The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1918-01-08
HOUSEHOLD HINTS
Tia Table.


Mexican Coldslaw-Shave cabbage
very fine and cover for about an hour
with cold water. This makes it crisp
and tender. Mix thoroIy with chilli
sauce, salt, bit of horseradish, a
dash of Worcestershire sauce and a
faint sprinkhng of cayenne pepper.
Potato Salad Dressing de luxe
One pint sweet cream, three beaten
eggs, butter size of walnut, scant half
cup sugar, half cup vinegar, one heap
ing teaspoon prepared mustard, one
teaspoon Nsalt. half teaspoon pepper.
point, stirring all the time.
Buckwheat Pancakes-On e C e
dry compressed yeast in half cup
lukewarm water (soak half hour) !;
one quart lukewarm water, one cup
cornmeal and a pinch of salt.
First add cornmeal; now stir in the
plain buckwheat mot the prepared) !;
stir in until pretty thick; now add
yeast and set in warm place until
morning.
When ready to make. take one tea
spoon soda and stir in a cup of warm
water; add enough water to make
batter the proper consistency this
makes them light and spongy.
Sugarless Ginger Cookies-One egg.
one cup New Orleans mola asses, one
half cup melted lard, one tablespoon
mon, small pinch salt, one scant ia
blespoon soda dissolved in one-half
cup boiling. water, flour to make soft
dough. If crisp cooky is desired
roll a little thinner.
Devonshire Plum Pudding-One
and one-half pounds raisins. -one-h
pound currants one-haIf pound mixed
peel, three-fourths pound bread
crumbs. three-fourths pound suet
(kidney}, two cups flour, eight eggs.
Must boil two hours. Any sauce can
be served.
Graham Johnnycake-Two cups
sour milk, one egg, one and one-half
cups cornmeal, two tablespoons oil Cor
other fat), two tablespoons peanut
butter, two teaspoons soda, one table
spoon salt. 1t can be baked in fiat
pans or steamed in one large loaf for
two hours. Sometimes a little more
-four and meal are needed.
Economy Meat Dish-Get one and
one-half pounds pure sausage meat
pick in small pieces, put three pints
boiling water on it. let boil five to
seven minutes, add pinch of cloves.
allspice, nutmeg and one-half tea
spoon cinnamon, pepper, salt and one
onion (medium) chopped fine. Then
thicken with plain buckwheat flour as
thick as you can stir it. Add flour
very slowly.
Boil thoroly five minutes, pour into
dish to cool, slice, dip in flour and
fry. Excellent for lunch or break
fast with catsup. Will keep several
days on ice or in window box.
Bread.
|. Graham Bread Ono Shortcomings
One cup buttermilk. one-half cup SUI
gar, one egg, one teaspoon salt, one
teaspoon soda. Let stand and get
little light before baking. Stir stiff
with graham -four If buttermilk is
not very rich add a little shortening
Sour milk is as good as buttermilk
with one tablespoon shortening added.
Graham Bread with raisins)-One
cup each sweet and sour milk, one ia
blespoon shortening, two-thirds cup
strip (either maple or corn), one tea
spoon salt and one teaspoon soda
three cups graham flour and one-haIf
cup white flour or cornmeal. Add
lastly one-half cup small raisins or
large ones cut in two. Bake slowly
one hour.
Old-fashioned Corn Bread-Two
cups cornmeal, one cup flour (white
or graham), two cups sour milk, enc
half cup sirup or moiasses. one tea
spoon salt, two teaspoons soda Steam
one and one-half hours This makes
one large ,tinful all you can steam at
once.