The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1914-11-21
HOUSEHOLD HINTS.

Recipes for the Thanksgiving Dinner.
Stuffed Ham=Pcur boiling water
over ham and set aside until cool
enough to handle. With a coarse bris-
tied brush clean thoroughly, rinse in
cold water and Put on to boil. Use
large kettle with sufficient water to
cover ham. Bring to boiling point.
then simmer steadily one-half hour to
keep water just at boiling point and
not above that. Turn ham over once
or twice and, when done, take out and
put in large baking pan. Dip hands
in cold water and pull off the skin as
you would peel an orange. then put
the lean side down and set in moderate
oven to bake for an hour. This brings
out all superfluous grease. When re-
moved fro mthe stove, set aside until
ham is cold, then /. is ready to stuff.
Prepare stuffing in the following
manner: One PITT bread crumbs, two
hard boiled eggs. a little mace or
thyme, one tablespoon butter, one-half
cup fat meat, black and red pepper,
salt to taste. With d sharp knife make
incisions in ham as deep as possible
and fill with the stuffing, of course
chopping the eggs and fat meat as
pour few drops of fruit juice or
cider. Over the whole surface spread
a paste made with the yolk of one
egg, a little sugar, a dash of pepper,
prepared mustard and bread crumbs.
! Put in the oven until thoroughly
Drowned.
Caramel or Canc!ed Sweet Potatoes
Select two or three large sweet po-
tatoes and boil them until a fork can
be stuck into them with ease Re-
move from water and peel It may
be necessary to held potatoes on a
fork to be able to handle. for few OBJ
| jects in the world are hotter than q
hot sweet potato. Slice in lengthwise
Vo~v sv E.n1 ScH& nd dot
| with butter. Melt heaping cup brown
sugar in cup of water and boil to a
strip. Pour siruD over sliced potatoes
in baking dish, sprinkle top layer with
and let bake for an hour. When done
| there should be a thick sirup in bot
tom of baking dish and candied
| brown crust over the top slices. The
addition of small bits OF dried orange
peel lends a flavor liked by many, or
a stick or two Of cinnamon may be
laid in the bottom Of dish.
/ Another old and tried way Of maxi
ing candied potatoes is as follows:
Nine sweet potatoes, two large cups
brown sugar. three cups cold water.
One-half lemon sliced thin, three
(; fourth pound beef fat. Peel and cut
up potatoes and put them in kettle or
large saucepan with the fat, sugar,
water and lemon; have heat very slow
and cook from two and One-half to
three hours, when the strip should be
| quite thick and the potatoes brown
and soft.
Steamed Hickory Nut Pudding
One-half cup melted butter creamed
with one-half cap sugar. two eggs
beaten separately, one cup milk, two
cups flour, on.-naf teaspoon salt,
one and one-ha.:: cups hickory nuts.
two teaspoons baking powder. Steam
two hours in buttered mold. Sauce:
One cup powered sugar, one table,
spoon butter. yosks of two eggs; all
creamed together. When nearly ready
to serve add one-hen pint whipped
cream.
| The Table.
Molasses Cake in Crust-One cup
New Orleans mOlasses, one cup thick
milk. almost cup of sugar, short
ening size of an egg. one teaspoon
| soda, three cups flour. Bake with
| under crust made as ordinary pie
! crust.
Snow Pyramid-Whip one pint
good rich cream until firm, chill in
ice box Serve in small glasses. Beat
the whites of four eggs Cor il small
use about sikh, sweeten, and gradually
stir in q cup of any kind Of good fruit
jelly. When you are ready to serve,
drop a spoonful OF the egg in the
center OF each dish of cream in
shape of pyramid. This is fine when
one is entertaining.