The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-06-12
HOUSEHOLD HINTS
Chocolate Frosting.

One cupful granulated sugar, one
cupful boiling water. six squares cho-
colate, confectioner's sugar as needed,
and one teaspoonful vanilla extract
Melt the sugar in the boiling water,
cover, and let boil three or four min
utes add the chocolate broken in
pieces, and let melt over boiling water,
then beat in the sugar, sifted, and the
extract. Use sugar to make the frost
ing of a consistency to spread and not
run from the cake
Do You Know
That every bit of uneaten cereal can
be used to thicken soups, stews or
gravies?
That stale bread can be used as the
basis for many attractive meat dishes,
hot breads, and desserts?
That every ounce of skinned milk
or whole milk contains valuable nour-
ishment? Use every drop of milk to
drink or to add nourishment to
cereals, soups sauces, and other foods.
If you do not want milk to sour, keep
it cool, clean, and covered continually
Remember. too, that sour milk. but
termilk, and sour cream are valuable
in cookery; so do not waste any. Sour
milk and buttermilk can be used with
soda in making hot breads, or sour
milk can be turned easily into cottage
cheese, cream cheese, or clabber. Sour
cream is a good shortening in making
cakes and cookies and useful for salad
dressings and gravies for meat
That every hit of meat and fish can
be mbined with cereals or vegeta-
bles for making meat cakes, meat or
fish pies and so on, and to add flavor
and food value TO many dishes?
That every spoonful of leftover
gravy caE DE used in soups and sauces
or as flavoring for meat pies. cro-
quotes and vegetables?
That every bit of clean fat trim
med from meat and every spoonful of
drippings and every bit of grease that
rises when meat is boiled can be clar-
ified if need be, and is valuable in
cookery? Don't fatten your garbage
pail at the expense of your bank ac-
count.
That when meat is boiled the wa
ter dissolves out some valuable food
and flavoring material? Save such
water for soup or for use in stews or
gravies, or for cooking vegetables.
Save and keep soup stock. Every
professional cook knows that keeping
a soup or stock pot is an essential
economy.
That valuable food and flavoring
get into the water in which rice and
many vegetables are cooked? Use
such water for soup making If 1t has
an agreeable flavor. Don't pour nour-
ishment down the sewer.
That careless pairing of potatoes or
fruits often wastes as much as 20 per
cent of their food materials?
That the outside leaves of lettuce
and the tops OF many vegetables make
desirable cooked greens or even
salads?
The Table.
Escaloped Hominy inexpensive
meat or potato substitute -One quart
hominy; put in baking dish layor of
hominy, cracker crumbs little onion
to flavor, butter and salt. Repeat lay
ers till hominy is used. Pour over ii
liquor from can with rich milk until
it nearly covers hominy. Put layer
of crumbs on top. Bake in hot oven
twenty minutes. Serves five people.
Gem5-One cup rye, graham or
whole wheat. one cup white flour, two
tablespoons sugar, one ia BILE spoon
melted lard. one-half teaspoon salt,
one cup milk (fresh), one egg. four
teaspoons baking powder. Mix and
sift dry ingredients. add milk grad
ually, egg we'll beaten. and lard. Bake
| in moderately hot oven twenty five
minutes in well-larded and Toured
muffin pans After greasing the pans
well -four the pans.
Dainty Pudding made with what is
generally wasted-Use water in which
rice has been boiled. To one pint rice
water add two tablespoons tapioca
| two tablespoons cocoanut, one-haIf
cup sugar; cook about twenty min
utes. Take from stove, add one-half
| teaspoon vanilla or lemon extract and
| pour over stewed and sweetened
/ apples