The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-12-17

with two of warm water; add a tea
| spoonful of salt: and simmer gently for
an hour When they are soft, drain
them carefully and press through col
ander, allowing the hulls to remain in
the collander- While hot add table
spoonful Of butter, seasoning of salt
and pepper to suit the taste. Beat until
light, and add two tablespoonful of
milk or cream, and the wen-beaten
whites of two eggs: turn into a baking
dish and bake in a moderately quick
in which the fluff is baked
CURRY OF BEANS.
Chop one medium-siZed onion and fry
a golden brown in tablespoonful OF
powder and two teaspoonfuls of milk
and mix smooth: add one quart of
baked beans, and the juice of half a
lemon and just zest of the grated vel
low peel. When steaming hot, dish III
a border of boiled rice.
BEAN PANACHES.
Take two cups of string beans, fresh
or canned; cut into inch lengths; two
cups of white beans, two tablespoonful
/ Of butter, juice of one lemon, one table
spoonful of minced parsley, salt TO taste.
Boil the two kinds of beans tender in
separate vessels; drain off the water.
( put the beans together in a saucepan
add to them the butter. lemon, salt and
parsley, stir until thoroughly heated,
and serve.
POTATOES A LA CUSTARD.
drain very dry and make smooth and
/ creamy, season with salt, pepper anG
butter and a little cream; press through
a co!ander so that it will fall evenly
and light as snowf1akes into the dish,
beat one egg we'll: and add to half 4
! cup of milk and pour over the top; bake
! 10 minutes in a moderately hot oven.
I 1t should look like a golden brown Gus
| tard when taken from the oven.
SPICED SWEET POTATOES.
! Boil the potatoes the day before US
ing; peel while hot and when cold slice
them rather thick. In the bottom of a
baking dish put bits of butter: sprinkle
sugar over the butter: place on this a
layer of potatoes. Alternate with but
ter, sugar and potatoes until the dish
is full Cover the top with butter. Su-
gar and teaspoonful of ground CHINA
mon, cloves and nutmeg mixed; pour
over it cup of water. Put it in t--'-
oven and after it begins to bal-e. r.,ois-
ten it once or twice with a little butter
and hot water to dissolve the sugar so
as to prevent its drying on the top of
the potatoes. To make this dish verv
nice you must use cup of sugar and a
cup of butter to two quarts of potatoes.
Bake in a moderate oven.
PANIED ONIONS, CREOLE STYLE.
Split oyster CRACKERS in half Butter
A deep dish and line it with a layer OF
the crackers. Sprinkle chopped Span
iSh or Bermuda onions over the crack
ers; then pepper and salt: then spread
the flavor of the onion must credomin-
ate in this dish. Continue to alternate
the materials until the pan is full. hav-
ing tomatoes on top Add sufficient
quantity of milk to come nearly to the
top of the pan and cover with buttera-
bread crumbs. Bake one hour. This is
a delicious dish to serve with turkey OIL
chicken.
HOLD LOVER TOMATOES AND RICE
If you have a little leftover tomato
left from dinner this is dainty way OF
utilizing it Steam twothirds of a cur
of rice in two cuDs of water in a dOu-
BILE boiler, adding half teaspOonful OF
salt at the time that you pour the wa
ter on the rice: cook until soft, which
. will require from half to three-Quarters
of an hour Remove the cover of tbs
: boiler and stir the rice carefully with q
silver fork to allow the steam to escape
and dry off the rice. Heat the leftover
tomato, season quite highly with salt
, pepper, cayenne and a little celery sal
or minced parsley. Add to the rice Z
:, tablespoonful of butter, stir in carefully
: and when the butter is melted pour the
, tomato over the rice Serve at once a.
j. a vegetable.
: MALABAR RICE.
! Cook one tablespoonful of finely chop
: | ped onion in two tablespoonfuls of no
butter in a stewpan, let it cook slowl!
. without browning until you have a pro
: ! nounced odor of the onion: add one cul
= of rice which has been washed and dried
Z stir it OTTER until slightly Drowned; mi,
y one quart of strong vegetable soup stoci
and one pint of strained tomato. Season
1 highly with salt and cayenne. Add it 4
4 the rice and let it cook slowly tn
4 back of the stove until the rice is yer.
/ tender and the broth is all absorbed
! Just before serving add more salt
o needed. and pour over it two tablespoon
h fus of melted butter. Add two larg
it cardamon seed, split and turn into no
dish. Omit the cardamon seed if the fla
o vor is not liked.
l. ROSE-TINTED CELERY.
e Take the very tender inside stalks O
IT blanched celery: cut into inch-lengt
lie pieces and soak IN the juice of very re
l. cranberries until the delicate shade c
is pink is obtained; shred one end of eac
le piece of the celery if you wish to have
q look like flowers. Mix this with Girls
IT white celery prepared in the same man
/ ner. or arrange separately in little nest
e. of tender green lettuce leaves. NServ
$ with a plain French dressing.
- In0uirieS Answered