The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-08-03

NE-SATURDAY MORN
things day after day. Study up some new
dishes. and serve them daintily; use up all
the left overs; put bits Of bread. mashed
potatoes, boiled hominy or rice. anything
Of the sort In your griddle cakes and see
how 1t will Improve them.
A dainty and delectable addition to
miladfs tea table Is known as ''nutted
dates" The dates are first stoned and
then filed with whole meat Of the Eng
lish walnut. This makes a sweetmeat
both novel and acceptable, and one Pc
culiarly adapted to the demands Of 8
o'clock affairs.
When a stain gets on the fresh dinner
cloth the easiest way to remove It IL i'm
mediately after dinner to slip bowl d.
rectly under the spot, thus raising the
cloth from the table. and then to pour
boiling water over the stain. Let the
cloth remain stretched over the bowl
until the wet portion dries.
Many women imagine that a bare floor
scrubbed every day or two is the only
meat way of living" but the woman who
covers her kitchen floor with a hemp rag
CARPET protected In the most exposed
places by neatly-bound oilcloth, saves
much exhausting scrubbing. and her
kitchen looks cleaner than the floor, dingy
and rough from frequent washing. Al
most always the freshlywashed floor Is
the real cause Of those mysterious Ian
guild. lame sensations from which delicate
women suffer.
, To prevent accidents with lamps the
first point. according to the London Queen,
Is to use good oil, to always have lamps
with metal oil containers, and wick tubes
Of sufficient length to nearly reach the
bottom of the containers, and always to
place the lamps in safe positions; while
some really good brand of OIL having n
close test flash point Of 20 degrees or over.
should be invariably used. Great care
should be taken to keep every part of the
lamp clean, and the gauze of the burners
should receive particular attention, be-
cause should this become obstructed by
dust, the lamps will smell most offensive
ly, while the light will be considerably
lessened; moreover, there Is also the risk
of firing back. and thus destroying the
burners. Petroleum when properly burned
In clean lamps should be free from smell,
giving a white light. Where petroleum or
other mineral oil Is used for Illuminating
purposes, half dozen buckets of fine dry
sand should be kept in readily accessible
place In case of confiagration, as this Is
far better than water as an extinguishing
medium In the event of sand not being
available, ashes, dry earth, or similar
material will smother out an oil fire. but
water, unless applied in overwhelming
quantities, only causes 1t to spread. 1t Is,
however. better to prevent the danger by
having good metal lamps In secure posi-
tions, and this should be the first care Of
every housekeeper. Like everything else,
mineral oil is safe enough when properly
used, and no fear of explosion need exist;
while so long as properly constructed
lamps are used. there is little to fear
when lamps are overturned
Il i Il
ONE DRAWBACK:
ut must be delightful" said the ordi-
nary married woman, ito be earning your
own living and more, too"
ut has its drawbacks" said the busi-
ness woman. Every time l go to a bar
gain sale and save IS or so cents on pur-
chases, lose two or three dollars worth
of time. e.'-Indianapolis Journal.
SELECTED RECIPES:
Green Corn Pudding.-Two coffee-cups
of the pulp of green corn, one quart Of new
milk, three eggs, two heaping tablespoons
of butter. Pour one pint Of the milk over
the corn and set on the fire until scaldihg
hot. Heat the yolks of the eggs and add
the pint of cold milk and half a cup of
sugar. Put the butter in the corn over
the fire and then add the milk and yolks
of eggs and a little salt. Put in a CREASED
pudding dish and bake slowly. Beat the
whites and add three spoonfuls of fine
sugar and put over the top when the pud-
ding is done. Set in the oven to brown.
Green Corn In the Husks.-Some think
the corn sweeter II cooked with husks on.
Remove the outside layer, take out the
silk and tie the remaining husks over the
end. Cook In a kettle Of boiling water
with little salt in it. The husks can be
removed before sending 1t to the table,
but some prefer to leave the husks on 80
as to keep 1t hot.
Escalloped Corn.-Take fresh-picked
corn, cut 1t from the cob; grease pudding
dish, put in a layer, sprinkle little salt
over It and bits of butter. then put on a
layer Of cracker crumbs, pour over little
milk and fill dish with alternate layers Of
corn and cracker crumbs, with cracker
for top layer and plenty of milk over the
whole. Cover closely and bake one hour.
Peach Short -Cake.-Use canned peaches
and prepared flour for this dish. Chop
quarter of a pound of butter into quart
of prepared flour, quickly stir into 1t
enough sweet milk to make a soft dough;
put this into two round cakes upon but
tered tin pie-plates, and bake them in a
hot oven. Meantime open a can of
peaches, reserve the finest for the two top
layers and cut the rest In small quarters.
When the short-cakes In the oven are
done and cool enough to handle, tear them
open with the aid of a fork, butter the in
side. divide the out peaches upon the two
bottom layers, and arrange the finer ones
on the others; thickly dust all with sifted
powdered sugar, lay the tops upon both
under pieces and serve the short-cakes
with more sifted sugar and sweet cream.
The juice of the canned peaches. well
sweetened with powdered sugar, can be
used instead Of cream.
Dutch Apple Cake.-One pint OF -four,
two teaspoonfuls Of baking POWDER half a
teaspoonful of salt, large tablespoonful of
butter rubbed in flour, one egg, three
fourths cupful of milk. Beat well and
place in shallow pan. Pare six apples,
cut in eghths. lay in rows on the cake,
points down. Sprinkle three tablespoon
fuls Of sugar over the cake, and bake.
Boiled Cherry Puddng.-Beat together
the yolks and whites of three eggs, then
stir in two cupfuls of milk, and from three
to four cupfuls Of flour-enough to make
smooth batter. A Tablespoonful of melted
butter or dripplngs Is then added, with
slight sprinkling of salt and two heap
ing tablespoonfuls of baking powder.
Take a pint Of stoned cherries, drain off
the Juice. dredge them with -four and stir
thoroughly into the batter. Then turn at
once into a buttered pudding mould. and
cook for three hours In a kettle of boiling
water. The water must not stop boiling.
Serve with the pudding sauce above