The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-05-11
SELECTED RECIPES.

Iced Stuffed Tomatoes.-Iced Stuffed to
matoes are an appetiznS luncheon or Sun
day night tea relish. Scald and peel 81.
small solid tomatoes. Cut off stem enc
seeds. Stand the tomatoes on ice for twt
hours. When ready to serve chop on
new onion. a bunch OF cress and a sinai
bit of parsley rather fine. Do not bruis'
the cress. Mix a Tablespoonful of salt
quarter teaspoonful Of pepper viii
three tablespoonfuls of olive Oil; th"i
beat In one tablespoonful of vinegar. Pou
this over the mixture, and fill 1t In tn,
tomatoes. Stand each on a lettuce leaf II
pretty dish, heap tinely-cracked &c,
around. and serve at once
Cocoanut Cake.-One cocOanut grate'l
three quarter pound sugar, three eggs
one large. spoonful of ofiur Drop OF
creased tins
Chocolate Cake.-One pound sugar. hal
pound flour, one cake chocolate grated
four eggs one-half teaspoOnful SODA. Drol
on creased tins.
Peach Layer Cake.-Beat the white o
three eggs to stiffness adding gradually
Il small cupful of powdered sugar Sprea,
portion of this over the thickest of tn,
layers for the bottom of the cake. Or
these arrange layer Of peeled and SLICED
peaches, then layer of cake, and SO ~
until the desired thickness is attained
When the fruit is very ripe it may b'
mashed and stirred into the icing.
a Patty of MushroOms.-four mush
rooms being fresh-gathered, well pickeC
and washed, put them In q saucepan viii
a quarter Of a pound of butter Il littl'
minced parsley, a little pepper and salt
a little slice OF bacon. stuck with fou
cloves: a whole onion; cover it up close
and stew them over the fire; shake 0!
now and then as they stew, that the,
burn not; when their own liquor come.
to be as thick about 'em as good cream
throw out the whole onion and bacon, anC
set them to cool; then sheet little tart
pan. the bigness of your plate. with {
good fine paste. such as you use for tar,s
let It be as thick as a half-penny; thel
pour on your cold mushrooms and cove
1t with another sheet of paste. and bak
1t three-quarters OF an hour before yOl
want it, Cut off your cover and squeez,
in half Il lemon, shake 1t together and :,
serve 1t. Or you may bake II without
cover, but then you must throw over You
mushrooms a little brown raspings of
French roll; when II Is baked squeeZt
over half a lemon. So serve 1t: Yon
mushrooms being prepared as aforesaid
you may likewise put them into patty
pans, to garnish a fricasee of chickens
or any ragOo of beef. mutton or veal
Your mushroom patty aforesaid is for sec
Ord course.
Mushrooms au Gratin-Scoop out III,
inside Of sCine nice round cup mushroom:
after perling there; cut off the stalks PEE
them and chop them up with IL small hi
Of onion. " t"osnoonful of chopped parsley
pinch of thyme, and piece of thin lemOr
peel the size of sixpence; fry these in ba
con fat. favor with pepper and salt anC
add sufficient quality of bread crumbs tt
fill the hollowa ad-Cut mushrooms. Fill III,
hollows with this mixture and cover witt
q few bread crumbs. and cook very slow
ly in good fat in a stewpan. keeping then
well covered to keep in the flavor. Serve
with little gravy poured round.
Mushrooms with Beef.-Peel and wasl
the mushrooms and cut into slices. Gu
some cold roast beef into thin slices; sprin
kle salt. pepper and little pieces of hut,a
pie dish; put in Il layer of cold beef. thcr
layer of mushrooms, and sprinkl,
over the latter a little of fincly-choppet
onion; then lay in another layer Of bee
and one of mushrooms, sprinkling on n,
rest of the onion and 4 little i'ncly-rub5eC
thyme over this Add Tablespoonful
of vinegar and half pint of stock brot h
then cover the top with mashed notatoe!
or grated bread crumbs. with little piece:
of butter sprinkled over. Bake Tor on,
hour. serve Immediately.
Pork Cnke.-One cup chopped salt rorI
upon which pour two scant cups boiling
water: two cups brown sugar: one "in
molasses. in which stir one heaping tea
one pound chopped and seeded raislns
spice to taste. This makes two leaves
or one cake in milk pan. Bake slowly.
Birthday Cake.-The following recinc
Cor chill: Cream together one cup Z"
butter nn1 three cups of sugar; tn
yolks of four eggs beaten thoroughly witt
one cup of sweet milk: then add slow y
four cuns of ilnely-siftcd -four, thrcc tea
spoonfuls Of baking uOwdci. a little spice
a cupful Of seeded ra'sins and lastly. N,
weil-Hcatcn whites Of four eggs. Put intt
q rather shallow cake tin and ba;;o in no
too hot an oven. just before putting il
the oven. drop in the ring. thirlbla and tn,
siXpence.
Creamcd Goldfish with Poached Egga.-
Put one cupful of pick!ed-up Goldfish in
stewpan with boiling water enough t
cover; cook twenty minutes: drain off M
water, add one quart of boiled milk; cool
ten minutes onrer thicken with one Ia
blespocnlul of -four and one tablespoonful
of butter rubbed together: add one-fonrt,
teaspoonful of nepper and If too fresh :
pinch of salt. Have on Il hot platter iiv,
moistoned squares OF toast Place Tho
Goldfish on the toast, spreading smoothly
put some boiling water and five muf
fin rings In frying pan: break five eggs
on . saucer, one ut time: drop oacf
one ger.ly into ring; cook three minutes
take them out with a skinner one ny
one, place them on TOP Of TIE Goldfish, "c
move the rings, sprinkle lightly with pep
per ard salt. Serve It once.
Spicol Rolls.-Takc Il piece from yo;i
bread dough and roll 1t out hast an me.
thick, brush the top with melted butter
and cover thick with c..namon and fir,
Wnite sugar. commence 1T one SiIo an
roll UP as jelly cake: then cut ii m incf
thick, and lay In Il ran as h!scuit, c,os,
together. and let thea rise and bake twcc.
ty minutes.
Friend Cream.--Pu; on one p,nt of milk
to boil; add two tables yoor ru,s Of corr
starch, one-quartcr ter spoonful Of sal.
ore woll-beatcn egg: don't allow to boi
after adding. the egg; turn .nt1 II squar,
mold to cool. when cold en- inta slice.
half an inch thick. roll In flour and sauce
in butter In frying-pan.
Cream Chocolates. the white of or,
cgg with tablespoonful or more of colt
water into a bowl add u teaspoonful Ct
vanilla and beat to a froth. Add suf.
fcient sugar to make n stiff paste; work
until smooth, form into small balls, stant
on creased paper, and put in a cool place
to dry. Put half pound OF chocolate in
to a small hri~ht tin nan. and stand owe,
boilnig water to melt. Keep warm ant
dip In the balls. one at II time. until sl
are covered with the chocolate. Then