The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-01-12
MANY Prizes OF Value.
Given to the Best Bakers and the Best
GueSSerS.
CAKES AND LOAVES GALORE
Five Hundred Persons Guessed on the
Number of Seeds in the Pumpkin.
Some Coming Attractions.
Notes of the Exhibit.

Yesterday at the Food Exposition
might very properly be termed prize
day and so popular Were the baking
and guessing contests that next week
will probably see many more of them.
The attendance during the afternoon
and evening was larger than on any
previous day.
In The bread baking contest for
prizes given by the Weston Mill COM
pany for loaves baked from their Snow
White flour, the judges. Miss A. w.
Cross, Mrs. A. l.. Buckley and Mrs. ].
c. Rooms made the following awards:
Mrs. II. j. Hughes, $40; Mrs. George
Davis, So; Mrs. j. Nj. Davis, 50; Miss
Drinkey. 81; Mrs. Alex. Turnbull, 81.
The many loaves of bread entered will
today be distributed among the citys
charitable institutions.
Fl. Jacoby, of Emmett street, won the
prize of a box of samples valued at SIS
and contributed by the exhibitors for
the best guess of the number of seeds
In the pumpkin at the door. There
were 339 seeds, and Mr.. Jacoby's guess
was 347. Other close guesses We're:
Nell Gardner, 164S Dixon avenue, $50;
y
Myron Kasson had to have his fling and
guessed ''7S and a little one The 500
guesses registered from 20 to 1900.
Notice given by the Baker company
that its contest for the best baked
chocolate cake with icing made from
Premium chocolate would be postponed,
did not prevent a large number of en-
tries. The booth felt obliged to
| AWARD the prizes and will next week
inaugurate another contest. Last
nights first prize of S. was awarded to
mo. 22' and the second prize Of $3.50
to mo. 21''
Art Of Cooking Fish.
The art Of fish cookery, the prepara-
ton of delectable sauces and some
hints about the chemical COM
| position of the finny tribe were de-
scribed by Miss Cross in her afternoon
| cookery lecture. She said that chemi-
cal analyses have not warranted the
theory that fish Is a brain food and
| that fishermen and others who eat
| large quantities of fish are not con-
spicuous for their brain power. Phos-
phorous is present in small quantities
In the flesh of fish, which makes it i'm
perative that it should not be handled
with an iron fork.
The distinction between fish of a
white flesh and others with colQred
tint is due to the fact that in one the
oil is confined to the liver and in the
other the oil is distributed.
| In boiling fish Miss Cross recon-
mended that the fish be placed in a
cheese cloth, as by this means it can be
lifted without breaking. 1t should be
boiled for, fifteen minutes for every
pound a little salt in the water i'm
proves the flavor.
To Make Fish Outlets.
Fish Cutlets-TalSe y pint of milk, put
upon the fire, thicken with Tablespoonful
of butter rubbed with . tablespoonfuls of
| nour, stir until the mixture leaves the
pan and then add the yolks of 2 eggs; take
| pint of cold fish, season with a few drops
| of onion juice, teaspoonful of salt, a dash
OF pepper and little cayenne and !
tablespoonful of chopped parsley, stir II
into the paste and stand in cool place
from three to four hours; make the mix
| ture out In the form of mutton outlets
and beat one egg without separating, add
tablespoonful of warm water; dip the
outlets into the egg and then into bread
crumbs; place in frying basket and i'm
merse in hot frying meterial Toll Is prefer
| able); when they are light brown place
| them on brown paper and dish them on a
hot platter.
Broiled Fish-Cut the fish open quickly
dust with salt and pepper brush over
with little melted butter, place in a
broiling iron and arrange 1t so the thin
part is pushed up so that II is thick; place
over a thick fire flesh side downward
broil slowly and turn on the skin side to
| brown.
Some Other Recipes.
Maitre d Hotel-Take tablespoonful OF
parsley chopped very fine, moisten II
with about drop of alcohol to soften the
fibre, add ! teaspoonful of lemon Juice
and work In / tablespoonful of butter and
season with salt and pepper; spread this
over the fish and garnish with parsley.
Pan Broil-Take fish steaks about y OF
an inch thick, spread over with melted
butter, place upon creased paper i'm q
baking pan, dust with salt and pepper
and place about u tablespoonful of butter
on each steak; cover closely with CREASED
paper and put into moderate oven for 3,
minutes.
Sauce Hollandaise--Take 4 tablespoon
fuls of vinegar, small slice of onion, O
piece of celery and u bay leaf, place upor
the stove and evaporate to | tablespoon
full: take the yolks of 4 eggs and
tablespoonfuls of stock, place upon tn,
fire and cook until the eggs thcken, ther
take off and add ounces of butter and tn,
vinegar.
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