The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1911-11-25

teaspoonful OF mace the Same quantity o.
nutmeg, and the well beaten yolks OF six
eggs. Now stir in the stinened whites OF
the eggs alternately with enough fiour 70
make a dough that can be rolled out. RoI
into a thin sheet, cut into circles or any
shape desired, and drop. a few at a time.
into deep, boiling fat. Test the fat with
bit of dough before frying any crullers in
it. When golden brown in color remove tho
crullers with a split spoon and lay In
heated colander to drain, sprinsling with
powdered sugar. Put away when cool 10
a crock and keep in a dry place.
HICKORYNUT CAKE Break into bits
do not chop enough hickorynut meats
to make a heaping pint. Dredge these thor
oughly with -four. Cream one-half pound
OF butter with one pound OF powdered
sugar. add one-half pint of cold water. the
well beaten yoIks OF four eggs. quarter
teaspoonful each OF ground mace and cir
uamon. and the stiffened whites OF the eggs.
added alternately with three cupfuls OF
-four sifted twice with two teaspoonfuls OF
baking powder Last OF all stir IN lightly
the Toured nut meats. adding more -four II
the batter should prove too thin. Turn
into well creased loaf tin and bake In a
steady oven until a straw comes out clean
from the thIckest part OF the loaf. Cover
with brown paper for the first fifteen min
utes OF baking. When cold turn out and
cover with a white icing. havoring this with
lemon or vanilla as preferred.
BROWN STONE FRUIT CAKE. -CFind-
ness Of NJ V)-Grate two squares OF choco-
late and to them add the beaten yolk OF
an egg and one-half cup of milk Boil until
the mixture thickens. take from the stove,
a nd add tablespoonful of butter creamed
with a cup of sugar. one-haif cup Of milk.
one and one-half cups of -four. and a small
teaspoonful OF soda dissolved in table
spoonful Of boiling water. Bake in LAYERS
or in a loaf tin. Take care that 10 does not
burn. as It " catches readily.
MOCK ANGEL FOOD.-CKindness or
Mrs F. H M)-Sift together one cup each OF
flour and sugar and two tabiespoonfuls Of
baking powder. Add pinch OF salt and SIT
twice more. Now stir in a cup Of scalding
milk and beat well, then add lightly the
stiffened whites Of two eggs. Turn inn
mediately into pan and bake in a steady
oven. covering for the first ten minutes
it is in the oven.
CANNED APPLE SAUCE.-tBy request
of H. NJ G)-Cut apples into quarters. first
washing. but not peeling them. Add little
water mot more than one-half cupful TO
two quarts of apples) and cook until soft
and broken Take from the fire, dip out
any superiuous liquid rub the fruit
through colander. and return 70 tho fire
with sugar to taste. Bring TO "A hard boil
Have ready heated jars set In a pan OF
boiling water. al these to overlooking
with the boiling apple sauce. screw the lids
on tightly, being sure the rubbers are prop
erly adjusted, and put in dark closet
II x
HOT CHOCOLATE SAUCE Submitted
by Mrs. T. NICK. boil one cupful OF sugar
In one-half cupful OF water for one minute
Mix six tablespoonfuls OF grated chocolate
and one tablespoonful of arrowroot with
one-half cupful OF milk. Add this TO the
sugar and water and boil together for
three minutes, adding one-half teaspoon
full of vanilla This can be eaten ON ice
cream and will not harden.