THE SCRANTON TRIBUNE- WEDNESDAY, NOVEIMBER 5, (902.-
tv
TABLE AND KITCHEN.
PRACTICAL SUGGESTIONS ABOUT WHAT TO
EAT AND HOW TO PREPARE FOOD
.CONDUCTED BY L1DA AMES WILLIS, MARQUETTE BUILDING, CHICAGO, TO WHOM ALL
' INQUIRIES SHOULD BE ADDRESSED.
SUGGESTED MENUS.
WEDNESDAY.
BREAKFAST.
Fllllt.,
Ccrciil. ' ' ' Cream.
4lam Omelet, Creamed Potatoes.
Popoveis. Coffee.
LUNCH.
Escallopcd Oysters. Gillled Tomatoes.
Butter Cakes. Coeofi.
c DINNEIt.
Clear Vegetable Soup.
Itoast Duck. Stewed Apples.
Glazed Onion. Slashed Turnips.
Celery Salad.
Compote of Peais. "Whipped Cteam.
Coffee.
THURSDAY.
ltrtEAKFAST.
Sliced Peaches, (.'leinn,
Meat Cukes. Baked Potatoes.
Griddle Cakes. Muplo Syrup.
Corfeu.
liUNCir.
Hagout of Duck. Celery.
Halted Apples".
Ten.
DIXNKK.
Okra Soup.
Soiled Salt Tongue. Tomato Sauce.
Stuffed Green Peppers.
Ci earned Turnips.
Fiult Salad.
Cheese. WafciK.
Coffee.
FRIDAY.
BHEAKFAST.
Fruit.
Cereal. Ciram.
Codfish Cakes. Stewed Potatoes.
Corn Bread. Coffee.
I.UNCir.
JOscallopcd Salmon. Gicen Pea.
, Potato Salad.
Grape Julre.
DINNER.
Cicam of Tomato Soup.
flanked Fish. Cieamed Potato BalK
Baked Tomatoes. Spinach.
Lettuce.
Scotch Apple Tart. Coffee.
V
JOOD THINGS PROM CORN MEAL
'1 THIIjR corn Is Inferior, from a nu
tritive standpoint, to hard
wheat, it is said to contain
li bout the same amount of nitrogenous
matter as the soft varieties of wheat
and at least live times as mueli fat.
Its lack of gluten prevents its success
ful use In the making of yeast-raised
"breads. But this fact need not, in the
least, Interfere with its usefulness, and
it is much to be regretted that it is not
Snore generally used In every section
of the country, as it is not only one of
the most valuable of our cereal foods
but one of our most abundant products,
nnd therefore one of the cheapest.
Scald Corn Meal.
Most cooks not versed In corn meal
ctoin's do not know how important It
Is to scald the meal before making it
up in batters, especially the yellow
meal. In fact, the granulated yellow
corn meal requires more than scalding
to make It digestible to most stomachs.
H first made into mush, and then into
batter, It will not be swallowed in half
raw state and thus Impose on the di
gestive organs a task they will resent;
that of attempting to do the work of
outward digestion which should be ac
complished by the cook by scalding the
meal, as the preliminary stage.
A Maize Party.
This is one of the most delightful of
fall entertainments and can be ar
ranged with little trouble.
For the menus cut a piece of luul.e
colored paper the shape of a small ear
of corn, write on this the menu, then
with a drop of mucilage fasten the
menu in the center of n leaf of corn
husk, fasten a Utile silk floss or fringe
of silk paper to the point of the leaf
Kl PjtjjTStEOw'IO ft I
Toothsome
iToast
Shredded Whole Wheat Biscuit
excels bread as a toast because
it is much drier to begin with.
