The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-09-13

= While the natural cook" like the
= poet, Is born, not made" any one
with common sense and an inclina-
ton to use 1t. can achieve success.
q Not in single bound, however.
= There Is an A, B, G. ID in cooking.
4 as In every other art. but the rudi.
. ments mastered, the "frils" will fol-
+ low.
= The born cooks seems to tell by in
= tuition when to put In and when to
4 withhold. She knows the proper COM
= bination of flavors, and the golden
= moment which marks just the differ
ence between underdone, perfect or
overdone The made cook" and
= that describes the large majority of
= us, must go by rule Of thumb" un-
+ til experience makes perfect. Here,
4, for instance, Is a table" that should
4. be memorized or else written out and
:. hung up In the kitchen for easy ref
ercnce:
Four even teaspoonfuls liquid
= makes one even tablespoonful.
= Three even teaspoonfuls dry mate
+ rial makes one even tablespoonful.
\ Sixteen tablespoonfuls liquid makes
4 one cupful.
= Twelve tablespoonfuls dry material
= makes one cupful.
Two cupfuls makes one pint.
Four cupfuls makes one quart.
= One dozen eggs should weigh one
+ and one-half pounds.
+ Use: One teaspoonful soda to one
+ cupful molasses.
4 One teaspoonful soda to one pint of
+. sour milk.
Three teaspoonfuls baking powder
to one quart of flour.
One-half cupful of yeast or one
+ quarter cake compressed yeast to ono
+ pint liquid
+ One teaspoonful extract to one loaf
= plain cake
/ One teaspoonful salt to two quarts
+. of flour.
One teaspoonful salt to one quart
of soup.
? One scant cupful of liquid to two
= full cupfuls Of -four for bread.
+ One scant cupful of liquid to two
+ full cupfuls of flour for mullins.
+ One scant cupful of liquid to one
4 full cupful of flour for batters.
= One quart of water to each pound
q of meat and bone for soun stock.
Four peppercorns, four cloves, one
= teaspoonful mixed herbs to each
+ quart of water for soup stock.
+ One quarter-pound clear salt pork
= to pint of beans, for Boston baked
L beans"
TO SERVE WITH MEATS.
with roast beef, grated horse rad
= ish
+ Roast veal, tomato or horse radish
+ sauce.
+ Roast mutton, currant jelly.
\ Roast pork, apple sauce.
4 Roast lamb. mint sauce.
\ Roast turkey, chestnut dressing,
. cranberry jelly.
=! Roast venson, black currant jelly
= or grape jelly.
+ Roast goose, tart apple sauce.
+ Roast quail, currant jelly, celery
i. sauce.
+ Roast canvas-back duck, apple
4. bread black currant jelly.
= Roast chicken, bread sauce.
Fried chicken, cream gravy, corn
fritters.
r Roast duck, orange salad.
+ Roast ptarmigan, bread sauce.
+ Cold boiled tongue, sauce tartare or
+ olives stuffed with peppers.
4 Veal sausage, tomato sauce, grated
= Parmesan cheese. -....
.. Pork sausage. tart apple sauce, or
. fried apples.
i Frlzzled beef horse radish.
+ Pork croquettes. tomato sauce.
:, Corned beef, mustard.
:. Lobster outlet, sauce tartare.
Sweetbread outlet. sauce Bechamel.
Reed birds, fried hominy, white cell
+ cry.
+ Cold boiled fish, sauce piquante.
+ Broiled steak, maitre d'hotel butter
4 or mushrooms
: Tripe, fried bacon and apple rings.
= Broiled fresh mackerel. stewed
: gooseberrles.