The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1915-02-27
Butter the broiler and broil for six to

Butter the brOiler and brO1l Tor six TO
seven minutes.
Ginger ale salad-Dissolve two tea
spoons of gelatine in two tablespoons
Of water. Add eight tablespoons OF
boiling water. two tablespoons OF lem
on juice. a cup of ginger ale and a
peppers Turn into small lnouids and
serve on lettuce with boiled dress
ing.
Tongue fritters-Cut slices of cold
tongue little thicker than you would
to serve cold. Spread each piece with
Worcestershire sauce and hot mashed
potato. Roll in flour. dip in beaten
egg, again in flour, and fry in deep
fat.
Tomato salad and dressing-Peel
and cut the tomatoes in quarters.
Serve with a dressing made as follows:
Chop one hard boiled egg fine. Mix
with a teaspoon Of tomato catsup. the
same of Worcestershire sauce, half
teaspoon of chopped green peppers
and two tablespoons each of olive oil
and vinegar. Chill and pour over the
| tomatoes.
Peach pie-Line pie plate with
| rich pie crust. Peel and slice enough
peaches to fill the plate. Sprinkle
with half a cup of sugar. Chop fine
three peach kernels and add to the
peaches. Pour over two tablespoons
of water. Cover with a top crust and
bake in hot oven.
Cream of Tongue-Cook two cups
of minced tongue in two cups of milk.
When boiling add a heaping table,
spoon of flour which has been dis
solved in a little water just before
serving Add little butter, pepper
and salt.
Breakfast Puffs-Mix two eggs, a
cup of milk, a cup and a half of flour
and two heaping teaspoons of baking
powder. Bake in a hot oven twenty
minutes.
Pea Porridge With DumpingsETo
two cups. of milk add two cups Of
shelled peas. Boil five minutes and
then add a cup of water. a tablespoon
of butter. pepper and salt. When boil
ing drop IN by spoonfuls. The dump
lings are made by mixing two cups of
flour, two teaspoons of baking powder,
and milk enough to make batter that
will drop from a spoon. Cover tightly
and boil twenty minutes. Do not lift
the ever while boiling.
Scolloped Potatoes-Pare white po-
tatoes and cut in thin slices. Lay in
a baking dish, season and pour over
milk enough to cover. Bake until
hot oven.
Scoloped Cabbage-Place layer of
shredded cabbage in a baking dish
Add seasoning, butter and a layer of
cracker crumbs, again. a layer of cab
bage and so on until the dish is full.
|
layer. Bake in moderate oven.
Curry Salad-Cream together q
small cream cheese with a tablespoon
OF butter. and a teaspoon of curry
powder. Serve on lettuce with French
dressing.
Prune Pudding-Mix a cup ana q
half of bread crumbs with a half q
cup of cooked and pitted prunes, hall
cup OF sugar. quarter of q cup OF
butter. a cup of milk. two beaten eggs
. and a teaspoon of baking powder
: Steam four hours. Serve with a hard
sauce which is made by mixing ar
' equal quantity of butter and sugar un.
til smooth -
4 Onion ChOwder-BOfl one cup al
= chopped onions with a tablespoon OF
: water. two tablespoons of butter, hall
an hour. Be careful not to let then
brown. Add them slowly to a QUAR-
J, and half of boiling water. Boil ter
!. minutes and add two cups of raw
\ diced potatoes. Boil one hour longer
s Onion Salad-Cut the small nev
onion in thin slices and lay In ic
: water for one hour. Drain well, mi
+ with mayonnafse and serve on crisI
: lettuce.