The shreds are not only laid
loosely over each other, but
contain thousands of tiny pores
that give on enormous surface
upon which the heat acts,
A pinch of lightest white
flour bread rubbed between the
thumb and finger, results in an
indigestible, moist dough-paste,
A pinch df
SHREDDED
WWHOLE71 '
BISCUIT
similarly treated results in
small, dry, porous filaments,
unchanged in form,
Butter each
l! .of this crisp, delicious
U1LC toast or serve with
maple syrup, pre
serves, or a score of other
delicacies.
Sold by all grocers.
Send for "The Vital Question"
Cook Book (Free).
Addreu TBE NATURAL FOOD CO.
KUcar Falls. N. Y.
w
and roll up the leaf to look like an ear
of corn, tie with a piece of pale green
or maize-colored bebe ribbon. Or the
menus can be written on miilze-cotorcd
paper und either an ear of corn out
lined on each card, or If you are handy
with your pen, n little hurvest or farm
scene sketched In the corner.
The menu may consist of cream of
corn soup made yellow with yolk of
oKff, corn oysters, corn pop-overs, egg
croquettes, with cream sauce, Indian
corn pudding, coffee, popcorn cake,
maize pudding.
Use unbleached cheesecloth for table
cloth. Have It double, fringe the edge,
draw out threads and run In, for a bor
der, two or three Inch maize-colored
und green ribbons. The napkins may
be made of maize-colored crepe paper,
fringed, flolden-rod, cat-tails, grains of
corn strung on thread and southern
smllux may be used to festoon chan
deliers, etc., and a Utile corn-shock
with small gourds and vines used for
the center piece for the table. Sun
flowers, stalks of coin, cat-tails, pump
kins und golden-rod may be used In
decorating the hall and rooms for this
affair. If It Is an evening function, use
the pumpkins as lanterns, In the day
light for holding flowers and plants.
For the popcorn cake, use a jelly cake
mixture: when cake Is cold cut It In
strips about an Inch wide and four long,
ninke little layer cukes by filling with
monge Icing, cover'each one with soft,
boiled Icing nnd cover thickly with pop
torn. Tf you want a little bright color,
cover a few of the popcorn cukes with
popcorn rolled In red sugar. Do not
forget the real red ear of corn, which
should be suspended, like Ihe mistletoe,
fioin the chandelier by a maize-colored
or green ribbon. A center piece for the
table may be made of popcorn balls
heaped In pyramid form; have some
balls white, some red and some yellow,
using orange or yellow Icing for latter.
These, with a border of green leaves,
will give the effect of chrysanthemums
giouped together.
Southern Corn Breakfast Muffins.
Measure two cups of sifted meal, add
a tablespoonful of salt, a well beaten
egg, one pint of sour milk in which you
have dissolved a teaspoonful of soda.
Then add a tablespoonful of melted but
ter, stir thoroughly, pour Into hot, well
greased pans and bake in a quick oven
until brown. This may be used for
corn bread also. The bread should not
be more than an inch thick when done,
and the crust should be brown and
ciusty on bolli sides.
Spider Corn Cake.
Sift one quart of Indian meal Into a
bowl. Make a hole In the center and
pour in a pint of warm water; add a
teaspoonful of salt and gradually mix
water and ineal into a soft dough; then
stir briskly for fifteen minutes or moie
until It Is light and spongy. Then
spread the dough evenly and smoothly
out on a straight flat board; and place
it befoie the open tire and bake it well;
then cut Into squares, send to table
very hot. split open and butter. This
can be baked in the lower oven of a
gas stove very successfully, but must
be placed low down from the fire.
Old Plantation. Johnny Cake.
Beat two eggs and quarter of. a cup
of sugar together, add one cup of sweet
milk and one cup of sour milk in which
you have dissolved one teaspoonful of
soda; add one teaspoonful of salt; then
stir in one und two-thirds cups of gran
ulated corn meal and third of a cup of
flour. Put a skillet (or spider) over the
fire and when hot, melt in it two table
spoonfuls of butter. Turn the pan
about so the butler can run up on the
sides. Pour In the corn-eake mixture,
add another cup of milk, but do not stir
It In. Bake In a good oven for twenty-
five to thirty minutes. When done this
cake will have a stieak of custard
through It.
