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

make very effective wall corner In. 4
a dining room. noted lately. They
were hung diagonally OIL the wall and
connected by n strand of twisted grain.
Just across the wall angle a couple of
Indian basket plaques and bamboo
flower helped to brighten an other:
wise dark and sombre bit of wall.
With meat still so high as to make
II II luxury instead of daily neces-
sity. various vegetable substitutes are
finding their way on breakfast tables
all over the land. The New England
cr, loyal to tradition, finds plenty of
company these days In his Sunday
morning breakfast of beans and brown
bread. In the extreme west and south
west. the brown frigoli. cooked with
plenty of pepper, serves the same pur.
pose. Green corn cakes, fried toma-
toes with cream gravy, fried egg
plant, fried mush or hominy. samp. or
rice, prepared after the Spanish meth
cd, are all satisfying and appropriate
breakfast dishes where something
hearter than rolls, fruit and coffee is
required. e., .-..
To prepare the Spanish rice have
ready u saucepan in which are two
tablespoonfuls of nice hot drippings.
Throw in II half cupful of wellwashed
rice and toss about until nicely
Drowned. Add one sliced tomato, one
sliced onion and a Glove of garlic and
brown lightly. Cover the whole with
hot water. season with salt and pep>
per. Cover aud let the rice cook
thoroughly, adding more water as
needed
Do not stir, as the beauty of IL lies
in the plump brown unbroken kernels.
Rice and toasted cheese Is good
combination though better for lunch
con or supper than breakfast. Cut
slices of cold boiled rice and fry to a
rich brown in butter or drippings. Cut
cheese into pieces about half as large .
as the slices of rice and toast over the
fire until beginning to soften. Lay on
the hot rice and serve Immediately.
An excellent substitute for beef tea.
according to vegetarians, may be
found in stew of haricot beans,
pearl barley, rice. carrots. turnips and
an onion. Strain off the fluid and
serve with toast. When cold this
broth forms a jelly which is exceed
inely nourishing. 1t contains soluble
starch, albumen and sugar. all of
which are easily taken up by the sys-
tenn.
Thin slices of mellow. juicy pears,
with boiled custard poured over them,
afford timely and delicious dessert.
Serve cold in sherbet glasses or deep
saucers.
A successful venture in a new food
combination. the other day, deserves
passing on The dinner was being
prepared over a gas range, and the
gas refused to give more than one
burner of good flame at a time. The
cook had started to hoil new potatoes
in one saucepan and lima beans in an
other. When she found that only one
kettle could be kept boiling, she put
the contents of the two vessels to-
gether and finished their cooking,
When tender they were set back to
steam, while a white sauce. was pre-
pared and turned over them.
The result was so delicious and sat
isfactory that the combination will be
used again, even If not necessary.
The poison ivy, with its brilliant all-
tumnal coloriRg and pretty berries,
will soon be counting it's Victims by
the score. The wise individual who
goes out into the country for nuts, bit
tersweet or other trophies OF the
woodland, takes his antidote for SUI
mac, poison oak or ivy with him.
This is solution of common baking
soda, a TABLESPOONFUL TO a pint of
water. If applied at once. 1t Is almost
always effective
EMMA PADDOCK TELFoRD.