The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-06-14
DOMESTIC SCIENCE.

While no fixed rule of proportion
can be given for the water and meal,
as the thickening qualities of the lat
ter may vary with its age and va
riety, it may be assumed that one
cupful of meal to four of water will
be the average. The newer the meal
the less Is required.
The Italians use the meal largely in
their polenta. which is like our hasty
pudding. When hot it is poured into
mould to give it shape, then sliced
and fried and eaten with rich to-
mato sauce. Sometimes slices are
laid in large baking pan thickly
sprinkled with grated cheese and bits
of butter and Drowned in the oven.
A very hearty dish is made by cut
ting the cold mush in small thick
slices. and arranging them in layers
in a baking dish we'll creased. with a
thin slice of bacon and tablespoonful
of grated cheese between each layer.
Pour over 1t a pint of cooked, strained
tomato and bake twenty-five min
utes. Serve hot.
Tomato and paghetti.-Break one
half pound Italian spaghetti into inch
pIeCSSt DOIi lIoIu lWSHlS- "
thirty minutes in two quarts of boil
ing water to which a teaspoonful of
salt has been added.
Melt one ounce of butter In sauce
pan. add one fine chopped onion and
one-half fine green pepper without the
seeds. Cook five minutes. add one
half can of tomatoes. a teaspoonful
each of salt and sugar, dash of pep
per. and quarter OF cupful of fine
chopped mushrooms. If desired.
When the spaghetti is tender. drain
in colander. Take a quarter pound
of Parmesan cheese or crate the
same amount of American cheese.
and put the spaghetti in alternate lay
ets In a dish with the tomatoes and
cheese. Place the dish in the oven
for few minutes to brown and serve.
If the cheese Is objected to, 1t may be
omitted.
Macaroni may be prepared in the
same way.
The food value of the lentil, which
until few years ago could only be
found in large cities. Is now becoming
widely recognized. While the taste
of the lentil has to be cultivated to
some extent, it's value to the one who
wants to get the worth of her money
iHdheS ~ eAceuicIt tO get uccustoIleu
to 1t as soon as possible. The Rev.
DR., McNutt. in advising it's use In
recent address before the Association
of Neighborhood Workers. said that
his own family enjoyed them cooked
In either of the following ways:
Boil the lentils three or four hours.
A quarter of an hour before removing
them from the fire. season with onion.
a little lemon juice and some canned
tomato.
A good lentil sausage was made by
mixing equal parts of cooked lentils,
wheat porridge, or bread crumbs and
mashed potatoes, and seasoning with
oil, butter, salt, pepper and sage.
They may be either fried or baked.
Never place meat directly on the ice.
Always put ON a plate or lay heavy
cloth over the ice so that the meat
does not come In direct contact with
1t to extracting the juice. Fish, on
other hand. are better laid directly on
the ice, II natural When the ice is
artificial chemical action takes place
that is most injurious to the fish
Connoisseurs in cheese, declare that
Stilton or any of the potted cheeses
are vastly improved by the addition of
little port sherry or beer. AS the
cheese Is scooped out, the wine, part
of glassful at a time, is poured in.
This gives the cheese richness and a
tang" which many enjoy. 1t is an
old English custom much Is vogue
among the gentry.
EMMA PADDOCK TELFORD.