The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-04-20

estimate it will be noted that the entire
female population Of the United States
Is given and only the number of grown
women In the different countries of
Europe. AS, a matter Of fact, in pro-
portion to it's population, this country
has fewer women than most of the
others mentioned. The proportion of
women to men in the United States Is
greatest in New England, where the
women are in excess. 1t is least in the
far west where the number of men
exceeds that of the women. wyoming
has the smallest female population,
2l362; New York the largest, 3,O2o96O;
while it is said that one factory in New
England employs 1900 women.
A MINIATURE:
A dainty maid of days of old,
Pearls inlaid in u rim of gold,
In circlet fair this picture twine,
This miniature of quaint design.
A blossom face, she has, wherein
A dimple dents the pretty chin,
A prim cap frllled crowns locks of brown,
Her tucker Is white and blue her gown
A maid demure, In olden guise
Who smiles at me with tender eyes,
So girlish-sweet, so fair and pure,
From out this ivory miniature.
Ellen 3. Peck.
GOOD ADVICE TO GIRLS:
The bicycle girls again awheel,
She flashes by on her steed of steel,
In her natty suit of blue;
Her cheeks are flushed with healthy
glow,
The veriest glance at her would show
That her heart beats strong and true.
She may wear boomers, she may wear
skirts,
But every graceful move asserts
That she revels in perfect health;
She fills her lungs with the pure spring
air,
Winning the whole of her rightful share
OF woman's greatest wealth.
All, girls, get bicycles, If you can, e..
And soon you'll find admring man
OF your loveliness will talk;
But If you can't ride in the early spring
On q bicycle, do the next best thing
Get out in the air, and walk!
-Somerville Journal.
SELECTED RECIPES:
Pulled Bread-Put loaf of light flakey
bread-baker's when convenient-between
two pans, and let 1t heat through in a mod
crate oven. 1t will take about twenty-five
minutes for this. Take from the oven and
with a fork tear the soft part into thin,
ragged pieces. Spread these in pan and
put them in hot oven to brown. 1t will
take about fifteen minutes to make them
brown and crisp. Serve at once on a nap
kin. Always serve cheese with pulled
bread, This dish is considered more ele-
in dinner luncheon.
Bavarian Cream-Dissolve half a box
of gelatlne in enough water to cover.
Let quart of rich milk or cream, II you
have it. come to boil. Then stir in the
gelatine. Set on the back of the stove and
add the yolks of six eggs, one coffee cup
of sugar and three teaspoons Of vanilla.
Add the well-beaten six whites last of all.
Pour into moulds. ... ..
Orange Cream--Three-fo -fourths of pound
of coffee a sugar, eight eggs, the grated
rind Of two oranges, the juice of eight or
anges and one ounce of cornstarch. Stir
constantly in a double kettle until 1t be-
gins. to thicken, remove from the stove
ana beat few minutes. Pour into GUS
tard cups OF. sherbet glasses, place on the
ice and serve with fancy cakes.
Milk Shake-JTo three and a half pounds
of granulated, sugar add two quarts of
boiling water and let 1t simmer until it is
entirely dissolved. 1t is not necessary to
boil. After cooling add three, ,.teaspoonful
of extracts. any flavor, and a small lump
of citric' acid will improve the syrup.
Citric acid ls'harmless, as it is used i'm the
manufacture of all lemon drops on the
market and may be put in in quantity to
suit the taste.
Turkish Baba-An extremely delicate
and simple addition to the dessert Is
baba, a Turkish invention. Rub pound
of butter into pound of flour. strew into
it pound Of finely slfted sugar, half a
teaspoonful Of salt. Make a hollow in the
center and put Into 1t a tablespoonful of
yeast, eight eggs beaten to a foam boil
dram of saffron in quarter of a pint of
water, strain 1t, add to the liquor a large
glass of sherry or whatever wine Is pre-
ferred; then stir all in the paste. Beat
it for half an hour, cover, and leave 1t
for six hours: then beat 1t again for
quarter of an hour, fill buttered mould
and bake Immediately for half an hour
When thoroughly done turn 1t out of the
mould. 5..,.s,. ~, - l..-
= Prune Soup-Soak one-half cupful OF
sago for one hour in a cupful, of cold
water, then add one quart of water, and
cook in a double boiler until transparent
In the meantime cook together one cupful
of prunes and one-half cupful of raisns in
"a small quantity. of-water until soft; then
add the whole to the sago, when 1t is
transparent, with the juice of one lemon
and one tablespoonful of sugar. Strain
and serve hot with croutons.
thickly. and ,cover the bottom with slices
of buttered bread. Cover with rhubarb
cut in short pieces. Sprinkle freely with
sugar, and then put OH another layer of
bread and butter and proceed thus until
the dish is full. Cover closely and bake
an hour and a half. Remove and brown.
Serve with sweet sauce.
Cheesekins-Take three ounces of fine
bread crumbs, four ounces of grated
cheese, two ounces of butter melted,
teaspoonful each OF -four and mustard,
saltspoon each of cayenne and white pep
per, and two eggs well beaten. Mix all
these ingredients together and let them
stand an hour. Knead and roll out as
thin as possible;, cut the paste into tri-
angles, or roll it'sinto thin sticks about
three inches long, and bake i'm a quick oven
sixteen or eighteen minutes. Serve hot
Spanish Eggs-Rub the inside of the fry
ing pan with a slice of onion. Pare one
raw tomato and cut itSinto bits. Put 1t
into the frying pan with tablespoonful
of butter, and cook for five minutes. Beat
six eggs well, and at the end of five min
utes put them in the pan with level tea
spoonful of salt and one-fourth of tea
spoonful of pepper. Stir constantly until
the eggs begin to thicken. Then pour into
q hot dish and serve at once
Cocoanut Blscuits-Beat three eggs till
quite light then mix into them gradually
ten ounces Of sifted sugar, and. lastly,
six ounces of grated cocoanut, stirring it
all lightly together. lay some sheets of
white paper (of course, properly, this
should be the wafer paper corfectionersi|
use), on a baking tin, and drop'the mixture
on this in spponfuls, not too close together,
and bake In cool oven till they are of a