The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1912-12-21
MARION HARLAND'S HELPING Hal

1 said: = Why not? 1t is an ingenious
device!' the narrator retorted: " But how
mean, To think of people of their means
resorting to such a trick
To my way of thinking. it would have
been better for the careful couple to hold
their tongues with regard to the habit.
They und oubtedly had right to see to it
thatstheir carpet did not wear threa dbare
in the middle before the edses lost nap
and color
1t was the old, oft-told story of Ameri-
can ideas of thrift and extravagance. The
first is considered mean. The second is
pardonable-and initiated
4: Z:
Recipe for Eagle Cake.
e VIII YOU be kind enough to tell me what
eagle cake is and whence the name? 1
have heard it spoken of frequently Of late.
l do not recoIlect ever eating it, or hearing
it mentioned until within few weeks.
JANE E.
L am as ignorant as yourself as to the
derivation of the name But it is favor
lite cake in our household. having been in
troduced by a cook who was born and
for an exact recipe:
EAGLE CAKE-One cup of sugar;
scant half cup of butter, cup of sour
milk or buttermilk, one cup of chopped
raisinS [seeded, of counsel, one egg. two
cups of flour, one teaspoonful of soda dis
solved in milk; half teaspoonful of ground
cinnamon, a quarter teaspoonful of ground
cloves. half a grated nutmeg.
Bake slowly, covering with paper until
the cake has risen to its full height
The formula iscopied from " Rebecca' ;,
own recipe book. She is justly proud of
that well worn volume, the compilation
being the result of years of observation
and experience. She adds to it whenever
a dish strikes her fancy. An example our
housemothers at large would do well to
copy.
Putting Up Corncd Beef.
- You told while ago how corned beef
was put up Tor down. in the old south
Here is my way. 1t may not be better
than yours. I have proved it to be good.
MY CORNED BEEF-Spread a layer of
salt quarter of an inch deep in the bottom
of the barrel. Upon this pack meat to the
depth of five or si-- inches. Upon this
should go another layer of salt, followed by
one of meat, until all the meat is used up.
- Reserve enough salt for a thick top
most layer.
. When the meat and salt have stood
overnight add, for every hundredweight
Of meat, four pounds of brown sugar, two
ounces or baking soda, and four of salt
peter, all of which must have been dis
solved in a gallon of warm water Let
the mixture get perfectly cold before pour
ing it over the meat, adding at the last
enough cold water to cover the meat well.
e Weight it down with a loose board held
in place by a. clean stone to keep the meat
under the brine. 1t should be left in the
brine from twenty-five to forty days be-
fore it is ready for use, although some
think it fit to be cooked and eaten at the
end of week. If you wish at any time
to freshen the beef, lay it in cold water
all night. Mrs. ]. w"
Albeit unwilling to confess that any
corned beef can surpass that dear to my
heart among the scenes of my childhood and
in my ripper years. I own freely
that yours is the easier method of prepar-
ing it. Let it rest at that and accept my
thanks for the recipe.
= ::
Pillow Washing Again.
For value received from the Exchange
write to make a slight return.
PILLOW WASHING AGAIN,-With
reference to the formula for washing pill
lows which appeared a few weeks ago, 1
can attest to its merits and efficiency