The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-08-13
HOUSEHOLD HINTS
Hot Weather Salads.

The following salads may be served
in place of meat on hot day:
Macaroni Salad-Cold boiled mac
aroni chopped fine. To two cups of
Nmacaroni add one cup OF finely chop
ped celery, one cup yellow cheese,
one cup fresh tomatoes cut fine, three
hard-boiled eggs cut fine. Serve on
lettuce leaves with mayonaise dress
ing.
Cherry-Nut Salad-Stone one pound
large cherries and replace each stone
with a blanched hazelnut. Line salad
bowl with lettuce. Sprinkle the cher
ries with sugar and pour over them
addressing made of two tablespoon
fuls orange juice. two tablespoons
lemon uice, two tablespoons mara :
scnino.
Orange Salad-On lettuce Leaf
serve sliced oranges with small slice
of onion; serve with French dressing.
The Table.
Peach Nest-Sift in mixing bowl
two cups flour with two teaspoons
baking powder, one-half teaspoon of
salt; cut into this half cup shorten
ing (butter or lard). Add slowly to
this half cup water. Mix and roll out
about as thick as pie crust and line
deep dish. Sprinkle in bottom with
half cup OF flour and sugar mixed.
Now peel about eight good-sized
peaches (do not remove stone), fill
dish with peaches, sprinkle over them
half cup sugar, put on top crust and
bake until a delicate brown. Serve
warm or cold with cream
Corn DodgerS-One pint cornneal,
one teaspoon salt, one pint boiling
, water Pour boiling water over meal
mixed with salt. Cool. shape into
| cakes 4 by IL inches ana cook on a
hot griddle or in hot oven until crisp
and brown.
Pearl Hominy or Samp-One cup
hominy or samp, one teaspoon salt,
/ six cups boiling water. Cook six
hours or more, using fireiess cooker
to save fuel if possible
Peanut Loaf-One cup peanuts
chopped, one-half cup rice, uncooked
Cor two cups cooked) : two table
spoons butter, one-half cup milk. one
egg seasoning to taste. c. Dix the rice
add the other ingredients; bake in a
creased pan about thirty minutes in
hot oven.
Flank Steak-Select a small flank
steak trim off any skin, wipe with
damp cloth. score with sharp knife;
then pound in all the flour possible.
Brown on both sides in hot skillet,
add water to almost cover season with
pepper. salt and a little bay leaf;
| cover closely and simmer until tender
| If gravy isn't brown enough add
little caramel
| PURGE of Bean Soup-This is made
/ from leftover beans. Rub thru colan-
! der. add half cup milk and water until
| desired thickness Season with salt
/ pepper, celery or onion salt Put
! toasted squares in plate and pour soup
! over them.
Sardine Sandwiches = One-naif
dozen sardines, one-half small to-
mato, one teaspoon cream, pepper.
| salt, and paprika to taste, one tea-
spoon melted butter. lettuce leaves
Bone and skin one-haf dozen gar
| dimes, mash to pulp. add seasor1ng
cream, pulp of tomato and butter
and mix together. Spread between
slices of brown or white bread with
t lettuce leaf
Bran Gems-One-haH cup bran,
4 two tablespoons shortening, one ia
| blespoon whole wheat flour. one-falf
| cup white flour, one-half cup milk,
one saltspoon salt, one egg. two ia
| blespoons molasses, one teaspoon
baking powder. Mix shorte cling
| thoroly with molasses, add egg well
| beaten, milk, salt. bran. flour and
baking powder. Drip into well creased
flour pans and bake in hot oven from
eight to ten minutes Sufficient for
eight.
Carrot Salad-Grate the amount OF
a raw carrot desired and heap or let
tuce leaves. Cover with French dress
ing. Raisins or finely chopped celery
are an Improvement