The Topeka state journal. [volume] (Topeka, Kansas) 1892-1980, 1919-03-18
HOUSEHOLD HINTS
Menu Hint.
GIT

VAChu
BREAKFAST
Sliced Oranges Oatmeal
Scrambled Eggs and Bacon
Bran Rolls Coffee
LUNCHEON.
Lima Bean PURGE Croutons
Home Canned Apricots
Walnut Waters Tea
DINNER.
Ham and Potatoes Baked in Milk
Home Canned Wax Beans with
Butter Sauce
Iceberg Lettuce with Piquant
Dressing
Finger Rolls Butter
Orange Pudding Coffee
Tested Recipes.
Lima Bean Puree-Soak half
pound dry lima beans over night.
Parboil with piece soda size of pea
Blanch. Cook slowly to a mash, with
slice onion and two bay leaves. Strain
thru with milk. Thin to desired con-
sistency with milk. Salt to taste. Add
dash of black pepper, dash of paprika,
four drops tobasco sauce, teaspoon
sugar Serve very hot.
Orange Pudding-Soak two heap
ing tablespoons gelatine in one-third
cup cold water for five minutes. Dis
solve over hot water. Add one cup
orange pulp and juice, juice of one
half lemon, one-half cup sugar. Beat
one pint whipped cream. Serve whole
after molding in large mold. Garnish
with cherries or green leavs from any
plant.
Mock Turtle Soup-One beef shank
boiled in gallon of water. When
cooked, remove one-half meat from
the bone and put thru the food chop
per. Add one-half the strained stock.
one-half cup ground cabbage. one-half
cup ground turnip, one-quarter cup
ground onion, onehalf cup string
beans. one-uuarter pint tomatoes. Fla
vor with celery salt and pepper, cook
three hours. The remaining stock and
meat may be used for stew or soup.
| Stewed Figs-Wash one-half pound
| of figs in cold water. Drain and COW
| er with warm water. Soak half an
hour and wash again. Cover with
warm water add one Glove. a small
| piece of stidk cinnamon and a pinch
| of ginger. Cook slowly until figs are
plump. Add one-half cup sugar and
| cook rapidly for ten minutes. Re-
| move Glove and cinnamon, cool and
serve.
Grape Tapioca--It sometimes hap
pens that the grape jelly did not get
stiff because the grapes were ripe in
stead of under ripe. This is a good
way to use it:
| one 81 grape jelly, one-quarter
| cup granulated tapioca, sugar to
taste. One-nai1 teaspoon salt
Put the tapioca on to boil in three
| cups of boiling water. When clear
add jelly. salt and if not sweet
| enough. add sugar to taste. Beat
until well mixed; pour into ice cream
glasses or bowl When cold serve
with teaspoon of marshmallow
whip.
Excellent Fudge-Three cups of
sugar. one tablespoon theaping) of
! cocoa, one teaspoon of salt, enough
water to stir ingredients ,gether good.
stir on stove until it boils-just
! enough to make a very s. ball in
! cold ter. Then remove from stove
| to some cold place without stirring
until COLI then beat until creamy.
which will be sometime.
! You may think this will never set,
| but it be delicious and creamy,
Discoveries.
When frosting a cake first sprinkle
lightly with cprnstarch in order to
prevent the frosting from spreading
! rapidly when put on the cake.
| When you have to seed raisins soak
them before beginning. IL you have
to cut warm bread or cake or cake
with soft icing first heat the knife in
| boiling water. wipe dry and cut with
| it while still hot. Reheat in this way
as soon as it has cooled.