The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1917-03-07
HOUSEHOLD HINTS



Honey Tea-To reduce the high cost
of living try using honey tea as
hot drink for the morning or evening
meal. 1t is especially good for chill
dren and elderly people. This is an
old German recipe and is made by
measuring one tablespoon of strained
honey for each cup of tea wanted.
Pour over it one cup of boiling water
for each tablespoon of honey. Serve
very hot with cream, the same as
coffee.
Honey Cool<ies-One and one-half
cups sugar, one cup strained honey
one and One-half cups shortening,
two cups sweet milk, pinch salt, two
heaping teaspoons baking powder
flour enough for soft dough; flavor
with lemon or vanilla.
The Table.
Potpie With Dumplings-Take one
and one-half pounds stewing veal and
one pound pork. Cut in small pieces
add one onion cut fine, let boil until
nearly done, add diced potatoes pars-
ley chopped fine; season with salt and
pepper. Drop dumplings in, cover
tightly and cook fifteen minutes.
Dumplings: Sift one pint flour, one
fourth teaspoon salt, two small tea
spoons baking powder Beat one egg
light, add to egg one-half cup cold
water; stir this into dry mixture If
too stiff add enough water to drop
dumplings from spoon. Cook fifteen
minutes and never lift the lid.
Foamy Salad Dressing Qike whipped
ere a m dressing) - One tablespoon
flour, one teaspoon dry mustard, one
half cup sugar, pinch of salt. Mix
smooth with sweet or sour cream or
milk; add beaten yolk of one egg,
one tablespoon butter; lastly, add one
and one-half cups weakened vinegar.
Add this slowly, place on stove and
cook very slowly, stirring all the time.
iol- ct
Have ready the white of the egg beat
en- stiff Now pour cooked mixture
SLOWLY into the beaten white of egg,
as YOU do for boiled icing. 1t is this
process that assures the hght, foam
| ing dressing 1t needs no cream to
thin it or make it light. Especially
good on fruit; easy to make and
! cheap.
Peach Sandwiches = One stale
sponge cake, one-half teaspoon Gin
namon. one can peaches, grated rInd
one orange, two tablespoons butter.
one pint whipped cream, one half
cup fruit juice, one-half cup sugar
Slice cake into half-inch slices. stamp
out with a fancy cutter twice as many
pieces as you have persons to serve
Melt butter and brown in it the
pieces of cut-out sponge cake. Re
move them to platter Dram
peaches; have as many halves of
peaches as you have pieces of cake.
4 L :
! fruit juice and grated orange peel:
When these are hot add the drained
peaches. Cook five minutes and 1T Is
ready to serve. When serving, place
on a small plate one round of sponge
cake: on this place half peach, on
! top of this peach place another round
/ of sponge cake and put another half
peach on top of the latter Dust with
/ a pinch of cinnamon and garnish with
! Salmon Turbet-One can salmon
| boned; place in bottom of baking
dish Make dressing of one pint
milk, one large spoon flour. two table
1 spoons butter, salt and pepper. Cook
well and pour over salmon Put on
/ this a layer of bread crumbs; bake.
| Salmon Bisque-Open can OF
salmon, turn out contents an hour
/ before making soup. With a silver
fork pick the fish to pieces and take
out all bits of bone and skin Put
fish into sauce pan, add enough boil
! ing water to cover. let simmer gently
half hour. Drain off water and break
fish to a soft mass. Dissolve pinch
of soda in pint of milk and heat in
double boiler with half cup cracker