The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1913-02-01
HOUSEHOLD HINTS.
Butter Scotch Pie.

One cup dark brown sugar, one cum
milk, three tablespoons flour, dissolve tho
Hour in some of the milk. Butter the size
OF walnut, yolk of an egg and flavor
WIN lemon and vanilla.
Cook on top of the range until thtct-
When done beat well and turn into a
nicely baked pie crust.
Whlp the White of the egg To a stir
Iroth, add spoonful of sugar. then
s spread it on the pie and set in the oven
Lemon Pie.
Line a pie plate with good nss.o a.,
bake in a quick oven. paste anu
Betore baking, prick the crust with a
FORK TO prevent it's rising in the center
Put one cupful of granulated s,1oar n,
double boiler or sauce pan add "a saIr
spoonful OF salt, the well-beaten yolk of
al egg and a tablespoonful of corr, e,sve.,.
dissolved in cold water, and one lemon
Crate the yellow rind off and the inside
OUT being careful not to let any of the
ture. ~
Mix the ingredients well, then pour over
them one cupful of boiling water; cook
at once until it thickens, which will usual
ly be when it begins TO boil. You will
find that continued boiling thins instead
OF thickens it.
turn 1T into the crust. Pile over it the
white OF the egg beaten stiff with a ta-
blespoonful of granulated sugar. Set it
IN the oven until delicate brown.
Custard Pie.
Mix together two eggs, two tablespoons
OF sugar and three-fourths pint of rich
milk. Flavor with grated nutmeg.
Line the pie pan with good pie ernst
turn In the custard and bake without a
top crust.
ButtermiIk Pie.
Two tablespoons of sifted flour four
tablespoons graduated sugar, one half
Well and add one pint of buttermilk
Bake with upper crust.
This quantity will make two pies.
Paste for the Pie.
For one crust take three tablespoons OF
siIted flour, a little salt and a level
tablespoon of lard, chopped with the flour.
Add water, "a little at time, until it will
stick together.
with as little handling possible.
The Table.
Neck Of lamb en- casserole-Put about
~ pounds of lamb from the breast cut
IN pieces for serving, into a casserole.
Season with salt and pepper, dredge with
flour and sprinkle a few bits of butter
on top. Put around the meat a peeled
and sliced onion and a cup of sliced to-
mato Cfresh or canned). add water to
half cover the meat, cover and let cook
two hours. Add half a cup of bianched
rice and more water Qf needed) and let
cook another hour. Serve from the
casserole.
Chocolate cake-Cook one cup brown
sugar. one grated chocolate. half cup
set aside to cool. Cream one cup brown
sugar with half cup butter; add we'll
beaten yolks of three eggs and half cup
sweet milk. Beat in two cups of flour
sifted with half teaspoon soda. Lastly
beat in cold mixture.
Filling: Melt 2z squares of chocolate
over hot water, add one cup brown sugar.
three tablespoons sweet milk, yolk of
one egg. one teaspoon vanilla. Cook in
double boiler until thick.
Kiss pudding-Bring one quart milk TO
boil in double boiler. Stir into it four
heaping tablespoons cornstarch dissolved
in a little cold milk. Remove from fire
and add well-beaten yolks of four eggs.
Pour into pudding dish Have whites
beaten to a stiff froth with one cup
pulverized sugar and teaspoon vanilla.
Spread ON top and set In quick oven to
brown. Sprinkle with grated cocoanut.
The sweet liquor which settles to the bot
tom, when cooling, serves as sauce. II
one desires one can sweeten the pudding
a little also but 1 find it delicious with
out.