davidaulloa/AmericanStories huggingface dataset:
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03
Reeipe for Creamed AImond,.

DREAMED ALMONDS.-Sheu and
blanch almonds and make each kernel the
center of a ball of fondant. Or you may
form a small fondant ball with the fingers
and stick blanched almond on each side
OF it.
DREAMED WALNUTS.-1dake the sugar
balls as directed in the preceding recipe,
but little larger than when you usa
almonds with them and stick half wal
nut kernel on each side.
You may color your sugar paste different
tints. using the French vegetable eolorings.
Apply these cautiously until you are sure
Of the quantity you will require putting
IN only drop or so at time. If the COL
eriaE eF f1avoFing seftens the candy paste
work In more sugar. Should 1t be impos-
sible 20 procure the vegetable coloring de-
wise substitutes. grange juice for yellow.
eoehineal or raspberry strip for pink.
spinach juice for green chocolate or coffee
for delicate or deep brown.
NUT CREAMS-Chop nuts OF any kind
or Of more than one kind. work these into
the fondant. hatten this into a sheet of
uniform thickness and cut 1t into squares,
NEAPOLITAN NUT SQUARES.-1int
your fondant before mixing In the nuts. cut
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03
MARION HARLAND'S HELPING HAND

stir it into the butter and molasses mix
ture. Add three eggs. well beaten. one
teaspoonful of ground nutmeg, one and
half teaspoonfuls Of cinnamon, one tea
spoonful OF ground cloves. and three cups
of -four. or enough to make good batter.
Bake In g bread pan until a straw comes
out clean from the center of the cake.
ANGEL FOOD CAKE-Sift together
four times a teaspoonful of cream of tartar
and g. half cup of -four. Beat the whites
Of six eggs to stifr froth. add one-half cup
of powdered sugar. and beat hard. Now
whip in the -four and cream Of tartar mix
ture and pour the batter into pan with
a funnel In the middle. Do not grease
this pan Bake in a steady oven until tina
cake is brown. Take out gently and turn
the pan upside down on plate, covering
the bottom OF the pan with a cloth wet In
cold water. The cake will slip out gently.
When cold cover with white icing.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03
Formula already Printed.

ssUiu Mrs. A. P. send me formula for
making rosebeads? I would also appre-
ciate it much IL some one would give me
some cigar bands. have number OF nice
magazines will pass on to any one wanting
them. E. B. c."
The formula for rosebeads was printed in
full IN the Helping Hand last week. II
you will look up the paper containing it
you will find the directions simple and easy
to follow.
Doubtless some kind correspondent win
be glad TO send you cigar bands I Will
hold your address until hearing from some
would-be donor. will be glad to give it
also to any one wanting the magazines you
offer.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03
Pair of Crutehes Offered.

Il saw by the paper that one OF your cor
respondents who asked for crutches has
been supplied with them. but I am stiil
holding that pair which I was ready 10
give him. and II you have q correspondent
who needs them and who will pay trans
portation on them. he or she Is welcome TO
them. As my mother. when she needed
them. obtained them through the Helping
Hand. feel II Is but fair that they should
be turned over. now that they are lying idle,
to a worthy and needy reader
A. O. ON
Your sense Of Justice anG fairness Is
commendable- VIII some cripple in need
Of crutches write to me for the address Of
this correspondent
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03
IMPORTANT NOTICE

RECA USE of the enormous
IL number Of letters sent to the
department. mast ask con-
fTfbEfors TO limit their conar4rztca-
fioras to 100 words, except in cases of
formulas or recipes lvhich require
greater space. want all my COR
respondents TO have showing in the
Corner. and if my request IN this
respect IS complied ..Ifh it will be
possible TO print many more letters.
Alteration Is called to the fact that
Marion HarEoHd cd5uaof recefpe money
for patterns. as she has no connection
with any department that sells Them.
= Marion HarIand.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03
LinOIeum from Brussels Carpet.

Linoleun from Brussels Carpet.
" A reader asked for Information as to
making IinoIeum from old Brussels carpet
As l have not seen reply to her query,
viii tell what l know OF the process.
Lay the carpet. wrong side up. in an
empty room l. iossibls. See that all seams
are nice and smooth, and give the carpet
several coats of floor paint of any color
you choose. Brown is. 1 think, the most
satisfactory. Let each coat dry thorough
ly before you apply another
" Have you time for word OF apprecia-
ton? 1 want to thank the Helping Hand
for all the helpful suggestions receive
through It, and to say what comfort II Is
to be able to give and ask advice whenever
one wishes to do so. Mrs. S."
And it cheers all who would be helpful
to read such words of appreciation as
yours. 1 doubt If there is any other phrase
that gives the bearer more satisfaction
than the one You have helped me"
hope that the many housemothers who help
make our Corner a success will read what
you have said and will appreciate that to
them belongs much of the praise you be-
stow so generously.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03
Stuffed Dates.

