The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-10-18
DOMESTIC SCIENCE.

Moisten two tablcspoopruls freshly
grated horscradish with Il little vine.
gar or lemon Juice. Add one heaping
teaspoonful of sugar, a half teaspoon
ful of salt and half teaspoonful OF
dry mustard. Mix well together. ana
Just before serving stir In three table
spoonfuls of whipped cream that has
been well drained.
For stuffed tomatoes large smooth,
firm fruit s required. Slice off the
stem portion and scoop the soft part
out with spoon, leaving cup
formed tomato case. The stuffing may
vary according to what one has on
hand, as any cold meat may be uti-
lzed in the dressing n good pam
stufIlng Is of seasoned bread crumbs
mixed with butter and beaten egg
Finely minced parsley. onion, or gar
lie are all good seasonings. while Par
mesan cheese added to bread crumbs
and finely chopped ham is revela-
tion to those who have never tried it,
Tomatoes stuffed with rice make
particularly happy combination
with pork chops. Select smooth, round
fruit and cut out of the stem end u
piece about the size of Il dollar. with
a spoon scoop out the inside. taking
care not to go too deep. and hli the
cavity with the following forcc-meat:
One-half tupful boiled rice. one-haif
c,pful cold chicken or veal chopped
very fire. n Tablespoonful of minced
onion. Drowned in Il teaspoonful OF
butter and a little parsley. Season
with salt and pepper add we'll
beaten egg and fiji the tomatoes with
the mixture Smooth over the top,
sprinkle with just a dusting of bread
crumbs or add a little of the tomato
pulp with bits of butter. Bake in
moderately hot oven for twenty min
utes. putting a little butter in the pan
in which they arc baked to prevent
burning. Have your pork chops fried
or broiled. arrange ON hot platter
with the stuffed tomatoes around the
outside Pour over the gravy from
both dishes and serve at once.
A correspondent asks directions for
making tomato soups. Their names
are legion, but here are directions for
thrcc-which may be depended upon:
For an old-fashioned tomato soup,
take one quart can of tomatoes. or its
equivalent in fresh tomatoes, and one
quart of beef stock. Cook slowly on
back of range for an hour Rub
through a sieve. Season with pepper,
salt. a dash of onion juice and little
butter. Thcken with tablespoonful
of flour stirred smooth in a little cold
water. Stir constantly until it comes
to boil and serve at once.
Here is good everyday tomato
biSque: Boil one quart of tomato
with one quart of water twenty min
utes. Strain; add one quart of milk.
stirring constantly that it may not
curdle: salt. pepper butter the size OF
a walnut and at the last moment a
scant f-teaspoonful Of soda Take
at once from the fire and serve with
crOutonS.
And here is "A rice and tomato soup.
To one pint of Soup-Stock, veal, NUT
ton or beef. add one cupful of boiled
rice and cook for twenty minutes.
Then add one pint of tomatoes which
have been put through a sieve and
heated. Cook ten minutes longer add
slowly pint of fresh milk. season
with salt. pepper and a. little chopped
parsley. Serve with squares of toast
ed bread.
When YOU are ready TO run your
carpet sweeper over Turkish rug,
feel with youi hand to see which way
the warp runs. and push the sweeper
in the same direction as the warp.
This is not only much easier. but it
takes M the dirt better. and evens
the rough surface of the rug. giving
1t Il siil.er effect. If YOU run the
sweeper against the warp it not only
fails to pick up the dirt but takes out
the dust from the sweeper as well.
EMMA PADDOCK TELFORD.