The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-01-25
SIX GOOD MENUS FOR
THIS Time OF YEAR.

lHlS llME VI YEAR.
All cooking experts are of course. in
tefesteu IN the new method of making
bread discovered by Mrs SharpIess OF
Philadelphia. P9S u
After careful investigation 1 must saw
that mere Is only one method of making
TINS bread: You must use a SHARPNESS
bread machine to get good results Tbe
o ie cannot be mixed kneaded the
olu-Iashloned way. The machine is en-
urely different from the bread MYERS
now on the market. There is a Sharpless
Bread company in Philadelphia, which is
exhibiting the machine.
A word about salads. They are lust
as necessary this time of year as anv
other ~ salad is always whoIesome and
there is no excuse for a city resident not
having a salad with every dinner for our.
city markets supply green stuff the year
round.
Most any leftover vegetables can he
mixed with little finely cut celery
served on lettuce leaves with French
good way to have the French dressing
is to make and put it in the cruet and
just before using shake well so the oil
and vinegar will be well mixed.
In Europe salads have had a prominent
place on the menus fc- ages; and have
been valued as they deserve. If could
not afford both salad and dessert, 1 would
do without the dessert, and have a whole
some salad.
The following menus are excellent for
this time of year:
BREAKFAST
Oatmeal with Raisfns.
Boiled MackereI.
flashed Brown Potatoes.
Toast
Coffee Cocoa.
LUNCHEON
Cheese Sandwiches
Lettuce Sandwiches
AorkShlre Pudding with Sauce
Tea, Milk or Cocoa
DINNER.
Kidney Bean Scum.
Spinach and Bacon
Boiled Hominy.
Lettuce Salad.
Baked Apples.
Orange Cake
Coffee.
BREAKFAST
Oranges
Bolled Cereal of Choice
minced Meat on Toast.
Hot Rolls.
Coffee Cocoa
LUNCHEON
Kidney Bean Salad.
Bran Bread and Butter
"'Aeu Apples Lett over From the Das
Before.
Buttermlk or Tea
DINNER.
Tomato SOUP
Triple and OYSTERS
Kidney Bean Salad
NeuIchateI Cheese and Crackers
Prune Pudding.
Coffee.
Kidney Bean Scum.
! tablespoonful finely cut bacon.
tablespoonful finely cut onion
l teaspoon salt.
Dash white pepper.
tablespoon chopped parsley
] teaspoon thyme
Wash and soak the two pounds or fouI
cups or kidney beans over night Drain
put into saucepan, cover with boiling wa,
ter and boil two hours slowly. or until
tender.
Remove half and set aside for the salad
FOR tomorrow
TO the other half dhere should be about
11a quarts water over beans) add the
bacon and onion, which has been fried
until light brown; boil 10 minutes; add tn,
salt, pepper. parsley and thyme and boil
This is very nice when the beans are
rubbed through strainer, thereby re-
moving all hulls.
Kidney Bean Salad.
Mix cup kidney beans and one CUP
finely cut celery; serve on lettuce with
French dressing, which has been favored
with onion juice.
Triple and Oysters.
1 pound boiled tripe.
Is oysters.
l tablespoon butter.
l tablespoon flour.
Il teaspoonful white pepper
Dash paprika.
1 tablespoon sherry wine or one-haIf
teaspoon onion juice or one-fourth tea
spoon nutmeg.
Wash and cut tripe into inch pieces, put
into saucepan, cover with boiling water,
one hour. Drain and add to cream sauce.
Put oysters into shallow pan, cook until
gills curl, drain and add to tripe and
sauce.
Sauce: Put butter into saucepan over
fire; when melted, remove, add flour, mix
well and return to fire, adding the cold
milk slowly, stir until smooth and
creamy; add salt, pepper, paprika and
sherry wine, onion juice or grated nut
meg; boil three minutes.
Spinach and Bacon.
Wash and clean one-fourth peck spin
acht wash until all grit has been re-
moved. Put into saucepan with one-haf
cup boiling water, place over fire and
bring to boiling point quickly; boil until
tender, turning quite often Pour into
colander and press out all the water. Put
into tureen and cover with the bacon.
Bacon: Cut one-fourth pound bacon
very thin, put into hot frypan and fry
until crisp. Place over top of spinach
and pour over the drippings. This makes
a very pleasant change from the boiled
spinach and bacon. You can garnish
with two hard-boiled eggs if desired