STUFFED DATES. PRUNES, OR RAILS
INS.-Remove the stone or the seed from
the fruit and insert in its place ball of
sugar paste. the same size as the stone, in
the case OF the prune or the date. e good
deal larger than the seed for the raiains
Roll the fruits IN powdered sugar.
You may diversity this by putting half
of a bIanehed almond or pine nut with
the sugar or you may make balls OF the
mixture from which your nut creams are
made and insert these instead of the bali
of plain sugar dough.
NOUGAT (No. 1-Rutter the bottom OF
q shallow pan and arrange on it nut kernels
(blanching almonds. splitting walnut ker-
nels. and hlberts) and bits OF crystallized
fruit. Make e sirup by cooking together
a pound of granuIated sugar and half cup
of cold water until it spins thread. Do
not stir When little Of the strip forms
a soft ball when dropped in cold water take
from the fire and as soon as it is lukewarm
begin to stir Keep this up until the mix
ture becomes white and creamy, and then
pour It over the fruit in the pan. When
cool mark into squares.
NOUGAT CNo. 2).-Blanch almonds and
dry them Chop coarsely. Put a cupful
of powdered sugar over the fire with a tea
spoonful of lemon juice and stir until well
melted and the strip has begun to color
slightly Turn in the almonds and when
these are well mixed with the strip pour
into a thoroughly buttered shallow tin
pan and press the surface of the mixture
down evenly. The sheet should be about
an inch thick. Cut into squares before 1t
cools You may use your judgment as to
the number of nuts used putting in many
or few. as your taste indicates.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03

Each portion must be softened BY oelnS
set In boiling water, the coioring ana ma
vorin9 added and the little cakes dipped
into H. taken out with fork and laic on
waxes paper to cool and harden. IT the
fondant grows too stin as II cools. thin It
with a few drops OF water. Every time
II e heated it becomes hsS1er and the work
must be done quickly = be satisfactory
Decorate your cakes with strips OF angelica
raiaiua. shreds OF oitron or candied ginger.
ervstaliized cherries. or blanched almonds
sticking these on while the icing Is stin soft.
Ratter work can be done II two persons
afs engaged in II. These cakes will be
as good as those made at the best con-
faetIoner's and with little pains and skill
nav be fully as ornamental-and are far
cheaper than the high priced petts fours
usually served by the caterer.
HOME MADE MACARooNs-Beatt hs
whites of three eggs ntin with a heapins
cuo of powdered sugar and half pound
~ almond paste chopped nne. II not stih
enough 70 handle add more powdered
gupar. Make with the fingers into balls
ths size of a large hickory nut and lay them
on vvaxed paper far enough apart 70 keep
them from running into one another when
they melt and spread. Lay the paper In
pans before putting the macafVvns on Il.
Bake In moderate oven 10 a delicate
brown, take from the oven and do not toucn
the cakes until they are entirely cold. They
are brittle while warm. Remove them from
the paper after they cool,and keep them in
a tin box They are better the second or
third day than the frst.
These are delicious cakes, easily made.
and a great deal cheaper than any good
maearoons which can be purchased.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03

one who will pay freight on them. / won
der If any of the readers of the Helping
Hand are interested in the old steel en-
cravings found in the Ladies' Repository
published sixty years ago?
MRS. e. M B."
Doubtless some OF our readers will be
glad to write to me for your address SO
that they may correspond with you re-
garding antique furniture. In this day.
when old pieces = are eagerly sought and
purchased only at high prices from regular
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03
Letter of Thanks.

