The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1915-01-16
MRS. RAYS RECEIPTS

Stuffed Apples-Core the apples and fill
centers with prunes that have been soaked
over hight and pitted. Sprinkle with sugar
and bake in moderate oven.
Corn Fritters-Mix two cups of canned
corn with half a cup of milk half cup
Of flour. one tablespoon of melted butter,
quarter of baking powder. Fry In small
spoonfuls in deep boiling fat.
Baked Toast-Place slices of stale bread
in a baking pan. Pour over cold milk and
bake until brown in very hot oven.
Potato Soup-Pare and boil in salted wa
ter four large potatoes. Press through a
water in which they were boiled. Add a
tablespoon OF shredded parsley and two
cups OF milk. When boiling add q table,
three minutes. Add little butter, celery
salt and pepper. Boil one minute longer.
/ Dreamed Carrots-Pare and cut the car
boil until tender. Drain, cover with milk
| and when boiling add q tablespoon of
dissolved flour. Season with water, pep
per and salt.
New England Dessert-Fry griddle cakes
about the size of a breakfast plate. Place
the first one on a serving plate. Spread
with butter. sprinkle with brown sugar
and place next cake on top. Spread with
the same mixture and so on until about
six cakes are used. Pass melted butter
and brown sugar with the cakes when
served. Cut it you would pie.
Popovers-Beat together one egg, one
cup OF milk quarter Of teaspoon OF salt
and a heaping cup of flour. Bake in q
quick oven twenty-five minutes.
| Fish Hash-Mix together one cup of
cooked. fish shredded fine and two cups
OF chopped potato. Add tablespoon of
butter ana TWO OF milk COOK until brown
on one side. Turn and brown on the
other.
Pan Broiled Fish-wipe the fish careful
~. sprinkle with Indian meal and season.
Have the pan hot and put in the fish with
tablespoon of butter. Fry on both sides.
For the tartar sauce use the mayonnaise
dressing ethat Is on hand mixed with a
teaspoon of chopped onion and a table
spoon OF chopped sour pickles.
Potato Sticks-Pare and slice potatoes in
long thin strips Lay in ice cold water
half an hour. Drain carefully and fry in
deep boiling fat.
Rice Pudding-Allow three tablespoons
OF washed rice to one quart OF milk. Stir
in four tablespoons Of sugar and turn into
four five hours.
Graham Muffins-M;x two cups of gra-
ham flour with two teaspoons Of baking
powder, tablespoon Of m0lasees, the
same OF butter. one egg, and a half tea
spoon of salt. Bake fifteen minutes
Clam Fritters-Chop cup Of CLAIMS
rather coarse. Mix them with a cup OF
milk, teaspoon of soda and flour enough
to make batter. Drop from a spoon
into boiling fat and fry brown. Drain or
| brown paper.
Iced Cocoa-BoiI together three cups OF
milk, cup OF water. two tablespoons
OF sugar. one and one half tablespoons OF
cocoa ana p1nCn OF salt two minutes
! When cool add five drops of vanilla and
when ready to serve add cracked ice.
4 Haricot of Lamb-Cut two pounds OF
lamb in small pieces. dredge with floul
and scar on both sides In hot butter
Place in a baking dish. add a chopped
/ green pepper, half q sweet pepper. on
tomato cut in pieces, and the seasoning
! Cover with cold water and bake thre,
! hours in a very slow oven.
! Dreamed Asparagus-Cut in pieces TIVE
inches in length. cover with water and boi
tender. Drain, cover with milk, add
! generous piece OF butter, salt and pepper
/ When boiling add enough dissolved floul
i Moca SoufYle-Heat a cup and a hat ol
very strong coffee a cup Of milk, half
! cup Of sugar. and a teaspoon OF powdered
gelafine. When hot add the yolks OF thres
eggs and boil until thick and then add thu
st3ffly beaten whites. teaspoon of va
nilla and turn into wetted mould II
! Ub1f