The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1897-04-24
SELECTED RECIPES.

oSu<AS ~ II AsAb 0NA~ SNo NSV
Floating Island.-One quart Of milk
yolks of FIVE eggs and the whites of
seven 1.-TWO for the meringue), six table
spoons sugar. vanilla flavOring-one tea
spoonful to the pint. Heat the milk
almost to boiling; beat the yolks light
and stir in the sugar. Add the milk as
follows: Take the milk from the fire,
and, instead of pouring the beaten eggs
in it, put spoonful or two of the milk
to them, beating well all the while, add
ing more and more milk as you mix,
until there is no longer any danger Of
sudden curdling; stir in five whites
whipped stiff, return to the fire and stir
until thick. but not until 1t breaks.
Season 1t with vanilla; pour into glass
cups; whip the whites of two eggs to
a meringue with heapirg tablespoon
of powdered sugar, and when the Gus
tard is cold pile little of this upon the
top of each cup. You may lay pre-
served strawberry, or cherry, or a bit
of melon sweetmeat or little bright
jelly upon each.
Apples Sauts in Butter CA DesserD.-
Take a dozerN russet apples, peel, core
and cut them into slices a. quarter of
an inch thick. Then put q heaping
tablespoonful of butter in saute pan,
spread it over the bottom and lay in
your pieces of apple, with half pound
of powdered sugar and the juice of two
lemons. Stew gently over moderate
fire; when done, dress them rather high
upon your dish. Melt three spoonfuls of
current jelly in a saucepan, add glass
of Madeira wine, pour over the apples
and serve at once.
Small Birds Baked in Sweet Pota-
tces.-.Have as many sweet potatoes of
medium size as there are small birds,
Boil them for one hour. Have the birds
plucked drawn and washed. Season
them with salt and n little pepper and
rub soft butter over them. Pare the
sweet potatoes and cut a thin slice from
each end. Now scoop out the center OF
the potato, making a cavity large
enough to hold a bird. Season the
potato with salt and spread soft butter
over the surface. Place the birds in the
potatoes, which should be set on end in
a shallow pan and in a hot oven for
fifteen minutes. Arrange the potatoes
on q hot dish and garnish with parsley
Serve very hot. To have this dish in
perfection, butter must be used gener-
ously.
Salt Rising Bread.-The day before
baking, put into quart bowl or jar one
tablespoonful of sugar, one teaspoonful
of salt, one pint of warm milk, and
-four to make stiff batter. Set in a
kettle or pail Of warm water and keep
covered till the batter rises very light; ;
then stir in a little flour and set the
bowl in a cold place. In the morning.
after standing in hot water, II will rise
rapidly. Prepare sponge of one quart
of water or new milk, and just before
adding the yeast stir in little soda.
When very light mould into loaves.
1t usually takes one hour for the loaves
to become light. Bake in a moderate
oven.-Wills Wife.
Raised Cake.-One cupful of raised
| dough, one cupful re molasses, one
cupful of sugar, one-half cuptul of but
| ter one cupful Of sour milk a nItle
| grated nutmeg, a cupful of raisins, a
| teaspoonful of soda, two teaspoonfuls
| of cinnamon, one-half teaspoonful OF
! mace, one teaspoonful of Glove, three
and one-half cupfuls of flour. Bake
slowly.
Baked Chowder-This makes a nice
dish for lunch, and may be made from
pieces of cold boiled fish left over. Cut
four good sized, cold, boiled potatoes
into dice. Pick into shreds sufficient
cold cooked fish to make one pint. Make
one pint of cream sauce. Chop one
| onion fine, also one tablespoonful pars-
ley. Put a layer of sauce in the bot
tom baking dish, then layer of fish
one Of potato, a sprinkling of salt, pep
per, onion and parsley. SO continue
until dish is full, having last layer
sauce. S. 'nkle with crumbs, and bake
in a moderate oven twenty minutes.
Creamed Sweetbreads.-Rin one
pair sweetbreads thoroughly II
cold water. Cover with boiling
water and simmer for twenty
minutes. Drain, throw into colo
water, let stand five minutes, ther
remove the membrane and pick tC
pieces with q silver knife. Make 6
cream sauce as follows: Melt one ia
blespoonful of butter. without brown
ing; add one tablespoonful of flour, stil
until smooth, then add one cup o.
cream and the sweetbreads. Stir gent
ly until it thickens; take from the fire
season and serve.
Bannocks.-Take a large half pin
of Indian meal, add salt and a tea
spoonful or tablespoonful according t,
taste) of brown sugar; scald till stiff
when cool, add spoonful of melted
butter, two well beaten eggs, and hal
a teaspoonful of soda dissolved in
scant cup Of buttermilk or sour milk
Bake in gem pans half an hour.
Baroness Pudding.-One-half pounC
suet, one-half pound stoned raisins
one-half pound flour, one-half salt
spoonful of salt, one-half pint of milk
Chop the suet finely, cut the raisins il
halves and mix both these ingredient
with the salt and flour, moisten tn
whole with the milk. stir the miXtur
well, tie the pudding in a well-houret
cloth, put into boiling water, and let /
boil without ceasing for two and one
half hours.
Boiled Turkey with Celery.-Chol
half a head of celery very fine Mi.
with 1t one quart of bread crumbs, tw,
scant tablespoonfuls of salt, half tea
spoonful of pepper, two heaping table