In reply to my request through the
Helping Hand I received from '' r. W. OF
Philadelphia rug and two widths Of fine
Brussels CARPET have not her address,
so will ask you to thank her through the
paper for her goodness to me. almost
wish that the rug she sent had been made
of rags or something that Is not as nice as
this one Is, for hate to think Of It's wearing
out never dreamed OF any one sending
me such a nice gift The carpet came to
me in a large salt bag. so cut this bag into
two parts and hemmed them. thus making
two hand towels. The rug was wrapped
in lovely piece Of new unblaached mus
lin, and that. too. will be OF great use to me.
hope that Mrs F. W viii see this letter
and know how much good she has done.
GRATEFUL READER
I. too. hope that the generous GORE
Rpcndent may see these words Of apprecia-
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03

- edly there is nothing in the line OF
candy better for children-sInce
candy. children are bound to have Ye
the nome made varieties good as they are
nave rivals in the fancy sweets, the bon
oons which convention demands for din
ners. tuncheons. and afternoon teas These
too, can be made at home and cost less
ane taste better than anything which
comes from the ordinary confecttoner's
Pretty they may be, too. as well as good
There Is no reason why fancy candies made
AZ home may not be symmetrical and at
tFactive IL the maker has a little skill with
her angsrs. q little patience and willing
ness to take pains. Home made fancy
candies, like home made fancy cakes. ap-
pear more difficult to make than they are
In reality and a small amount of practice
win cause their manufacture to give less
trouble than the preparation of q pie or
loaf Of layer cake.
Many Of the best OF the so-called French
candies are made without cooking The
foundation of these is confectioners' sugar
not the ordinary powdered sugar but
something finer, more fiOuriike.
To prepare what some persons call I'M
cooked fondant and others candy dough.
measure the white of an egg into a small
glass In another glass put an equal guam
tity of cold water. Mix them and add to
them enough confeetioners' sugar to make
a dough that can be handled About half
pound of sugar will be required. With
this basis you can produce a variety of
bon bonS and other candies.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03
Fondant Candies.

FONDANT CANDIES.-Any or all of the
candies named may be made with the
cooked sugar paste, known as fondant. To
make this mix in a granite or porcelain
lined saucepan two cups OF granulated
sugar. one cup of cold water. and a tiny
pinch of cream of tartar. Put this over
the fire and do not stir after the sugar 10
dissolved The scum Of crystals which will
form about the edge of the strip or on top
OF 1t must be scraped of. taking care that
none Of it. gets back in the strip. Have at
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03

into squares or triangIes and arrange In
layers of contrasting co1ors ana havors-
a layer of vanilla which may be white
then one of chocolate. then one If pink or
yellow Choose colors which go well to-
gether or make an attractive contrast and
favors which will blend accaptably.
COCOANUT CREAMS.-Stir grated CO.
coanut into your sugar paste, softening it a
little by a small amount Of water hrst-
Make into balls with the hands and roll
in dry cocoanut. Or you may have the nat
sheet and cut the mixture into squares.
strips or triangles.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03

az many different portions as you wan
different kinds of icing One you may
color pink with cochineal or with raspberry
strip. Another may be whitened and ma
vored with lemon Juice. Still third may
be- favored with vanilla or bitter almond
and eolored with few drops of caramel or
with spinach juice.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03

dealers in such articles. one who has any
thing new to say on the subject of old
furniture. etc. is welcomed. by our readers.
VIII some Of our wouId-be farmers apply
for the farm papers offered?
*
To Keep Grape Juice.
q Please tell Z. M W. who has trouble
keeping her grape juice. that was told By
an experienced person to turn my bottles
of grape juice neck downward in 3 box
and the corks would remain moist and Arm
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03
An lee Boz Suggestion.

I wonder IL my bright idea with re-
gard to my ice-box VIII not prove bless
ing to others as it did to me7
+" During the summer tackled a funnel
over the water escape on the bottom of the
iee-box, slipping over this funnel a small
hose which ran through hole in the door
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03

I found this method entirely satisfactory.
I suppose that your correspondent knows
that the necks OF her bottles must be dipped
in melted bottiinE wax after tying down.
II she wishes to write me can give her
more explicit directions A. f.
/ viii hold your address. IN case 50 T. N.
W. wishes 1t.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03

