The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-03-27
HOUSEHOLD HINTS


!
1t is claimed by some that lemons
can be kept in distilled water in air
tight fruit Jars for considerable
time (first sterilize the outer skin of
the lemons by dipping a moment in
boiling water)- Also, the juice of
lemons can be preserved for in
definite time by boiling it to a syrup
with sugar. Recently it has been
claimed that the juice can be pre-
served by merely heating it to the
boiling point, then sealing it in ster-
ilized glass jars. Use only glass hold
ers for preserving lemon juice.
The yellow part of the rind may be
cut in thin strips and stepped in pure
grain alcohol (about fifteen lemons to
one pint alcohol; to be kept for fla
voring and co1oring.
Dainty Apple Pie-Quarter and
core several large apples; CRATE.
sweeten and chill. Beat whites of
three eggs stiff. add apples and beat
we'll: flavor with lemon, vanilla, al
mond or whatever you like. Place in
partially baked pastry shell and finish
baking in slow oven. Cover with
whipped cream and serve hot.
| Pineapple Pie-Take one pint graf
ed apples. add one-half cup sugar,
pinch of salt and scant tablespoon
flour. Line pie pan with pastry. add
grated apples, dot with butter and
bake until apples are tender. Take
half cup pineapple, add one-fourth
cup sugar, a little lemon juice, boil
up, spread hot over pie. Cover with
meringue.
Crcamed Tomato Soup.
Rub canned tomatoes and juice
/ thru a sieve till you have one and
one-half cups of the juice and pulp.
add to this one Glove, a small bay leaf,
one-fourth teaspoon celery salt Cor
seed), onion size of small English
walnut, two tablespoons brown su-
gar, one teaspoon of salt, dash of pa
prika. Let boil five ten minutes.
Melt two tablespoons butter, add
rounding tablespoon of flour, let cook
till foamy, then add to tomato pulp.
1 Keep hot Now heat two cups of
sweet milk. but don't let it boil. When
ready to serve. pour very gradually
the tomato into the hot milk; stir we'll
and serve at once. In this way you
need not use SODA, which neutralizes
I the acid of the tomato and spoils its
medicinal value.
The Table.
Pike With Egg Sauce-Clean fish
/ thoroly, wash in hot water, wipe dry.
rub salt inside and out. Heat salt
/ and it will penetrate meat of fish more
quickly. Take granite kettle, lay in
! it piece of butter about size of an
/ egg; cut up small onion, some celery
I root and parsley root and few slices
/ of lemon lay in fish, add more salt
! If needed. throw in about dozen
whole peppers. season also with
ground white pepper. Let fish boil
quickly. When done remove fish to
I a large platter. To see if fish is done.
/ try by pulling out fins; if they come
/ out readily, fish is cooked enough.
Egg Sauce: Beat yolks of two eggs
and pound a handful of almonds to a
| paste; add to- beaten yolks with table,
spoon of cold water. Strain sauce
! which fish was cooked in thru a sieve
| (take out the slices of lemon and with
them garnish top of fish,; add strain
! ed sauce to the beaten egg. stirring
constantly as you do SO; then return
sauce to kettle and stir until ii boils;
remove quickly from fire, pour over
fish When cold garnish with curly
parsley.
Baked Cream Kraut-A nourish-
ing dish. Take one pound ground
steak. one-half pound ground pork.
one-half cup rice: salt, pepper and
allspice to taste: one egg. Mix well.
Take two pounds sauerkraut. Make
layer of kraut in baking dish, then
layer of mixture, etc, until dish is
! full; last. add one cup sour cream.
Bake two hours. This will serve four.
Dried Peach Roll-Stew dried
fruit, sweeten to taste. Make a good
baking powder crust Ono shortening)
and roll very thin. Spread fruit, put
ting thin slices of butter on fruit roll
crust up and place in a pan four or
roll add a cup of sugar and one-half
cup butter Pour in juice and hot
water enough to cover Bake one
half hour Delicious and inexpensive.