The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-01-18
HOW TO prepare ENTREES
Miss Cross Gave Some Excellent
Recipes Yesterday Afternoon.
PRIZES FOR CAKES TONIGHT
Boxes Of Caramcls for Lady Visitors.
Prizes for Good Biscuit Makcrs-To.
morrow Afternoon for tho
Sccool Children.

At the food exposition yesterday
there was a fair attendance, but today
and tomorrow will probably witness
larger patronage, from the fact that
several special features are announced.
The largest audience of women dur
ing the exposition yesterday afternoon
listened to Miss Cross lecture on en-
trees. The result warrants the obser-
Walton that If there are "conceits" in
bonnets and "fancies" in mems cravats,
both 'conceits" and "fancies" can be
used to describe the dainty mid-meal
courses prepared by Miss Cross. The
dishes she described and demonstrated
are new and though exceedingly deli
cate they are simple and easily cooked.
The recipes are as follows:
Timbale of Chicken-Cook / pint of
bread crumbs with l gill of milk, add u
pound of white uncooked chicken meat
chopped fine, a teaspoonful of salt, a grain
of red pepper and the well beaten whites
of . eggs; fill in the creased timbale cups
with the mixture; poach in an oven for 90
minutes. Fish timbale may be made by
taking the white fish for the outside and
filling in the center with shrimps or lob
spoonful of butter and tablespoonful of
flour, to which is added u pint of milk
bring to the boiling point, season with
salt and pepper and add y can of mush-
rooms.
Ono Way to PREF pare Mutton.
Mutton Birds Heads-Take as many
Frenched mutton chops as you have
guests, remove the meat from the bones
n "a nb1Agnnnpful n T.
ter and a small onion cut lengthwise
when the onion is light brown add ! ta-
BILE spoonful of flour, Y pint of stock, y.
teaspoonful of salt and dash of pepper
Put in the meat and let simmer for q
minutes. When they have been in min
utes add IL pound of fresh mushrooms
chopped; place each piece of meat on a
piece of toast, put the mushrooms on top
add to the sauce 2 tablespoonfuls of sherry
and pour over them.
olives a la Bordelaise-Take ounce Of
butter and allow it to brown, add / table
spoonful of -four, y pint of stock, ] table.
spoonful of tomato catsup, tablespoonful
of uncooked ham, u teaspoonful of salt
and dash of pepper; let this simmer fol
10 minutes. With sharp knife remove
the olive pits by making two cuts arount
each side: fill the olive with a CHECKER
outlet mixture described below and folC
it back into position; strain the sauce anC
put in the olives and allow them to heat
Dish and serve Immediately.
Chicken Outlet Mixture.
The chicken outlet mixture Is made by
tablespoonfuls of flour stirred into Il PIN
of stock; remove it from the fire and ado
the yolk of one egg, a teaspoonful of salt
a dash of pepper, cup of cooked chopped
chicken, Il teaspoonful of onion juice ant
a little nutmeg. Stand away for a few
hours in cool place before using.
Miss Cross will lecture on Deserts
today, and will prepare rice la i'm
peratrice, compete of pineapple, pud
| ding a la grande belle with sunshine
sauce, baked bananas. Tomorrow
afternoons lecture will be the last one
The subject is Family Breakfasts,
which will include coffee, omelettes
meats, potatoes and many simple dishes
suitable for breakfast.
At $50 o'clocg tonight will be an
| nounced the winners of the Sc and $2J'
| offered by w. II. Baker & Co. for tn,
| cake with the best icing made from
Premium chocolate. Cakes will be re
ceived until 4 o'clock this afternoon.
During this evening each woman Wis
itor will be presented with box o
caramels.