The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1915-11-10
Household Hints
The Table.


| Cornmeal Souffle-One-half cupful
of cornmeal, one pint of milk, three
eggs, two tablespoonfuls of butter,
one-half teaspoonful of salt. Stir the
cornmeal gradually into the boiling
milk, add salt and cook until thick and
soft. Take from the fire and add the
butter and the yolks of the eggs, well
beaten. Then add the whites, which
have been beaten to a stiff froth.
Pour into creased baking dish and
bake in a moderate oven about twenty
minutes, until brown.
Broiled Potatoes-Slice cold boiled
potatoes in thick slices and put them
one at time in a hot spider. Do
not add any grease. Turn the slices
until Drowned on each side, then place
them in a serving dish, cover with but
ter, pepper and salt and serve at once.
Strawberry Pudding-Line small
crock or pan with slices of bakers
bread from which the crusts have
been removed. Pour over can of
strawberries and place bread on the
top. Let stand over night. Turn into
large dish and surround with
whipped cream.
Lemon Jelly and Fruit Salad-Two
glasses lemon jelly, one orange, two
apples, a few stalks of celery, may
onnaise dressing. On each individual
plate put a lettuce leaf, then slice
of lemon jelly. On this put mixture
of orange, apple and celery Cover
Golden Orange Cake-One-quarter
cup butter, one-half cup sugar, beaten
together. Add yolks of five eggs beat
en- until thick, and one teaspoon
orange extract. Mix and sift seven
eighths cup pastry flour with one and
one-half teaspoons of baking powder,
and add alternately with one-quarter
cup of milk to the first mixture. Bake
in buttered and Toured tin
Peach Whip-Three peaches, one
LOT Il
white of one egg. Peel peaches and
mash with potato masher, add sugar
and beaten white of one egg. Beat
with whip for twenty-five minutes.
Sweet Potato Dishes.
Southern Sliced Sweet Potato Pie
Boil until tender sweet potatoes;
peel. Make rich pie crust, roll out.
Line deep pan, bottom and sides, with
crust in one piece, then slice sweet po-
tatoes to cover bottom of pan; sprin-
kle well with sugar; slice bits of but
ter over sugar and potatoes; dust
lightly with ground cinnamon, cloves
and allspice. Then put another layer
of potatoes sliced. sugar, butter and
spice. Continue until pan is full, then
a cup of hot water, put on top crust
any way preferred Bake slowly until
well done. To be eaten hot. Use
enough sugar and butter to make a
good syrup or juice for pie, as this pie
SHOULD not De nTy Wn9n CUT use very
little spice, just enough to season we'll
Sweet Potato Custard Pie-Boil
and mash fine sweet potatoes, pass
through sieve to remove Jumps and
strings, then use same as stewed
pumpkin. Bake in one crust. Season
with a little cinnamon or nutmeg.
Southern Mashed Sweet Potato Pie
Boil sweet potatoes. mash while hot
put in milk, little sugar, a big piece
of butter; mash real soft. beat smooth,
put in open pie crust; bake. Can put
nutmeg or cinnamon on top, or with
out.
Sweet Potato Cakes-Make pie pas
try just like for. any other pie; mix
in the dough mashed sweet potatoes
with butter ia big pfece)s; roll out half
inch, cut any sf1apeJ bake in hot oven.
Take out, put butter between two
cakes, like a sandwich, and eat hot
or cold. Melts in your mouth.
Sweet Potato Cobbler-Boil potatoes
with jackets on. Peel, slice inch
rich baking powder dough. Spread
layer of potatoes, butter, nutmeg and
sugar. Three or four layers are suf-
ficient. Pour over contents two cups
hot water, add top crust and bake I'M
til brown.
Sweet Potatoes Fried-PeeI raw
potatoes and slice engthwise-about
and fry in fat. occasionally adding
little water. When tender, add one
cup brown sugar and cook until syr-
up forms. Nutmeg or cinnamon i'm
proves.
Sweet Potato Caramel-BoiI four
or five large sweet potatoes, peel and
slice one-ha1f inch thick. Fill bake
dish with layers of potatoes, sugar,
butter and nutmeg. Cover with sweet
milk and bake until top is brown.