The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-01-25

smoothly the meat from tne back OF n
raw rabbit. and to each two ounces OF
meat thus pounded allow one ounce Of
pounded ham. the yolks Of two eggs. a
pinch Of salt and white pepper. and tins
dust Of cayenne. When this Is all mixed.
stir into II a gill of whipped cream and
the whites OF three small eggs. whipped
as st!ff as possible, with very tiny pinch
OF salt; three parts Ill u souff,e dish with
this mixture. and bake In a moderate
oven for thirty minutes. Serve at once,
sprinkle with a little minced parsley ana
coralline pepper.
Sour Milk Cakes.-One quart sour, or
''loppered" milk, about four cupfuls sif,-
ed -four, two teaspoonsfuls soda, dissolved
in boiling water; three tablesp spoonfuls mo-
lasses; salt to taste. Mix the molassss
with the milk. Put the -four into a deep
bowl. mix the salt through 1t; make a
hole in the middle and pour In the milk,
gradually stirring the -four down into 1t
with q wooden spoon. The batter should
not be too thick. When all the milk Is
in. beat until the mixture Is free from
Jumps and very smooth. Add the Soda
water, stir up fast and we'll. and bake in
Immediately. "Loppered" milk, or "clab-
ber," is better than buttermilk.
To Fry OySters.-Use the largest and
best oysters; lay them in a row upon a
clean cloth and press another upon them,
to absorb the moisture. have ready several
beaten eggs, and in another dish some
finely crushed crackers; In the frying pan
heat enough butter TO entirely cover the
oysters; dip the oysters first into the
eggs. then into the crackers, rolling II or
them over that they may become we'll
encrusted; drop into the granite frying
pan and fry quickly to a light brown.
Serve dry and let the dish be warm.
'.f1 l,l0
one-quarter pound OF butter, creamed with
the sugar; four eggs. beaten very light:
enough -four for soft dough. one ounce
caraway seeds. mixed with the dry flour.
Mix we'll, roll into very thin paste. Cut
into round cakes. brush each over with the
white of an egg, sft powdered sugar upon
1t, and bake In a brisk oven about ten
minutes. or until crisp. Do not take them
from the baking tins until nearly cold, as
they are apt to break while hot.
Oyster Salad.-Take half a gallon Of
fresh oysters. the yOlks Of six hard boiled
eggs. one raw egg we'll beaten two table
spoonfuls of melted butter, q tablespoon
full of mustard, with pepper and salt, a
teacup of vinegar and four punches of ce.>
cry. Drain the liquid from the oysters and
put some hot vinegar over them; set on
the fire five minutes: let cool: mash the
yolks Of the eggs and mix all the season.
ings together and pour over the oysters
and celery.
Oyster Pates.-Line small pate pans with
puff paste; roll cover somewhat thicker
than lining: put In each Of the pans
piece OF bread to support the cover while
baking. Make a white sauce Of one table
spoon of butter. two tablespoons -four and
one pint Of cream. Cut the oysters into
small bits and cook them in the sauce over
boiling water. Carefully remove the up.
per crusts: take out the pieces of bread; !;
fll with the hot oysters and serve at once
Beef Cakes.-Cut enough meat from your
cold roast of beef to make two cupfuls
when chopped fine with two small onions
Add to this two tableSpoonfuls of tomato
catsup, one cup of fine bread crumbs, and
half a cup Of gravy. Mix we'll and mould
into cakes, sprinkle with bread crumbs
and bake to a delicate brown. When cold
lay the cakes on large platter, pour
tablespoonful of mayonnaise over each,
and stick sprig Of parsley in the center
of every cake.
Coriander Cookies.-One cup OF butter,
three cups of sugar, one cup "loppered"
milk or cream. four eggs. seven cups
Hour, or just enough to stiffen into a rolla-
bile paste; two tablespoonfuls coriander
seed (ground or beaten). one tablespoonful
of soda. dissolved in boiling water. II you
use sweet milk, add two teaspoonfuls
cream-tartar. You may substitute cara
way for the coriander seed.
Chocolate and Suet Pudding.-aiix one
fourth pound grated chocolate and one
half pound Of finely chopped suet; add onc-
fourth pound -four and two ounces moist
sugar. Beat up two eggs In a teacupful
Of milk, and stir them into the other ingre-
dients. Pour the mixture into buttered
mould, and steam for one and a half
hours. Serve with whipped cream Of choc-
olate sauce.
Oysters Stewed With Milk-Take a pint
of fine oysters, put them, with their own
liquor and gill Of milk. into q stewpan,
and. If liked, blade of mace; set it over
the fire, take off any scum which may
rise; when they are plump and white turn
them into deep plate add bit OF but
ter and pepper to taste. Serve crackers
and dressed celery with them. Oysters
may be stewed In their own liquor with
out milk.
A Delicious Way OF Cooking vermIcelll.
Put on one pint of milk with two ounces
of desiccated cocOanut. and let 1t get quite
hot. then add quarter pound Of vermicelli; (;
let this cook till tender. Now add two
ounces of well-washed and picked sui
tanas, put the mixture into a glass dish,
pour over 1t one cup OF cream. and sprin-
chopped pistachio nuts.
Rebel Corn Coke.-Take two cups of
hominy boiled soft; while hot anix in a
large spoonful Of butter. Beat four eggs
very light and stir into the hominy when
cold. and add gradually one pint Of milk
Lastly add half a pint Of cornmeal. The
batter should be of the consistency of
rich boiled custard. Bake In deep pan.
Graham Cakes.-Two cupfuls brown
flour. one cupful white flour, three cupfuls
sour or buttermilk, one full teaspoonful
soda. dissolved in hot water. one teaspoon
full salt. one heaping tablespoonful lard.
three eggs, beaten very light. If YOU use
sweet milk, add two teaspoonfuls cream
tartar. Bake as soon as they are mixed.
Crab Fritters.-For n one-pound can Use
two eggs, well beaten; good half teacup
of milk. lump of butter size of an egg
(melted. a pinch of cayenne pepper and
four tablespoonfuls of powdered cracker
Mix with the crab meat and fry In butter.
This makes seven good-siXed fritters.
-
HOW SHE PROPOSED:
A young married woman, the wife of a
western congressman, was one of party
In Washington the other evening talking
about leap year, says the Chicago Chron-
icle. II proposed to my husband" said
she. land II wasn't leap year and I'm no,
a new woman Every one was anxious
to hear how she happened to do It, for
she is a lovely woman Of the womanly
type. and the last one III the world to ever
ask man to marry her. Then, too, she
was belle. and had hosts OF admirers,
many of whom would have been glad to
have won her. "Why. don't know how |.
happened. You see, Jack had been atten-
tive to me for years, and every little while
would tell me how much he loved me. and
ask me IL could care for him. I put him
of. and then after two or three years he
began to neglect telling me Of his love.