The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-03-26
HOUSEHOLD HINTS


Fried Oyster Plant-Scrape roots
and cut them into pieces one and one
half inches long, dropping them into
very cold water in which you have
mixed a tablespoonful of vinegar.
| This will prevent discoloration. Boil
the pieces in sailed water until done
| (about forty minuteS), drain, dip each
| in batter made of beating up an egg
| with half cup milk, three tablespoons
flour and a little salt and pepper. Fry
in hot lard, a few pieces at a time,
drain off fat and serve on hot dish
This vegetable, cooked in this manner.
tastes very much like fried oysters.
| Savory Potatoes-Pare as many po-
| tatoes as desired and cut off the top
lengthwise to form a thin cover.
Scoop out inside making a hole as
large 'as a shilling Dredge with
salt and pepper. Fill with sausage
meat. Set cover in place and fasten
with toothpicks. Put in pan with
water to which lump of butter is
added and bake till tender, about one
and one-quarter hours. Basic occa-
sionally with liquid from pan.
| Marmalade Pudding - Two large
cups bread crumbs, a small glass of
orange marmalade, one tablespoon
sugar UeveD, one teaspoon soda, one
egg, one-half cup chopped suet, but
| terrnilk to make quite soft. Put dry
ingredients together and mix well;
then add marmalade, egg and butter
milk. Bake in moderate oven. Serve
with milk.
New Lenten Dish-Boil four me-
| dunn sized potatoes in their jackets;
lwhan cold peel and put thru a food
chopper. Put in baking dish with
two-thirds cup grated cheese. two well
beaten eggs and pint of milk: season
well with salt, pepper and melted but
ter. Minced onion or celery may be
added if liked, or the cheese may be
omitted and cold ground meet (any
kind) added. Bake one hour in slow
oven. Very nourishing and satisfying.
Breads.
Wholesome Bread (saves white
| flour)-Pour into one quart hot wa
ter. stirring constantly, one cup corn
meal, one-half cup rolled oats, one
cup bran, two tablespoons sugar or
molasses, one tablespoon salt and one
tablespoon lard. Let stand till luke
warm, stirring occasionally, then ada
one cake compressed yeast soaked IN
one pint warm water and enough
white flour to make a rather stiff
dough. Knead fifteen minutes, let
stand over night, form into loaves, let
raise about one and one-half hours
and bake from forty-five to fifty min
utes. This makes four loaves.
White Bread-Cook two medium
sized potatoes in one quart water. Use
this water Must be one quart to scald
one teacup of flour. Mash potatoes
and add to flour, using more flour il
necessary. Soak one cake compressed
Yeast in cup of warm water. When
this is cold stir into mixture already
prepared. Let 1t stand over night,
stirring occasionally. Set in warm
place Next morning add one heap
| ing tablespoon lard, two teaspoons
sugar and one teaspoon salt. If nee
essary add one-half teaspoon soda.
Stir in flour Until proper consistency.
/ Knead hard. Put to rise and knead
lightly the second time. Put in pans
to rise again. Bake in moderate oven.
Rolls-To one pint bread sponge
add one-ha1f cup sugar, one egg, one
fourth cup butter, rubbing butter and
sugar together. Let rise after mix
\ ing, roll out, rise again and bake.
Currant Bread-To one pint bread
sponge add one cup melted butter,
one cup sugar, one teaspoon ground
| cloves, two teaspoons cinnamon, one
cup currants (raisins will do). Knead
E, well. put in buttered tin, let rise. Bake
slowly Eggs may be added II de-
sired
Nut Bread-Two pounds bread
dough, one heaping teaspoon Short
ening. one cup chopped nuts. one
| half cup sugar, one egg Knead well.
form into loaves and when light bake
\ in moderate oven.
Corn Bread-Two tablespoons SUI
gar, one heaping tablespoon lard. one
pirt water or milk. two teaspoons bak-
/ ing powder, ore small teaspoon soda
4 Mix flour and meal (add enough to
| the above TIC make a stiff batter) and
bake. Use two quarts meal to one of
flour.