The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-10-12
Facts of Interest
To Women Readers.
Symposium of Information, Partly Grave.
Partly Cosby and Partly Gay.

vile, Tenn, for many years: Her nus
band, when u young surgeon IN the bri..
ish army, was the friend OF Ire'@"hey
and Byron.
Miss Eva A. Wood is the first woman to
be appointed a draughtswoman Dy the ctly
Of Brooklyn. She passed civil service eA-
animation and stood az the nead .,, Ur ,.a,i vuE
| list. with an average OF VI. Her saiary VIII
be $40 per month. -, ~,
II is stated that the dress worn by the
| empress of Russia at the coronation cere-
money next year has just been ordersd
In Paris. 1t Is to be decorated with pearls
and gold. marvelously worked. and is 10
! cost more than 100000 francs.
Jessie Bartlett Davis, the Bostonians'
famous contralto, has had 200 songs dedi-
Gated to her within five years, says the
Theatrical Tidings. A brand of cigars and
corset have also taken her name as u
trade mark. Such are fame and rate.
According to a recent investigation the
six richest women In the world. with the
Cousino, $500. 1900: Hetty Green, $oOoOO,-
900: Baroness Burdett-Coutts. $50 LOO;
Mme Barrios. $l5.O0000O; Mary Garrett,
$l0.0OO.0OO. and Mrs. Woleska. xo.9o.Vo'
Madame Deschamps. who claimed to
have invented the preparation OF chopped
vegetables that gave Its name to Julienne
soup. has lately died in Paris at the age
of ~. She was the oldest OF the Paris
market women. and remembered the en-
trance of the allied troops after the battle
of Waterloo. Under Charles X and Napo-
leon III she supplied vegetables to the
Tuileries.
who are making record for good hard
work. They are daughters OF Joseph
Mans, they live In the Mahoning valley
and act as engineer, pumper and shipper
In their fathers colliery, which supplies
the whole valley. The family Is going
into business more extensively soon, a
new slope having been sunk.
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ENDED IN A TRAGEDY:
Wiggles-I always told you that that
love affair would end In tragedy, and
now 1t has.
Wiggles-Why. hadn't you heard? They
were married Tuesday night.-Somerville
Journal.
-:II:-
SELECTED RECIPES:
A Ragout of Oysters-Boil twenty-five
oysters In their liquor for one minute and
drain, saving the liquor. Let cold water
run over the oysters remove the hard
parts and throw them away. Peel a pint
Of fresh mushrooms. cut them In pieces
and simmer five minutes, with two ounces
Of good butter: season with salt and pep
per, add the oyster liquor, a gill Of thick,
sweet, hot cream and teaspoOnful OF
butter cut in small bits and rolled in -four.
Let them boil up once and serve in indi-
vidual dishes.
ing card parties with cups Of black coffee.
Take very small, round French rolls and
with sharp knife cut off the top; scrape
out the crumbs and fry crisp In clarified
moving the fringe, or beard; cut them in
two; drain from the juice and mix with
the crumbs, adding just enough juice to
moisten the whole; add seasoning and
bit of butter to each, put on the top and
set in the oven to brown; brush over with
melted butter and sprinkle with fried
crumbs.
oysters with Onions-Remove the skins
from four Bermuda onions, taking on sue
cessive layers until they are no longer
larger than an English walnut; cut IN
small dice and fry with four ounces Of
butter until they turn yellow on the edges;
add fifty oysters and their juice. table
spoonful of minced parsley, a saltspoon-
ful each Of white pepper, salt and all
spice. and pinch OF cayenne; as soon as
the boards of the oysters begin to ruffie
pour into tureen and serve.
oysters and MacarOni-Butter pudding
dish and sprinkle with bread crumbs. Put
in q layer of cooked macaroni, then one OF
fricasseed oysters and SO continue until
the dish Is nearly full; let the top layer be
of crumbs, thickly dotted with butter, and
brown in a quick oven For the fricassee
boil twenty-five oysters In their own
liquor; drain; put a tablespoonful Of but
ter in frying pan; add one OF flour: mix
until smooth: add one-half pint or hot
INllk, anu, WHtH SluOOtH, tuC oystoio ., "
gill of their liquor, seasonings and a
tablespoonful OF minced parsley. The mo-
ment 1t boils remove to The back OF the
range and stir in the beaten yolks of two
eggs.
Minced Oysters-Mince fifty oysters and
five gherkins; add the yolks of six eggs
beaten to a cream, pint of stale crumbs,
salt. cayenne and mace to taste and two
tablespoonfuls of minced parsley. Fry hy
tine tablespoonful, dropping into boiling
fat deep enough to float them; turn to
brown on both sides and garnish and serve
like fried oysters.
Fried oysters q la Monroe-Drain fresh
oysters on a clean cloth. put a dash of
red pepper on each and roll In sifted
crumbs, immerse in well beaten egg mixed
with an equal quantity of whipped cream
and roll again in white crumbs. press
gently with a knife and, fry few at a
time in hot fat; serve on folded napkin
garnished with lemon and parsley.
Two Ways of Panning Oysters-Put fifty
oysters with their liquor over quick fire
In a granite saucepan add f2ur ounces OF
white pepper. slft in four tablespoonfuls
Of cracker dust, stir until we'll mixed. and
at first boil pour into a hot tureen. Cover
and serve Immediately. II cooked mo-
ment too long they shrive! and become
tough. Another way requires small china
shells or deep saucers. Cut thin rounds
of bakers bread to fit the bottom of the
dishes and toast lightly, salt and pepper
the oyster liquor and pour a little of 1t
upon the toast. put double layer OF oys-
butter, set all in a baking pan, cover and
bake eight minutes. Serve with carpels of
lemon. ~
oyster Vol au vent-Blanch and drain
fifty oysters; soak q pair of sweetbreads In |
cold water for an hour, remove the skin.
fat and other impurities and put over the |
fire with a pint Of boiling water salted |
and spiced to taste; boil one minute; take
4 IT,. -
ter them and put into stewpan with the |
oyster liquor a gill Of veal gravy and two |
saltspoonfuls Of salt; stew until the |
sweatbreads are cooked and add four |
ounces OF butter rubbed into two OF flour;
add the oysters, give one boil: fill pastry |
shells with the mixture, turn ladleful Of |
sauce over each and serve.
Oysters a la Creme-Put two tablespoon.
fuls of butter in the chatting dish. with
cupful OF cream, salt pepper, mace and
heaping tablespoonful of finely powdered |
crumbs; add twenty-five blanched and
drained oysters; cook two minutes and
serve on hot toast.
tered toast. Put In the chafing dish /
teaspoonful of butter. dozen minced Oys-
ters and seasoning of salt, pepper and
nutmeg; when hot stir In two beaten egg |
into the dish. and when the egg Is set |
serve on buttered toast. This is enough /
for four persons. each of whom will be
ready for second helping by the time the
next lnstalment Is cooked.
: -:II:-
THE CONDITIONS. REVERSED:
Ethel Singleton-But tell, me, dear. does
man get really angry every time he
comes home and finds dinner isn't ready? |
Mrs. Benedict (sweetly)-Yes; just about
as angry as woman gets every time she
has 1t ready and he doesn't come home
Puck.
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HOUSEHOLD SUGGESTIONS:
After washing the kitchen floor 20 over
the surface with pail Of skinned milk.
This treatment will restore the gloss and
brighten the colors perceptibly.
The care OF kitchen-sink Is Of para
mount Importance. A box of I've should
~ A. ,I a.