The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1916-05-18
Household Hints
Dinner Menu.

Dlnnef menu.
Clear Soup, in Bouillon Cups
Crackers Radishes and Celery
Roast Chicken with Dressing and
Gravy
Potatoes, Escaloped
Dreamed Caulifiower Salad
Floating Island Pudding
Cakes Coffee
The Table.
Stewed Fish-For about three,
pounds fish sliced, pput in kettle two
ia blespoons finely chopped onions
with a lump of butter about the size
of egg, three or four ripe tomatoes
Cor small can of tomatoes), some
chopped parsley and a tablespoon of
flour. Stir these over the fire for
about five minutes. then add two cups
water, put in the fish and stew twenty
minutes. Have ready the yolk of one
or two eggs we'll beaten, mix some of
the gravy with it and pour it over the
fish, shaking the pan to prevent the
egg from curdling. Just before serv-
ing add a tablespoon of lemon juice.
Egg Salad-Dissolve one package
lemon gelatin in a pint of boiling wa
ter. While it is cooling hard boil six
eggs, cool and remove shells Fill oval
or cup-shaped molds partly full of
eggs upright in the gelatin, one in each
cup. You may have to scoop out a
teaspoonfu1 of the gelatin in order to
make the egg stand upright. Fill
molds up with the rest of gelatin and
drop in a little chopped pimento, a
tiny bit of chopped onion and celery
(green peppers may be used in place
of the pimento). When hard turn out
carefully on a bed of lettuce leaves
crisped and decorate with a small
spray of parsley stuck in the top of
each mold. Pour the mayonnaise
dressing around the bottom of each
mold If made carefully this is a very
attractive salad. Serves six persons.
Butterscotch Pie-One tablespoon
butter, one cup brown sugar. one
tablespoon flour, one cup milk, one
egg Beat yolk of egg, stir in flour
and milk; mix and put to one side.
Put butter in a pan and melt; stir into
1t the brown sugar and four table
spoons milk; cook five minutes Add
first mixture and cook slowly, stirrin &
all the time until thick then turn into
baked crust. Make meringue of
white of the egg and a little brown
sugar.
Floating Island FUSED in place of ice
cream)-One and one-half cups milk
(Scaided), three yolks eggs, three
whites eggs. one-fourth cup sugar, one
teaspoon vanilla, one-eighth teaspoon
salt Scald milk, beat whites till stiff.
Fold in two teaspoons sugar, turn into
hot milk, cook three minutes without
stirring. then take out Mix yoIks, re-
naming sugar and salt in a bowl and
pour this into the milk in which
whites have been cooked. Cook in
double boiler till coating is formed on
spoon. Remove, add flavoring and
pour around cooked whites.
Candies.
In making such candies as fudge
and patience. add a tablespoonful
cornstarch to every two cups sugar
Will be decidedly improved in creami-
ness and fineness.
Chocolate Carame1s-Two cups
brown sugar, one cup sweet milk
butter size of walnut, five table
spoons grated chocolate. Stir milk
and sugar together, then boil. Stir
chocolate to paste with little cold
milk. Stir continually while boiling
When tested in cold water and it is
crisp, it is done.
Maple Taffy-Three pints maple
syrup. one tablespoon vinegar, butter
size of hickorynut. Boil until it
breaks in cold water. Pour mixture
into we'll buttered tins. When cold
pull well, and make into twisted
sticks. Set in cool place.