The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-01-11
Several PRIZES Offered
For Bread and Cake Bakers and Good
GueSSerS.
AT THE FOOD EXPOSITION
Three Impartial and Competent Judges
Have Been Sclcctcd-Miss Cross Gives
Some Points on Meat Cooking.
Notes of the Exhibit.

day failed to keep a large number of
women and some men from the Food
Exposition in the armory. New faces
are seen every day, but there are many
who have made the second and third
visit and not grown tired of the eXten-
sive display.
Interest in the exhibit has been in
creased by the prizes offered by the
Press club, Weston Mill company, the
Baker Chocolate company and the
management. The three former will
give valuable money prizes for bread
or cakes, while the management offers
box of samples valued at $15 to the
best guess on the number of seeds in a
pumpkin to be located at the door this
afternoon and evening.
When Miss Cross introduced her
cooking lecture in the afternoon by say
ing that coarse grained meats could
be made quite as palatable as the fine
grained and succulent broiled tender
loin, many among the audience of wo-
men expressed surprise. During the
lecture. however, Miss Cross prepared
several tempting meat dishes and gave
many useful hints on the different
qualities of meat and how they should
be prepared.
She said that only tender meat should
be broiled and that there are several
proper ways of preparing meats with
coarse fibres. Tough meat can be
made tender, she says, by let
ting it stand several hours after
three tablespOonfuls of olive oil mixed
with one of vinegar have been poured
over it. French cooks frequently re-
sort to this method.
Good and tender meat for cooking
can be selected by dts dark purple color
when first cut and which changes to
red. The eye can detect tender meat
by its fine grain and firm yellowish
white fat. Meat should be soft and
moist to the touch. Miss Gross ex-
planned and prepared the following re-
cipes.
The Recipes Given.
Larded Steak-Should be selected from
flank or round steak and weigh about u
pound and a half; trim off all the fat;
make the filling by taking one cup of
bread crumbs, Il tablespoonful of melted
butter, u tablespoonful of chopped celery,
a teaspoonful of chopped parsley, II tea
spoonful of salt, a dash of pepper; spread
this over the steak, roll up tight and tie it.
Pieces of larding pork which have been
cut in small strips should be wiped off
with a cloth and fitted into the lardng
needle; take a stitch of about one inch
| through the meat leaving an end on each
side; continue this until you have a row of
| lardoons, place in a baking pan with half
| cup of hot water, a half teaspoonful of
| salt and pieces of the steak fat that have
| been trimmed; place in a hot oven and
| bake for thirty minutes, basting every
| ten minutes.
Hamburg Steak-Take / pound of lean
meat chopped fine, add tablespoonful of
grated onion, Y teaspoonful of salt, a
| dash of pepper; moisten your hands in
cold water and make into balls; a pound
of meat will make about balls: fry I'm .
ounces of butter until they are brown on
| each side, remove them carefully; add 10
| the butter l tablespoonful of brown flour,
| Y pint of water and allow to boil; add q
teaspoonful of salt, / tablespoonful of
Worcestershire sauce and pour over the
steaks.
Concerning Broilcd Steak.
Broiled Steak-See that your fire Is quite
clear and grease your broiler; the steak
should be at least an inch thick; place 1t
| over the fire and turn 1t frequently, Il
should broil in about minutes: place on
| a hot platter. dust with salt and place
| about tablespoonful of butter on the
steak and garnish the dish.
Mushroom Sauce-Place into the sauce
pan / ounce of butter. allow it to melt
and add / tablespoonful of brown flour,
| Y pint of stock and allow it to boil; If you
are using fresh mushrooms put in y pint
| and let them simmer for 10 minutes add !
| tablespoonful of mushroom catsup, y tea
spoonful of salt and pour over the larded
steak: If they are canned mushrooms
you are required only to heat them in the
sauce.
The cooking lectures are free and are
given daily from 3 to 4 o'clock. To-
days lecture will be on fish cooking
tomorrow's subject will be bread.
With regard to the Food Exposition
the Olyphant Record prints the follow
| ing editorial:
An Olyphant Opinion.
"a food exposition Is now being con-
| Quoted in the Electric City, where quail
| fled persons give practical exhibition OF
cooking and deliver lectures on the best
method, according to the laws of hy-
giene, to prepare the necessary fuel foI
animal heat. This is practical education
and will do much good. The art of cook
| ing Is one of the most important branches
| of human knowledge, and Is more closely
connected with morals and happiness
than the superficial observer imagnes
| I'm this age of higher education and
| ceaseless rivalry, the competitors learn
| that the human stomach Is not a waste
| bag into which anything and everything
can be thrown with impunity. Chem.
istry teaches that there is vast differ.
| ence In the nourishing qualities of various
| t.I, Nf And fut IA
| that discrimination as to kinds of food Ii
not enough, for much depends on the
cooking. The kitchen has killed more
| than the throne. The brutality, insensibil
| ity and coarseness of youth in their teens
are imps that arise from improperly man
aged Kitchens. which blast both body an
| soul eternally. A poor, ignorant cook Is
unconsciously nourishing prisoner
Gospel of Right Cooking.
"IIow many homes are bedlums, whicl
would be made oasis II the gospel of righ
cooking were introduced? Who can pre-
serve his equilibrium when after eaci
meal he feels pain beneath his chest as
II the demons were playing tug-of-wal
with his pouch and tearing 1t asunder
Dyspepsia murders love. Deft finger
that softly glide over the harp of n thons
and strings and charm 1t to ecstacy, hav,
rudely broken the Ienchantment by 6
| months practice as sauce and gravy.
| Bread Is the staff of life, but as made b,
| some, 1t is the rod of death. Men profes!
great magnamity, patience and philo
sophical resignation but we have seer
these gods laid PROSTATE by one unpalat
able meal. We are so made that most o
us are governed by our stomachs, and tn,
wide-awake woman who wishes a Ions
and happy life, will attend the lecture!
now going on at the armory.
"These courses should be made more
common, and especially should they b,
brought within the reach Of the poor
Among this class ignorance Is death.
the poorer classes In our towns wer,
taught the art of housekeeping and cook
ing, she would soon find many saloons 1T,
let" As with so many other branches o
education. so with this, the class tina
| needs Il least Is the one taught"