The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-12-07

coanut. Let II boil. without stirring. until
1t stiffens in cold water. SO that you can
take 1t up In very soft bali. Take from
the fire and set saucepan and all In q
| cold place. until the syrup Is nearly cool;
then stir vigorously until It becomes thick
| and white. and pour quickly on buttered
plate. Cut in squares.
Sliced Beef. with Spanish Sauce.-Slice
q sufficient quantity of cold boiled beef
left from dinner and heat 1t in the fol-
lowing sauce: Take the seeds from. and
mince half a green pepper; slice one Span
| ish or two Bermuda onions and fry to-
gether with two ounces of butter; add a
cupful of minced tomatoes and cook for
half an hour; season to taste, lay in the
meat until hot and serve.
Stewed Carrots.-Wash and scrape the
carrots, then let them boil until perfectly
tender. with one or two whole onions.
When quite soft. remove the onions and
cut the carrots into small pieces, like dice.
Put the carrots into a saucepan with n
little meat gravy or soup stock. season
| with pepper and salt. add teaspoonful
of vinegar and half as much sugar, and
let them cook slowly for an hour.
Escalloped Oysters.-One pint Of grated
| bread, one can of oysters, two tablespoon
| fuls of butter, one scant cupful of cream
or rich milk, pepper and salt. In but
| tered dish place layer of bread crumbs,
upon this a layer Of oysters. Sprinkle
with pepper and salt and dot with small
| bits of butter. Alternate the layers till
| the dish Is nearly full, having crumbs for
| the top layer; then turn the cream over all
and sprinkle more bread crumbs on top.
| The bottom and top layers should be quite
| thick, but very few crumbs are needed be-
| tween the layers of oysters Bake. COW
cred, for half an hour then uncover and
| brown.
Jerusalem Pudding-Cover two table
spoonfuls of gelatine with half cup OF
| cold water. Whip one pint Of cream. and
| boil two tablespoonfuls of rice for twenty
minutes; drain. and throw out on nap
| kin to dry. After the cream Is whipped,
| turn 1t into a pan, and stand this In an
other of cracked ice. Sprinkle over two
thirds of a cup of powdered sugar, half
| cup of chopped dates and three figs
| chopped fine. Add four tabespoonfuls OF
cream or milk to the gelatine, and stand
| II over Il tea kettle until thoroughly dis
| solved. Add the pudding and teaspoon
| full of vanilla, or If wine is preferred. four
| tablespoonfuls of sherry. Strain In the
geIatine, add the rice and stir continu-
| ously until the pudding begins to thicken.
Turn into a mould and stand away to cool.
| Chicken and Corn fie.-Cook and sea-
son the chicken for the table. Take ten
| of 1t in a pan. then a layer OF chicken,
| then again of corn, until 1t Is all In, hav-
| ing the top layer of corn. Lastly, turn
| on the soup. Bake half an hour. ...
Salad Dressing. into bowl two
fresh eggs, add one teaspoonful salt, one
heaping teaspoonful dry mustard. pinch OF
red pepper and two tablespoonfuls of
granulated sugar. Whisk quickly with an
| g-beateO for three or four minutes.
| Squeeze the Juice of one lemon, strain and
| add slowly to the mixture. stirring all the
time. Next add in the same manner two
large tablespoonfuls of good vinegar. then
very slowly Il full teacup of best olive oil;
stir constantly until the mixture begins
| to thicken like soft custard; then take
your egg-beate and beat hard until 1t
becomes light and thick. II 1t does not
| thicken, add more oil. | put mine In a
glass can screwed 1t up tight and set it
in the iceboX to use as required. 1t will
keep for several weeks Stir 1t up before
pouring out.
| Chocolate Pudding. of pound
of chocolate, one pint Of milk, half box
of. gelatine. half a cupful of sugar, six
eggs (whites only. Soak chocolate In
milk. add the sugar; soak gelatine In cold
water; beat whites of eggs to a stiff con-
dition; then beat all things together.
Strain and put in moulds; put on ice.
Serve cold with whipped cream. This Is
| a German dish and delicious.
-.O:-
SUSPICIOUS: ...
Miss Slicksmth." said old BagroX, the
| millionaire septuagenarian, to his beau
| tiful young fiancee, 81 have called to tell
| you that | have reconsidered the proposal
of marriage which | made you some time
ago. and to ask you to release me from
| the engagement"
L NWhat iS YQur reason for making this