and
soak 30 minutes. Drain and put them
into baking dish; season with salt and
pepper and cover with milk. Cut an
ounce of butter into bits and dot over
the top. Bake in moderate oven for
three-quarters of an hour. These are
served with broiled steak or a roast or
beef
HOMEMADE CARAMELS.
This is one that is a thoroughly tested
recipe Crate or crush fine one-fourth
of a pound of chocolate. Put into a
saucepan with two tablespoonfuls OF
molasses; half cup of sweet milk; one
pound of brown sugar; butter the size
of an egg. Heat slowly, stirring until
thoroughly dissolved: then let IL boil
until it will harden when dropped in
cold water If it hardens quickly 1t is
done. Take from the fire: add one tea
spoonful of vanilla and pour into BUT
tered shallow tins When partly cold
mark into squares with back of a knife
Beating the mixture for five minutts
after taking from the fire will make the
caramels more crumbly. ] can give
you a richer caramel if you desire or a
cream caramel without the chocolate
Cures Group, sore throat, pulmonary
troubles-Monarch over pain of every