The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-03-29
HOUSEHOLD HINTS
The Table.


Medley Lamb Pie serves eight
people)-Two pounds stewing lamb,
one teaspoon salt, one-half teaspoon
pepper, twelve small onions. two
large carrots, six potatoes, one pint
milk. three tablespoons flour. Stew
lamb till it is easily pierced with
| fork, add seasoning. onions, carrots
potatoes cut into slices. Cook till
| tender. When done, place all in deep
baking dish. Add milk to stock in
pan, thicken with -four moistened
with little water; pour over meat
and vegetables, cover with pastry
made as follows: Two cups flour and
two teaspoons baking powder sifted
together; two tablespoons butter
rubbed in. Make soft paste with milk,
roll three-quarters inch thick, place
| on top OF pie. bake in hot oven
twenty-five minutes.
Raisin Gingerbread-Pu in mix
ing bowl one cup brown sugar. three
quarters cup maple syrup, one-quar-
ter cup New Orleans molasses one
quarter cup each melted lard and
butter, one cup sour milk into which
has been beaten one teaspoon soda.
two beaten eggs. one and one-haIf
teaspoons ginger, one cup raisins,
| three cups flour. Bake in dripping
| pan in moderate oven.
Scotch Cakes-Mix one pound dark
| brown sugar, one teaspoon each of
cinnamon, cloves nutmeg alIspice;
one pound flour. one teaspoon soda,
| three eggs. Stir eggs and sugar to-
! gether, add spices. soda dissolved in
one tablespoon of water (hot). stir
we'll. then mix with flour. Roll out,
cut like cookies, place in creased pam
sprinkle with water and bake
Little Raisin Cakes Without Eggs
One cup butter or lard, two cups sugar,
four cups flour, one teaspoon vanilla
/ mi
cup chopped raisins, two teaspoons
| baking powder. Add two tablespoons
| cocoa to make chocolate cakes. Bake
/ as drop cakes and place raisin in CEN
| ter.
! Orange Calxe-Grind rind and squeeze
juice of one orange, add one cup sug-
ar, two tablespoons melted butter stir
to cream, then add one cup cold wat
/ ed and two cups flour with two tea
spoons baking powder. Bake in hot
oven. This will make two small lay
/ ers.
Waste
| Waste in the kitchen is often very
great from apparently trivial causes.
Here are some reasons for the III. c.
! of L.:
Grease is often thrown away
| Pieces of bread in the bread box,
and cake in the cake-box. are left to
/ dry and mould.
Scraps of meat are thrown away
| Preserves or jellies are opened for
| gotten and left to dry and mould.
Corks are left out of the mo1asses
or vinega- jug.
The tea canister is left open
Bones of meat and fowl are thrown
away when they could be used in
| making good soups.
Sheets are scorched and injured by
being used on the ironing board
Soap is left to dissolve and waste
in the water
Towels are used for holders
Lights are left burning when not
used.
Sugar. tea. coffee and rice are care
lessly spilled in the handling.
Home Made Celery Salt.
Do not throw away the leaves of
celery. but spread on a pie tin and
dry on back of stove. Then place on
a large sheet of paper and roll very
fine with rolling pin. Add salt and
pack in glass jar. Cover closely and
keep to season soups. meat loaf.
salads, etc. also an excellent eondi-
ment for cold meats; keep a salt
shaker filled with IL on the table
When the price of celery scars. il
is very convenient to have this celery
salt on hand.
A delicious cream of. celery SOUP
may be made quickly by sea lding a
pint of milk with enough of this
celery to flavor strongly, then thick
ening with a little -four dissolved in
lump of butter.
chicken may be stewed and Favored
| with celery and make a nice clear
SOUP.