The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1902-12-03
Made Without EGGS.


The cost of an egg seems but a small
item in the sum total of food expenses
in the average household; but when one
considers their bulk alone, and not the
additional nutrient they furnish in con-
nectlOn with other materials which com
pose the dish, they are not cheap. They
come under the head of luxuries when
they are not used as necessary food and
solely depended upon, in place of like
quantities. for body nutrition. There are
such as cakes. in which the number
might be lessened without any serious
detriment or loss to the correction In
fact there are some recipes which, when
closely followed as to number of eggs to
be used. have very decided and not
palatable ''eggy' taste. AS it is the lit
tie foxes that steal the grapes, the
small waste and useless expenditures
give the housewife the most an
noyance, as they require the closest
watching and study. it is always a help
to find ways and means of avoiding
these pitfalls when practicable.
There is a decided difference in flavor
and quality in ordinary fowls eggs, the
feeding and forced habits having far
greater influence over the flavor than
is usually recognized. The breed of the
fowl also influences quality and the
length of time of keeping an egg after
it has been laid, has much to do with
its value. Most decidedly one should not
use any but the freshest eggs for SerV
ing as a meat. and while an egg may be
too fresh-laid for cake-making it must
be strictly fresh," to get the best re-
suits Therefore if it is necessity to
save in the expenditure for eggs, curtall
in number used. not in quality. Unlike
meat the price of eggs is not determined
by custom or fancy. but quality alone
and the cheaper eggs are not just as
good or a little more nutritious as may
be the case with the former.
N4TTEENTNS WITHOUT. EGGS
A quart of fresh buttermilk. one tea
spoonful of soda. pinch of salt afad
enough flour to make a stiff batter and
two or three tablespoonfuls of sour
cream. Dissolve the soda in a little of
the buttermilk then add to the rest: add
salt and cream and the flour. Bake in
gem pans in a hot oven
BREAD SPONGE aMUFFINS.
Late in the evening set sponge as
for water bread, allowing a pint of
warm water for dozen mullins. 2 third
of a cake of compressed yeast, and a
pinch of salt. Mix the batter a little
thicker than for pancakes and beat
thorOughly In the morning. have gem
pans creased, and in cold weather warm
them; pour in the batter without stir
ring: filing half full. let rise at least
an hour. and bake in a hot oven
s' ffYGIENIC MUFFINS.
Grease muffin rings and put them into
the oven to get very hot In the mean
time put a pint of ice water and tea
spoonful of salt in large mixing bowl;
measure three and-al half cups of entire
wheat or sifted Graham flour and TAX
ing it uD in the hand. holding it high
over the bowl, which should stand in a
current OF air if possible, let it sift
slowly between the fingers into the ice
water. while you beat rapidly:F as soon
as all is in and batter smooth, pour IL
into the hot rings and put at once into a
very hot oven and. bake 80 minutes
MAPLE BISCUIT.
Measure a quart of sifted flour, add to
it three 1teaspoonftHs of baking powder
and a little salt and sift again. Then
rub two tables 0eoHfuls5 Of butter We'll
through the fiotlr with a. saatula, OF
flexible knife; the SUGGEST Of the biscuit
depends on the care with which this is
done. Stir in enough sweet rich milk,
about a pint, to make soft dough. AT
this point add a cup of maple sugar cut
into pieces about the size of peas. Turn
out the dough on Toured board,
dredge it lightly with -four roll out
quickly unit! about an inch thick cut
out witt a small biscuit cutter, two
| inches in diameter, and place them in a
CREASED pan so they will not touch.
! Serve hot.
EGGLEss. COOKIES.
| Take two-thirds of a cup of melted
| butter (not oily), one and one-half cups
! of sour (not too thick) cream. two cups
/ of SUGAR. d pinch Of soda and enoug il
4 Rour TO roll out easily Stir the butter
f and cream together. then add the sugar
and beat we'll. Add the soda to the flour
and mix into smooth dough, roll out
cut and bake in a-euick oven. Keen al
tie materials as cold a s POSSIBLE while
mixing, rolling and cutting. and the
cakes will require less -four and be very
much nicer and cris9er.
EGCLESS CAKE
Beat one cup of sugar and half cur
of butter to a cream; add d cup of milk
measure two cups of sifted -four adr
! three teaspoonfuls OF baking powder 4;
f level teaspoOnful Of cinnamon. half
teaspoonful of grated nutmeg and Z
pinch of cloves. Sift several times unit
the flour is light and fluffy, then sti
into tie other materials and add a cul