The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-06-01

ease and Domestics" are prohibited
TOPICS and no woman is allowed TO
quote her husband or chronicle the
sayings and doings Of her children. In
another neighborhood. where most or
the women are young mothers, the lit
tie ones become the principal subject
OF discussion. and that most charm
ing work, Mothers in Council" Is al
most the handbook OF the organiZa-
ton.
The Pail Mall Gazette has been gath
erlng the opinion Of some of the
French novelists concerning the new
woman. 'Tn woman l see only the
mother" says paudet-and this Is eX-
actly what the advanced woman has
been complaining of. She wants him
to see the citizen as Well Dumas
cries: "A man Is u being or more
value. but a woman is being OF bet
ter value" Nlent9as, being asked II
woman was superior or Inferior replied:
"She Is neither: she IL only different.
and that Is an equality" Mirabeau
cxclaims: "How can the men estimate
her political worth so long as we are
bl.uded by her charms?" when she
condescerds to become equal with
man." says Lott, ''the race VIII die
of shame" "She Is braiding sllken
whips" says Zola; "by and by she VIII
nut them In the hands of the man she
loves, and he will whip her back TO
subjectlon with laughter"
AFTER MARRIAGES:
"Aud l only married you to reform you!"
| Of cnnrSh drtnkSn
more II he marrles a fool like that.
Mr.. Flatte-Nfy wife takes me down
quite frequently in the elevator.
Mr.. Cottage with deep feeling)-We
haven't any elevator. but that doesn't
make any ifference.-Exchange.
Finks-Does your wife talk in her sleep?
Links--I never staid awake to lind out.
but unless sleep makes an entire change
In her nature should say she did.-Cleve-
land Plain Dealer.
Greta-Belle tells me she's sorry she ever
married you.
George-She ought to be. She did some
nice girl out of deuced good husband
Illustrated Bits.
Mr.. Benedict (savagely)-No writing, no
| talking no smoking. Well. Is there any
thing can do without waking the baby?
Mrs. Benedict-Yes, dear; rock the era
ldle.-Tammany Times.
Doctor-I would advise you. dear madam,
to take frequent baths, plenty OF fresh air
and dress in cool gowns.
Husband ian hour later)-What did the
doctor say?
Wife-He said I ought to go to n water
ing-place and afterwards to the noun
tains, and TO get some new light gowns at
once.-Fliegende Blaetter.
SELECTED RECIPES:
Asparagus soup-This recipe requires two
| punches of asparagus. a pint of white
stock, pint of cream or milk, two table,
spoonfuls of butter. one Of chopped onion,
4 two of -four, one teaspoonful of sugar, and
| a teaspoonful and half Of salt and one
eighth of a teaspoonful of pepper. Cook
the asparagus in the stock or water for
| twenty minutes. Remove the heads for
later use. Put the butter and onion into
| small frying pan and cook slowly for ten
minutes, then add the flour and stir until
the mixture is smooth and frothy, being
careful not to brown. Add this, together
| with the sugar. salt and pepper, to the
stock and asparagus and simmer for
quarter of an hour. Then rub the soup
| through a sieve and return II to the stew
pan. Add the cream and asparagus heads,
| and after boiling up once, serve without
delay.
Lemon Ice.-Squeeze the Juice from six
lemons and CRATE the peel of three of
them; also take the Juice and rind of
large sweet orange. Let the orange and
lemon peel steep in the juice one hour,
then strain through bag, squeezing the
bag dry; mix in one pint Of sugar and one
pint of water. Stir until dissolved ana
\ freeze in q freezer.
| Coffee Cake.-One-half pound of butter
beaten to a cream, with one-half pound Of
sugar, four eggs, one-haK pound of flour
| in which one teaspoonful Of baking powder
has been mixed. Pour It on a baking tin,
so that 1t will be one inch thick; strew
cinnamon and granuIated sugar plentifully
over 1t and bake.
Rhubarb Jelly.--For rhubarb jelly soak
an ounce Of gelatine In half pint of
water, with one-fourth pound of sugar
Wash and slice about one and half
pounds of rhubarb and put to boil in a
pint Of water. Strain off the juice before
1t becomes thick. and add n scant pint of
| 1t to the gelatine, with the whites and
shells OF two eggs. Whisk 1t all quickly
| on the fire, then pass through jelly bag
| into g. mould and leave 1t In cool place
| to set
Picked Lemons.-The following Ia an
English way of picking the lemon: Take
dozen small, sound lemons. selecting
| those with thick rinds. rub them over
| with piece OF flannel and slit the skins
In four quarters without cutting into the
pulp. Fill these slits with salt, pressing 1t
| tightly In, and then set them upright In n
! deep pan and set the pan In q warm place
| until the salt melts, turning them three
| times n day and bastng them often with
| the liquor until they are tender. Then
drain the liquor from them and put them
into earthen Jars. Add two quarts OF good
vinegar to the brine. eight ounces of
bruised ginger, three ounces OF black pep
| per, six ounces OF mustard seed and an
ounce of Jamaica peper; boil all together,
and pour It, boiling hot. upon tho lemons,
giving an equal quantity to each Jar; when
cool cover the Jars with thick paper The
| lemons must be kept well covered. and. as
the vinegar ovaporates, more must be
| added. This pickle Will keep for years,
| and, when the lemons are gone, the liquid
| is useful in making fish and other sauces
| 1t In best when kepth year before using
Celery Saucc.--QFor boiled fowls or boiled
rabbiD-Chop UP young white celery to
| fill pint measure, and boil II In a pint of
| lightly salted water, or broth In which the
| fowls were boiled, until It Is quite tender,
| then strain 1t off. and use the water 1t was
| boiled in to make q butter sauce (melted
| butte), thus: Put q large tablespoonful
| Of flour and an ounce Of butter In sauce
pan and stir II over the fire untilthe butter
| has taken UP all the -four, but do not let
| 1t take color. Stir in slowly the broth or
water the celery was boiled In. Drop In
| pinch of ground mace or grated nutmeg,
and. when the sauce has thickened. put in
the pieces Of celery. and warm up. When
quite hot put into n tureen and serve with,
or over, the boiled fowl or rabbit.