The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-09-30
INQUIRIES Answered.

S. E. P. writes: In picking green
string beans IN time for winter use
what is the strength of brine required
and is it necessary to exclude the air
till wanted for use?
L think that people do not generally
know that delicious acid jelly of rich
juices, drained from equal parts of green
grapes and the wild black cherry so
abundant this year, and just now ripe,
each cooked in just enough water to
prevent. burning and with the usual
quantity of sugar added for jelly. The
pulp of the grape and cherry strained
and mixed and sweetened to taste
makes makes a good jam.
We thank our correspondent for her
very good suggestion in regard to Jelly
and jam and pass it along to our read
ers. We hope they will each and every
one return the favor by fair exchange.
The experiences and discoveries in ev-
cry day housekeeping are what we
want
PICKING STRING BEANS.
The best way to preserve these for
winter use is to pack them down in
salt like cucumberS-first a layer of
they are thoroughly washed, do not re-
move strings. Have each layer of salt
about an inch thick or enough to cover
the beans well. When the barrel or
cask is about full place a board on top
and on this lay large stone or weight
brine When desiring to use them
wash through several clear waters and
soak over night and change the water
once or twice while cooking
GRAHAM BREAD
Mrs w N writes: Would you kindly
publish a recipe for graham bread with
out wheat or rye flour and if your space
allows. one for a plain coffee cake raised
with yeast. Thanking you very sin
cerely for your kindness and help. as
p Co. 9th
Place in your mixing bowl one pint of
milk one teaspoonful of salt, one table
spoonful of sugar and tablespoonful
of shortening. Pour over all one pint OF
freshly boiled water and stir until salt
and sugar dissolve When lul&ewarm
add half a cake of compressed yeast
dissolved in lukewarm water. Stir in
enough sifted graham flour to make
fairly stiff batter. Beat vigorously Tor
five minutes or until bubbles appear
Then add more flour until the dough IS
too stiff to stir-a good idea at this
stage is to cut and fold with flexible
knife for about ten minutes, then turn
the dough into well creased bread TINS,
cover and set in warm place to rise
When nearly double their original bulk
put the loaves in moderately hot oven-
Graham and whole wheat bread requires
q slower oven than white bread
PLAIN COFFEE CAKE.
Dissolve half a cake of compressed
yeast in a little luEeWa-m water with
a tablespoonful of sugar. Just warm
cup Of sweet milk. add tablespoonful
of butter. the yeast and two well-beaten
eggs Stir in flour for a thin batter,
cover and set in a warm place to raise.
When light stir in flour to maize stiff
batter When raised roll out half an
inch thick on a well-f1oured board. the
dough should be Just stiff enough 10
handle place in an iron baking pan and
when ii has risen half way up brush
with a well beaten egg. dredge with half
a cup of flour. then sprinkle over this
half cup of dark brown sugar with
tablespoonful of butter and one of Gin
ranaon rubbed together. Bake in hot
oven until when pressed with the finger