The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-03-22

j. In the Greek clncl, the eve of Palm Sunday
S, is held sacred to Lazarus.
Lazarus has come and Palm Sunday and
= tine great and holy day." sing the people i'll
- the streets. "Maidens mine, cross yourselves
~ and honor the good gentleman and the gool
= and stately lady" Then follows curious
!. medley OF dialogue between Christ Martha.
i. Mary and Lazarus. mingled with compliment.
.. tary speeches and good wishes TO the neigh.
); bors. In Smyrna an old custom is for the
=. carpenters to present wooden rattics TO thu
children OF their employers, and all day long
= these instruments of torture are swung 10 the
- refrain Of
u palm, Palm, Palm Sunday;
j. Kolia fish eat today
!. And when next sunday comes
8. We eat red eggs
While we American mothers are spared t!.is
y rural reminder OF t.me.honored custom, We
y all agree that iish, fresh salt she'll, NUT
+ occupy prominent place ON Palm Sunday"
I. bill OF fare. Another week, and though
4. good red herring and all his Kin nha,m
!. never wisely, his sovereignty will BE- n
=. longer absolute. lie will have To divide
= honors with flesh and fowl"
+ ON the principal of all temporal thin-s,
j. blessings brighten as they take their fight.
y Slld is coming in herring is at is best, and
i the rare brook trout wonld "tcmpt the lying
4. aEchoritc To eat"
q The crab. soft or hard shell. never Lose,
its place in the esteem Of the enclirs, it.
= crispy favored flesh being specially welcome
y after the round of heavier winter foods.
+ Tie fr sher crabs are IRON the water the
I. better their taste. Deviled crabs make .
i. delicious supper dish mot for children N
h Nuids), or u course at company luncheon.
:. Drop six hard boiled crabs into boiling water
|, and cook ten or twelve minutes rLkc ont
with skinner and as cold UurH
y and pick ont all the meat.
+ Put tablespoonful OF butter into Il sauce,
+ pan and when hot add three tIblespuuntul-
I. onion minced very fine and half crushed
4. Glove OF garlic, Cook fgH minutes, add one
a cupnIl veal or chicken broth, half teaspoon
/. ful OF salt, the same Of mustard a teaspoon
!. tul Of parsley chopped tine a Cupiul II
. minced mushrooms and the crab meat, Cook
. fifteen minutes, stirring frequently. Set back
+ on the stove and add the yolk OF three wei
! beaten eggs. Have ready half dozen cleaned
1. crab.shells, divide the mixture and place in the
!. shells, smoothing the top over with the blade
:. Of knife, sprinkle half teaspoOnfu "i
!, fine butered bread crumbs over each half,
y sci the shells in shallow tin and bake in 4
y hot oven until golden brown. Serve AT
+ once on HOT plates, garnsled with water
j. Crcss, parsley or lettuce, and sauce tartar II
(, at course luncheon the bread and butter
!. plate and knife with fresh white bread and
= pat Of butter accompanies the crab.
Tartar sauce is not only delicious served
: with fish, but is excellent for potato salld
+ or with CluhHOwcr, Ii is easy to make, the
J. crucial point heing the careful adding of The
+ oil.
/ Stir the yolks of two eggs 10 a cream, add
= gradually, while stirring constantly, three
r quarters OF 4 cup OF olive and as II begins TO
= thicken, half teaspooniul Of salt, a hall
= teaspooniul each of mustard and powdered
= sugar and quarter salt spoon of cayenne.
: When the dressing is quite thick alternate
: the oil with lemon juice and vinegar. using
= two tablespooniuls OF each. This makes the
regular mayonnaise, but now the addition ui
= a teaspoonful each OF chopped sllalots and
= sauce. Lastly add one-half cupiul whipped
= cream. Mis- we'll and serve
: In tlle prevalence Of spring colds. cold'sores
4. and capped lips the virtues OF honey should
= not be overlooked. In all catarrhal disorders
= il will be found most exeellent-while used