The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-02-18
TABLE AND KITCHEN.
NUT COOKIES.

NUT COOKIES.
Beat four eggs very light, the yolk5
and whites separate, Beat into the
yolks two scant cupfuIs of sugar, and
teaSpoonfuls of baking powder in two
cups of flour and add to other ingredl-
ents. Mix well together and drop by
small Sp00nfulS onto buttered baking
tins. Place half nut or raisin III
the center of each cake and bake in
moderate oven for 20 minutes. These
will keep for a long time if put away in
a tin box.
NUT PUDDING.
Shell one pound of walnuts and scald
them in boiling water until you can re-
move the brown skins. Then pound
them in a mortar, mixing with the whlte
of an egg and three-fOurthS of a cup OF
milk Put level tablespoonful OF but
ter on to boil with cup of milk, when
it boils add cup of sifted flour and
stir until it forms a. paste and leaves
the sides and bottom of the saucepan.
Turn this paste into dish and add the
pounded nuts and set aside until cold-
Stir three level tablespoonfuls of butter
to a cream and add gradually the yolks
of eight eggs and four tableSpoonfuls
of sugar and the paste. When We'll
mixed add the whites of the eggs beaten
to a stiff froth. Butter pudding dlsh
and sprinkle with bread crumbs ana
turn in the mixture. Set the pan IN not
water and bake an hour in medium
hot oven. Serve with fruit sauce This
pudding VIII require d SOOO-olZCd NA7-i'
as it rises quite high.
SALMON SALAD.
M. G. writes: Will you kindly send
the recipe for salmon salad?
If you use canned salmon the follow
ing is a nice method; Dram the gu
from a can of steak salmon; remove the
homes fat and skin. Flake the f1Sh
with silver fork. but not too fne. Cut
enough cold boiled potatoes into tnln'
small pieces to make Quarter of a
hATd-hOll6d
Line your salad bowl with lettuce
leaves and put in a layer or nsn, tnen
a layer of potato and eggs Four owe.
this a little salad dressing; the bottled
or boiled dressing may be used If you
have no mayonnaise made. Sprinkle
very little celery seed over the dress
ing Then add another layer OF nsH;
then potato and egg and dressing, ana
continue until all the materials are
used. Cover plentifully with the dress
ing Garnish with little red radishes
and gherkins sliced to represent Ile !
fans That is, sliced down very thin,
but do not cut entirely from the stel1
end; spread out the slices to look IKE
a half opened fan. The salad may be
served on a fat dish in pyramid shape
instead of in bowl. Serve very cold.
Avoid mincing the materials used in
salad.
TO MAKE BEEF TEA
Have pound of fresh. bright-red, lean
steak from the round. Free it from all
fat and cut it very fine. Cover with
mint of cold, soft water and soak Ior an
hour: stirring frequently with q WOODEN
spoon. pressing the meat against the
side of the bowl or saucepan TO extracl
the Juices When the water is quite feu
place the. whole over the ire, not 700
hot watch it closely and as soon as you
notice the liquid turning slightly dark
er and it is steaming hot, remove IL at
once. Keep in very cold place, season
and flavor as needed for serving III
this way YOU can furnish the patient
with quite a number of variations from
the same source, and avoid wearylnS
him with monotony. Use very little SAT-
not enough to make the food palataple
for yourself. No pepper, except WIFI
conditions are quite normal, then put a
supicion of paprika. The haVor1ngs al
lowable are celery, bay leaf, Glove ana
mace-the Glove very sparingly, how
ever.
CREAM OF CHICKEN SOUP
Take the white meat of a boiled
chicken When the chicken is cut up for
stewing take half of the breast and
steam it in little water with stalk Oh
celery and tiny piece of bay leaf. When
done put the meat through chopper IL
you have one, or pound very nne IN d
mortar or chopping bowl. Then press
through a coarse sieve, moiStening with
a little of the chicken broth. freed from
fat. Take cup of chicken broth ana
half cup of milk to half cup of the
chicken pulp Put level tablespoon OF
sweet fresh butter in saucepan ana
when it bubbles add a level tablespoon
full of -four or wheat starch and stir
smooth; then add the liquid and stir
and cook until creamy; add the chicken,
season with a little salt and tiny pinch
of nutmeg or mace. Let get very hot
and serve. Instead of butter. use two
tablespoons of cream and mix the flour
in this and add to the hot broth.
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