The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1894-10-13
In The Realms OF
The Home HngeI
Suggestions Along the Line Of Econ
Omy for the Household.
AIDS FOR THE BETTER HALF
Topics for the Kitchen, Recipes for the
Cuisine and General Information
for the Benefit OF the Keeper of
Every True Mans Happiness.

Just at present, perhaps because il
Is somewhat scarce, the apple Is being
exploited by physicians and food au-
thorities as one Of the most healthful
OF fruits. Its chemical composition has
been found 10 consist of vegetable
hbre, albumen, sugar, gum, chlorophyl,
malic acid, gallic acid, lime and water,
ana the German analysts add, "a larger
amount OF phosphorus than any other
fruit or vegetables" The phosphorous,
a writer in the North American Prac-
titioner claims, Is good for renewing
the nervous matter of the brain and
spinal cord, and the acids for the liver
that finds difficulty in doing its work
The fruit may be eaten uncooked
baked OF stewed, without an excess of
sugar. 1t should always be pared be-
fore eating, even when baked though
pains should be taken to pare it very
thin 50 as to avoid waste and also be-
cause one of the best parts of the ap-
pie Is just next the skin. Physicians
consider the skins Of the apple con-
stipating.
A savory breakfast dish is made from
ripe tomatoes and little cold boiled or
broiled ham. Chop the ham fine, and
use from half cup to cupful, and
put 1t in saucepan with three firm
tomatoes peeled and cut in slices. Add
q half-tableSpoonfu Of butter, and cook
a few minutes, then add two raw eggs.
Mix thoroughly and cook until the
eggs are set; season with white pep
per, and serve on well Drowned toast,
sprinkled with chopped parsley.
In the opinion of a clever writer in
the Evening Post it is surprising that
more women of intelligence and ability
do not open boarding-houses when they
are compelled to earn their own living.
When rightly managed, 1t is money
making occupation, and one that calls
for no greater outlay of strength than
many professions that are overcrowded
and not profitable as pecuniary ven
lures. Never were there so many peo-
pie who are willing to pay, and pay
handsomely, for place that truly pro-
vides the comforts of home, and that
offers pleasant, well-kept rooms with
good beds, plumbing that can be relied
on, nutritious food, good service, and
above all, house that is free from the
odors and the shabbiness or the cheap
brightness and newness and lack of re-
finement that can only be summed up
in the word boarding -housey." AS 1
is, boarding houses are, as a usual
thing, kept either by the incompetent
or by the over-shrewd, who have no de-
sire to make fair return for the money
paid them. The woman who keeps d
desirable, perfectly managed boarding
house can usually dictate her own terms
as to prices, and choose from waiting
list those that she wishes to admit tc
her family. Her Office will be no sine.
cure, but If she has the necessary quail
| fications, success Is assured.
| A Boston cooking-school recipe foI
white lady fingers is as follows: Beat
! the whites of four eggs to froth, add
half level teaspoonful of cream OF
tartar and beat until stiff; sift in grad.
ually half a cupful OF fine granulated
sugar and beat without reversing the
motion. Remove the beater and with a
wooden spoon, fold in little at time
| half cupful Of pastry flour that has
been slfted four times, add half a tea
| spoonful of any desired flavor, press
through a pastry bag and bake in the
small tins used for lady fingers. Sift
powdered sugar lightly over the fingers
and bake slowly twenty minutes.
The teachers Of cooking in the Bos
| ton public schools are paid S45 for theil
first years work with an annual in
! crease of $4S until the maximum of S74.
Is reached. The director OF the cooking
schools is paid $1,000 Candidates fol
| the special certificate required to teach
cooking have to pass a general exam
inatlon in English, arithmetic geogra
ply, United States history, civil gov
ernment, physiology, and an examlna
| tion in one OF the following subjects
Algebra, plane geometry, practical ge
ometry, physics, botany, zoology, geol
ogy, or astronomy. Those holding
grammar school certificate for class !
or higher grade have only to take tn
special examination, which consists O
the principles Of teaching, principle
and processes Of cooking, chemistry a
applied to cookery, household economy
and demonstration lesson. Bostoi
has now fourteen school kitchens
While the practice of cooking is an i'm
portant part Of the work in thes
kitchens, the pupils have for convent
ence little text book containing twen
ty lessons, setting forth the principle
of cooking with simple receipts illus
trating them. Mothers who are de
sirous Of teaching their little daughter
the elements of cookery at home nigh
find the text book suggestive.
I'VE shall" writes II. H." "have
much-needed table convenience whel
some one invents an apparatus 70
boiling eggs perfectly that's ineXpensiv
enough to come within the reach of a
many as are the various grades o
chatting dishes now sold. There is a.
English invention of 1.-THE kind tha
steams eggs, to be had in this country
but 1t is too expensive to be widely used
Cooking eggs by this nice little affail
that turns them out in a delicious har
or soft state, Is as pleasant as making
tea at your own table, or scrambllng you
own eggs in chatting dish; but the re
suits can hardly be said to be superio
to the way recommended by Matthey
Williams in his Chemistry of Cooking
1t will be remembered that in his eS
periments he found the albumen of eg
was r:ost perfectly cooked by coverin
it with boiling water, covering tn
saucepan that contained it tight, an
placing it on the hearth for ten min
utes. Let any one who is skeptical O
the results compare an egg cooked 4
this way with one boiled violently TO
from two and half to three and a hal