Dakota Corn Bread.
This Is a leclpe which has proved sat
isfactory In using western corn;
Use three cups of sour milk, or not
too rich butter milk (dilute the butter
milk If very rich, with water); take
half o cup of molasses, one teaspoonful
suit, one lumping teaspoonful of soda
and equal quantities of corumeal and
entire wheat flour to make a stiff bat
ter. B.ike In deep pans In moderately
hot oven for one and one-half hours.
Baked Indian Pudding-,
Place one quart of milk in u sauce
pan over the fire, When scalding hot,
stir In four tablespoonruls of fine corn
meal which has been moistened with
cold milk enough to make it of creamy
consistency. AVhen thoroughly mixed,
add three tablespoonfuls of molasses
and a little salt; boll rapidly for ten
minutes, Then pour into a well gi eased
pudding dish nnd place In n moderately
hot oven, and bake It from iu-n i v,.
hours, the longer the better, though It
will be baked as good as the average In
two hours. Stir frequently to keep the
top from burning, und In the lust half
hour add one luhlesiinnnful nf Initio,.
A little grated nutmeg Is an improve
ment turn urteii rnilt may also be add
ed. Indian Loaf Cake.
.Mix u cup of powdered sugar with n
quart of rich milk, chop up two ounces
of butter and add to the milk with u
quarter of a teaspoonful of salt, Put
this Into a covered saucenan nc ilnuhin
boiler and let get scalding hot. He
move from the fire and stir In nnmmii
sifted Indian meal to make It consist
ency of thick boiled mush. Beat hard
for quarter of an hour and then set
away to cool.
"While cooling, beat three eggs light
nnd stir In gradually when It Is luke
warm; add a cup of good strong yeast
and heat for fifteen minutes longer. The
goodnebs of the take depends on its
being beaten long and well. Have
ready and well buttered a tin mould or
earthen pan with a tubo In center. Pour
In the mixture, cover nnd set to raise
In a warm place. It should be light In
four hours. Bake In a moderate oven
for two houis. Serve hot, cut in slices
and buttered.
INQUIRIES ANSWERED.
To Peel and Blanch Chestnuts.
H. M. G Carefully peel off the shells
of the chestnuts, then put them in a
saucepan with sufficient cold water to
cover them and bring to the scalding
point. Drain ore the water und careful
ly remove the Inner brown skin. If
you wish to keep the chestnuts whole
be curefttl not to cook them too much
or break In peeling.
Water for Boiling Beef.
Mrs. J. C If you wish to retuln all
possible nutrient nnd flavor In the meat
the following method Is applied! Put
the meat In bolting water and allow It
to boll for a few minutes; then lower
the temperature nnd cook gently until
done. In this way the outer surfure of
the meat Is quickly coagulated und In
ner Juices letulncd. If you desire some
or the "goodness" In the broth or water
put the meat In cold water und bring
quickly to boiling point, then lower the
temperature and cook gently until the
meat Is tender. In this way the slock
or gravy will be rich and well flavored
while the food value of the meat Is not
destroyed.
Brioche Paste.
Mrs. E. B. D. Sift n pound of Hour
for the brioche; take one-fourth of it
und add rather more than half u cake
of compressed yeast, dissolved In half a
gill of warm water, make Into a. sponge
with a very little warm water, put it
In a warm pluce, and when It Is double
its volume take the rest of" the flour,
make a hole In the center and' put In It
an equal quantity of salt and sugar,
about a teaspoonful with two table
spoonfuls of water ti dissolve them.
Three-quarters of a pound of butter
and four eggs, bent well, then udd an
other egg, beat ugaln, add another egg
and so on until seven have been used.
The paste must be soft, but not spread.
