The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1915-11-18
Household Hints
The Table.

Eggs Dreamed on Toast-Eggs
creamed on toast are economical even
when eggs are expensive. Prepare
plain but smooth and thoroughly
cooked cream sauce. Use five hard
cooked eggs for a family of seven
Carrots With Cream Sauce-Slice
carrots in thin rings and cook in as
little water as possible without burn
ing. Add butter and salt and serve
with a cream sauce Favored with
Minced Cranberry Sauce One
quart of cranberries, minced fine;
cover with two cups OF cold water
and COOK half an hour. Add three
cups of graduated sugar and cook
until sugar is dissolved, then turn
into an earthen bowl. Let stand and
chill.
Honey Cookies+One-haH cup but
ter, three-quarters cup sugar, one
egg and one yolk, one cup strained
honey, grated rind of one lemon,
three cups flour, four teaspoons bak-
ing powder. Cream butter, sugar
and eggs together, add other ingredi-
ents. The dough should be firm
enough to be easily handled-(so add
a little more If necessary. Knead
slightly a little at a time. Roll into
a thin sheet and cut in cakes. Set
the shape in a buttered pan, beat
the white of an egg Cleft over for
that purpose) little, and use ii to
brush over the cookies in the pan,
then sprinkle on some finely chopped
blanched almonds and dredge with
granulated sugar.
Ravarian Cream - One-half can
shredded pineapple, one-quarter pint
cold water, one-half cup sugar, one
quarter pint hot water, one-quarter
box gelatine, one-hah pint cream.
Let sugar and pineapple come to boil.
Soak gelatine in cold water. then add
hot water. Stir until dissolved. Let
cool, whip cream, add gelatine and
pineapple. Put in cool place. Stir
twice while cooling.
Delicate Ham Two slices of
smoked ham, two tablespoons brown
sugar, one tablespoon mustard, two
cups milk. Blend sugar and mustard.
rub well over both sides of ham:
place in pan, cover with milk and
bake in slow oven one hour. Serve
with the sauce left in the pan. This
is also nice prepared as a roast, bak-
ing four hours.
Milady Salad.-Three grape fruit,
one cup preserved watermelon rind,
one-quarter cup candied ginger slices,
one cup dressing. one-half cup
whipped cream (brandied). one-quar-
ter cup cherries (mint), lettuce; pile
on lettuce pulp of the three grape
fruit; over this pour dressing, sweet
ened well; on top of this lay ginger
triangular shapes, then watermelon
rind, garnished with whipped cream
and cherries.
Canning and Preserving.
Peach Skin Conserve Wash
peaches before pairing, then grind or
chop skins; to three pints of skins add
quart sugar and pint of juice after
peaches are canned (water will do).
Cook slowly about one and one-half
hours or until thick, then add half or
three-quarters box raisins; boil five
minutes longer. Just before removing
from fire add half pound English wall
nut meats Chopped, not ground),
Grease kettle with butter to prevent
sticking.
Peach Syrup = When canning
peaches save Feelings for peach syrup.
Wash peaches before peeling, save
Feelings. and cover with cold water.
Let boil twenty minutes, set off to
cool; when cool put into bag and let
part sugar. Boil to syrup. Fine for
pancakes.
Peach Marmalade-To one quart
peach juice add One-half pint peaches
mashed fine, and much sugar as
Juice; cook till it jellies when tested
seal. This is a fine spread. and the
peach juice, which is often thrown
put, can be used to very good advan-
age.
Canned Peppers-Half busheI sweet
green peppers; cut tops and remove
seeds. Place peppers in deep kettle,
ind completely cover with boiling wa
er; let stand one hour (this takes
lway the raw green taste.) Arrange
peppers in fruit jars. Put one inside
he other and stand with tops up. Peel
Ind slice one peck of ripe tomatoes,
)oil ten minutes and pour over pep
)ers; seal cans while hot.