<fN HAVE had 90 much pleasure in
80 doing putty work that want to
pass along the directions for It
First OF all get 10 cents worth of
putty. Have ready the article you
would decorate. A plain earthen jug may
be decorated with fancy bits of china that
have been broken. or with any other bright
ana pretty bits Of various kinds. Even
Eayiy colored buttons can be utilized for
this purpose.
Work the putty a little in your hand to
make it soft, then press it upon the jug,
covering It evenly. little at time. having
the covering about half inch thick. Into
this press, while the putty is still soft.
the bit OF glass. china, or button which
you would use as decoration. Keep on in
this way until the entire jug ia covered.
In preparing one jug Ia this manner
pressed beads into the spaces between the
china and glass. All the decorations
should be so close together that you can
not see the putty between them Set away
to dry for at least four weeks. When the
surface is dry you may. IL you wish. gid
the entire article. AS the gilt viii wear OF
after some months, you may apply fresh gilt
each year.
II have found the following recipes SO
good that I am sending them that other
housewives may profit by them:
- DEACON cOOKTES-Three eggs one
cup OF sugar. one cup Of butter and lard
mixed. two teaspoonfuIs Of baking powder
sifted with enough -four to make a soft
dough. Mix well, add favoring to taste,
roll out. cut into rounds, and sprinkle with
sugar Bake In hot oven. Double this
recipe II you want a large amount OF the
cookies.
SPICE CAKE-Slightly warm two
thirds Of a cup OF butter and beat into it
a cup. each, of molasses and sugar into
a cup of sour milk stir teaspoonfuI of
baking soda. and when this is dissolved
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03

DINNER.
Cream Of Corn Soup.
Hamburg Steak.
with fried bananas for gsrnish.
Boiled Rice.
Celery.
Cocoanut custard.
Coffee,
= *
FRIDAY
BREAKFAST
Oranges.
Cereal and Cream
Omaiat
Toast
Coffee or Tea.
LUNCHEON.
Clam F'ritters-
Rice Mullins
Baked Potatoes.
Hot Gingerbread
Chocolate.
DINNER.
Tomato Soup,
Baked Haltbut.
Dreamed Potatoes
Green Peas.
Fig Pudding.
Coffee.
- +
SATURDAY.
BREAKFAST.
Oranges
Cereal and Cream.
Dreamed Fish e Isftovsrl.
Griddle Cakes.
Tea or Coffee
LUNCHEON.
Clam Broth ia cups
diquor from the clam fritters),
Barbeoued Ham.
corn Bread
Pea Pancakes
Sliced Oranges.
Tea
DINNER.
Vermicelli Soup.
Roast Veal.
Corn FritterS "a iafteverl
Glazed Sweet Potatoes
Floating Island
coGee-
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03

and out of the cellar window through hole
bored in the frame OF tho screen. This
saved emptying the pan each day or wear
ing out my patience with an overflow. So
much for the summer
but last fall when the time came to clean
my ice-box for winter storage asked my
self the question. why not leave II Just
a9it ig with the tube running out Of doors.
so that the cold could come into the box
from the outer afr when winter comes7'
So tried it, and now / have an ice-box as
cold as ice itself. without paying the Ice
man. The cold in the box can be regulated
by the size OF the hose used. or by laying
a cloth over the hole in the bottom OF the
fce-box. Care must be used not to have the
outside END Of the hose too near the Eround,
or a mouse may ind its way up into the
tube. This happened once when had been
away from home for two or three days A
good way to prevent this accident - 20
cover the opening with BIT OF wire screen
Ing. conRBaPoEDnNF.~
Your bright idea % Is new 70 me and,
doubt not. to many correspondenta.
Plum Pudding Recipe.
II saw q request from a woman who
wanted . recipe for temperance plum
pudding Although never called my
recipe by that name. 1 am going to give Il
in the hope that It is what she refers to.
" One cup each Of suet currants. raisins.
moiasses. milk; one-han cup Of citron,
minced; one egg. well beaten; one table
spoonful OF chopped lemon peel. one table
spoonful Of grated orange peel. three cups
of -four, one-half teaspoonful cinnamon.
one-haif teaspoonful salt. and a acant
quarter teaspoonful OF ground cloves. Chop
the suet fine. mix 1t well with the hour. add
the currants. raisins cltron. orange peel.
and lemon peel. spices, and salt. Put a
pinch Of soda into the molasses. beat the
egg and add It to the milk stir this into
the molasses. then add II TO the other
mixture. Put all into a three pound lard
pail. punch a few holes In the cover. and
set In deep kettle OF boiling water. Law
a few nails In the bottom OF the kettle
70 keep the pail from sticking 70 4 ana
put a weight on the pail to prevent itn
tipping over. Cover the kettle and keep the
water about two-thirda OF the way up the
pail. Boil for three hours steadily Make
the pudding. several days before unInr. Il
Is even better II several weeks old
" Before putting the pudding into the
pail line the tin with paper. When the
pudding Is done. put a thin coating OF
parafan over the top and leave until want
I'd. not removing It from the PAN Whea
ready TO heat, boil in the pail for an hour
Or more. then turn out and eat with lemon
sauce Ms. r p
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03

