The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1918-06-12
A KANsAN IN NEW YORK. .
The Revision OF Cook Books.
CHAPTER XVIII.

In the original Table of Contents
covering this proposed work entitled |
IA Kansan in New York." Chapter TX. |
scheduled to appear Monday, May 20.
was called THE Revision Of Cook |
Books This chapter has not been
written until today. It was deferred |
from time to time on account of new
developments and new incidents.
among which were those which
brought about the chapter on James
Gordon Bennett and the eight or ten
chapters upon win the War for Per-
manent Peace" and What Happened
in Philadelphia.
There remain for possible publica-
ton continuously with this series a
chapter on THE American Newspaper
Publishers Association" The wyan-
dottes." and Camp Mills and Camp
Merritt"
Now for the chapter on THE Revi-
sion of Cook Books"
During his recent trip to New York
and Philadelphia describing what be-
fell the writer. the most notable and
striking observations come from the
remarkable change in the materials
used for and in foods and the prepara-
ton thereof
/ Apparently never before was so
much fish eaten; cereals are ON the
bill of fare oftener and consumed in
larger quantities, cooked in greater
variety. Wheat flour in the east has
almost entirely disappeared, partially
so in the west. not so much, how
ever, the grain being conserved
for the army and navy. Sugar
has been greatly curtailed for
| sweetening in recipes. Liquors were
! never so severely tabooed nor
consumed in such small quantities.
Many banquets at which wines, cham
payne and various decoctions of that
which inebriates are no longer served
! or milder substitutes are used. Nom
Intoxicating drinks at meals and at
| bars are becoming almost universal;
grape juice. cherryade, orangeade.
matted milk combinations. with or
without eggs. are everywhere in evil
dence. N
Cake and pastries are less frequent
on menus and on the tables
| Bread and butter portions are
smaller and served but once. II more
bread or butter is requested the wait
err politely says: 1T is against the
rules, it is not conservation"
For sweetening purposes and in the
recipes molasses is substituted for
sugar and maple sugar is used on ce-
| fc mr. ri
are substituted for sugar and butter
New things appear on bills of fare
and at the family table. For instance,
at a dinner TO which the writer was
invited in New York City, a new kind
of bran mullins was served; also a
Vermont ginger bread and there was
discussion about "curried tripe" and
J calf brains and nut, buffers and
sweet breads at this dinner. Recipes
were given for a number of these
dishes" and for the benefit of the
reader they are recorded herewith.
A number of these recipes had been
followed by the New York lady Civ
ing the dinner and the resulting pro-
ducts tried out with great success on
the Kansan who was the only gentle
nan present:
/ BRAN MUFFINs.
cups bran,
l cup flour,
1 teaspoon soda,
IL cups sour milk.
" cup Elolasses,
Pinch of salt.
Sift the flour, salt and soda to
gether. add bran, then the milk as,,'
molasses. D.. Bale in hot oven about
one-half hour. If have no sour milk
use sweet milk and stir soda and mo-
lasses.
ABOVE HOOVER1ZED.
1 cup bran,
1 cup cornmea1,
cup buckwheat.
Prepare as above. Add rafsins or
nuts If desired. The above was "OK'd''
when Hooverized, by Mrs. Homer
Dunn. $50 Central Park West, New
York City, formerly residing at 9sa
Madison street, Topeka, Kan, but liv-
ing in New York City for the past six
teen years. ~ -.,
VERMONT GINGER BREAD,