If loo firm, add another egg. Now mix
this paste with the sponge thoroughly,
beating until the paste leaves the sides
of the bowl: then put It in a crock and
cover, let It stund In a warm pluce
four hours, then turn out on a boaid,
spread It out and double It four times,
return It to the crock, nnd let It rise
again, two hours; repeat the doubling
and spreading process and then put In
a very cold place for two hours or until
you want to use It. .Mould In any foim
you fancy, but the true brioche Is In
two parts, one twice as large as the
other. Form the large one Into a ball,
make a deep Impression in the center
and place the smaller ball in this, press
ing It down gently: cut two or three
gashes around It with a sharp knife and
bake It a beautiful golden brown in a
quick oven. This paste may be used
iusteud of puff paste, for many dainty
desserts.
Chocolate Cream Cake.
AVe do not know just what you have
In mind, as you say, "like the real
creams one buys." Do you mean
eclairs filled with whipped cream, or
the regular cream puff filling? If you
will kindly be more explicit we will be
pleased to send ou the leclpe for what
you want.
Real Spanish Buns.
Cut three-quai ters of a, pound of but
ter into dice: warm three-quarters of
a cup of cream and gently melt the but
ter In this, but do not let It get oily:
then let It cool. Sift Into two bowls
one-half pound and one-quarter of a
pound of Hour. Beat four eggs very
light and mix with the cream and pour
into the half pound of flour. Stir In
two grated nutmegs, two teaspoonfuls
cinnamon and one teaspoontul mace
and a tablespoonful lose water; then a
gill of fresh Brewer's yeast, first skim
ming the light liquid from the latter.
Sift In a cup of sugar, stirring all the
time. Finally sprinkle In the quarter
or a pound or flour, half a pound of,
washed currants and beat well. Pour
into square buttered baking tins, half
an Inch thick, cover, set in a waun
place and let rise for five hours. AVhen
double its bulk and full of bubbles, set
in a moderate oven and bake about an
hour. Let cool In the pan, then Ice or
dust with powdered sugar and cut in
squares. This should be eaten on the
day It Is baked.
Displayed in Our
Corner Show Window
at $2.00 a Pair
1 n .- .-
r
tfu
Another Line
You'll Find Harked
at $2.50 a Pair
Men's Shoes
We consider this quite an opportunity in the shoe line an opportunity for
us to prove just what we can do, and a great opportunity for you to get a shoe that
will compare in leather, quality and style with those usually sold at a much
higher price. If you want shoes, such a statement from us should mean more
than simply glancing at this advertisement. Find out for yourself, compare
them with shoes you've paid more money for.
I The $2.00 Shoe
In its construction you'll find
nonest material. Leathers that
will stand the hard wear of win
ter weather. Strongly made by
shoemakers who have proved their
ability in embodying style with
economy. We have the Box Calf
for the man who is on the outside
a great deal, or the Enamel Box
and Vici for those who want a
lighter weight shoe. All are ex
cellent values at the price (M AA
we have marked them. . . . $""
fCpf
The $2.50 5hoe
The double sole in this shoe is
one of its main features, giving to
the wearer warmth and ease. We
know that this shoe will be very
popular when once known on ac
count of its comfortable last and
and styles that are only found in
shoes of a much higher price.
All leathers in this shoe, enamel
box, box calf, vici and velour
calf. Give them your atten
tion in our corner window, (M CA
marked tyLVV
SAMTER BROTHERS
COMPLETE OUTFITTERS.
THE NIGHT HAWK.
The Insectivorous Bird of Twilight
who Is One of the Farmers' Best
Friends He Destroys the Greedy
Buiners of the Crops.
Fiom the Indianapolis News
The night hawk Is a bird often seen,
and yet a bird of which little Is com
monly known. Its name would lead
one-lo think thut it Is a night bird, but
this Is wtong, as It does not roam
about dm lug the night at nil. Like the
familiar song birds of the woods, It
rests at night. It received Its name
on account of Its habit of uppearlng
only during the late afternoon or on
cloudy days. A proper name for tills
bird would be "a twilight bird," as It
can not be said to belong to either
night or day.
