The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-03-19
HOUSEHOLD HINTS
Recipes for the Sick Room.

Beef or Chicken Jelly-Two-thirds
cup tea or broth, heated, and pour
on one-eighth box gelatin soaked in
third of cup of cold water. Pour
in mold or cup garnished with egg
or parsley leaf.
Oatmeal Jelly-Cook rolled oats one
hour. Strain in mold. turn out, gar
nish with whipped cream.
Eggs With Cream Sauce-Poach
eggs in boiling milk; to half cup of
milk add half a teaspoon cornstarch,
and pepper; pour over egg alone on
round of toast. Serve hot.
Beef Tea or Lamb Broth-Put a
tablespoon of cream in cup. Fill with
hot beef tea or broth.
Bouillon With Egg-Put boiling
carefully broken. Let stand until it
sets.
Hygienic Soup-Use the stock in
which a fowl has been cooked; there
should be five cups. Add one-quarter
cup of fine oatmeal and cook one
hour. Rub thru a strainer, add one
pint of milk and thicken with one
tablespoon each of butter and flour
cooked together. Add salt and pepper
to taste. Serve with inch cubes Of
bread Drowned in oven.
For Invalids-Place a small knuckle
of veal in dish, cover it with a plate
closely. adding a pint of water and set
in oven four hours. Strain the water
and add a little salt. 1t will keep
some time and has only to be diluted
with a little water when required
Oyster Toast-Wash six large oys-
tiers and dry on a towel, dip in melted
butter. seasoned cracker crumbs and
broil over a clear fire until the juice
flows. Place the oysters On small
pieces of toast.
The Table.
Noodle Soup-Take piece of soup
meat, let cook until almost done, then
add one can tomatoes and let cook
thirty minutes. Add one can corn,
let cook fifteen minutes more, then
put in noodles and cook fifteen min
utes. 1t is now ready to serve. This
is easily made and will serve five peo
pie. Corn and tomatoes may be re-
duced to half the above amount for
a small family. With a dessert of
some kind this makes a very good
meal.
Sweet Potato Custard Pie-To one
and one-half cups boiled and mashed
sweet potato allow one egg, two table
spoons butter, three-fourths cup milk,
half cup sugar, nutmeg to taste. Beat
egg well, cream butter with sugar,
stir in egg. then milk and last the po-
tato, beating all until it is a very
light, smooth custard. Turn into pas
try-lined pie plate and bake until top
is rich brown. The pastry may be
baked on the outside of the plate first.
then filled with the custard and that
baked afterward, as ii takes only
short time Pie made by this recipe
tastes much like pumpkin, but is even
nicer.
Chocolate Pie-Two cups milk. two
egg yolks beaten, four tablespoons
(rounding) sugar, one-half teaspoon
sailed butter. Put one tablespoon
cornstarch in one-half cup of the milk.
Heat the rest of milk and add remain
der of above ingredients. Add one
block melted bitter chocolate; vanilla.
one teaspoon, then cook Put in baked
crust.
BUTTERFLIES. Eggless, Milkless Fruit
Cake-Put into sauce pan the follow
ing articles and boil three minutes:
One large cup brown sugar, one cup
water (cold), one cup seeded raisins.
one-half cup nut meats. one-third cup
lard, one-fourth grated nutmeg. one
half teaspoon salt, one-half teaspoon
cloves. one teaspoon cinnamon, one
teaspoon cocoa. When cool add two