The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-04-13

the dripping tin, add 1eW drops farlSian
essence. smooth with the back of spoon,
adding n little salt and pepper II liked.
Boil up in the oven, and strain over the
Joint or into a tureen. The partial boil
ing renders the potatoes quite mealy, and
does away with hardness. This is Il genu-
inc Yorkshire recipe.
Chicken en- Casserole-Cut up the chick
en- In neat joints. lay them in n fireproof
| casserole pan, with little butter or
dripping and sliced onion. cover the pan
and fry its contents over the fire till just
| brown, then add about half pint of stock,
| a tomato or couple OF mushrooms, sea-
| son to taste, and simmer gently In the
oven or over the fire for an hour. Serve In
| the casserole Any bird can be treated In
| this way, and will be found easy OF diges-
| tion. II IL also an excellent method OF
cooking steak or veal.
Broiled Codhsh-Select piece and soak
| thick part of the cod. Wash 1t well, and
soak over night In sold water. Put 1t in
| the spider with cold water to cover at least
an inch deep Bying slowly to the boiling
point and simmer for an hour or until 1t
is tender. Serve with border of sliced
| hard-boed eggs, and with little drawn
butter for a sauce. Baked new potatoes
are an excellent accompaniment.
| Boiled Codhsh-Seect a piece and soak
|
and broll II over clear coalsgfor ten min
utes. Placeit on a hot dish. score or cash
| 1t lightly with a very sharp knife. and
| spread 1t generously with butter. Makes
n nice relish for supper II placed to soak
at noon.
| Goldfish Croquette--Take equal parts Of
| Goldfish (squeezed from cold water In
which 1t has soaked five minutes after be-
ing picked into bits and freshly-mashed
potatoes: season with pepper, and roll
into shapes between slghtly-lioured
| hands: dip into beaten egg, and roll In fine
| cracker crumbs; set aside a few hours to
become firm, and fry in deep hot fat.
Serve with a liberal garnish of parsley for
| n supper dish. May be conveniently made
at noon, or the night before If wanted for
| breakfast.
Austrian Biscuits--Five eggs, one-half
pound sugar, one-half pound -four Beat
the eggs with the powdered sugar for iif-
teen minutes, then add the flour, and beat
| the mixture again till 1t Is light and
smooth; put the btaater into a biscuit
| forcer, and squeeze broad at the ends, and
narrow in the middle, on to sheets of but
tered paper, dredge sugar over, and bake
in a quick oven from eight to ten min
utes.
Veal Curry--Cut up about two pounds of
|
onion and one large sour apple into slices,
put them into a saucepan with a heaping
tablespoonful of butter, and stir them
about till lightly Drowned; then stir in a
good tablespoonful of curry powder and q
tablespoonful of flour. Add a pint of
water and the veal, season with salt, stir
around two or three times to mix thor
oughly and cook gently an hour and half,
or until the veal is perfectly tender. Add
81 ;,i,n Of hale CT
round very gently. Turn the curry on a
hot dish and serve with border of rice.
HOUSEHOLD HINTS:
Purify jars from grease by soaking in
strong soda water.
Wash an oilcloth with a flannel and
warm water, wipng dry, and rubbing lit
tie skim milk over.
To make cement that Is useful for al
most any purpose about a house, use
alum, plaster of paris and water. 1t should
be a little thicker than cream and used
as soon as made up, as it hardens rap
idly.
| When q stain gets ON the fresh dinner
cloth the easiest way to remove it is i'm
mediately after dinner tor slip bowl di-
rectly under the spot, thus raising the
ing water over the stain. Let the cloth re-
main stretched over the bowl until the
wet portion dries. ..,
Lime water ought to be kept in the house
regularly as soon as hot weather comes.
Used in the milk for little children 1t fur
nishes a necessary element to the growth
of the bones and teeth. 1t prevents the
milk curdling, and, If used in the propor-
ton of a teaspoonful Of lime water to n
tumberful of milk 1t adds sweeter flavor.
More compilations have been ruined by
hard water than by late hours and crowd
ed rooms" said an English doctor in n
course of lectures on domestic and per-
sonal hygiene. Wrinkles, If superficial,
may be removed by q gentle massage.
Lasting lines, it should be remembered,
are made by scowling and other frequent
grmaces.
y For soiled carpets at the time of spring
cleaning salt is a wonderful restorer of
faded color; the coarsest kind is the best,
. and should be spread without stint. Let 1t
lie on the carpet for a few hours, then
brush 1t off with a hard broom; the result
is most satisfactory. A pinch of salt
dropped in the receiver of lamp where
kerosene is burned gives the light WON
derful brilllancy.
When the coal oil light burns dimly you
may be sure the burner Is out of order.
. You should be very careful in trimming q
, lamp not to dent the burner in any way,
because the slightest DETECTION will make
q difference in the light. To clean the
burner put 1t in an old tin with strong am
monia or sal soda water and boil 1t for an
hour. Then scrub and brighten 1t up and
, 1t will be as good as new.
A good floor stain is composed of mix
ture of unboled or crude linseed oil and
, tnrpentine half and half with pint of
J Japan dryer to each gallon, to keep the
floor from sickness. Add for cherry, a
: small quantity of burnt sienna, little at
u time, trying at each addition SO as to be
: certain the stain is not too deep. For a
yellowish red stain add to the sienna q
trifle of yellow Ochre, or raw umber, only
a little, remembering that color may be
| easily deepened, but not SO easily reduced.
, To keep the finger nails clean the nail
, brush and soap and water should be used
once or oftener daily as circumstances de-
mand. Once Il day at least on wiping the
hands the scarf skin should be gently loos-
ened and pressed back in n neat oval form.
by which soreness about the roots can he
avoided. The skin should never be cut,
torn, picked. or pared off as is the general
custom; and the less it is meddled with
otherwise than the way mentioned, the
better. The ends or points of the nails
should be filed at least once a week.
After you have been frying doughnuts
or fritters' or anything of that kind
shave off few slices of potatoes when you
are done with the grease and drop them in
the sizzling fat; let them cook an instant
/, and then set on the back of the stove to
cool very slowly. In the course of half an
hour remove to place to cool more rap
idly. and just before 1t gets beyond the
| nnurinp slnpe strain through q cloth into