The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1915-01-25
MRS. RAYS RECEIPTS

Broiled Ham-Cse slices of cold boiled
ham. Have them cut a little thicker
than you would to serve cold and broil
over a quick even fire. Spread with
butter, pepper and salt and garniSh
with few sprigs of parsley.
Oatmeal Cookies-Melt a tablespoon
of lard IN a cup of warm water. When
dissolved add two cups of oatmeal. and
half a teaspoon of soda. Roll out thin
and bake in rather slow oven. -
Cucumber Salad-Pare and draw
down and around with silver fork.
Slice thin ana lay in ice water for an
hour. Serve on lettuce with "a dressing
vinegar, two tablespoons o. vinegar,
salt, pepper, a pinch of dry mustard:
and four tablespoons of olive oil. Beat
two minutes with a silver fork.
Bread Crumb Omelet-Mix one cup of,
bread crumbs with cup of hot milk,
teaspoon of butter, and a little salt.
When cold. add two beaten eggs and
turn into buttered pan. W men brown
fold and serve.
Dreamed Potatoes-Pare, cut in dice
and boil fifteen minutes. Drain, cover
with milk. add a tablespoon each of
flour, and butter and boil five minutes.
New Potatoes au Gratin-Mix three
cups of chopped boiled potatoes with
one cup of milk and the same of water.
Boil one minute. then add a tablespoon
of dissolved flour and cook one minute.
longer. Turn into baking dish. cover
with half a cup of grated cheese and
pieces of butter. Season and bake until
brown.
Orange Cup Sa1ad-Cut in halves,
scoop out the pulp and sprinkle with.
sugar. Boil the halved rind until ten
der, and cool. Fill with the orange to
which has been added bananas sliced
thin. Serve on lettuce.
Cottage Pudding-Mix one cup of
flour with half a cup of sugar, the
same Of milk. one egg, and a teaspoon
OF baking powder. Bake in a quick oven.
Foam Sauce-Boil a cup and a half
Of water with half a cup of sugar and
just before serving beat in The stinly
beaten white of one egg
BrOiled Chicken:-Cut the chicken in
half and broil over a hot fire. When
brown and tender pour over little
melted butter to which has been added
chopped parsley.
Buttered Potatoes:-Pare small pota-
toes and boil under tender in sailed
water. Drain and pour over melted
butter
Spanish Cream:-Dissolve two-thirds
OF box of gelatine in a quart of milk.
When the gelatine is dissolved mix the
yoiks OF four eggs and a half a cup
| OF sugar. Boil until thick. When par
tally cool stir in the well beaten whites
and pour into mold to harden. Serve
with whipped cream.
Breakfast Puffs:-Mix two eggs, a cup
OF milk. a cup and a half of flour and
two heaping teaspoons of baking pow
DER Bake in a hot oven twenty min
utes.
Cold Slaw:-Chop half cabbage
very fine. Mix with boiled dressing.
Cottage Pudding:-Mix one cup of
Hour with one-half a cup of sugar. Take
the same of milk mixed with one egg
and one teaspoon of baking powder.
Bake this mixture in a moderate oven
and serve with any kind of sauce.
| Graham Muffins:-Mix two CUPS OF
sour milk with two tablespoons of mo-
iasses. two teaspoons of soda, two
thirds OF a cup Of flour. two cups of
graham flour and two tablespoons Of
sugar Bake in a moderate oven.
Cream Of Beef:-Cook a cup of dried
beef In two cups of milk. When boil
ing add heaping teaspoon of flour
winch has been dissolved in q little
water just before serving, add a little
butter. pepper and salt
Scolloped Potatoes:-Pare white pota-
toes and cut in thin Slices Lay in a
baking ci-h. season and pour over milk
enough to cover. Bake until brown or
the potatoes are tender in hot oven.