The Scranton tribune. [volume] (Scranton, Pa.) 1891-1910, 1902-09-27

In cooking mushrooms, II should be
remembered that the simplest way Is
the best. Much cooking toughens,
while the delicate flavor needs no dis
guising condiments to tempt the pal
ate.
In creaming them. peel carefully,
trim off the stalks. but save them for
your breakfast omelette or steak, and
lay face down In a clean granite or
porcelain-lined saucepan, In which has
been melted Il tablespoonful of sweet
butter. Let the Juice exude for few
moments then add as much rich milk
or cream as there Is mushroom liquor.
Simmer slowly for five or six mo-
ments. season lightly with salt and
pepper, and pour over dellcately-
Drowned slices of toast.
Other delicious ways of preparing
mushrooms are baking and brolling.
In baking, you can utilize the small
or imperfect mushrooms and the
stems. Spread thickly on slices of
toast which are rather underdone, sea-
son with salt, pepper and little but
ter, and bake in a moderate oven. un'
til the toast Is we'll moistened with the
mushroom liquor.
For broiling, select large, perfect
mushrooms. Trim off the stems, and
lay them face upward on u well-but-
tered gridiron. Sprinkle lightly with
salt, and when the cups are filled with
Juice. lift carefully on slices of but
tered toast, taking care not to spill
the Juice.
A little limejuice added to a cup of
hot or cold tea is considered by many
to be an improvement over the use Of
lemon.
A new sandwich filling is made OF
preserved ginger. chopped fine, and
moistened with rich cream.
The housewife who lives in a city
with Chinese quarter will find 1t to
her advantage to buy her preserved
ginger by the pound at the Chinese
grocers. 1t can be bought in bulk for
so cents a pound.
When stylographic pen sticks and
refuses to uncap, hold it over light
ed match for moment and 1t will
loosen.
Half a pound of dry bread. one
quarter pound nut kernels and one
pound of raw fruit, furnish dinner,
it is said, that will give good staying
power for six or eight hours
Food for the aged. according to
prominent English authority. shall
consist in the main of fruits and vege-
tables, as the acids dissolve out the
lime salts from the tissues. and so
prevent too early stiffness OF the joints
and other parts. Tea and coffee are
best avoided, as they cause paralysis,
or want of proper control over the
limbs. Pork. veal, cheese and much
flesh food must be avoided. as a heavy
meal of any of these foods is liable to
induce a stroke of apoplexy. All food
should be simple. plainly cooked. and
taken in great moderation, lest the d.
gestive organs be overtaNed. Break
fast may consist of porrdge and milk,
or whole wheat bread and fruit and q
cup of cocoa or milk.
Dinners may consist of vegetable
soup and bread. macaroni. vegetables,
and some simple plainly cooked non
flesh dish.
For desert, stewed fruit and bread.
or plain rice. sagO. tapioca or maca-
roni puddings. If flesh or fish are
eaten they should be of the most di-
gestihle kinds. as lean beef or mutton.
or boiled or bal:ed white meated fish.
and then in moderation. Better than
meat are vegetables favored with the
gravy.
Sunper may consist of whole wheat
bread and fruit or boiled onions. eel
cry or beet root, and n CUP of cocoa
or mill and water. Food should not
be taken for at least three hours be-
fore going to bed
While exercise for elderly people is