The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1915-12-04
Household Hints
The Table

Baked Sausage and Potatoes
Slice thicxly as many potatoes as oe
sired, put on to boil until about mar
done (s~asoning of course), then put
in deep baking pan with rings OF
sausage on top. Bake until grease
has baked out of sausage or until
sausage is brown. Turn sausage 10
brown under side. This makes an
easy meal to prepare and is nice for
one who doesn't like sausage because
it contains too much fat
'-Mammy's Turkey Sauce"-The
day after Thanksgiving. when one Is
just a little surfeited with good things
to eat. the cold turkey will be doubly
inviting if served this way: Take six
large ripe tomatoes. Plunge into
boiling water to remove skins. then
chop fine. Add medium-sized onion.
three large green peppers chopped.
half cup water, salt and pepper (just
a pinch OF cayenne). Boil until peppers
are dark green. Remove from fire
and add two cups boiled rice. Serve
cold sliced turkey on platter sur
rounded by sauce.
Favorite Rabbit Recipe-Prepare
rabbit as you would for frying. Place
in kettle with three or four small
slices of fresh side pork, stew till
tender. boil dry and brown same as
for pot roast 1t is not so dry and
the wild taste is not so strong.
Beet Salad-One dozen large red
DeelS, COOkSQ well ana chopped nnNs
put these together while beets are
hot, then it will sort of jell Add one
cup vinegar, one cup sugar, one
small grated horseradish or two tea
spoons mustard; salt and pepper 10
taste. Put into fruit jars if you want
to keep it any length of time.
Pear Tarts-Peel pears as for
cooking, place between two haky
crusts, sprinkle with sugar and crys-
tallized ginger. Bake until brown.
Or, soak hgs over night with a little
bayleaf. Proceed as with pears.
Sudden Visitation Pudding
Crumbl about ten ounces stale bread
and mix into it six ounces sugar, a
little grated nutmeg, cinnamon and
citron peel. yolks of three eggs and
a teacupful of cream or boiled rich
milk; into milk put a lump of but
beaten together put it into a tart dish
and over the top place a layer of any
preserved fruit; add a little lemon or
fruit juice. The pudding is made in
about five minutes and takes about
half an hour to bake.
Egyptian Cake-Two ounces chloe
olate, foul eggs, half cup milk, one
and one-half cups soft white sugar.
one heaping teaspoon baking powder.
one and three-quarter cups flour, one
teaspoon vanilla. Dissolve chocolate
in five tablespoons boiling water; beat
the sugar; add yolks of eggs. beat
again; add milk, then melted choco-
late, then flour. Give whole a vigor-
Gus beating. Beat whites to a stif
froth and stir carefully into mixture.
Add vanilla and baking powder. Mix
quickly and lightly. Twice this
amount makes a nice three-layer cake.
Use boiled white frosting.
Caramel Pudding-One heaping ia
blespoon butter. one cup light brown
sugar, one quart milk. corn starch to
thicken, maple or vanilla extract. Stir
sugar and butter until sugar turns
brown. Dissolve in milk. then thicken
with cornstarch, add havoring. Pour
in sherbet glasses and cool. Deco
rate with whipped cream or white OF
egg and sprinkle with chopped nuts
This pudding is especially good when
eggs are dear.
Veal Kiopps-Two cups minced
veal, salt and pepper to taste, juice
of one small onion, a little grated
lemon rind, the unbeaten whites of
three eggs. Add the onion juice, sea-
soning and lemon rind to the minced
veal and form a paste of the sea-
soned meat with the whites of the
eggs. Shape into small balls and
drop few at a time into boiling
sailed water and cook gently for five
minutes. Serve on rounds of but
tered toast. Cover either with a to-
mato sauce or a rich white sauce
Italian Rabbit Stew-Disjoint rabbit
and cook in one quart water When
half done, add salt and one tablespoon
ham or bacon fryings; cook until
nearly done, then add one onion cut
fine, one green sweet pepper, one cup
cooked tomatoes and one cup cooked
macaroni. Let simmer fifteen min
utes; serve on platter with meat sur
rounded by macaroni.