The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1915-01-23
MRS. RAYS RECEIPTS,

Baked Muffins-Mix one cup Of chop
ped dates with two cups of flour, one
fourth a cup of butter. one egg. one aud
a third cups Of milk, and two teaspoons
utes. -
Dreamed Veal-Cream o. tablespoon
each Of flour and butter. When smooth
mix with two cups Of boiling milk and
boil until thick Add one cup of minced
veal and boil one minute longer.
Cold Sliced veal-slice very thin and
earnish with slices of lemon and
parsley.
Scalloped Potatoes-Pare and slice
very thin raw potatoes. Place in \
baking dish. season with butter. pepper
and salt. Continue the layers until the
cover the potatoes. Bake in g. slow
oven until tender.
Dreamed Cabbage-Chop enough raw
cabbage to make three cups. Cover
with cold water and cook until tender.
Drain. cover with cold milk and, when
boiling. thicken with dissolved CORN
starch, add butter, pepper and salt.
boil again until thick.
Pineapple Sponge-Boil two cups of
grated pineapple with one cup of sugar.
Stir into this one-fourth Of q box Of
gelatine that has been soaked in half
q cup of cold water. Stir until the gel
atine is thoroughly dissolved. When
cold stir in q cup Of whipped cream.
Turn into q mold and serve cold.
Scrambled Eggs-Beat the required
number Of eggs. add q teaspoon Of but
ter and q tablespoon OF milk to each
egg. Beat five minutes, turn into hot
pan and stir constantly until creamy.
Cook over . very slow fire.
French Toast-Dip slices of stale
bread in beaten egg and milk. Fry
brown on both sides in butter. Serve
with jelly.
Baked Sart1ines-Drain a can Of the
flsh and lay in baking dish. Mix two
of bread crumbs. two eggs, and two tn
blespoons Of hot water. Cover the nsh
with this mixture and bake fifteen
minutes.
Cream Of Corn soup-Chop fine a can
of corn. Melt two tablespoons of but
ter. Boil ten minutes and add two cups
of milk and boil one minute longer.
Season and serve.
Fried Indian Meal-Bofl one cup Of IN
dian meal In seven cups Of boiling water
Is cnoi ssrve nH .,c- INTO nd rettea n,osc
butter. Serve with maple syrup.
Cake-Boil three minutes. one cup Of
SEEDED rsin. sh r. Of cup Of sr
q little nutmeg, cloves and cinnamon.
Cool. add q teaspoon Of soda dissolved In
three tablespoons Of hot water. two cuts
Bake In one loaf.
Mint Sauce-Cut q bunch OF mint or TIVE
tablespoons OF dried mint Add . table
spoon OF sugar and pour over half Z cup
Of boiling vinegar. Let stand an hour.
Apple Salad-Pare the apples and cut
In small pieces. Add half d cup OF seed
ed raisfns. tablespoon each OF chopped
nuts and shreA6ed cocoanut Pour over
q dressing made from three tablespoons
Of olive OIL. and q tablespoon each az
lemon juice and vinegar.
Pear Ple-Iane . pie plate with ME
crust and MI with sliced evap0rAted pears,
half cup OF sugar. the juice and grated
rind OF half . lemon. Cover with q crust
and bake In . moderate oven.
ScOlloped Cabbage:-Place q layer Of
shredded cabbage in q baking dish.
Add seas0ning, butter and layer Of
cracker crumbs. again q layer Of cab
bage and 70 on until the dish IL full.
having the cracker crumbs the last
layer. Bake in q moderate oven.
! Curry ealad:-Cream together small
cream cheese with q teaspoon Of butter.
and q teaspoon Of curry powder. Serve
on lettuce with French dressing.
| Prune Pudding:-Ntx . cup and q
half of bread crumbs with Z half .
cup OF cooked and pitted prunes, half =
cup OF sugar. quarter of q cup OF butt
ter. a cup Of milk, two beaten egnos
and . teaspoon Of baking powder.
Steam four hours. Serve with q hard
sauce which IL made BY MIXING N
equal quantity Of batter and sugar ~
I'll smooth.