The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1894-10-22
THE INNER MAN.


per or lunch table. A simple and easy
way to prepare little cold tongue is in
a case or souffle dish. Cut the tongue in
very thin slices after peeling 1t and then
into very small bits. Put a layer of
thick tomato sauce in the bottom of the
case and fill it up with bits of the
tongue. Add a mere pinch of cayenne
pepper, a pinch of minced parsley and
also of minced chives. Put layer of
the tomato sauce also on top. Sprinkle
a few fine bread crumbs on top of each
dish and bake them in a hot oven for
about ten or fifteen minutes. You may
mix little mince of mushrooms in with
the tongue if you wish.
A curry toast is o rather pleasant and
savory toast If one likes the flavor of
curry. Take eight anchovies, pound
them to paste with good-sized table
spoonful of butter, add little pinch of
mustard, saltspoonful of curry powd-
er and then four tablespoonfuls more of
butter. You can make half this mix
ture, but it Is well enough to make it
ALL as it will keep. Spread the mixture
on slices of brown toast in a hot oven
for three or four minutes to become
thoroughly heatd through. Serve the
toast on a platter surrounded by water
cress dressed with vinegar and little
salt. A little roast chicken powdered
to paste may be used in place Of the
anchovies.
Browning oysters is by no means a
novel treatment of the bivalve, yet its
virtues as recipe for adoption on emer
gency cases, seems as yet unreVealed to
tho oUara hnncalyaanpr A lnznn Of
the big fat oysters so cheap in the New
York fish markets will make an abund-
ant dish, quickly prepared in the kitch-
en- or in a chafing dish. The oysters
must be drained from the juice, and
then, one layer at time, spread on the
bottom of a well-buttered frying pan
that is not Of iron, or chatting dish
bowl. By turning slowly and adding
enough butter to keep them from any
danger of burning, the oysters will
brown, and given proper seasoning of
pepper and salt must prove an excellent
experiment, well worth repeating. All
the skin and bits of oyster that cling to
the bottom of the frying pan should be
scraped and added to the well-browned
heap.
The new cheese sandwich is meant to
be eaten with theater suppers, cooked
in a chatting dish, or at luncheon, for it
needs to be fresh to be fully appreciat-
ed Grated American cheese must be
melted with a dash of dry mustard and
cayenne pepper. This spread between
thin slices of bread is very delicious
when served with creamed oysters. For
these two tablespoonfuls of butter must
be melted in a half pint of cream, along
with very generous pinch of salt and
dash of pepper and a little grated nut
meg. This must all be permitted to boil
up, when tablespoonful and half of
very finely crushed cracker crumbs,
sifted and stirred In, are required. I'M
mediately add two dozen oysters strain
ed of all juice. Let them cook in the
cream not longer than two minutes and
serve on toast.
An excellentspickle mixture is made
from green tomatoes, caulitlower, celery
and small cucumbers. For every peck
of tomatoes use four heads of cauli-
flower and four punches of celery. Slice
the tomatoes, break the cauliflower into
pieces and chop the celery. Put the
whole in brine for day and night,
then drain and cover with hot vinegar.
In quarter Of an hour take out of the
vinegar and drain. Add to the vinegar
two ounces of grated horseradish and
an ounce of ground cloves, cinnamon,
tumeric, a quarter Of a pound of black
pepper, eight ounces of mustard and
take same quantity of brown sugar.
Turn over the pickles and add enough
cold vinegar to cover.
A roocf ton1ar1o;,, of ,,nrly orno5 Fnr
an occasional cold weather dish in those
families where the digestion is sound.
Have the tenderloin split at the market,
and stuff it with a dressing seasoned
with herbs, with lemon juice, and graf
ed yellow peel, with celery salt, or a
very little onion juice. Roast slowly in
a moderate oven until very thoroughly
cooked.
That Philadelphia novelty, baked ice
cream, which seems little like gliding
gold, is made from ice that is first cream
frozen very hard, in q brick-shaped
mold, then turned out and coated with
meringue and Drowned an instant
only. Miss Johnson's recipe for the mer-
ingue Is the whites of four eggs with an
equal quantity of sugar for every quart
brick of cream.
An excellent cream salad dressing
that costs less than mayonaise and is
also liked better, by those who do not
like the taste of OIL is made from a
| tablespoonful of vinegar, one table
| spoonful of oil, one-half tablespoonful
of mustard, three eggs well beaten, one
cupful of milk, and a level tablespoon
| full Of salt.
| Oysters are delicious, says the New
| York Evening Post, cooked in cream
sauce and seasoned with mushrooms
and chopped parsley. Scald a pint of
oysters in their liquor until the edges
begin to curl. Then drain them. Mix
half tablespoonful of -four with the
same quantity of butter and heat in n
saucepan. Add quarter of cupful
of cream, and quarter of cupful Of
mushroom liquor. When the sauce Is
smooth and hot, add half tablesuoon-
full of chopped parsley, one-fourth can
mushrooms and the oysters. Season to
taste with salt and pepper, and put in a
shallow dish or scallop shells and scat
| ter with fine bread crumbs and bits of
butter. Brown in a hot oven.
| A menu for a simple luncheon that re-
| quires very little work and little ex-
pense is 'cold-boiled ham, garnished
with parsley, creamed Drowned pota-
toes sent to table in baking dish, velvet
rolls, and picked cauliflower. For the
second course, oyster salad and warm
seafoam waters; and for the third, lem
on Jelly tinted pale green and filled with
green grapes, fig-crackers, and coffee
The jelly should be allowed to stand un-
al a. bauinc tn ho rdan then noiIr n little