The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-03-02
DELICIOUS ENTREE DISHES
Made BY Mrs. Rorer During Satur-
days Lecture.
HYGIENIC TALK WEDNESDAY
Arrangements Made with Mrs. ROrcr for
Her Popular Lecture - Saturdays
Candy. Lecture Was Not Given.
Meats aud Proper Vegetables.

One Of the most interesting of Mrs.
Rorer's cooking lectures was that of
Saturday afternoon: entrees was the
subject. 1t had been announced that
candy lecture would be given in the
morning, but owing to the bad weather
this lecture was abandoned. 1t has
been arranged with Mrs. Rorer to give
a hygienic lecture Wednesday morning
of this week at 10 o'clock. She VIII
give course in Wilkes Barre the whole
of this week.
Introductory to Saturdays lecture
Mrs. Rorer gave a talk on teas. ana eX.
planned her objections to canned fruit
by the fact that there Is some kind
of natural fruit or fruits i'm season the
whole year round. Cocoa, she said, was
preferable to chocolate as bever-
age but should not be taken habitually.
She gave the following list OF vegetables
to be served with meat and other OF the
more substantial foods:
Beef. Potatoes. Cabbage. Caulitlower
Larded Fillet. Potato Croauettes.
Duck and Goose s Sweet Poaasoss; enarog,;s
Brussels Sprouts (cooked). Spinach'
Tomatoes (steweO.
Boiled Chicken. Rice. Stewed Turnips.
Caulifiower. Cucumbers (cooked), etc.
The following entree recipes were
given:
cut rather fine with silver implements.
Put over the fire one-half pint of milk.
Rub together one tablespoonful oil butter
and three tablespoonfuls OF flour. silr
into the hot milk until 1t thickens rake
from the fire and add yOks OF two eggs.
Add to the lobster one teaspooniui OF sai.'
one tablespoonful OF parsley, one
half teaspoonful of paprika, ten
drops of onion juice and grating
of nutmeg, turn on u dish and stand away
to harden for four hours, then form into
outlets, dip and Try, testing me iat ny
twenty seconds, the fat is hot enough:
Sauce Tartare,-Aiay be served with the
above. One egg in soup plate, add little
Of salad oil. add one tablespoonful of
tamagon vinegar, dash of red pepper,
stand on Ice. When ready to serve, stir a
tablespoonful of capers drained ana
chopped, one small gherkin, and two or
three olives chopped, "A spoonful OF very
finely chopped parsley may be added,
Chestnut Croquettes.-Open the jar and
drain free from syrup, one cup OF chest
nuts, mash and break them. add one cup
bread crumbs, white Of one egg, make into
small cylinder croquettes with sprin-
In egg in bread crumbs and fry. For the
sauce beat the whites of two eggs until
fine and fry. heat the syrup drained from
chestnuts. add while not half cup OF cream
or milk, let 1t come to the boiling point
and pour slowly over the whites Of the
eggs; four tablespoonfuis of sherry may
be added.
To prepare fresh chestnuts shell and
boil in hot water, make u syrup, pound
for pound, put In a vinaili bean and seal
up In pint jars. From these can be made
marrons glace or any chestnut entree.
Sweetbread CrOquettes.-ThrOw the
sweet breads into cold water. drain and
parboil, after which they may be prepared
in a variety of ways. AS sweet breads are
partially digested food they are particular
ly wholesome. Remove the mem
brane, cut into pieces, dust with salt and
pepper, dip In egg and bread crumbs and
fry.
Sauce for Sweetbreads.-O tablespoon
ful of butter. brown lightly, add-one table
spoonful of flour and one-half pint Of
stock. add bay leaf, one-half teaspoon
full of kitchen bouquet, slice of onion, piece
Of celery, one-half teaspoonful of salt,
one-quarter teaspoOnful of pepper, sim
mer gently for five minutes and strain,
add one-half can of mushroom and serve
when hot. a croton, bread cut three inches
square dipped in egg and fried. II fresh
mushrooms are used put into the pan
with the butter and omit bay leaf. onion,
etc.
Friend Oysters.-AIake oysters perfectly
dry, season, dip in egg and one tablespoon
full of water. then dip In bread crumbs.
Repeat the process and fry in OIL