The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-09-14
Facts of Interest
To Women Readers.
Symposium of Information, Partly Grave,
Partly Cosby and Partly Gay.

in a rather slow oven for forty-fve min
utes. The cobbler may be served either
hot or cold, the crust being. cut into
sections and the peaches piled upon II,
dressed with sweet cream.
Apple Meringue.--Pare. slice, stem ana
sweeten ripe, juicy apples; mash smooth.
and season with nutmeg and little
lemon juice. adding small piece OF but,
ter as 1t adds much to the flavor and
| makes 1t richer. Fill II deep pie plate
with rich undercrust, and bake till
done. Then whip the whites of three
eggs for each pie to stiff froth, with a
little powdered sugar in the proportion
of one tablespoonful to an egg. Beat
until 1t will stand alone. then spread
over the pie three-fourths of an inch
thick. Return 1t to the oven and let Il
remain two or three minutes until slightly
Drowned. To be eaten cold.
Peach Bread Puddlng.-On n pint of
fine stale bread or cracker crumbs pour
boiling water and stir in teaspoonful
of melted butter. After standing until
thoroughly soaked add two well-beaten
eggs and half cupful of sugar. On
the bottom of buttcred pudding dish
put thin layer of this batter over 1t
layer of sliced peaches. and so on, dredg-
ing each layer Of peaches with sugar,
till the dish is full. having batter at the
top. In moderate oven about an hour
will be required for the baking. Serve
| with sweetened cream. This is an excel
lent way for using second quality
peaches.
Apple Fritters.--Make a batter in pro-
! portion of one cup of sweet milk to two
cups of flour. heaping teaspoon of bak-
ing powder. two eggs, beaten separately.
| one tablespoon sugar and saltspoon salt;
heat the milk Il little more than milk
warm. Add slowly to the beaten yolks
and sugar; then add flour and whites OF
eggs; stir all together and throw In
thn slices of good sour apples. dipping
ing lard in large spoonfuls, with a
piece of apple In each. and fry to a light
brown. Serve with maple syrup or q
nice syrup made of sugar.
Green Corn Fritters.-slft together n
pint of flour a heaping teaspoonful of
Horsford's baking powder, half n tea
spoonful of salt and a dash of white
row of kernels. and press out the inner
| part of them with the back of a knife;
add three half pints of the corn pulp to
the flour and four eggs well beaten; mix
and II the corn is not juicy enough to
make the batter add q little milk; drop
spoonfuls of It in smoking hot fat. brown
them nicely, and serve plain or with
the sauce recommended for tomato fritz
ters.
| flour, two heapng teasponfuls of bak-
ing powder. one tablespoonful of butter
mixed well through -four, and one tea
spoonful salt. Mix with sweet milk to
dough stiff enough to roll out upon the
moulding board Roll into a sheet half
an inch thich spread with chopped APP
pies. Roll dough up as you would roll
rolled jelly cake. Pinch ends well to-
gether. so juice cannot escape. Place IN
well-buttered steamer and steam 1lb
I Col yr-itI IL nd
sugar, or hard sauce
Peach Tapioca Pudding-In a quart n
water soak over night large cupful "a
soft, then add a pinch of salt, six heap
ing tablespoonsful of sugar, and the
| juice of a quart of nice peaches, stewed
soft but not broken Pour half of the
tapioca into buttered pudding dish, lay
in the peaches and pour over the remain
der Of the tapioca. Bake for an hour and
serve with sweet cream.
Corn soup.-Take one dozen ears Of
green corn. not too hard and split the
lengthwise with sharp. knife, scrape
out the pulp, being careful not to get
much Of the hull into it, Add one pint
of water and boil about fifteen minutes.
and let boil up. Season with salt. pepper
and butter and serve steaming hot.
Mock Oysters-Grate the corn from
about one dozen ears, add to it three
tablespoonful of flour and the yolk
of six eggs, well beaten; season with
salt and pepper: have an equal amount
OF lard and butter hot in the frying pan,
and drop the corn into 1t in cakes the
size of an oyster; fry light brown and
serve hot.
| Buttermilk Muffins-Add half a tea
| spoonful of soda, dissolved in two table,
| spoonfuls of warm water, to one cup of
buttermilk add one beaten egg, half a
| teaSpoonful of salt, and then stir in one
and a half cups of whole wheat -four.
Mix quickly and bake in gem pans in a
| quick oven 20 minutes.
Corn and Potatoes.-Cut from the cob
cold corn left over, and mix with an
equal amount of cold boiled potatoes
! chopped. Heat a spoonful of Grippings
| in frying pan and stir the corn and po-
tatoes in 1t till they are smoking hot.
Send to the table in deep dish.
Lima Beans.-Shell, wash and put into
boiling water with a little salt; when
boiled tender, drain and season them,
and either dress with cream or large
Jumps Of butter, and let simmer for few
minutes.
THE BLOOMER EPIDEMIC:
She used to want jewels and laces and
such,
But her fancy no longer they strike.
! When you offer her sealsktns she mur-
murs mot much"
| She bankers for pants" and bike.
Washington Star.
--:ll:-
| HOUSEHOLD HELPS:
! Here's polish for patent leather:
! One part of linseed oil and two parts Of
cream; mix and warm in a jar surrounded
| by hot water; cleanse the leather, and
| apply the mixture with flannel, then
| iab xuitb n cof Il 1r,,