If you have ever lived on a farm you
will recall hearing on some still, hot
evening, a whirring, long-drawn note,
high above your head, and on looking
up you will remember how Mirprlsed
you were to behold a small bird with
big wings falling straight towaid the
earth and then how much more sur
pilsed you were when the bird sudden
ly turned in a graceful upwind curve
and went straight back again Into the
darkness above. That was the night
hawk on a hunt for Its supper. After
thut tlrst meeting you will remember
how fuinlllar It grew to you and yet
how you never learned of its habits of
living.
These birds winter just houtli of the
United States. They arrive In Indiana
with the heading of the oat and wheat
fields, and stay until September. .Some
times they .summer as far north as
the Hudson bay nnd winter as fv
south as Brazil. They travel from one
place to another as a rule in scattered
flocks. To sec these birds traveling Is
a sight not soon fotgotten. They will
follow a river or stream for miles and
seem to use these natural highways as
r
,.
s
wm
-
President Harper
'.-
;"," li
mSS&J&yA
of the Chicago University
1 ball as "a earn.- rmtirinv cu.iftn.co .i
' w tv,pIM., MIMIIUbdJ kill l-(
skill a game that clevelopes the physical
and tllinklflfy nrir.inct nt nnm fi.wl .!,. .- .t ,,
TRYABITA FOOD
is a delicious and nourishing natural food, that strengthens the body and
nonrikhes t lie mind. Every flake represents a grain of selected wheat.
It ij scientifically cooked, ready for instaut use with milk or cream, etc..
and makes most delicious puddings and pastry . For use of athletes it is
highly recommended because it is known to bo even more nutritive than
beef. 1 is also fully impregnated with PEPSIN and CELERV,(pepsinis
a digestive and celery a nerve food.) Tryabita cannot be surpassed for
l:L;Me use;bec1ausa contains all the nitrates, phosphates and gluten
essential to perfect human health. It is the only union made cereal on
;f.faJ ' .' and ,s, 0,Id h? ?" Srocers. Heware of substitutes with a
ask aSr TRVAWS Huffio Co'S" 'abel " "
TWYABITA FOOD CO.. Ltd.. Battle Creek, Mich.
their guide from one home to another.
A hunt for the nest of this bird is a
hopeless task in some localities of our
state, as they do not always breed.
They live In the field, and It is there
you may expect to find the nest If one
Is to be found. Jt will be built on the
ground, and there will not be a straw
or stick or cord In the home. It will
be Just a hole In the ground, for tills
bird Is, above all things, lazy, and y
there is any material other than the
bare earth near the home It will be
because the wind blew It there or be
cause It grew there. You will find two
eggs of a dirty color in the nest, pro
vided some snake or gopher has not
inndu away with them, Kxposed as the
eggs are, it Is a wonder the bird does
not dlsuppear from the face of the
earth. Nearly every animal that lives
cuts eggs.
The night hawk lives almost entirely
on bugs, beetles and Insects. They are
.so swift In their action thut they have
Utile dlfliculty hi securing a square
meal every hour they hunt. They ure
so marked that they can easily secure
their prey. They ure dark just a twi
light color underneath, and the real
distance they are from you Is a mat
ter of doubt. They have a wishbone
shuped white murk on the throat by
which they can always be known.
The noise made, by this bird when de
scending is cuused by Us wings in con
tact with tlie air. Its throat cry Is a
Miueak and unpleasant to the ear. The
bird Is very attractive when It flies
about In the air, us its curvlngs ure us
smooth and graceful ns If they had
been planned and rehearsed for weeks.
.Such perfect control does It have over
Its power of lllght that It can drop
Inward the ground with lightning rap
idity, and when scarcely two feet above,
the surfaco icversu Its action nnd sail
again In graceful circles towurd the
sky.
SCHOOL FOR PRINCESSES.
