The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-09-21
Facts of Interest
o.Worf1er1 Readers.
Symposium Of Information, Partly Grave,
Partly Cosby and Partly Gay.

has put II on record that most mar
riages are unhappy ones. which Is the
same as saying most lives are miser-
able. Yet the majority OF the worlds
Inhabitants today would doubtless
agree with the first opinion passed upon
1t after Its creation and believe that 1t
Is very good. 1t IL true that both men
and women are fain to fOrego. after
their earliest married days. the IDEAL
Of romance. dismiss the engaging idea
that they have married into II race OF
saints or angels and learn to be well
content with a loyal. loving and congen-
ial husband or wife. Marriage may
well be called life school, as great and
more beneficent than any other. since
no other 50 constantly fosters the d.
vine quality OF self-forgetfulness for
another's happiness. and those who
learn its lessons and apply its pre-
cepts grow broader and deeper than any
other single experience within the pale
of human possibility can make them.
| --:ll:--
SELECTED RECIPES:
The New York sun gives these valuable
directions for cooking oysters: For broil-
| ing, choose large, fat oysters. and wipe
| each one with u soft cloth. Sprinkle salt
and cayenne pepper upon them, and dip In
melted butter. Roll each one In cracker
dust Butter we'll q fine wire double
| pTOlltT, anu lay ou IL NHt Oy StciS. i<St VIZ
fire be hot and clear. Serve on round
pieces OF toast, buttered.
| To bake oysters In the shells, open the
| shells, keeping the deepest one for use.
Melt some butter and season with finely
chopped parsley and pepper. When slight
| ly cool roll each oyster in 1t. using care
| that 1t drips as little as possible Lay
the oysters in the shells. and add to each
Il Ettle lemon juice. Cover with bread
! crumbs. and place the shells In u dripping
pan and bake in quick oven. Serve In
the shells.
Oyster outlets are excellent as a course
for luncheon. To make them. chop very
fine half pint Of oysters. Soak two ta-
blespoon1ils of cracker crumbs In the
oyster liquor and mix with the prepared
! oysters cupful of the white meat OF
chicken. chopped fine; Place in sauce
pan over the fire tablespoonful of butter,
and when 1t is melted stir into it a table,
spoonful Of flour. Add the oyster and
chicken mixture and stir for few mo-
ments. Add two eggs. we'll beaten. Mix
thoroughly and take from the fire. Turn
has become cold butter a outlet mould and
cover with bread crumbs. Pack with the
cold mixture and turn out on dish
sprnkied with crumbs; When all the ma
In beaten egg and then in crumbs. Cook
In boiling fat until a nice brown. Drain
on paper. Serve very hot, with the fol-
lowing sauce: Put three tablespoonfuls
|
add the same quantity Of -four and beat
| together. Add gradually one pint Of white
stock Season with some sprigs Of pars-
| ley. piece OF mace, one small onion, and
minutes, then strain and put 1t over the
| fire once more. Add half cup Of rich
| milk. and salt to the taste.
Creamed oysters are delicious. To one
| quart Of oysters use one pint Of cream.
Put the cream over the fire IN double
boiler. mix generous tablespoonful OF
Hour with a little cold milk and stir into
the cream when it is boiling. Season with
salt. little cayenne pepper, and tea
spoonful of onion Juice. Let the oysters
come to boil in their own liquor. Drain
off all the liquor and turn the oysters into
the cream mixture. Have ready on hot
platter square pieces of toast we'll but
| tered and turn the mixture over them.
Serve at once.
oyster patties may be made by using
patty shells Of rich puff paste baked to a
good brown and filling them with a mix
| ture prepared as for creamed oysters.
| Oyster fritters make an excellent break
fast dish. Drain the liquor from the oys-
ters. and to a cupful of the liquor add the
same quantity Of milk. three eggs well
beaten. salt an pepper, and -four enough
and STIR them into the batter. Drop by
| spoonfuls into very hot lard and fry to a
light brown. Garnish the platter with
parsley and serve as soon as possible.
|
| Use good-sized oysters, and with a soft
cloth wipe each one and lay on a Nat dish.
! Cover with mixture OF meltsd butter.
'ayenne pepper and lemon Juice. Let
(hem remain In this for twenty minutes,
turning them often. Roll In cracker dust,
then in a beaten egg, and again iE the
cracker dust, and fry In very hot butter
| and lard until both sides are a nice brown.
| Serve on pieces Of toast.
oysters may also be fried in batter.
Drain the oysters and then DIP into bat
ter made Of two eggs beaten light. one cup
Of milk, and flour enough to form soft
batter, and season with pepper and salt.
Put equal quantities Of butter and lard
into spider, and let the mixture be
smoking hot before you put in the oys-
ters. Do not crowd them. Turn them so
as to cook both sides delicate brown.
Serve very hot and garnsh with parsley
and sliced lemon.
To scallop oysters, one quart Of solid
oysters Is required for dish that will
hold two quarts. Butter the dish and put
on the bottom layer Of oysters. Cover
bread crumbs, sprinkle with salt and pep
| per and pieces of butter, and alterna t.
until the dish Is filed, using the crumbs
for the last layer, moisten well with the
oyster liquor and a wineglassful Of good
sherry. II milk Is preferred in place Of
the oyster liquor, omit the wine and use
spice to suit the taste. Bake In a no;
oven thirty minutes.
| III pTtpdTe utNIleu OySttTSs NSHOp
twenty-five large oysters very fine, and
add to them half cup Of cracker crumbs,
one tablespoonful of melted butter, one
| cup of cream, and salt and cayenne pep.
per to the taste. Butter well the deepest,
side Of the oyster shells and fill with the
mixture, heaping II. Place In a dripping
i pan and bake In hot oven twenty min
| utes.
stewed oysters are always acceptable
Drain the liquor from quart of oysters
and put 1t In saucepan over the fire. and
i when at boiling point skim carefully
Place a quart OF milk In double boiler
and when II begins to boil add the oyster
! liquor, two tablespoonfuls Of butter three
tablespoonfuls OF rolled crackers, and the
oysters. Salt and pepper to suit the taste
Let them boil UP once and they are ready
to serve.
TO pickle oysters. Put 100 large oysters
with the liquor Into pOrcelain-lined ket.
tie. Heat slowly until the oysters are
very hot, but not boiling Take them Out
with SKINNER and set aside in n stone
jar to cool. To the liquor which remains
ounce Of whole mace. the same quantity
OF whole cloves, and two large red pep
pers. cut into pieces. When 1t comes to a
boil pour over the oysters. Cover the jar
day put the pickled oysters into pint glass
Jars and seal. The air. like the light, vii
turn them dark, so keep the Jars In q dark
cool place.
HOUSEHOLD SUGGESTIONS:
Do not let stale flowers remain in q
s.ck-room.
Boil rice flour and water together for q
4 good cement
Do not leave vegetables In water aftel
1 they are cooked.
Clean sticky lamp burners by boiling
them In soda water
Paint pnils and tubs with glycerine tt
prevent their shrinking.
Rub vinegar on the ianglass in stove
doors, and SO have them clean.
Rubbing with dry salt will remove
water stains on the interior Of bath tubs
Muslin curtains, figured and ruffied
look well for narrow windows In apart
ments
"A teaspoonfM Of ammonia added tt