The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-05-18

water for five minutes. Add, first, q
tablespoonful each of -four and butter,
rubbed together; next, two eggs and
two tablespoonfuls cream after taking
from the fire. Pepper to taste.
Austrian Pudding.-Twelve ounces
Hour, three ounces suet, one-half tea
spoonful salt, one teaspoonful baking
powder, thRee-quar'ter ounces chopped
lemon rfnd, one ounce moist sugar, one
and one-half gill warm milk, not quite
one-half pound treacle. Mix the bak-
ing powder, salt, and finely-chopped
suet with the flour, and stir in the trea-
Gle mixed with the milk; beat for ten
minutes; pour into a buttered basin, tie
q fioured cloth over, and boil three
hours.
Compete of Oranges.-Boil q pound Of
sugar in one and one-half pints Of
water with the peel of eight oranges,
cut very thin, for nearly twenty min
utes, removing the scum as it rises.
After the oranges are peeled remove
all the white pith without breaking the
inner skin, divide them into quarters,
and put them into the syrup and let
them simmer for five or six minutes.
Then take them out carefully with q
skinner or spoon and arrange them in
the center of a glass dish, piled one on
the other with the skin side downward.
Boil the syrup until thick, and wnea
cold pour 1t carefully over the orange
quarters, and set them In a cold place
until ready to serve.
Spiced Egss.-Boil one dozen Of eggs,
hard; then drop them in pan of cold
water before removing their shells.
Heat a quart (or more If necessary of
good white vinegar, into which intro
duce one ounce Of raw ginger, two or
three blades of sweet mace, one ounce
Of allspice, half an ounce each of whole
black peppers, salt and mustard seed.
After it has simmered half an hour
pour over the eggs placed in a jar.
When cold cover 1t tightly. They will
be ready for use in three or four weeks.
Outing Sandwiches.-For foie gras
sandwiches rub the foie gras through
the sieve, and spread 1t on some slices
Of bread very lightly spread with but
ter. press the slices together. trim them
and cut them into any neat shape you
prefer For the anchovy sandwiches
spread the slices of bread with good,
thick mayonnaise instead of butter
and on this arrange the anchovies,
which should have been washed, boned
and filleted. Do not put these too close
ly together, or the sandwiches will be
too salt. Finish as before. For the
game sandwiches make some rich ve-
loute with good game stock, according
to the meat used. Spread the bread
with this, and lay on it thin slices Of
partridges, pheasant, etc, as you
choose, finishing as before. Sometimes
thin circles of nicely-fred bread Is
used, but they are made just like the
ordinary sandwiches. For the mayon-
naise spread the bread with rich
mayonnaise stiffened with aspic jelly,
and on this arrange neat pieces of lob
ster or salmon; season with salt and
Nepal pepper and finish as above. For
the caviar sandwiches have nice even
ly-cut slices Of brown bread and butter
and either cover each slice with another
or roll the slices cigar fashion. A little
lemon juice squeezed over the caviar
is an addition, while some people with
taste for "deviled" food add guam
tity of cayenne, but this is considered
little short of sacrilege by connois-
seurs, Russians especially.
Orange andwiches.-Grate the yell
low outer part of the orange; after
washing it well press out the juice. Put
Y pound of flour, 3 ounces Of sugar and
9 ounces of butter into a basin, and
sift into it half a teaspoonful Of soda;
rub the butter carefully into the flour
till it is quite rubbed down. Put the
yolks of three eggs into basin and
beat them well; add to them the grated
orange rind and Juice and mix thorough
ly; then add one teaspoonful cream Of
tartar, and mix again; pour all into
the basin with the flour, ETC., and mix