At Bangkok, Sinm, and Is the Only
One of Its Kind,
l-'ioin the Now Voik Hun.
Princesses ure numerous enough In
Hi! rope to suggest thut a school for
them might be u profitable undertaking,
but It Is a fact that tho only Institu
tion of tills kind Is not in Kurope, but
111 Asia, It Is In liuugkok und is kept
by an Kugllsh woman who looks utter
the intellectual and physical needs of
her boarders, who urn fifteen princesses
belonging to the royal family of Slam.
I.Ike other less uiistociallc young lady
boarders, they are allowed to return
to their homes on Friday and lemuln
until the time for their classes to be
gin on Monday. They are returned to
tho caie of their English teacher by
the servants of the family.
They learn only elementary reading
and writing ut school, and, Indeed,
raiely progress beyond these elements J
of education at any time In their lives.
Hut they learn fully the mysteries of
cooking, making beds, preparing poul
tices for the sick and attending to oth
er'detalls of household life. They prac
tice with enthusiasm the art of writ
ing menus In French, they experiment
lu dressing the table with flowers and
learn a kind of first-ald-to-tlie-injured
system adapted to their country. As
tronomy and the exact sciences have
not yet reached this country of un
eniauclpated womanhood. But the ed
ucation they receive is the best kind
to suit them for their work In life as
they slep from the school to the
head of their husband's establishments.
These royal pupils range In age from
10 to 1,7 years. This latter age 1b begin
ning to betoken the old maid In Slam
and there ure few of that age In the
school. On Friday the nurses from the
royal palace, reinforced by other female
attendants and guards, begin to arrive
at the school to escort their mistresses
back to their homes. Here they remain
until the same domestic, delegation
marches them back to their English
teacher on Monday. In the meantime,
she had all the work requiring mascu
line participation uttended to during
the absence of the pupils, tor men ure
never allowed to approach the building
while the royal young ladles are Inside.
No masculine eye not related to them
by blood Js allowed to fall upon their
artless Siumese beauty until ufter mar
riage. Fieuch and English ure the two lan
guages these young women learn and
it Is after the fashion prevailing; In
these two countries that they acquire
their Ideas of European life and man
ners. Some of these fashions have
through this English school teacher's
Influence been Introduced Into the court
at Slam, wheie the French and English
cuisines have made their way lu spite
of Oriental piejudlce. This has, of
course, come from the eurly education
of the young princesses In their royal
boarding school. This much is said,
that no ambition to Imitate the women
of tho Western woild has ever recon
ciled them to sitting In chairs In prefer
ence to on the floor,
BURGLARS STEAL $8,000,
Daring- Robbery of the State Bank
at Greenwood, Wis.
0 Kuluihe Wire from Tlie Assoc littj Frtu.
Milwaukee, Wis., Nov, 4, The state
bank of areenwood, Wis., was entered
by burglars at an early hour today
und 58,000 in gold was stolen. Five men
were Implicated In the work. They
blew open two vaults with dynamite.
The noise of the explosion attracted
sevetul citizens, Including the cashier
of the bank wlto happened to be on
the sticet at the time.
As soon us the burglars weie discov
ered u gun fight ensued but the rob
bers succeeded In making their escape.
The sheriff of Marathon county spread
H . ! K . . t n It X 9.
DICKSON'S
Best
PATENT FLOUR i
V
t- The
v
V
a
Celebrated
I SNOW WHITE:
Alwayi reliable.
Dickson
t Mill & Grain Co ;
It
II Scranton and Olyphant.
M M 'A ' 'A " '4 '4 ' 'A H J 'A mA 'A M
Headquarters
for
Incandescent
Gas Mantles,
Portable Lamps.
THE NEW DISCOVERY
Kern Incandescent
Gas Lamp.
Gunster&Forsyth
'253-327 rcnu Avenue.
J
the news of the burglary in all direc
tions and every effort Is being mad
to capture the robber's.