The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-04-29


the pudding In slow oven until the
rhubarb Is thoroughly cooked all Through
and the top Drowned. 1t is to be served
Another pudding may be made of rhu-
barb with stale pieces Of bread: Cover
the bottom Of buttered pudding dish with
thin slices OF buttered bread. Cover these
With cut into small piscss spTn
few raisins here and there. Then put an
other layer OF bread and butter and re-
peat until the dish is f>.d: Cover and
bake half an hour; remove the cover ana
bake fifteen minutes longer. Serve the
pudding hot. with rich liquid sauce. An
Old.fashioned dessert is rhubarb shorteake
and II is greatly liked by many: Wash
Put them into granite saucepan. and to
pound of sugar and a., Sill
on the back part Gf the range Ss %n %aoe 'he
sugar is melted, then place the pan where
the rhubarb will simmer, but not boil.
until II is tender. The rhubarb cooked In
corn starch or arrowroot may be moist:
ened and added to the stewed rhubarb II
the juice seems too thin. To make the
cake part. mix together one pint Of flour.
powder one tablespoonful OF sugar. and
one-fourth Of a teaspOonful OF salt. With
the fingers rub into the dry. ingredients
two heaping tablespoonfuls Of butter and
gradually stir in a scant cup OF milk:
Dredge moulding board with flour and
roll the dough out to an inch In thickness
and the size OF breakfast plate. Place
about fifteen minutes When the cakes
are done split them with sharp knife
around the edge and break apart: Butter
the lower piece and spread thickly with
the prepared rhubarb. Place the upper
part OF the cake on the top and cover with
the remaining fruit. Like all shortcakes
1t Is much better II 1t can be served Inn
mediately.
Another Of our grandmothers' recipes Is
rhubarb tapioca. Wash one large cupful
Of pearl tapioca and soak 1t in three plnts
of water four hours. Butter q pudding
dish and cover the bottom with thick
peel over It and sprinkle thickly with su.
gar Turn over this half Of the soaked
tapioca and dot with tiny bits Of butter;
Put on another layer Of % rhubarb ,a,l and
in a moderate oven. 1t should be eaten
warm with sweetened cream.
To make rhubarb jelly for dessert:
S sSsk %ss box one S so fe Il one dssa
stalks of rhubarb and cut 1t into small
pieces Wash and put them into granite
or porcelain saucepan with one pound OF
Add the soaked gelatine and stir until 1t
is dissolved and remove from the fire and
strain into the liquid jelly the juice of a
small orange; Turn into a mould and set
TO make rhubarb pie: Chop or slice
very thin enough rhubarb to make a good
pint. Mix together one and half cups OF
flour. two beaten eggs. and slight graf
ing Of lemon peel. Stir with the cut rhu-
barb. Line pfc plates with rich pie crust
and fill with rhubarb mixture. Cover with
an upper crust. Bake the pies In a moder-
ately quick oven at first and then reduce
the heat. Or this recipe may be followed: :
Cut the rhubarb into small pieces. put 1t
n9 nnS ssw with n, very so s Me.sn
little cornstarch In water and add to the
fruit. For each pie add one well-beaten
egg and q, piece Of butter the size Of .
wanu ne ssm assp ps Se sss %s rs
barb. Lay narrow strips Of the paste
crosswise over the pie and bake in mod
crate oven.
Rhubarb pies with two crusts are often
made without adding the egg FIJI The
lined plate with the cut rhubarh and scat:
ter a few raisins among 1t. Add sugar and
grating of lemon peel before putting
over the upper crust.
SELECTED RECIPES:
Bacon and Liver Stew.-Pour boiling
water over beef or calf liver, let stand
one-half hour. then cut the liver with
deep gashes, insert thin slices of bacon in
these cuts and fasten in with toothpicks.
Have three or four slices of bacon I'm the
pot over a hot fire, frying with an onion
cut fine; when fried to a crisp put the liver
in cover tightly, let cook about ten min
utes, turning often, then dredge well
with -four pour boiling water over till the
liver is covered, put on the top of the
stove where 1t will cook slowly. Cook
three hours: a nice brown gravy will be
done with the liver.
Yellow cake..0ne Cake cup Of granSulated gS dvc 81,
eggs. one-half cup of milk, two and one
half cups Of -four. one teaspoonful Of bak-
ing powder. flavor
Cheese Sandwich.-Pound together to
a smooth paste one part Of fresh butter
and two parts OF Parmesan cheese, with
made mustard to taste. Butter some thin
slices of bread with this mixture and lay
ham or other kind of meat desired. Press
the cheese spread on the above, and cut
into neat, narrow sandwiches.
How to Cook Codfsh;-A new and most
covered by Miss Bedford. of the } *
School Of Cookery, Is prepared In the fol-
lowing way. As have not the exact for
mula ! can only give it to you as it game
| fish, freshen and soften 1t by soaking in
cold water and take out the bones. Par
boil the fish In milk and season 1t with
white pepper and dash Of paprika- Take
! into saucepan with the juice Of one
| onion and large piece Of butter, and heat
until light brown at the edges. Add to
| the fish a cupful Of the meats Of boiled
walnuts thicken the -four In which 1t was
boiled slightly and brown In the oven.
| MaraschinO Punch.-For lunches which
| have lighter courses than dinners liquid
| appetizers are appropriate, and the vari-
| S5us arrangements" OF liquors with
orange or grape fruits are considered de-
licious. One of these is known as mara
schino punch, and Is prepared in the fol-
| lowing manner: Select as many large
oranges as the number of guests requires,
and prepare them by giving each one a
| transverse cut about half an inch from
the top. The interior and 6his sliced
part also are then nicely scooped out and
| the pulp Is pressed into a sieve until the
juice Is all extracted. This Is sweetened to
taste and weakened with a little water
until a strong Orangeade Is made. Into
| this Is finally poured a sufficient quantity
of maraschno to favor the mixture agree;
ably, and the empty oranges are filled
with 1t. Two straws are then prettily tied
to the tops by narrow ribbons drawn
| through two punctures. These ribbons
must match the other decorations Of the
table, and harmonize as well with the col.
| or Of the oranges themselves. When the
4 cap Is fitted again they are ready fol
| serving. They may be prevented from
upsetting and spilling the contents by be-
ing put In paper cases upon small decor
ated plates.-Philadelphi Record.
n H II