hand cup OF iced water and test the strip
from time to time by dipping a fork into
1t. watching TO see If the sugar spins a
thread from the point. When little OF
the sugar dropped into the water forms a
soft ball the sugar should be taken from
the fire and set aside to cool. II skin
forms on the top in cooling remove this
When the strip is lukewarm begin to stir
1t and keep this up until you have soft
creamy mass. This can be worked with the
hands a. you would work a soft dough.
Use this paste as you did the uncooked
sugar mixture for which instructions have
already been given. It can also be en-
ployed for the centers of chocolate creams.
for making cream coating for the outside
of nuts and such fresh fruits as straweer-
rfes, cherries. and grapes.
CRHAMED FRUITs.-For this put q
little of the fondant in q cup and set this
in boiling water AS the sugar softens stir
it constantly and when it reaches the CON
sistency OF thick nnolasses drop in the
fruits one at . time. turn each until 1t
is we'll coated. then take 1t out swtth q
perforated spoon. and lay ON an oiled
paper. The fruit should be entirely dry be-
fore it is put in and the nuts should be
bIanched If they are almonds or alberta
F'ONDAHT AS ICING FOR SMALL
CAKES.-De1icious home made faacy
cakes can be made with the assistance OF
fondRnt icing. For the foundation of such
daintiss make good pound cake accord
ing to the following recipe:
POUND CAKE FOR FANCY CAKES
One pound each Of sifted -four. of powdered
sugar. OF butter. of eggs One tablespoon
full of brandy and a half teaspoonful of
nutmeg. Cream the butter and sugar light
you may make your pound of butter
little seant-bsat the yelks and the whites
of the eggs separately and stiff. Stir the
nutmeg and brandy into the creamed but
ter and sugar, add the yolks of the eggs.
beat vigorously, and put in the whites and
-four alternately. whipping them In well,
but with a light hand The batter should
be about as stiff as 1t can be stirred; bake
in square fat pan and do not let the LOAF
be too thick. The oven must be steady
Lay sheet of paper over the top of the
cake If It shows signs OF browning toe
quickly.
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03
Assorted Fancp Cakes.


ASSORTED FANCY CAKEs.-spread a
layer OF cake with Jelly. lay another thick
ness Of the cake on top OF this and then
cut the two thicknesses with the jelly
between into neat reetangieE. or squares
or triangles. Vary the filing of your cakes
as much as possible One lot you may
spread with raspberry jam, another with
chocolate paste, another with fondant
which you have softened and favored with
orange or lemon juice. Use your wits In
devising different kinds of filing
When all are spread and cut into shape
begin the icing. Divide your fondant into
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03

Correspondent Wanted.

II would like to correspond with some
one interested in antique furniture repair
ing. etc. and I want also TO know the adj
dress of some one who understands bead
work, the making of bead bags. and all
things in that line.
have number of magazines and farm
papers that will be glad to give to any
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03

SUNDAY.
BREAKFAST.
Oranges.
Cereal and Cream.
ausases and WafTies.
Maple Strip. Toast
Tea or Coffee.
LUNCHEON.
Sliced Ham.
Tomato Aspic Jelly with Celery
IN center Of round border mold.
Steamed Corn Bread
Crackers. Jam
Cheese. Gingersnapa
Tea.
DINNER.
Cream Of Pea Soup Canned peas
Roast Lamb and Drowned Potatoe'
Spinach
hince Pie.
Coffee
- -
MONDAY
BREAKFAST.
stewsd Prunea.
Cereal ana Cream.
Fried Bacon.
Toast.
Tea or Coffee.
LUNCHEON.
Picked coddsh
dreamed and Drowned in pudding dishl,
Boiled White Potatoes
Baked Milk Toast
Canned Peaches and Albert Biscuit
Tea
DINNER
Raw Oysters on Half Shell.
Boiled Fresh Beef Tongue.
Scalloped Tomatoes 6soiid part OF eanaftrF
making tomato aapic from uQuorl
Spaghetti and Cheese.
Cornstarch Pudding
(coI6 with hot maucal.
Coffee
= =
TUESDAY.
BREAKFAST.
Oranges
Cereal and Cres1n-
Goldfish Balls
The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-02-03

ton. Her heart viii be the happier for
them.