The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-04-15

feel half criminal! NO man ever Oe-
lieved himself deserving Of q true wo-
man. no man can, knowing what he
knows OF himself and his nature. On
the whole, therefore, We are inclined
to agree with the correspondents who
vote for the good old way. 1t has an-'
swered very well, whereas to put the
burden Of proposal on women would
disjoint so many traditions that we
should be compelled to recast society.
Then the mother-in-law would be
placed In an awkward attitude! She
could not keep the husband In proper
subsection by reminding him OF the
sacrifice made in yielding up the daugh-
ter to husband not her equal! On
the score Of the mother-in-law alone
the wisest thing is to let man do the
proposing. though any girl knows that
she can make any fellow do that when
ever she cares to have him!"
SELECTED RECIPES:
Sauce for Fish.-An appetizing sauce
to serve with our customary baked fish,
either shad or blueiish, is made In the
following way: Take the drippings from
the pan in which the fish has been baked.
stir in the yOlk of one or two eggs, SAT-.
pepper, chopped parsley; add squeeze
of lemon juice and some plain stewed
tomato, which has been previously
strained. II any of this sauce should
he left over for the next day. 1t Is very
satisfactory to use 1t in making picked
up dish Of the old fish. Bone the tsh
very thoroughly and remove the skin
and fat; pick it up into small pieces;
stir in the sauce, and bake 1t lightly in
fiat plate or in small fancy dishes.
Fricassees.-Cut fowl and put into
three quarts OF water; season to the fam
lily taste. When cooked remove the bones;
while the meat is out add to the water,
probably boiled down to quart now,
the following: Beat two tablespoonful5
of well-browned flour into a half-cupful
of cold water, or, better, sweet milk, II
convenient; when beaten smooth, stir
quickly into the boiling broth and let
it cook ten minutes. II celery Is liked.
chopped celery may be boiled with the
fowl. Fowls are better, than chickens,
and only require longer cooking. Drop
the meat back into the gravy or broth;
in five minutes serve on the not bread.
Pour over all moderate amount OF gravy,
serving up the remainder in gravy
boat to be passed to those preferring an
| unusual amount of 1t. Mutton fricasee
needs only cheap piece OF good mutton
| bones taken out, and prepared as fowl.
philadelphia scrapple.-To make Phila.
| delphia scrapple. stew two pounds OF fresh
pork until thoroughly done. Take the
meat up and add enough water to the
| liquor In the kettle to make a quart.
Remove the bones and chop the meat;
adding sage or summer savory, and onion.
| IL desired Then sift In corn meal, boil
ing slowly, and stirring, as If for mush.
Make 1t thick enough to slice when cold.
| Turn into a dish. and when wanted for
the table slice and fry In drippings. The
| quantity may be increased, as 1t will keep
| long time In winter.
Here Is recipe for breakfast biscuit:
Take one quart of sweet milk, one-half a
cupful of melted butter, a little salt.
two tablespoonfuls OF baking powder;
| flour enough to make stiff batter; do not
knead into dough. but drop into buttered
tins from a spoon; bake in hot oven:
unless the oven is hot the biscuit Will
not be light.
| Vanilla Snow Eggs.-Beat stiff the
| whites of six eggs; have ready on the
fire pint Of milk sweetened and favored
with vanilla: as soon as IT boils drop
the beaten eggs into 1t by tablespoonfuls.
| and as soon as they become set dip them
out with tin; slice and arrange them ac-
| cording to fancy upon broad dish; allow
| the milk to cool a little and then stir In
| the yolks of eggs gradually. When thick
pour around the snow eggs and serve
| cold.
Boiled Calls Feet and Parsley Butter
| Procure two white calf's feet; bone them
as far as the first joint and put them
into warm water to soak for two hours.
| Then put two slices of bacon, two ounces
Of butter, Two tablespoonfuls of lemon
juice, salt and whole pepper to taste, one
onion. bunch Of savory herbs. four
cloves, one blade of mace, into stew
pan; lay in the feet, and pour in just
sufficient water to cover the whole. Stew
gently for about three hours; take out
the feet. dish them ard cover with pars-
ley and butter. The liquor they were
a clean basin for use; 1t will be found very
good as an addition to gravles etc.
Easy Welsh Rarebits.-Welsh rarebits
are tempting as well as palatable pre-
to- fDlt Tts,fr td
a form in which the dainties may. be
| freely eaten without danger to digestion:
With large old-fashioned No. biscuit
cutter cut out the center OF as many thick
slices of bread as you care to have rare.
bits. Butter each round of bread with
butter partly melted Sprinkle on little
salt, and spread over with u very little
made mustard. Now crate thckly over
the rounds fresh moist cheese, which car
be grated nicely, other authorities to the
contrary; also the moist cheese is better
because it melts more rapidly and com
pletely. Place your rarebits on but
tered pan and put them into a very no,
oven just in time to arrive at perfection
for Immediate serving. Serve two ol
three to each person on a small hot plate
Rarebits are much more tender mad,
this way than when the bread crust IS lef
on.
an insipid dish If 1t is served alone as &
dessert or II 1t is made of miXtur, oi
orange juice and water, as 1t so otter
is. IT, on the contrary, 1t Is made will
sweet-rinded Mediterranean oranges O.
pure orange juice, 1t is as delicious as |!
is brilliant In appearance, AMI needs M
vulgar addition Of cochneal 10 give u
color. 1t forms an attractiva garnish t
Bavarian creams and other cold des.
serts, or q mould OF the jelly lilled Will
bits of orange pulp. preserved and Favored
with sherry. makes q simple, excellen
dessert in Itself, The best rule for thu
jelly includes two cups of orange juice
the grated rind OF three oranges tusin.
only the yellow parD, cup of sugar anC
third of a box. of gelatine soaked in hal
cup of the orange juice and melted with
half q cup Of boiling water. Mix all thes'
ingredients. Add, Hyou wish, a teaspoon
full of curacao, though most persons pre-
fer the pure orange flavor Strain th'
jelly through o flannel bag two or three
times to make 1t bright and shining. En-
pert cooks sometimes mix little blottint
paper. made into pulp with water, IL
to clarity 1t, but with the excellent gela
tine now In use this is not often nee
essary.
Dandelion Wine.-Four quarts of tn
yellow flowers; four quarts Of water; th
grated rind Of two oranges; the gratet
tY- minutes. then strain and add -feH
pounds Of sugar. When lukewarm ad,
and thoroughly stir through three-quar
ters of teacup Of yeast; add pulp O
| the oiaiseS nun winch lle seeuS nav
been removed; let 1t stand In an opel
vessel three or four days, then strain, bot
tie and cork tightly. This Is the Blue Bel
recipe.-Philadelphia Record.
.-..-, III II H. .r,
HOUSEHOLD HELPS:
The instantaneous chocolates and co
coas are greatly improved by bein
, brought to the boiling point.
To remove q grease spot from wal
paper, hold piece of blotting paper owe
the spot with hot hat-iron for few mo
| ments.
Woodwork and floors are now staine
with a color called forest green. 1t har
monzes with draperies and coverings o
almost any color.
After the Juice has been squeezed fror
lemons the peel may be utilized for clean
ing brass. Dip 1t in common salt an
, scour with powdered brick dust.
Old potatoes are greatly improved b