The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-03-28
HOUSEHOLD HINTS


This recipe makes one pound do the
work of two. One pound good butter.
one heaping teaspoon gelatin, one
quart rich milk, two teaspoons salt.
Skim cream from milk, add to this
sufficient milk to- make one pint.
Soak gelatin in two tablespoons milk
for ten minutes, then stir the soaked
gelatin over hot water until thoroly
dissolved.
Cut butter into small pieces and
place in a bowl in hot water until
butter begins to soften. Gradually
whip the milk cream Zone pint alto
gether) and dissolved gelatin into
the butter. When thoroly whipped
add salt to taste.
If milk shows continue beating I'M
til all is mixed into the butter.
This butter can be used for table
and cooking purposes, except frying;
is also for immediate use. Keep in
cool place.
If deeper color is desired, use a
little butter coloring; good without
it.
The Table.
Glorifed Rice-Soak two table
spoons gelatin in one-half cup cold
water, wash one-haf cup rice and
sprinkle into boiling sailed water.
Boil until tender and dry. Dissolve
gelatin over hot water and cool. Whip
one pint cream, fold in gelatin, cold
rice, one-half cup powdered sugar.
one teaspoon vanilla. Pour into mold.
When ready to serve make following
sauce: One-half lumber ounce jelly
melted over fire with three table
spoons cold water.
Glazed OnionS-Choose mild onions.
Melt half cup butter in saucepan. put
in as many peeled onions as will fit
in without crowding. Move about I'M
til all are we'll coated with butter,
/ l. 10 xxyif hi nf
then pour over them a well-fiavored
| soup stock. If you have no stock on
! hand dissolve a little beef extract in
| hot water and salt well. Simmer I'M
| til onions are tender. Take off lid
| of saucepan and let stock simmer
down to about half cupful. Serve in
| heated covered dish.
| Scalloped Beehive cups cold
! chopped beef two cups cooked toma-
| toes, one cup brown sauce, one cup
! bread crumbs, salt and pepper. Ar
range layers of beef and tomatoes in
| baking dish, seasoning each layer and
/ moistening meat with brown sauce
| Cover top with bread crumbs and bits
| of butter. Bake in moderate oven
half hour.
Cream Pie-One cup cream, one cup
milk, four tablespoons sugar. yolks
of two eggs, one-half tablespoon corn
/ starch, vanilla; use whites of eggs for
meringue Cook in double boiler I'M
( til consistency of thick cream Beat
until cool Pour in baked crust Cover
with rneringue and brown in oven.
| italian Cream-One quart sweet
milk yolks of three eggs, six table
spoons sugar, three tablespoons corn
starch; boil like custard. Make
meringue of white of eggs and a little
sugar, flavor with vanilla
Things Worth Knowing.
| Mud spots may be readily removed
1 trousers.
coats or children's clothing by rub
bling the spots well with sliced raw
potato.
! When chamois on your manicure
nail buffer wears out. recover IL with
a piece of kid cut from the wrist OF
an old glove using the wrong side up:
does the work better and will wear
twice as long.
Cooking Mush Without Forming
| Lurnps-To cornmeal add hot water
| mot boiling water) stir. Corn
starch, dissolved in a little cold wa
ter, treated as lbove. will not lump.
To Swallow an Egg-If those who
think 1t impossible to swallow an I'M
beaten egg will try breaking it into
very slim glass instead of an ordinary
cup or tumbler they will find the egg
may be swallowed easily; it slips down
narrow instead of spreading all over
the throat.
| Pie Hint-In these days of high
prices pie materials. with the excep-
| ton of mincemeat, are clear out of
! sight Take package of mincemeat,
add half as much cooked rice and
| half chopped carrots. This increases
the amount and lessons the richness
SO that it doesn't affect children's
! stomachS; makes two to three more
| pies
When crocheting from pattern
paste pattern or piece of black goods.
1t is much easier to see the stitches
To prevent picture frames from
making ugly marks on your walls. glue
on the back of the frame at each cor
ner a thin piece of cork.