The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-04-01

about the house and melts them In u cup
ever slow fire with little borax and
just enough water to keep the stun IRON
burning. When melted she puts 4 table
spoonful or more OF fire clean sand to It.
Then she pours the melted soap into
small moulds to cool. after which she
gives It to her three restless boys TO wash
their hands with. Nothing better could
be found.
Don't spoil your pretty dishes by let
ting them sixzle and soak In the heat OF
like that. for 1t is entirely unnecessary.
have set OF plain dishes upon which
to place the things that must be kept
warm. and use them for no other purpose
Always have hot things hot. and cold
things very cold. when brought to the Ia
BILE: To heat china. pile the plates and
dishes in the dishpan and pour boiling
water over them. then dry quickly and
send to the table. You will find that by
though they had been sizzlingfor an hour
In a Dutch oven.
-:ll:-
SELECTED RECIPES:
Tenderloin a Ia Trianon.-Baste tender
loin steaks with oil, fatten and broil
| rare. Pour over a pint of Bearnaise sauce
and garnish with truffles.
DOughnuts.-One quart of flour, one cup
OF sugar. one cup of sweet milk, one egg
pinch Of salt, one teaspoon of salaratus
| and two Of cream of tartar; fry in lard
Rice Waffles.-Beat the yolks of two
boiled rice, Il tablespoonful of melted but
ter, pint Of flour, little salt and milk
| to make a smooth batter; lastly add the
whites whipped stiff:
Vinegar Candy.-Three cupfuls granu-
lated sugar. half a cupful Of vinegar, haif
cupful OF water. When 1t boils so 1t
strings from the spoon stir in carefully a
| teaspoOnful of soda. Do not stir the can
dy while boiling. Flavor with either Va
nilla or lemon.
Lobster la Creme-Put two table,
spoonfuls of butter In the chatting dish.
Add one cupful of milk. season well with
pepper and salt. Add two pounds of lob
ster, we'll chopped. Let 1t boil a few min
cracker crumbs. j..
Popcorn 'Balls-One quart of molasses,
two cupfuls granulated sugar; let 1t boil
fifteer minutes: then add butter the size
of an egg. When IL crisps in water add
| one teaspoonful soda made very fine
Take from the fire and stir in corn whicn
has been popped out white as you can.
Grease the fingers and make up into balls.
Egg Salad.-Cut In very thin slices six
| hardboiled eggs: place In salad bowl with
| one-fourth Of a cabbage shredded fine:
mix well together, then pour over 1t the
following dressing. Three tablespoonfuls
melted butter, one tablespoonful pepper.
| salt to season. one tablespoonful made
mustard. one-half teaspoonful sharp vine
gar. Mix we'll through salad and serve at
once.
,sCalf's Brains au Beurre Noir.-Boil the
| calfs brains with bay leaf. two spriss
OF thyme and a little salt in the lower pan
of chafing dish. When they are done
| take them out, cut the brains in thick
| slices and pour over them sauce made
| by cooking in the blazer until brown
reaches this point add four drops of vine
gar and pour 1t at once over the brains.
Scalloped Halibut.-Boil two pounds and
half of fish for One-half hour. shred It.
| then make sauce Of one pint of milk
with one egg beaten up, let it boil then
| add two tablespoonfuls Of corn starch
| mixed with cold milk; when boiled add a
| tablespoonful Of butter; mix this through
| the fish. Put in small shells, spreading
| cracker crumbs on top, with little pieces
Sweet Potato Croquettes.-Take three
cupfiils Of mashed, baked sweet potatoes; /;
be sure they are meally, and while beating
with fOur-pronged fork add slowly a ta-
blespoonful Of melted butter, little
minced parsley. teaspoonful of lemon
juice. salt and pepper and gill of cream.
Mould into small, cork-shaped croquettes,
dip in egg and bread crumbs, and fry in
hot butter. Serve them in 4 dish gar
nished with parsley.
Savory Custard.-Take a quart of good
| meat soup. nicely favored with vegeta-
| bes; beat six eggs; mix with the soup and
season with salt ana pepper; pour TINS
custard mixture into deep dish; butter
| very thickly three or four slices of very
| thin bread uhe slices shbuld not be thick
| er than a dollar) and only lay enough to
cover the top OF the custard (dO not put
one slice on the other; bake all firm in
| the center and the surface Is a pale brown.
This Is IL veryn!ce dish.
Stuffed Apples.-Take the cores from
eight apples. Put the apples In u steamer
| to steam long enough to soften, chop "a
quarter Of Il pound of candied cherries.
| Put One-half cupful of sugar In II cup
full of water to boil, and add the cherries.
When the apples are done, place them In
| dish. filling the place from which the
cores were taken with the cherries. Boil
| the syrup until thick: drop In u little vanil-
Ia. pour the syrup over the apples, and
put them away to cool. Serve with
whipped cream.
Sweetbreads q Ia SOubise.-Braised
sweetbreads are the foundation of this
| dish. Blanch half a dozen, lard the up
per parts and put them In a saucepan with
| slice of pork OrsOme trimmings of bacon