The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1915-10-29
Household Hints
Baking.

Baking.
Chocolate Sponge Cake-One-halL
cupful butter melted with sectlon u
chocolate, two cupfuls brown. sugar
two eggs well beaten, one-han cup
full sour milk, one teaspoon SODA, C"O
cups flour, one teaspoon vanilla anu
lastly one cupful of boiling water. -
Quick MuffinS-One and one-naiI
cups flour, one cup sweet milk, one
heaping teaspoon butter, one Ia pie
spoon sugar, two teaspoons Daklns
powder. Mix sugar ana shortenins 70
a cream, add milk, then flour with
baking powder sifted into it. Beat
well, heat gem irons, grease and iii
nearly full. Bake twenty minutes
Filled Cookies-One egg, one cupful
sugar, one-half cupful butter, one
half cupful milk, one teaspoon vanilla
extract, one teaspoon baking sooas
two teaspoons baking powder, three
teaspoon salt. For filling: One cup
full chopped raisins, one tablespoon
flour, one-half cupful sugar, one-hair
cupful water, one-half cupfuI chopped
butter and sugar, add salt, egg Wen
beaten, milk, vanilla and flour sl1ted
with baking powder and soda. MIX
| and turn out on Toured baking Doaro.
| Roll very thin and cut out with COOKIE
cutter. Spread one-half of cookies
with filling, then place remaining
cookies on top and press edges TO-
gether. Bake in moderately hot oven
|
sugar and flour in saucepan, add
raisins, nuts and water, stir and COOK
until thick. Cool before using.
! Dried Apple Pudding-One cup1ul
| dried apples put through food chop-
per, two-thirds cupful raisins also put
| through a food chopper. Cook IN
| saucepan until apples are tender al
ding water as necessary. When APP
pies are tender add one cup of sugar.
and the stiffly beaten whites of two
| eggs. Put all in buttered baking dish
and bake until slightly brown. For
sauce: One-half pint of milk, the
sugar, one teaspoon vanilla and
| pinch of soda. Cook in saucepan
until slightly thickened. The soda VIII
| prevent the custard from curdilng.
| Baked Custard-Scald quart or rlcn
milk, beat four egg yolks with four
| tablespoons sugar and pinch salt, peat
| whites, add to yolks, pour on scalding
milk, pour into baking dish, set same
| in pan of hot water, then bake very
slowly, watching carefully. These can
be made in cups or one big bowl.
Bran Brend-Bran. two cups; white
flour, one cup; molasses, one-half cup
soda, one small teaspoon; baking pow
der one teaspoon; salt, one large tea
spoon; sweet milk, one cup; seedfess
raisins cut in two, one-half cup. Bake
one hour in a moderate oven.
Graham Muffins-One cup graham
flour, one-half cup white flour, three
teaspoons baking powder, one-haf
| tablespoon salt, two tablespoons sugar,
one tablespoon molasses, one table,
spoon butter, one egg, one and one
third cups sweet milk. Sift white
flour and baking powder, add graham
! flour, salt, sugar, molasses, butter,
egg well beaten and milk. Stir wen
and bake in hot, creased gem pans
about twenty minutes.
The Table.
Chile Concarne-One pound ham,
| burg steak fIoured and fried very
| brown in butter and lard. Into this
put three cloves of garlic. Have
| cooked one pint of Mexican chile
| beans, one quart tomatoes. Put all
together in kettle, salt; use Mexican
| chile peppers or red peppers to suit
taste; cook slowly one hour. One can
| of red kidney beans may be used if the
| Mexican beans cannot be obtained.
| Dry rice is usually served with this.