The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-05-18

well. Beat the whites Of three eggs
until stiff, and stir them in; pour all
into two well-buttered sandwich cake
tins, or two soup plates, and bake till
ready. When cool, split and spread
with the following mixture: One orange,
3 ounces Of Icing sugar, one white of
egg. Crate the rind OF the orange,
press out the Juice and mix into the
sugar, beat the white of egg stiff1y, and
stir In. Spread 1t over the cakes, put
the two sides together, cut neatly, and
serve.
Fruit Salad.-Boil three-quarters of
q pound of loaf sugar to syrup with
one and half pints of water, add a
tablespoonful each of noyeau and
brandy, stir 1t well, and mix into 1t
grapes stoned and skinned, bananas
peeled and sliced, melon sliced, plums
halved and stone, etc. Mix 1t all well
together, and stand 1t in a cool place
till wanted.
Spinach Pudding.-Take six table,
spoonfuls of cooked spinach, add the
same quantity of bread crumbs soaked
in milk and drained, a pinch OF salt and
little grated nutmeg, and four eggs
we'll beaten up. Mix all well together,
butter pudding mold, and boil for
two hours. Serve with melted butter.
Spinach Patties.-Make nice puree
of spinach, drain it very dry, and then
moisten it with cream, adding a very
little nutmeg. Make eight little puff
paste patty cases, fill each with the
spinach puree, give them a cap of but
y,
serve on folded napkin.
Spinach Fritters.-Boil the spinach,
drain well, and put it through a colan-
der; add "a little grated bread, nutmeg
and ginger to taste. Beat up two or
three eggs, according to the quantity
of spinach, and add q little milk or
cream (enough to make the spinach like
good batter), mix well, and drop the
batter in a pan of boiling fat. When
the fritters rise, drain and serve at
once.
Spinach Cream.-Beat the yolks of
eight eggs with a wooden spoon or a
whisk; sweeten good deal, and put
to them a stick Of cinnamon, a pint of
cream, and three-quarters of a pint of
new milk. Stir we'll together, then add
a quarter of a pint of spinach juice, set
vt over a gentle fire, and stir one way
until it is as thick as hasty pudding
To be eaten cold.
Cabbage Salad.-In the early part of
the day shave fine one pint of crisp
cabbage, and pour over 1t the follow
Ing dressing: Mix thoroughly tea
spoonful of flour, a tablespoonful of
butter, one-half a saltspoonful of pep
per, one-half a teaspoonful each Of
salt and mustard and a large table,
spoonful of vinegar. Add this slowly to
two-thirds of teacupful of boiling
vinegar, and cook until smooth, STIR
ring constantly. Turn this mixture
over the well-beaten yolk of an egg.
Mix thoroughly. Pour over the shaved
cabbage and place where it will become
very cold. The salad is greatly i'm
proved, if celery is liked, by doubling
the dressing and adding one pint of
flnely-sliced celery. The dressing is
excellent for almost any sort of salad,
but for all varieties except cabbage
should be cooled before using.
HOUSEHOLD HINTS:
A tablespoonful OF ammonia IN q gallon
of warm water will often restore colors in
carpets; it will also remove whitewash
from them.
The white Of an egg is one of the most
efficient remedies for a burn or a scald, ex-
Guiding the air at once and affordng in
stant relief. ...
For cleaning out the corners in furni-
ture and window sashes use hardwood
pointed skewers, such as butchers use to
do up meat in preparing it for cooking.
Tides made Of antique lace can be
washed satisfactorily If soaked in boraX
water; then let them lie in warm suds,
squeezing them with your hands; rinse,