The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-07

rid of it, upon favorable terms" Read
ers of the H H. C. do not require to have
the phrase interpreted.
The matter land it was never more Sc
rious than nowD of the high price of living
commands attention from the rich and op-
presses the poor to distraction. An emf
nent clergyman says in a letter to a friend:
IS The problem confronting US now has
two parasitic high price OF living and
the cost Of high living Our readers
a body have comparatively little concern
with the second part OF the puzzle. Today's
familiar talk is an effort to simplify the
problem as a whole.
Rhubard Mun1aldde.
In q late issue of the Exchange I saw
an inquiry to the best way of washing
feather pillows. I have Just washed mine
according to the rules given in the Corner
and had good luck. The washing should
be done in very hot weather, as it takes
a great deal Of heat to dry the feathers
thoroughly.
marmalade containing, besides Hubbard.
oranges, and lemons-no nuts or raisins-I
should be glad to get it. F. E. NJ"
The request is passed down the line, the
editor having no recipe to suit the demand.
In fact. have never eaten rhubarb MARINA
lade of any kind. VIII the fortunate owner
Of the desired recipe let US have it7
ATToproot Pudding.
One Sunday last spring I saw in the
exchange, under the head Of Cookery for
Invalids,' recipe for arrowroot pudding.
I cut It from the paper meaning to keep
II, but 1t has vanished out of my sight I
should be grateful II you would send me
a copy of it.
I should also be obliged to you for a
recipe for iceland moss jelly, If you can
get IT for me. MISS c.
Was this what you saw In that far or
timer
ARROwROOT PUDDING.-Two cups of
boiling milk, three hea ping teaspoonfuls of
Bermuda arrowroot, wet to a smooth paste
with little cold milk, four tablespoonfuls
of white sugar beaten light with two eggs
Mix the arrowroot paste with the boiling
milk, stir three minutes over the IRE; take
from the range and beat in the eggs and
sugar. If too stiff, stir in little more
milk. Turn into a buttered bake dish and
bake, covered, for twenty minutes. Then
uncover and brown lightly. You may If
you like make a meringue OF the whites of
two eggs and little powdered sugar and
spread over the surface before drawing the
pudding from the oven. In that case leave
it upon the upper grating of the oven to
color lightly.
Eat ice cold with cream.
ICELAND MOSS JELLY.-AlIow for a
quart of jelly about clrpful of dry moss.
and wash it in five waters after It Is meas
ured. Be faithful in this cleansing to get
rid Of sand and salty particles Have ready
a quart of boiling water. the juice of two
lemons, and a cupful of granulated sugar
(scanD. Flavor with pinch Of cinnamon
and glass of sherry.
Soak the washed moss in enough water to
cover IL well and leave it there for an hour.
Have the boiling water upon the range and
stir the soaked moss into It with the sugar
Simmer until the moss Is dissolved and the
mixture is clear. Take from the fire, stir
in the lemon and spice lastly the wine. and
pour into molds wet with cold water.
For fever patient you may substitute
cider for the wine
Let the jelly get Toe cold and eat with
cream. This is excellent for one suffering
with a cold or cough. and is very nourishing.
II you omit the wine and cider, flavor
with vanilla or bitter almond.
= =
Devils Food CdRe.
81 have trouble with my cakes. They
fall as soon as they are taken from the