The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-07-13
which q very small portion will suf-


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A VACATION PRELIMINARY:
His eyes had dull. unintelligent stare.
He staggered and turned from the desk
| in a daze,
Bewildering through his disordered hair
His fingers he ran. while he uttered such
phrase ..t
As only tottering mind would invent.
| Was ne drunk? Had he rashly and reck-
lessly tried
Some knockout concoction, with deadly
/ intent?
Oh, no! He'd been reading a Travellers
Guide. Richmond Dispatch.
SELECTED RECIPES:
Curry of Eggs.-Slice two onions, a car
rot, an apple and little celery. Fry them
in one heaping tablespoonful of butter.
| Add three teaspoonfuls of flour and stir
| till brown; then add Il teaspoonful of
curry powder and mix thoroughly; stir
| in pint of broth or milk, and season with
| salt and pepper. Cover the saucepan and
let it'simmer fifteen or twenty minutes.
Boil six eggs for, fifteen minutes, thenre-
| move the shells, cut them In slices and
put on a warm platter. Strain the sauce
| over them and serve with a border of plain
boiled rice.
Macaroni Soup.-Take as much good
| meat stock as will be needed for the guam
| tity of soup required. Bring the stock to
| boiling. skim off all the scum. Chop fine
one turnip, two carrots and four onions.
| fry them In o heaping tablespoonful of
butter until u light brown, stirring con-
stantly to prevent burning. Turn them
into the boiling soup, being careful to
| save every particle Of the butter. Now
| add two cloves, blade of mace, tea
| spoonful of peppercorns and salt to taste,
and let 1t simmer two and a half hours.
While this is cooking prepare a quarter of
q pound of-macaroni. Break 1t into small
pieces, wash it we'll in several waters.
Put 1t into covered saucepan with plenty
| of boiling water and u little salt. Let it
boil rapidly for twenty-five minutes. Turn
| it into a colander, pour some cold water
over it, let 1t drain thoroughly. Lay the
macarom into warm soup tureen. Strain
| the boiling soup over 1t and serve.
Ginger Brandy.-Pound one-half pound
| Of very good whole ginger, put it into a
bottle with half u pint Of brandy, and let
, 1t stand for a month, shaking 1t frequently.
Drain the brandy from the ginger. and
allow 1T to stand an hour; strain it again..
| add brandy until 1t has the required flavor,
| sweeten to taste and color little If
liked.
Whipped Syllabus.-One pint of rich
cream, whites of two eggs, a small glass
of wine, one cup of powdered sugar;
flavor with vanilla, whip half the sugar
into the cream, the rest into the whites of
the eggs. Mix these and add fiavoring.
Whip to u strong froth and heap in
glasses.
| Blueberry Toast-Take quart of canned
| blueberries and heat them, sweeten to
taste and spread on hot buttered toast;
cover the whole with the liquid, and serve
with whipped cream.
Banana Shortcake.-One pint Of -four,
one large teaspoonful of good baking pow
der, one-third cupful Of shortening made
moist with milk. While baking slice ba-
nanas in the proportion of three to one
orange, grate the outside of the lemon
peel and mix with one cupful of sugar.
Split the freshly-bak.d cake, butter, and
fill with the fruit. Four tablespoonfuls of
| sweet cream, beaten stiff, and added to the
| fruit Is an Improvement, says the House.
keeper.
l
full of sugar in one pint Of milk. Mix two
tablespoonfuls of corn starch with cold
milk stir 1t into the milk and cook fifteen
minutes. Add two tablespoonfuls of but
| ter. Beat the whites of three eggs, stir
| into the thickened milk and cook again
| for five minutes. Turn into deep dish to
COOL When ready to serve, cover the
| cream with sliced bananas. Mix a few
grains of salt with half a cupful of pow
| dered sugar. Sprinkle this over the ba-
nanas. Serve with cream and jelly sauce,
made of one-fourth of cupful of apple
or strawberry jelly beaten into one cupful
Of thick cream.
| Baked Bananas.-Allow one tablespoon
full of sugar and one teaspoonful of hot
water to each banana. Pare the bananas
and cut into halves Place them on shall
low dish. Melt one tablespoonful of but
ter in hot water and pour 1t over the
fruit. Mix little salt and spice or lemon
juice with the sugar. sprinkle 1t over the
top and bake twenty minutes, or until
brown.
Baked Apple Pudding.-Take four tart
apples, sliced or chopped, put them in n
well-buttered dish, make a batter with a
pint Of sweet milk, a pint of flour, pinch
of salt, one teaspoonful Of baking powder
and two well-beaten eggs; pour over the
| apples and bake. Sauce.-A half pint of
water, let 1t boil; add nice lump butter,
a little salt, half a cup sugar, little wet
cornstarch to thicken 1t like cream, little
rind of a lemon and some of the juice;
boil all together and serve.
An Icing Without Eggs.-An icing for
cake that Is popular among Frehch and
German cooks, and that is economical be-
cause 1t calls for no eggs, is made from
half pound of powdered sugar. a table,
| spoonful of boiling water the grated yel-
low rnd of an orange, and enough orange
Juice to moisten It, Put the sugar in a
bowl, then add the rind next. the water,
and lastly the Juice, and use at once.
Candied P.neapple,-Candied pineapple
can be cut in small pieces. dipped in the
melted fondant, or balls of the fondant
can be made and the pineapple pressed in
| each ball as soon as made One way can
died pineapple may be used is to cut 1t in
pieces, pointed at one end and square at
the other. Take hold Of the pointed end
and dip In the melted fohdant so that the
point will not be covered but the wide end
will be. Any kind of candied fruit can be
used as the cherries and pineapple are IL
| wished.-Good Housekeeping.
HFIn IN R0NDncE