The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-11-23
HOUSEHOLD RECIPES.

-Do,a preod-To a pint of white
- ,nonoa VOL raised, add half q
80 = y 81 VAR, water. one tablespoonful
Of l,rd one-uuarter cupful OF moiasscs'
and one cupful of stoned dates. SUI III
enough rye -four to make a sort oouEh.
St,rl well. or knead lightly, put II, INV
nan and when light bake Tor one Hou =.
Date pudding is as delicious aS
easily made, and although quite sinnp,.,
will be generally pronounce 49,
r,ch Take two cupfuls OF Uranium
aonr one cupful of milk. n cup1ul OF
molasses. one teaspoonful OF SAT- hliu
one-half teaspoonful of soda. MIX. anu
add last of all one large cupful OF oates
stoned Ind cut In pieces. Bon three
bours and finish off with ffteen MN
,,tes in n hot oven. Serve with the ioi
lowing sauce. One-haif cuptui oi put-
ter. n cupful of sugar ana one ess'
heatan together to q froth; just peiore
carving add one cupful of boiling miih'
nutmeg to taste, and wine, IL one likes,
Date meringue Is a delicate dessert: ui.u
may bd quickly made in az case OF uh,
expected company, If one mas at hailr
the sine qua non. beat tne Whi,e9 VI
five eggs to a stiff froth. add three table
%.nonf,is of sugar, and one-half pound
az dates. stoned and cut up fine. Bake
fifteen minute in a moderate over
serve. as soon as cool. with thick, sweet
cream. or a custard made with the yoik.
How to Cook Meats.-ln boiling meat
if IL is desired to retain the Juices, inc
niece should be large, ana shouiu De
placed al once in boiling water and the
boiling continued for five minutes. Then
the temperature of the water should ne
allowed to fall to 100 degrees Fahr.. at
which point 1t should be maintained
until the meat is done. The BOILING
water coagulatas the outside OF the
n,oat. and thus prevents the escape of
the iuicCs: If tire temperature be Kept
at OF. zeal the boiling point throughout
the process and flesh shrinks. becomes
tough, loses in flavor. and Is finally d.
pested with much difficulty. On the
other hand, II the object of the boiling
IS to make a good soup the meat should
be cut into small pieces. placed In
cold water, ard the temperature grad
ually raised to from 80 degrees TO 100
degrees Fair. Chicken broth is the
most nutritious: mutton next While
beef makes n very weak broth. by
boiling meat loses, as o rule, from % to
80 per cent. of it's weight. In roasting,
the oven should be at first very hot;
her IL should be cooled down, and he
process continued at a low temperature.
Since the heat applied to every portion
of the outside of the meat cannot be SO
uniform in roasting as In boiling, he
loss is usually greater in the former
than in the latter. Stavved meat 10 that
roasted in It's own juices. The meat is
cut into small pieces, and the cooking
should be carried on at as low q tem-
peratuTc as possible. The extracted
matter should be served with the meat.
Picked Lobster.-Remove and re-
.n,.-n 81 .bo ,,aat FROM " lpIgfpr tail
without breaking the shell; pick all
that from the body and great claws,
| mix 1t with q Tablespoonful Of cream
and one of tarragon vinegar. season
| with mustard, salt and cayenne. Stir
into this a gill of liquid champagne
Jelly. Now cut the meat from the tail
into slices and screen each piece with
the mixture; place all on a dish, and
set II on ice. When the jelly Is firm
| arrange the slices back in the shell of
the lobster (this can most easily be
done by first Strengthening the shell
with o long skewer). Between each
slice Mace one of cucumber which has
been soused IN oil, and surround the
| dish with rolled bread and butter in
| each slice Of which has been placed q
flleted blanched cnchovy. Press the
| white and yolk (~separately) of hard
hoiled eggs through a potato masher,
ana 10TH Htttt htao' Va
| white and yellow egg around the dish.
Send to table with dish of tarmesan
cheese.
Rice Eggs.-Ricc eggs ere O very ap-
petizing and no%urishing dessert. They
are made by sweetening and moisten-
inc. cold boiled rice until 1t becomes CO.
| herent. molding n tablespoonful around
q preserved crabapple. pear or other
swcet-meat into the form of an egg,
| dipping this in a beaten egg and frying
over a hot fire. A Chinese cook will
| use n, different sweetmeat, or o different
couple of sweetmeats In each egg. and
will serve It garnished with rose leaves
and flowers. If well made the eggs are
very light and delicate.-Good House
keeping.
Rice Puffs.-To make a dozen, take a
ctipful of cold boiled rice. two cupfuls Qt
milk, a pint of flour. a teaspoonful OF
salt, a tablespoonful Of melted butter
and three eggs beaten to a froth. MIX
|. thoroughly together In the order named.
have the gem pans. hot when filled. and
bake for half an hour In a rather quick
oven. Serve hot. with liquid sauce.
Frugality Pudding.-Fnl your pud-
| ding pail not more than one-half full OF
fine bread crumbs. Cover well with
milk, and let It soften. Now add two
~well-beaten eggs and a small cupful OF
stoned dates. Boil steadily for one
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