The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-03-21

In money. They stitch sh0es, make
clothing. braid hats. or perform some
other work for pay. But for this en-
ployment thousands Of young couples,
who are living happily in their own
homes, could not have entered on mar
ried life. Among the rights of women
is that Of sharing with her husband in
the toll necessary to accumulate .
competency.
SELECTED RECIPES:
Lamb Stew.-A lamb stew is one Of the
most savory and excellent OF dishes. Take
a pint OF cooked lamb cut In small chunks.
Melt a tablespoonful Of butter In sauce
pan and add q teaspoonful Of -four. When
they are melted together pour in q pint
OF stock or, II not convenient. the same
quantity Of gravy and water, with any
bones Of the lamb which are on hand. II
the stock Is used the sauce will require
| the back part OF the fire. but II 1t Is nee
| essary to prepare stock from bones this
cooking must be continued an hour. Al
the end Of this time take out any bones
and add q sprig of parsley. one of thyme.
| spray OF celery and half bay Leaf.
These four herbs, which constitute fla
| vOring bouquet" are not essential. but
| they always improve the flavor. Season
| the stew with a teaspoonful of salt and an
even half teaspoonful Of pepper and one
| tablespoonful OF Worcestershire sauce or
Parisian sauce. When the sauce boils
up. add the lamb. with the same Quan.
| tity Of potatoes if you wish. ana lei II
simmer three minutes. but no longer This,
| stew may be improved by frying minced
onion at the beginning In the butter ad-
ding the tavorlhg bouquet and half cup
| Of tomatoes after the Hour has been
stirred In. In this case the sauce must
be strained before adding the lamb. Nut
| ton makes an excellent stew. prepared In
the same way az lamb. adding slices 0f
| carrots and tiny onions. fried brown IN
butter, as well as potatoes.
| Mock Pineapple Salad.-Of this useful
and dainty sweet the texture OF united
| orange and apple Is to the taste like real
/ pineapple. Imagination greatly helps In
the delusion. The ingredients are three
Of our fine. large apples, iive or SIX good
| oranges Zone wineglass OF sherry, II yon
| use IT.. sifted sugar to taste. Core and
peel the apples. Slice them rather thi'i
and against the grain of the fruit. Peel
| the oranges. and remove all the outside
| white pulp. Slice them thicker than the
| apples. and. like them. crosswiSe. Lay u
slice OF orange upon a slice OF appl, OF
a. near AS possible the same size. Save
every drop of oragne Juice, for the syrup.
/ Place the double slices In u circle In q
| glass dish. Pour the juice you have col
lected over the fruit land the wine. too.
and add the juice of u lemon or two (evcn
more II the fruit you are using Is very
| sweeD.
Queen Fritters.-To make the batter for
| queen fritters. which Is the same as that
for eclairs and cream puffs. put two
| oucnes Of butter and half pint of water
on the fire. When 1t boils add haf pint
Of flour: stir and cook for just one min
ute. Remove from the fire and break IN
thoroughly before adding the next. When
al have been added. beat vigorously for
about five minutes. Then scrape the sides
of the pan and drop the batter by tea
Il n fu1S tnfr, hnf1tnU fat q N Ia
sary that 1t should cook thoroughly. how
| ever. do not make the fat quite SO hot
as for croquettes and cooked meats. AL
low the batter to swell and cook a little
more slowly. and the fritters will emerge
a delicious golden brown. Serve sprin-
gled with powdered sugar favored with
vanilla powder.
Beefsteak Pudding.-Line the pudding
mixed with water. simply rolled out. Cut
| up pound Of round steak sprnkled with
hour, pepper and salt, chop small onion
fine: put all into the lined basin, add u
crust, and tie In a well-fOured cloth; put
the basin lid downward In a saucepan Of
boiling water; leave lid off the saucepan,
| let 1t boil two and half hours.
three tablespoonfuls Of butter. and grad
| ually beat into this two-thirds OF cup.
| full Of powdered sugar. When this IL light
| and creamy, add q teaspoonful of vanilla:
then gradually beat In two cupfuls Of
whipped cream. Place the bowl In a pan
| of boiling waite, and stir constantly tor
three minutes. Pour the sauce into a
warm bowl and serve.
Harrison Bread.-Pour q pint of boiling
milk over a tablespoonful of lard; when
| cold, stir In four well-beaten eggs. -four
| to make q thick batter and half yeast
| cake dissolved In a gill Of water. When
light. bake in loaf and serve hot, slicing
| like cake at the table.
| Philadelphia Record.
HEALTH HINTS:
| A few drops OF tincture OF myrrh in a
tumbler Of water makes good purifying
wash for the mouth and throat for occa-
| sional use.
II your child complains Of earache, heat
drop or two OF vaseline over the fire
and pour II in the ear. Don't make It hot
enough to blister, but pretty warm. The
relief will be almost instantaneous unless
the ache comes from a trouble in the
head. Under those circumstances a doc
tor Is the safest remedy.
1t seems useless to point out the dam
ger of Quenching thirst from the public
drinking cup on cars, steamers and places
| of amusement. 1t is certainly q revolving
habit. but 1t Is also highly perilous one,
and a folding drinking cup that may easily
slip into the bag or pocket Is a belonging
sess.
"A hot pancake for an aching back"
Did you ever try one? Just mix up some
-four and water In a thick batter and fry
on a griddle as though you were prepar-
Ing II to eat. only use just the least lifNe
grease. When cooked through put be-
tween two thin pieces of white cloth and
apply. to the aching place. You will he
! surprised to learn how soon you will be
relieved Of your pain. Sometimes 1t will
cure obstinate cases Of headache by ap-
plying at the base of the brain. 1t Is vast
iy better than wet cloths.
| nj t.,l, -,
scalp in a vain endeavor to get the tiny
scales of. You run the risk of throwing
the baby into convulsions. Rub the small
head softly. but firmly, with vaselne, ami
| let 1t remain for an hour or two, or over
night; then, with gentle rubbing Of the
hand and a soft towel. most of the scales
will come Off. A soft brush will finish the
good work. and baby will coo under the
water ought TO leave the head in perfect
condition. but If not repeat the exercise
| second night.
Eat slowly and you will never overeat, '
Is the advice given by hale. hearty old
man. who says that indigestion comes
| from imperfect masticatiOn and fast ea:-
ing. He might have added that perfect
teeth, or those made as nearly perfect as
possibly by good dentist. will help to
solve the difficulty of indigestion. II you
have an unsOund tooth you are bound to
favor 1t by not using. When there are
three or four such teeth one is inclined to
bolt food. rather than run the risk Of
| aching mOlars. and unless one has the III
| gestive powers of a dog. boiling food Is
| most pernieious practice.
| In catering for sick people, who are fln-
| icky and fault-inding, you should, says
+, the Washington Star, remember, first
| to be extremely careful that all the APP
| pointments Of the tray are clean: then
have the hot things piping hot and the
| cold ones crisp and cold. Serve only u
little. at a time of anything. Many time
nnttant N hts II 70
was not heaped with food. deliciously
| cooked. but SO bountifully served as to
| make we'll person tired at thought of
surrounding it, Serve I'm small quantities
and never season highly. Sweets and Very
sour things are not best for sick people
| no matter what the complaint. Griidle
cakes are an abOmination. and hot" bis
cult are not far behind. Thin slices of