The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-05-07

cream favored with vanilla or sherry
wine Line a pyramid bowl thickly
4 with red-ripe Strawberries that have
/ been sprinkled with a little lemon juice
harden
LADIES' BOUCHEEs
/ Put the yolks of six eggs in a basin
and whisk them up with half a pound
of powdered sugar until very light col
ored Then add the whites of the eggs
/ beaten to a stiff frOth and four ounces
/ of flour sifted several times after the
first sitting and measuring Turn the
mixture into a pastry bag and squeeze
out on sheets of paper sprinkied with
/ sugar. making the rounds two inches in
diameter; sprinkle with powdered sugar
and bake in rather slow oven until light
and dry. When done cover half of them
/ with fresh stray berry jam, cover with
! the rest of the rounds and mask COM
pletely with soft boiled icing and fresh,
ripe berries.
STRAWBERRY DUMPLINGS.
Make a nice suet crust. roll out about
/ quarter of an inch thick and cut into
I four-inch squares. Put small sweet
/ ened straw berries in the center and
/ sprinkle over them a mixture of fine
I bread crumbs sWeetened, mixed with
| an egg and favored with a little grated
/ lemon peel. Roll up each dumping and
I wrap in separate pieces of cheese cloth,
/ Tying Ll8ullN dL 6aEn GllQ TO prevent
! escape of the juice, but leaving little
room for dumping to swell. Steam
/ them three quarters of an hour and
serve as soon as done with strawberry
/ sauce.
STRAWBERRY SAUCE.
! Put quarter of a cup of butter in
bowl and beat it to a cream; then beat
/ in gradually half a cup of sugar Beat
/ until light and smooth. Crush twelve
I very ripe strawberries and beat into
/ the sauce a little at a time. If the Der
rieS are tart SWeeten them with pow
dered sugar before adding to the sauce.
| If the sauce begins to curdle beat in
| more sugar. When done set on ice IN
| til needed
STRAWBERRY SHORTCAKE NO 1.
Make a rich, soft, baking powder bis
! cult dough with quart of flour. Bake
! IN one or two square tins, patting the
dough out about an inch thick in the
pans. Bake in a quick oven and when
done trim the edges with a sharp knife
and split the cake in two parts: spread
| with softened butter and crushed and
SWeetened berries Pile one section on
the other, put a layer Of whipped cream
on the top layer and garniSh with
whole berries and serve while hot
STRAWBERRY SHORTCAKE NO ?.
Make a sponge of a cup Of rich milk
or thin cream heated until lukewarm. a
/ tablespoonful of liquid yeast and two
/ scant cups of sifted -four. Cover and
/ set TO rise in warm place When very
/ light add enough sifted -four to make a
/ soft dough. Knead for fifteen or twenty
! minutes and then divide into two equal
/ portions. Pat out into two cakes about
/ half an inch in thickness, making the
/ center a little thinner than the outside,
( SO that when the cake is risen it will
be even on top. Place in tins, cover and
/ set in a warm place until the dough is
4 twice its original thickness. Bake in
/ quick oven. When done cover with
crushed and sweetened berries and serve
with cream, plain or whipped.
STRAWBERRY AND GINGER
BREAD SANDWICHES.
These are somewhat new and novel.
/ Bake the gingerbread in a round loaf
{ pan if possible, so as to have the round
slices without trimming. Cut the cake
i in slices as thin as possible without
breaking. Spread with thick cream that
/ has been whipped almost TO butter and
have a layer Of. ripe Strawberries cut
/ in half with a little lemon juice or wine
I placed in the center of each sandwich.
STRAWBERRY SHRUB
When the berries are plentiful and
cheap prepare this for future use
Hull twelve pounds Of ripe berries,
| crush them and squeeze the Juice
through cheesecloth. Put the juice in
/ a preserving Kettle with the strained
/ juice Of six large lemons and let it come
i to a boil and continue boiling fast for
I five minutes. Then add six pounds of
/ sugar, stir, until dissolved and boil six
I minutes longer. Take from the fire and
as it cOOls carefully remove all scum:
Z Wlen quite colo aQQ one ana OQe-nalT
/ pints of brandy or whisky and put into
I perfectly clean bottles, cork tightly with
] new cOrSs seal and lay the bottles on
their sides in a cool. dry. dark place.
Inquiries Answered.
/ H P H writes: Will you have the
/ kindness to tell me remedy for bread
( loaves being hollow on top2 We are
/ baking entire wheat bread in round
I cans about four inches in diameter by
five inches in depth and the top comes
/ out hollow and cuts in rings.
HOLLOW LOANES.
It is probable that you allow your
/ bread to get too light before baking.
This would cause the loaf to have large
holes at the top. particularly if sponge
and dough We're not beaten and worked
well. leaving a coarse grain. Entire
i wheat bread dough must be allowed to
stand rs long as white bread, so do not
/ allow it to quite double its bulk and
4 bake slower The more you beat the
/ batter the less kneading dough requires
and whole wheat bread should not be
T kneaded too much Whole wheat flour
dough if made stiff enough to knead ike
/ white dough viii be close and hard when
| baked and this may cause the crumb to
( separate from the crust Beat the bat
ter well, knead slightly if at all, and
mold while dough is somewhat sticky
You can cut and fold the dough. using
/ a flexible knife or spatula, and this will
take the place of kneading.
Constipation, Indigestion in all its
| forms and bihOusness absolutely cured