The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1896-01-11
SELECTED RECIPES.

niust KEEP !our FSiauNcs AWAY from Tue
SELECTED RECIPES.
Brandy Cake.-Two eggs. two-thirds OF
cupful of granulated sugar; beat thor
onghtly togeiher Add two-thirds Of q
One-quarter cupful of cold water, one
half cupful of flour, two teaspoonfuls OF
baking powder; beat again. Pinch of
salt, flavor; beat again. Bake in a loaf,
ana while hot pour over 1t as much brandy
as 1t will absorb, no more. Make II rich
custard and pour around it. This Is very
rich and delicious.
Baked Cheese.--Onc AID onc-half cup
ftls of grated cheese, one-half cupful of
very fine bread crumbs, one cupful OF milk,
one egg beaten separately, dash of pen
per, pinch of salt. Bake half an hour in
q hot oven in Il bUttered dish.
Puffs for Tea.-One cupful of cornstarch,
two-thirds of u cupful of butter, four we'll
beaten eggs. two teaspoonfuls of baking
powder: Bake in gem irons, or patty tins
Corn Cake.--One scup of MELLOW corn
meal. one cup of wheat flour, one cup OF
sugar one cup of sour cream or one cup
OF milk. and three tablespooneGls of melt
cd butter. one teaspoonful Of soda, tea
spoonful of salt. two unbeaten eggs. Bake
twenty minutes.
Apple Marmalad adc.-Two pounds good
cooking apples. Threc-quartcrs pound loaf
sugar Mode.-Peel, core and cut up the
apples in quarters; toss them into Il bowl
OF cold water as you do them, in which
you have dissolved II little tartarlc acid
to prevent the fruit from turning brown.
When you have pared them all put them
into an onaneled stewpan with the sugar,
and set them over q gas ring. Cook, care
| fully stirring with Il wooden spoon, and
when well done and nice and stiff put into
| Il jar and uso as directed. The juice of
ono lemon will be found 4 great improve
mcnt, and YOU can make UP any amount
of marmElade that you like, so that the
proportions of apple and sugar are the
| same Just a spot of vegetable green will
axe Il very pleasing variety, while
| some can be color.ed pink with carmine or
| a small pinch Of magenta crystals dis
solved in hot water.
Cranberry Sauce.-Pour very hot water
upon the fruit, as ii will then be easy 20
pick out the bad ones Measure them aud
put them into the preserving kettle, with
water enough 10 cover them. Stir them
| very often, and ba careful not to boil them
| too fsst. Crush the fruit as Il boils with
| a wooden spoon. When the berries are
crushed add II pint OF fine sugar for ev-
cry quart of berries, and allow them to boil
gently for fifteen minutes, stirring them
| almost all the time. Wet in cold water
| moulds or bowls OF a size to hold sauce
| enough for use ut one dinner. Many per-
sons prefer to strain the sauce through u
| colander fine enough to keep back the
| skins before putting il into the mouds.
| Here is Il delicious oyster dish that has
| the merit Of being easy TO prepare: Put
fifty meaum-szed oysters over the iiro
| in their own liquor and let them como TO
the boiling point. Then add Il tablespoon
| ful of buttsrAa feaping one-seit and pep
| per 10 taste. 81 teaspoonfu! of lemon juice
| and two tablespoonftlls of very fine crack
| er dust. Let 1t boil NJ once more, then
| pour over some small squares OF nicely
| Drowned toast on IL hot dish ard serve.
4 picturesque supper dish is called THE
| Hidden Mountain" Beat the white and
| yolss of six eggs separately; then mix
| them and beat again. adding five or six
| thin slices of citron, the creani-a pint
| and sufficiently pounded sugar to make 1t
sufficiently sweet. When the mixture is
| well beaten put it into a buttered pan.
| and fry it the game rs pancake. three
| times as thick Cover it thiclIly with jam
and garrish it with citron in pointed thin
| slices, closely interspersed with holly
| twigs and leaves.
Tripc-Boil it till tender. When cold
| cut it in pieces four or five inches square,
-four it well. grease the gridiron and boil
over clear fire. Lay 1t OIL Il hot dish
| and season with salt, pepper and butter.
TO fry it-Lay two or three slices of salt
| pork into spider. and when these are
| crisp remove them. Dip the pieces of
trpc into beaten egg and roll in fine bread
| crumbs ana fry brown.
| Little Almond Patties.-Blanch one
| half pound Of almonds, dry them on Il
| dish in the oven and chop them fine. Seat
| the whites Of three eggs to a stiff froth,
| add the yolks of two eggs and beat again,
| then stir in a cup of powdered sugar, add
| most of the almonds. reservinS a few to
| scatter over the tops. Line little pattie
| pans with puff paste crumbs very thin.
| fill them with cracker crumbs and bake.
| While very hot tip out the crumbs some
| almonds over the top and bake in a slow
oven half an hour.
Foaming Sauce,--Rub together till very
| light one spoonful of -four two OF butter
| and four of sugar. Stir in oue-half pint
Of boiling watef. Let 1t first boil up.
! add half u glass of wine or brandy and
| little nutmeg.
| Lunch Cakes.-One pound of butter
| beaten to Il cream with one pound of Sill
gar. eight eggs worked into this cream
| one at a time, add two pounds of flour,
and work it all to II paste with half a
| pint of milk. Flavor with essence of
! lemon, fill out in paper hoops, garnish
| each with two strips OF candicd peel and
q dust of sugar, and bake twenty min
| utes in Il good oven.
| Orange Brandy.-Pare the rind OF twelve
Seville oranges, put it into stone Jar,
| and press the pulp and juice through 4
| sieve over the rinds. along with one pint
| of brandy; let 1t remain covered up in THE
| jar for three or four days, then add two
| pounds of broken loaf sugar, and stir all
! together until the sugar Is melted let 1t
lie all night, then strain it through fine
| muslin until clear. bOttel and cork secure
| ly. The longer orange brandy is kept the
hetter IL Is.
| Biscuits.--Cream one pound of butter
with one pound OF sugar, add in nine OF
| ten eggs gradually. then work into this
two and one-fourth pounds of flour and
| ne-half ounce of baking powder, and
drop it in spoonfuls into buttered and
| paperel tins, put shred of Candied peel
on each and bake in a quick oven for
| six minutes.
| WINTER EANCIES