The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-08-31

In repairing or altering cotton clothing
II Is vexatiOus to ind that the machine
stitching has shrunken. drawing the
seams, hens. etc., into FUCKERS. The
largest educational institutions In the
country teaches her pupils to overcome
this by soaking the spool Of thread over
night In a glass Of water, then standing
It where II will dry. and It IL ready for
thoroughly with machine oil to make i
stronger and have 1t work easier. Try
both Of these ways. and see II you are not
pleased with the result.
CHOICE RECIPES:
Breakfast Dried Beef.-Cut or pare the
beef very thin and freshen by placing In
hot water for few minutes; pour of the
water; place in the pan or skillet lump
OF butter. and as soon as It is heated put
the dried beef into 1t. adding five or six
eggs immediately.
To Broil Fish.-Any small fish or the
steaks Of a large fish are nice broiled
Prepare as for frying. rub the bars Of the
gridiron with butter. then place the fish
skin down, do not turn until nearly done,
and broil slowly. Turn up and lay In a
dish with butter. pepper and salt.
Succotash.-Cut the corn from eight ears
and mix with one pint OF lima beans;
cover with water and boil for about an
hour; drain of and add one teacupful Of
milk. and when this Is heated put In one
tablespoonful of butter. with salt and
pepper to taste. Simmer the whole gently
for about ten minutes.
Almond Frosting.-Almond frosting
makes q delicious addition to q loaf Of
white cakes. Beat the whites Of two eggs
TO a stilY froth. stir in half a pound OF
..s.N., 81
OF almonds. bianched and powdered to a
paste. Flavor with orange flower water
and, II you choose. few drops Of almond
extract.
Baked Apple Pudding.-The yolks Of
four eggs. six large pippins. grated. three
sugar the juice and half the peel of one
lemon. Beat the sugar and butter to a
cream. stir In the yOlk and lemon with
the grated apples. Pour In deep pudding
dish TO bake Whip the whites and add
top. Eat cold with cream.
Plum Porridge.-Take one-half pint Of
milk, add six raisins, and allow to cook
for five minutes. Then take one table,
spoonful Of corn starch and moisten It
this quickly into the half pint Of milk
and stir back and forth until 1t thickens.
Then cool for one minute and add one
tablespoonful Of sugar.
Boiled Potatoes.-This homely vegetable
Is frequently sighted In cooking. A white
mealy potato is a welcome addition to any
meal. Wash and scrape or pare thin,
rinse In cold water. then throw into ket-
tie Of boiling water, In which two tea
spoonfuls of salt have been put. Boil
rapidly. Drain, remove the lid for mo-
ment so that the steam can escape, then
serve Immediately.
How to Cook Peas.-Peas should be care-
fully picked over but not washed. as In
washing them that little sweet stem that
CONNECTS the pea to the pod Is lost. Put
them thirty minutes. Then drain them
into colander, put them into hot dish
and season them with plenty Of sweet,
fresh butter, a little salt and II you choose,
a little pepper. and put the dish Of peas
In the oven for not over two minutes.
Stuffed Egg Plant.-Cut the plant in two;
scrape out the inside and put 1t in a sauce
pan with a little minced ham; cover with
water and boil until soft; drain off and
add two tablespoonfuls grated crumbs.
one tablespoonful of butter, half minced
each half Of the hull with the mixture;
add small lump OF butter and bake for
fifteen minutes. Or II preferred, omit ham:
using more bread crumbs and mixing
them with beaten egg yolks (two to an
egg planO.
Peach Cobbler.-Fill. a shallow pudding
dish or deep earthen pie plate with ripe
pealed peaches, leaving In the pits to In
crease the flavor of the fruit. Add cold
water enough to half fill the dish and
cover the while with light paste rolled
to twice the thickness used for pies Cut
slits across the middle, prick with fork
and bake In slow oven about three
quarters Of an hour. The peaches should
be sugared according to the taste before
putting on the crust. Serve either warm
or cold: the crust should be inverted after
being cut into sections, and the peaches
piled upon 1t. Eat with sweet cream.
Mock Birds.-Cut thin slices of rather
lean, boiled salt pork; spread with the fol-
lowing dressing: To one cup of bread
crumbs add one egg, one teaspoonful OF
sage, one tablespoonful Of minced onions,
salt, pepper and butter to season. Soak
the bread and squeeze dry, then add the
seasoning; spread over slices of meat, roll
together; fasten the ends firmly and brown
in frying pan, take out the meat, add to
the fat in the pan two tablespoOnfuls Of
-four and one minced onion: stir. then add
one quart OF water. Season to taste with
salt, pepper and little sage: add the meat
and stew two hours. Place the meat on
q platter. garnish with lettuce. celery
leaves or crisp. white cabbage and serve.
Send the gravy to the table In boat and
serve with the meat.
II II u .
Chicken Curry.-One good-s,zed chicken.
one tablespoonful of salt. two small
onions, one heaping teaspoonful Of curry
powder. three eggs, half cup Of rice,
one bay leaf. two sprigs OF parsley. a
vNiU ~ WI fol ful nf
butter and one Of flour. the Juice Of half a
lemon. SINCE and draw the fowl. and cut
It into pieces. the same as for a fricassee;
put the chicken In just boiling atpr
enough to cover Il. and add the salt pars-
ley, bay leaf and thyme. Fry the onions
In one Tablespoonful of 'he butter. and
when tender add them to the chicken.
Let the chicken simmer slowly three
quarters of an hour, or until tender. Then
take II up and set It in a warm place.
There should be about a pint OF broth re-
naming In the saucepan, and this should
be strained and returned to the pan. Put
the remaining tablespoonful of butter into
a saucepan. and when 1t has melted stir
I'm a. generous tablespoonful Of flour,
making a smooth paste and being careful
broth and add the curry powder. Simmer
for fifteen minutes. Draw the saucepan
to the back of the stove and stir In slowly
the eggs which have been mixed with the
lemon juice. The broth must not boil
after the eggs are added, but must be
thoroughly stirred and poured att once
over the pieces Of chicken on the platter.
The rice In the meantime should have been
boiled and drained in q colander. and
should now be heaped In a border around
the chicken. The amount of curry used
IN this recipe gives a delicate flavor; 4 a
stronger flavor Is preferred use a table
spoonful Of curry. All delicate meats
and fish are suitable for curry. Chicken,
veal, lamb, sweetbreads. lobster and Oys-
than anything else.
TROUBLEsOMs RHYME WORDS.
Iyrnvv, tho pnat- ExDresS.