The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-05-11

Miss Norris. Shortly after the doc
tors honeymoon the doctors son mar
ried a sister of the doctors wife. Then
a brother of the Doctors wife married
the doctors daughter. In other words,
the Doctors son became his step-moth-
er's brother-in-law. and the doctors
daughter became her step-mother's sis
ter-in-law. The doctor, by the marriage
of his son to the sister of the doctors
wife, became father-in-law to his sis
ter-ln-law, and the doctors wife, by the
marriage of her sister to her step-son,
became p-mother-in-law to her own
sister. BY the marriage of the brother
of the doctors wife to the doctors
daughter, the doctor became father-in-
law to his brother-in-law, and the doc
tors wife became p-mother-in-law
to her own brother. 1t Is an unsolved
problem as to what relationship the
children of the contracting parties are
to each other.
SELECTED RECIPES:
To Make Lemon Extract.-To make
good lemon extract, crate off enough
of the outside yellow peel of lemons to
fill small bottle and cover 1t with pure
alcohol. DO not allow any of the white
part of the rind TO get in when grating.
This will require care, /but neglect in
this particular will give a bittle flavor
to the extract that Is not desirable
Strain the contents of the bottle after
three weeks, and use an even teaspoon
full of the extract to flavor a quart of
custard or any similar dish in which
it Is used.
Orange Shor.cake.-Sift two cupfuls
Of flour with two teaspoonfuls Of bak-
ing powder, rub in one cupful of butter,
mix with a cupful of milk, roll out thin
and bake on layer-cake pans. Butter
while hot. Just before serving, cover
each layer liberplly with oranges, cut
mp and swectened. Serve with gen.
erous pitcher OF sweetened orange
juice.-Good Housekeeping.
Orange Jelly.-Dissolve half a box of
gelatinc in half a cupful of cold water.
Cut six oranges in halves, remove the
pulp carefully ard lay the skins in cold
water Add to this pulp the juice of
two lemons, cne cupful of sugar and
one cupful of boiling water. Add gela-
tine, stir all together and strain. Dry
the insides of the skins, notch the edges,
fill with the jelly and set in cold place.
When stiff, serve with white cake or
kisses. This is as delicious as it is
pretty.
Rice Pudding.-One tea cup of rice,
one tea cup of sugar, one quart of milk,
one teaspoonful of cinnamon; bake
slowly one and one-half hours.
Green Sponge Cake.-Two tea cups of
sugar, one of cream, two of flour, four
eggs, one teaspoonful OF baking powder
and one teaspoonful extract lemon;
bake quickly.
Jumbles.-One and one-half cups
white sugar, three-fourths cup of but
ter, three eggs tone-half cup sweet
milk, one-half teaspoon soda, teaspoon
cream tartar.
Ham Salad.-One pound of boiled
ham, chopped fine; one-half dozen of
small pickles, chopped fine also; add
little chopped celery and serve with
dressing as for chicken salad.
Cream Pudding.-One pint of -four.
one pint of milk, one teaspoon of salt;
to this add six eggs well beaten and
three teaspoons white sugar and one
tablespoonful of extract Of lemon. Bake
in buttered dish.
White Cake.-One cup heaping full of
sugar, piece of butter size of an egg,
rub to a cream two-thirds sup of sweet
milk, two cups sifted -four two tea
spoons baking powder, whites of three
eggs beaten to q stiff froth and add last.
Corn Bread.-One pint of corn meal,
over which boiling water has been
poured, enough to scald IT. add pint
of milk and three well beaten eggs, also
one teaspoonful of salt and the same of
yeast powder; bake In a quick oven.
Fruit Cake.-One cup of molasses, one
cup of brown sugar, one cup of short
eninS, two eggs, two teaspoonfuls of
soda three cups of -four, two cups of
dried apples before being soaked. Beat
and stir in one egg and add raisins and
spices to suit Soak the apples over
night. In the morning put in molasses
and sugar. boiling down quite thick.
Mufflns.-One heaping cup -four. two
thirds cup meal one and one-half cups
sour milk, one teaspoonful lard, one
egg, salt and soda. Beat hard and put
one spoonful of the batter into we'll
buttered muffin cups. Bake in a hot
oven. They are so nice for breakfast,
and can be made so quickly. 1 have
seen many receipts for mullins, but
none just like these.
Flemish Carrots-Boil six or eight
good sized carrots about three-quarters
of an hour, or until tender, then cut
them into dice like pieces and stew
them with five small onions one sprig
of parsley, chopped, one pint of water,
one tablespoonful of butter and salt and
pepper; cook closely covered until the
onions are done, then add a little thick
ening mixed In rich milk, and serve
very hot with any kind Of roast meat. p
Boiled Potatoes with Sweet Sauce
Beat four ounds of boiled potatoes in
q mortar, with a. glassful Of white wine,
half a nutmeg, grated, little mace and
the yolks Of three eggs, little salt
and one tablespoonful Of melted butter;
make It in a roll; beat the yolks of two
eggs we'll and mix with half q cupful
Of fine crumbs and cover the whole
roll well with 1t; place in a buttered
dish: bake in a moderate oven until well
Drowned; serve with sauce made with
half pint Of white wine, two table
spoonfuls Of sugar, the yolks of two
eggs; mix all together and stir over the
fire until 1t is rather thick, then pour
it over the rolled potatoes.
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HOUSEHOLD HINTS:
To remove ink stains from the hands
rub the spots with the wet head of COM
mon parlor match.
In roasting meat turn with a spoon. IN
stead of fork, as the latter pierces the
meat and let's the Juice out.
A teaspoonful of cornstarch mixed with
cupful Of salt will remove all possibil-
tiles of dampness in the shaker.
When you wish to cook anything quick
ly in an Open vessel do mt leava the anoon