The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1895-01-21
CLOSE OF EXPOSITION.
Last of the Series of Practical Talks by
Miss Constipation win Open III
Wilkes. Barre Wednesday,

After a two w2eks' display the food
exposition i'm the armory closed Sat
urady night and will open in Wilkes
Barre Wednesday.
During Saturday afternoon and even
ing the attendance was as large us on
any preceding day, although no special
attraction was offered. Cut-glass ar
ticles were drawn as follows at the
Press club booth: Bowl, Mrs. j. b.
Shiffer, Pittston; carafe, NJ. j. Kelly,
Scranton; cream pitcher, Mrs. Kate
Davis, Continental mines.
A large audience listened to Miss
Cross closing cooking lecture. The
subject was "A Family Breakfast"
She said tha't'the early morning meal
should not be too hearty, that eggs, for
inCtance, should not be served with
steak or fresh meat, although they
might be permissible with bacon or
liver. In giving the recipes for oat-
meal and liver rolls she said that each
could be prepared the night previous to
the breakfast.
As to Oatmeal.
Oatmeal-For the steel cut oats not
subjected to previous heat long cooking is
required. All raw cereals require long
cooking to be made digestible. Take Il
cup of oatmeal, put in farina boiler
with cups of hot water, y teaspoonful of
salt and allow it to cook without stir
ring for ten hours.
Liver Rolls-Take pound of calf's liver,
cover with boiling water and let stand
for minutes; have 4 pound of breakfast
bacon cut in very thin slices, place a
piece Of bacon on each piece of liver. roll
and tie with a string; put the remaining
bacon in a pan with the rolls which
should be Drowned on each side; take
them out and put with the bacon left In
the pan / tablespoonful of flour, add
pint of water or stock, tablespoonful OF
Worcestershire sauce l tablespoonful OF
mushroom catsup, Il teaspoonful of salt
a slice of onion and bay leaf; pour ovel
the rolls and allow to simmer for one
hour; take off the strings and dish.
Omelette-Take 4 eggs, beat without
separating-just enough to miX-add
tablespoonfuls of warm water and a tea.
spoonful of butter; place teaspoonful Ct
butter into an omelette pan and pour In
the mixture; as soon as 1t begins to sci
| raise it with knife so that the liquid car
flow beneath, dust with salt and pepper
roll over and turn out on a hot platter
| it should be served at once. Milk makes
| robes 1t of its flavor.
Other breakfast Dishes.
| Scones-Take 3 eggs, beat the white:
| and add the yolis, add / cup of milk, Il.
| cups of whole wheat -four, Il cup of corn
| meal, a teaspoonful of salt, l tablespoonful
of melted butter and good teaspoonfu
of baking powder; drop in oblong cakes
| on a griddle and bake on both sides.
Coffee-There Is only one proper way
to make coffee and that is by percolatior
or flterlng, but in boiling the followina
| method will show the best results: Put
tablespoonfus of pulverized Java ant
| Mocha, two-thirds of one and one-half o.
the other, in the coffee pot; add ! cup Of
| cold water to the white of one egg; poul
one-third of the mixture on the coffee
add 4 cups of boiling water; bring to &
boil, then add y cup of cold water, stant
| back on the stove, allow 1t to settle ant
serve at once. For percolated coffee tax,
heaping tablespoonful, place in the baf
and pour / cup of boiling water over II
allow 1t to drain through and serve i'm
mediately.