The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-02-28
POINTS ON BREAD-MAKMC|
Given BY Mrs. kOrer in Her Yes
terday'S Lecture.
SIMPLE RECIPES ARE GIVEN
An Attempt to Revive the Oil Episode.
Chatting Dish Lecture for Men and
Women TOni.ht-Candy Lee
turc This Morning.

Another large audience. in fact the
largest of the week, attended Mrs. Ror-
er's cooking lecture yesterday after
noon. The thing has got to be more
than fad now, although many ladies
joined the class early in the week sim
ply because il offered something new.
Everybody at once became Interested
and are attending the last of the lee
lures because of their great worth. The
value of the cooking exhibitions does
not rest solely upon Mrs. RorerS art'
that she is a good cook goes without
saying, but she has the happy Faculty
of talking without being tiresome. and
is able to instruct ana Illustrate at one
and the same time
Mrs. Rorer had been requested to
qualify her statements of Wednesday
that pure olive oil is not on sale in
grocery stores or by jobbing houses ana
to read telegram from Well-knoWh
New York wholesale house onering 10
forfeit 500 If its oil was not pure. Snc
declined before the lecture began to 90
either, and when, during the lecture,
an elderly woman arose and started TO
read the New York telegram. the wo-
man was requested by Mrs Rorer 10 re-
main silent. So the episode ended, ana
was not referred to during the after-
noon. ~,
Tonight. beginning at o'clock, VIII
be given II clldllllS oiSii 'N'N"'N'
will be attended by gentlemen as wei.
as ladies. The admission fee will be %
cents, which will also be charged FOR
attendance at tomorrow morning
candy lecture. to be given especlaiiy io.
young ladies, although other pefsohS
will be welcomed. These arc extra lee
lures, which are not included In the
course tickets.
RECIPES FOR BREAD MAKING.
Yesterdays subject was Bread Max
ing" The following recipes were
given:
Whole Wheat Bread-Pour one pint OF
boiling water into one PINT OF HIN st "
one teaspoonful of salt and one ys.uSio
cake dissolved, and then sufficient whoie
w'hcnt -four 10 make a batter. Beat lhoI
ouvhIy and stand in IL warm place GO ue
creesJ for three hours, then aon ehouen
iour to make a dough. knead until IL
loses its sickness and form into loaves;
mt into creased pans and stand in a warn
place again one hour. Put In quick oven
for thirty minutes -, ,,o,,;,c
water into a pint of milk; ado teasnoot-
rul of salt and a yeast cake, dlSSoiNeu,
and then stir in enough Wnite Houl W
make a dough. which turn OUT on a pohl1 '.ra
nnd knead unit tt loses its sickness anu
is soft and ~ :ic. Put back in howl
and cover ana and aside for three hours.
Make into luaves and stand aside AGAIN
Clts hour. Bake tnlrlS iHiiitIeS III 81 N''>N
oven. If in large loaves bake one hour.
German Nut Cake-Scald half pint or
milk and add two ounces or butter ana.
when lukewarm, one yeast CAKE, us
solved Ada two cups OF -four ana turn IN
q CREASED pan and stand aside an hour and
y half Sprinkle over 1t u half cup or
Chunpei mixed nuts, a half cup OF sugar
and q teaspoonful OF cinnamon. Bake In
Il moderate oven a half hour.
Curry of Mutton-One pint OF finely
chopped mutton, one tablespoonful OF but
ter owe iablesuOonful of flour, half cup
OF rice, one Tablespoonful of curry DOW
der two quarts of boiling water salt to
taste Wash the rice ana put In the boil
ing water: let it boil thirty-tve minutes.
Drain In a colander. Put the butter In a
frying pan and when melted add the flour
arsi stir until smooth: add a half pint of
boiling water; let boil M once and then
add meat curry ard salt. Stir ten min
uteS. Heap IL in the center of a meat
dish and put the rice around In a border.
Brush all over with q beaten egg and
place in the oven for a few moments to
hrOWn.
DESSERTS THIS AFTERNOON.
Desserts will be the subject of this af-
ternoon's lecture. Those tn he treated
OF in he lecture will be frozen. boiled
and cold. which includes the three
kinds of after-dinner dishes. Tomor-