The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-07-23

spread this mixture over them and put
in a hot oven for few minutes, then
serve at once.
CHEESE OMELET.
Take two ounces of grated cheese,
season with eighth of teaspoonful OF
pepper. Mix the yolks of two eggs with
two tablespoonful of cold water. Beat
the whites to stiff froth and then beat
in, adding gradually the yolk mixture
Place the omelet pan over the fire with
a good sized teaspoonful of butter in it
and as soon as the pan is hot turn in
the on elet. AS soon as it has Drowned
on under side sprinkle half the cheese
over it and set the omelet in the oven
for few minutes. then turn over two
sides of the omelet until they meet in
the center. Slide out onto a heated dish
and prepare a second omelet in the same
way. It is better to make several small
omelets, one right after the other. than
to attempt a large one.
GOLDEN BUCK.
Cut five ounces of soft, domestic
cheese in small pieces. Put into
saucepan with one egg, level tea
spoonful of butter, half a teaspoonful of
salt, a pinch of cayenne. a level tea
spoonful of mustard and five table,
spoonfuls of milk Set the saucepan
over another which contains boiling
water and stir until cheese is soft and
creamy. Then set where the mixture
will keep hot but will not cook any
more. Toast five slices of bread and
keep hot. Poach two eggs Tor eacn
slice on toast, and, after spreading the
cheese mixture on the toast, place two
eggs on each slice. Have a little butter,
mustard and salt rubbed together and
season the eggs with this and serve at
once.
FONDUES IN CASES.
Butter lightly the inside of half dozen
small paper cases or boxes and let them
dry. Put half a cup of rich milk or
of butter and one and one-half ounces
of cornStarch moistened with a little
cold milk. Stir until it boils and then
season with salt and nutmeg to taste
Remove from the fire and let get cold,
then add the beaten yolks of three eggs
and the whites of two beaten to a froth
and three level tablespoonfuls of grated
Parmesan cheese. Fill the boxes three
fourths full; set them in a shallow tin
pan and bake in a moderately hot oven
for 5 minutes or until set and serve at
once.
Inquiries Answered.
Miss A. c. F. writes:-would you
please give me a recipe for getting thin
If you could possibly 1 will be very
much obliged to you. If there is any
thing please let me know.
A RECIPE FOR GETTING THIN.
AS we know nothing of the circum-
stances attending your case it would be
difficult for US to give you the informa-
ton you so earnestly desire except in a
general way. Would advise you to con-
suit your physician If your adipose is a
serious inconvenience to you and your
health is not normal.
The common cause of obesity is an
excess of food, generally the so-called
fat-forming foods, starches and sugars.
Although almost all foods will produce
fat, especially when there is tendency
to obesity. The quantity of food should
vary at certain ages, diminishing as we
grow older. The reverse, however, is too
often the case. and this is a common
cause of the almost universal stoutness
of middle age of women. Climate as
well as kinds of food eaten affect some.
The only sensible and sure course to
pursue is to study your own particular
case, nature, quantity and quality OF
foods you eat and, if you take an excess
of carboneaceous and fatty foods, dimin-
ish the quantity. If you are hearty
eater but do not eat any one particular
class of foods in excess, reduce the
quantity daily until you note an i'm
provement. Some healthy daily exercise
that does not over-fatigue but gently
tires every part Of body and brain is
also great factor in keeping down ex-
cess adipOse.
BOOK ON CANNING AND PRESERv-
ING.
J. S., Twenty-thfrd Ward:-I would
&
serving fruit and vegetables. If you
will tell me the price and place to get it
I will be much obliged. Also recipe for
koumiss.
Go to one of your large book stores,
Wanamaker's, for example, and exam
inc the list of books on culinary subjects
and you will find just what you desire
1 cannot tell you the exact price, but
think you can get paper covered edf-
lions for less than half dollar.
KOUMISS
Take three quarts of new, rich milk:
three quarts of hot water, half a pound
Of granulated sugar and cup Of good
yeast Boil the sugar and a very little
water to syrup and stir 1T into the
milk. to which you have added the hot
water. Allow it to become lukewarm,
then stir in the yeast; mix thoroughly
and set in warm place like bread
sponge. Stir it occasionally, and at end
of five or six hours small bubbles will
come to the surface when it is stirred
and it will have quite a sparkle. When
it reaches this point pour into strong,
perfect bottles, those with patent stop
pers II you have them. II not, put in
new, tightly fitting corks Soak them
| f1rst), and tie down tightly with sort OF
slip-knot and lay the bottles on their
sides in the refrigerator or on a cool
I cellar floor. Shake the bottles once or
| twice each day II you notice the mass
| separating. The koumiss may be used
| in two days after making. but will keep
| good for weeks. A syphon should be
f,v-