The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1904-01-02

crumbs over them and bake in hot oven
tp[ three-quarters of an hour. Arrange
len r. zen nicely on hot dish on q fancy
parsley: serve.
FILLEr OF SOLES WITH TRUFFLEs.
slkln the soles and separate the flIlets
ster, butter ana fold them over. Butter
a baking dish, put the fillets in it,
cover with oiled or buttered paper and
axe IN slow oven for ten minutes
Make a white sauce with butter. rice hour
ana fish stock, add to the sauce half a
cup of cream, a little lemon juice, cayenne
pepper, salt and two tablespoonfuls Of
chopped truffles. Arrange the f1llets on a
hot dish, garnish with tiny race balls.
Dreaded and fried, and pour the sauce
over the fllets
LOBSTER IN SHELLS.
Cut an equal quantity of lobster meat
and mushrooms into dice Take some
white stock flavor with mushroom liquor
and reduce, then thiclken with butter and
flour rubbed together, mix with the lob
ster and mushrooms. Fill table shells
or little Japanese dreproof dishes with the
mixture and sprinkle bread crumbs over
the top pour warm butter over them and
place In a hot oven to brown. Place the
shells or dishes on a hot dish and serve.
SQUAD A LA JAPANESE.
Draw, SINCE and carefully wipe with a
wet wet, cloth et foqr young young SQUADS, place in
soft butter, place the squads in a kettle
and cover with good stock. veal or chick
en- is best; simmer gently until tender,
remove from the stock and place in
roasting pan and place in a hot oven and
e f6n pn nice Srnad Have 6, ready
been spread with a thin layer of mashed
potatoes, over which has been spread a
chopped fine and mixed with a French
Serve a platter garnished with stuffed
olives and curled parsley.
JAPANESE SALAD.
Mince very fine two large. cold boiled
potatoes and four medium sized truffleS:
Mace in bowl and with half a
tablespoonful of salt and quarter of a
saltspoonful of white pepper and a little
wfneglass of champagne; stand aside for
two hours; add to the other ingredients
spoonful of chopped chives and ter
spoonful of chopped parsley.
Mix all thoroughly. cut out the center
of a head of lettuce and place this green
shell into Japanese salad bowl; place a
row Of anchovies across the top. Serve
very cold
BONITA SALAD.
| Cut cucumbers in very thin slices and
dress with sugar and vinegar but no oil.
greatly favored fish found on the Pacific
SNe' CHERRY FLOWER TEA.
This infusion is prepared by placing in
each tea cup a half dozen dried cherry
blossoms and buds, adding pinch of salt
over them The drink thus obtained is
slightly aromatic and agreeable.
JAPANESE CHOW-CHOW.
gradients to our sharp mixed pickle given
the same name, but is sweet. The vege-
tables, etc, are cooked in a rich, sweet
syrup, each kind separately, and look
very much like the preserved ginger.
| ANOTHER JAPANESE SALAD.
Mince three medium sized truffles very
fine, also two large cold, boiled potatoes;
put into a bowl and add seasoning of salt
and pepper and a pinch of nutmeg. Pour
over all half a glass of champagne and
let stand in refrigerator two hours. Then
add one and one-half dozen whole mus
sells, steamed tender, a teaspoonful OF
minced chives and a little minced parS-
ley Toss altogether, then turn into a
salad bowl and decorate with white,
crisp lettuce leaves and six fIlets of an
chovieS and serve.
| NUT ICE CREAM.
The Japanese make their creams at the
table in tiny little freezers, ice being
more of a luxury with them than with
us. Take a pound of nut kernels, blanch-
ed, chop fine and pound them to paste
| in mortar adding little sugar and wa
ter Put two large tablespoonfuls OF
| sugar in a saucepan over the fire and
melt and allow to brown slightly; add
enough water to make it Syrupy and
pour in a quart of cream. Stir into this
until dissolved a pint of granuIated SUI
gar then add to the nut paste, turn into
| the freezer and freeze.