The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-12-19
HOUSEHOLD HINTS

Menu Hint
Oatmeal with Maple Syrup
Toasted Corn Bread Cleft over)
Cereal Coffee
LUNCHEON
Dreamed oysters Cold Slaw
Bean Rolls
DINNER
Roa st Chicken Rice
Dreamed Onions
Whole Wheat Bread Apple Sauce
Hot Ginger Bread (made with
chicken fat)
The Table.
Hot Potato Salad-Three or four
potatoes. one small onion, sliced
lemon, two tablespoons vinegar, one
or two tablespoons olive oil, one ta-
blespoon bacon fat, Sc 1t, pepper Boil
potatoes. remove skins and cut in
thin slices into a baking dish with
alternate layers of thinly sliced
onion, salt and pepper. Mix vinegar,
olive oil and bacon fat. Add lemon
and bring to boiling point. Pour
over potatoes, cover and let stand in
oven until thoroly warmed.
Oatmeal Cookies-One egg, one
half cup sugar (one-third cup white
and the rest brown sugar., two
thirds teaspoonfuI melted oleomar-
garine, two-thirds cup rolled oats,
one-third cup shredded cocoanut one
third tesspoon salt, one-quarter tea
spoon vanilla. Beat egg until light,
add sugar and then remaining in
gradients Drop mixture by tea
spoonful on a creased dripping pan
and bake in moderate oven until
delicately Drowned.
Casserole of Lamb and Vegeta bles
Two pounds of lamb from the fore
quarters, six small potatoes one me-
dunn large carrot, one-half can peas,
one small onion, salt, pepper flour.
Try out some of the fat from the
meat, add a tablespoon or more of
oleoma rgarine or other fats. Heat
this in an iron frying pan, and in it
brown the onion. thinly sliced. Re-
move onion to casserole; flour and
season the meat and brown it Put
meat in casserole and pour boiling
water into pan SO as to rinse all the
fat into the casserole. Cook in a
slow oven an hour. Then add vege-
tables, dried and cook at least an
hour loneer. Season to taste
Dat Flake Bread-Two cups oat
flakes, four cups boiling water; let
stand till night. Add one-half cup
brown sugar, salt, two-thirds cake
yeast. Make yeast at noon with po-
mix into a hard loaf All the wheat
flour used is in mixing into hard loaf.
An Entirely WheatIcss Day.
Hominy and Corn Gladstone cup
corn meal. two tablespoons hominy
one tablespoon shortening one-half
teaspoon salt, two tablespoons sugar
two teaspoons baking powder, one
half cup boiling water, one cup sca1d
ed milk, one egg. Mix honiny and
salt, add boiling water, cook until
water is taken up. Sca1d corn meal
with milk; cool. add egg. baking pow
der and other ingredients Bake in
muffin pans twenty minutes.
Corn and Suet Cakes-Two cups
corn meal. one-half teaspoon salt one
half teaspoon soda, one-haff cur
chopped suet, two cups sour milk
Bake one-half hour. Only good in
i very cold weather.
Rye and Corn Muff1ns-One cup
corn meal, two cups rye -four, one
spoon salt, one-half yeast cake Mix
yeast with a little rye and corn until
soft sponge, stand over night or else
four hours in warm place; add other
! ingredients and .one-haf teaspoon
soda. Beat well, half fill muffin rings
or pans, let rise and bake in moder-
ate oven.
Dessert-For dessert there are SO
many wheatless sweets-tapioca. rice.
gelatine jellies, grape fruit or pre-
serves from ones fruit closet
Corn Meal Rolls.
Mix and sift one and one-Quarter
cups flour, three-fourths cup corn
| meal. three teaspoonfuls baking pow
| der, one teasponful salt and one ia
bIespoonfu1 sugar. Work in two ia
/ bIespoonfuIs butterine. Beat one egg
| thoroiy and mix with one-third cup
milk Stir into dry ingredients Shape
as Parker house rolls and bake in hot
! oven.