The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-01-23

a border close to the edge of the
plank of potato roses. Put into hot
oven and finish cooking the steak ana
brown the potatoes. While this is be-
ing done cook and season the peas and
broil halves of small tomatoes. Re-
move the steak when done and put
around it at equal distances the toma-
toes and peas, and on top of the steak
pour over melted butter seasoned with
salt, pa prika, Harvey sauce and finely
chopped parsley. Sauted mushroom
caps are very nice on the top. The
tomatoes or green peppers may pc
stuffed if preferred. Vegetables should
be in reserve in dishes for extra serv-
ing. This will serve four people
Cheese Fondue.
Materials-Hot milk. l 1-3 cups; soft
stale bread crumbs. L 1-3 cups; cheese
(grated), 1 1-3 cups; butter, table,
spoonful; eggs, 4; salt, e teaspoonful;
paprika or cayenne
Utensils-M Measuring cup, measuring
spoon, tablespoon, crater, bowls, egg
beater. double boiler baking dish.
Directions-Mfx with bread crumbs
salt. paprika, butter and cheese with
the milk in the double boiler; remove
from the fire and add the yolks OF eggs
we'll beaten and fold in the stiff1y bea-
ten whites Pour into a buttered bak-
ing dish and bake go minutes in MOD.
crate oven Protein value equal to Us
Mounds of potato and beef. Food value
much more
Cheese dishes may be grouped under
the following heads:
Cheese dishes which may serve as
meat substitutes.
S-Cheese SOUPS and vegetables cook
ed with cheese.
3-Chees salads, sandwiches and SIM
liar dishes.
4LCheese pastry, cheese balls, cheese
sweets and similar dishes.
The best f1avoring with cheese dishes
may be varied by the following: Onion
salt or grated onion, olives, sweet
green pepper, pimientos CSpanish sweet
peppers), pakrika and cayenne.
Fancy Pastry.
Materials-Pastry flour, two cups;
butter one cup; salt, one-half tea
spoonful; ice water, one-half cup
Utensils-Large bowl, spatula, mable
slab or pastry board, rolling pin pans,
measuring cup, teaspoon, chopping
knife.
Directions-Scald the bowl with hot
water and fill with cold, adding a small
piece of ice. Measure and wash the
butter in this, first dipping the hands
in hot water to keep the butter from
sticking When we'll washed until it
feels waxy. divide into four parts. Pat
three of them until thin and round,
wrap in cheesecloth or an old napkin,
and place in pan between two pans
of ice Remove the water from the
bowl and add flour, salt and one of the
parts of butter. Chop or cut this into
the flour and then gradually add the
ice water; it may be necessary to add
a little more or less, but just enough so 1t
can be Ken up clean from the bowl.
Flour the board or slab, pat with
the rolling-pin into d fiat cake and
roll out until half an inch thick. Lay
one part of the butter on the middle
of the paste. Fold the sides toward
the middle, then the ends over; cover
with a bowl and let stand five min
utes. Roll out as before and continue
until all the butter is used, resting
five minutes between each roll. Chill
whenever the butter softens.
After the last rolling, fold as before
place in cheeSecloth, set in a dish and
cover Place in the coolest part of the
refrigerator until ready to roll, cut
and shape. Bake in a very not oven
underneath heat. as it is the expansion
of cold air in the pastry while baking
that will make a light and fiaky pas
try. This pastry is used for patties
shells. French pastries, etc. for des-
serts.
All measurements level. Flour sifted
before measuring.