The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1903-04-15

of farina. cook for half an hour or un-
til clear, then rub through a sieve and
return to boiler. season very highly
with salt, and when serving have it
very hot and place tablespoonful Of
whipped cream on top of the cup when
filed.
All milk or part milk and broth may
be used and stalk of chopped celery
cooked with the farina. For a change
the cream may be omitted and a we'll
beaten egg added just before ready TO
serve. This makes a very hearty meal
and should alternate or be followed by
two lighter, very easily digested foods
CHICKEN CREAM.
Take the breast of the chicken and
boil it very tender with light seasani 1g 4
of parsley and celery. Chop the met as
fine as possible (one-half the breast is
sufficient for one cooking). rub the meat
through a sieve. moistening with the
BROTH Add a half cuDful Of the meat
to cup of the chicken broth made
perfectly free from fat Put tea
spoonful of butter in a small saucepan
and when bubbling hot add a teaspoon
ful of flour, stir until smooth. then add
the chicken mixture and a few table
sp0onfuls of good cream, season with
pinch of salt and little grated nutmeg
or mace if liked, stand over boiling wa
ter and while heating whisk rapidly
with wire egg whip for about five min
utes, until it is light and frotfs8.
CHICKE EN- SOUFFLE.
Moisten a large teaspoonful of corn
starch with cold water and stir it into
cup of chicken stock Season with a
pinch of salt. and add a tablespoonful
of sweet, thick cream. Add about four
ounces of cooked. white meat of chick
en- rubbed through a sieve: then stir
in. one at a time. the yolks of two
eggs, cook a moment and remove from
the fire; flavor with a tablespoonful Of
sherry and fold in the whites of the
eggs beaten to a stiff froth- Pour this
mixture into a suitable mold. a small
round cake tin will answer. and bake
in moderately hot oven for nearly half
an hour. Serve direct from the oven
and in the mold with paper frill around
it.
GERMAN CUSFARD CREAM.
Put one cup of milk and one cup of
water in double boiler and scald.
Th1cken with a little well dried -four or
rice, flour wet with cold milk. add a
pinch of salt and a very little of the
slightly and cook we'll then add the
beaten yolk of an egg and cook a few
minutes longer. Beat the white of the
egg stiff with a fiavoring Of nutmeg or
cinnamon and serve heaped on top of
the soup.
WHEAT JELLY
This is a most excellent dish for the
sick. Add a scant quarter of a tea
spoonful of salt to one and one-q quarter
cups of water and let il come to a boil
then add a quarter Of a cup of entire
wheat in some coarse granulated form
Cook in an earthen crock on back of
range for an hour; then add as much
hot milk as you had water and let ii
cook slowly for another hour. Stir often
enough to prevent sticking; it will not
burn unless you allow ii to cook too
fast. Do not stir too often When
done stir and pour into small cups wet
<.~,1l 80
FROZEN WHIPPED CREAM AND
FRUIT.
This makes very acceptable nourish-
ment for the sick. Whip the cream dry
and stiff and pack it in little moulds
with the fruit imbedded in the center.
or else serve with the fruit as a gar
nish.
EGG NOG JUNKET
Junkets are a most wholesome and
palatabIe addition to the sick diet and
are also nutritious and easily digested-
It is best to make this up in a larger
quantity than required for one feed
ing therefore take a pint of rich milk
and heat it Iukewarrn, add to it one
egg, beaten separately. the yolk and
two ia blespoonfuls of sugar together
with a little wine or brandy, and while
still warm stir in quickly a teaspoonful
OF rennet or half a junket tablet dis
solved in cold water. Pour into glasses
and let stand in a warm room until it
sets like jelly. then put in a cold place,
serve plain or with cream, favored with
little grated nutmeg
BEEF JUICE
Choose a thick slice from the leg of
beef cit must be free from fat), boil It
over a clear hot fire just long enough
to scar both surfaces and heat It
through. then score it quickly and place
in a lemon squeezer and press the juice
out into a small bowl placed in hot va
ter Add a tiny bit of salt and serve
bv spoonfuls or pour in little over
start quickly a piece of ice rubbed over
the surface of the meat will bring them
out All fet must be removed from the
surface with a piece of soft, brown
paper.
The scrag end of neck is best TAKE
a pound of perfectly fresh lean mutton
cut into small dice and put into
stewing kettle with a quart of cold va
ter After coming slowly to a boil let
it simmer slowly for two or three
hours strain and if to be served at
once. skim off all fat. otherwise set
away to cool and then remove fat.
is allowed serve with a little well COOK
ed rice, barley or tapioca.
CLAN BROTH.
Take dozen large. hard-sheiiea
clans If you have to open them- care
sl1lIv scrub them with brush IN clear
water then lay them in kettle, add
Two IA blespoonfuls of hot water, cover
and let them steam until the shells
open. then strain off the liquor. Cnop
the clans ard add 10 the juice and lei
come slowly to a boil; then strain and
let settle. strain again. If juice IS
z7a,.v- strong il may be diluted with
little water when reheatlng