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THE SCRANTOST TRIBUNE-SATURDAY, NOVEMBER 8, 1902.
or bruising; heat, or
cook threo liour
In tha oven mid
" Like, mother
used to make!
NONE SUCH Is not "store" mince met Me other trends,
condensed And "xvtl". Ftfase suosHtatcs. Insist on gttHng vhtt
1'CH tsk for. Write Mentll-Soile Co., Syracuse, N. Y., If yoat
grocer ctnnot svpoty y"-
Valuable pttmiuxt liito"tBt7 Roger s Bros."
Thrmv a tiound of rice tnto n ttmrt of
boiling writer, nddhiR a few grains of
stitlt. Hot ovur a slow lire and when all
the water Ih absorbed, pour (illicitly
over t ho rice olRht otthcen of bolllnp:
butter. Cover the pun closely to pre
vent the h ten in from escaping1 nnd pet
It over a moderate fire for nearly half
an hour; then xtlr up lightly with a
silver fork to sepnrate the grahm. Ar
range H In a dome shape In the center
of a hot dish.
Mull one cut) rice In a quart of patt
ed water nearly done, drain and throw
Into a pint of boiling chicken broth;
add half n cup of tomato pulp. When
done, add two tnblespoonfuls of melted
butter, call and puprlea to taste, and
one teafmootiful of curry, press Into a
heated, buttered mould: then turn out
on a hot dlsdi and serve.
0 Turkish Pllnu.
Put one cup of slewed, strained
TABLE AND KITCHEN.
EAT AND HOW TO
ABOUT WHAT TO
CONDUCTED BY LIDA AMES WILLIS, MARQUETTE BUILDING. CHICAGO. TO WHOM ALL
INQUIRIES SHOULD BE ADDRESSED.
Sliced tl.iniinni. Oram.
'renm"il Pried Ilo"f.
Ueinuin Kileil Potuloc.
Coin Pone. Coffee.
Fried Oyster.-. Kca Honed VntaloiM.
Brown Hreml. Cocoa.
llie.irlf il I.umli Chop. Stilus Kcaas.
Tomatoes Stuffed -n It li Celery.
Apple Snow. Cnlfco.
Biolled P. I ids on Pried .Mut-li.
Chicken Chartreuse. Mashed Potatoes
Tomato and Okrns. .
.Crape Sherbet. Cake.
I.ob.-tcr a In Xuwliiirg.
Brown Dread and Lettuce Snnilwiche.4.
Lemon Gingerbread. Or.ipe .lnlee.
Kit ISA K FAST.
Piled J'enehes. Cream.
Tirol led Bnioii anil Una.
Kcs Toast. Cnen.i.
Veal Loaf. Ilrov.n Suuec.
l:.ulterert Carrots. String Ileiui".
Let I uce.
Peach Shorte.Uce. Coffee.
Baked Pears. t'ream.
Panned Ham. ('roam CSisivv.
Thole Wheat Mttllhi.-. Coffee.
Srolled Tomatoes. drown Siiuco.
Slewed Fruil. Cocoa.
Clear Tomato Soon.
Polled Chicken. . Onlim Sauce.
Puked Potatoes. Ciiulillower.
Tomato and Pepper Salad.
HOW TO MAKE A PILAU.
Varieties of thirf dish arc very com
mon among all the populations dwell
ing in countries bordering' on or near
the Mediterranean, from Spain to the
Levant. II consists chielly of rice
lightly boiled in broth of a fowl or
veal. This basis is very susceptible of
various slight modifications and addi
tions of fowl or lamb, or fowl and
lamb mixed, or capon, or turkey. Some
put thin slices of bacon, or grated beef
or bam, a little curry powder, fried
onions, mushrooms, etc., Into the pllnu
pot; but this is not admissible In limit
ing the true oriental creation, as a pi
lau is strictly a Mussulman dish. The
true Turkish pilau, or pilaff: "Turdali
Pilawo." is made of rice boiled for live
minutes in water, drained; then placed
In a slewpan with butter, salt and pep
per to taste, stirred well, adding- by de
grees, about half a pint of good fowl
broth. In about fifteen or twenty min
utes the rice should be properly done
and each grain swelled out and separate.
However a dish of boiled rice having
a. sort of culinary allinity to veal, and
poultry, is well fitted to form a whole
some basis for dishes Into which those
meats may bo introduced, furnishing'
pleasant flavor and odor to an other
wise rather insipid dish.
llieo is well lilted also, to he. the ve
hicle for producing innumerable flavors
and odors, as well as color at the
table and capable of furnishing' various
dishes, according to treatment, and the
materials for addition that are avail
able in tile different localities.
A Keai Indian Pilau.
The following- is a recipe for pilau
brought from India by an English ofll
eer: Take ono ccr (12 ok.) of good
rice, ono seer of butter, two fowls, half
a pound of sultana raisins, about three
tablespoonfnls of almonds, one ounce
ot a. mixture of allspice, powdered
mace, cardamons, cloves; one tolah
(one-fortieth of a pound) of saffron,
two ounces ginger, one ounce of salt,
half an ounce of whole black pepper,
ono whole onion, one pound of dhley
(cutds). Boil the rice until it is half
done; fry the onion brown in the but
ter, take out, put in the raisins and
fry, or boll them. Then cut the fowl
to pieces and rub with the ginger and
dhley, and allow to remain for two
hours. Put some butter in the bottom
of a casserole, over this a layer of rice,
and distribute over this somo of the
onion, raisins and almonds; sprinkle
with saffron and water, then put in a
layer of meat, and sit on alternately
till the vessel is tilled: then pour the
butter over It; cover the casserole and
close it with paste so that no steam
will escape; put It between a. slow top
mato In a saucepan with one cupful ot
slock, highly season with snlt, pepper,
minced onion and green peppers. ttoll
and add one cupful of washed rice;
stirring' lightly with a fork until ab
sorbed, then add small hair cup of but
ter. Steam In a double boiler for
twenty minutes. Remove the cover and
put a folded napkin over the top of
boiler to allow the sleatn to escape.
Serve tis a vegetable villi cold cooked
meat or poultry.
Mutton Pilau, Sultana Style.
Wash one pound of rice, put It in a
cloth and tie up. leaving room for the
lice to swell. Cut iiuarter of a pound
of the best part of mutton in small
pieces, put them In a saucepan with
one quart of water; place over the file,
until It bolls. Then skim the liquor;
move to the side of the lire and sim
mer for half an hour: strain the liquor
off Into a basin, add four ounces of
butter to the meal and fry until nicely
browned. Ilcturu the liquor to the
saucepan with two tablespoonfuls of
peeled pistachios and one tablespoon
fnl of washed currants: add a small
quantity of mixed spices. Mince two
ounces of mutton and fry It In butter
until browned, then add to the other
ingredients. When the liquor boils put
in the rice, place over a moderate fire
anil simmer until soft. When done ar
range tastefully on u hot dish and serve
.Select a chicken weighing about two
pounds, singe and draw it, wipe well
Willi damp cloth: cut into twelve parts
of equal size. Put these into a stew
pan Willi an ounce ot butter and brown:
add one chopped onion, one green pep
per and cook six minutes, stirring light
ly with a silver fork. Add a pint ot
rich chicken broth and half a cup of
tomato sauc; add two ounces of dried
mushrooms, Unit havo boon soaked in
water for several hours, or else use a
dozen canned mushroom". Season with
salt and pepper and halt a teaspoonful
of diluted saffron. When all ingred
ients arc thoroughly mixed, tuliS half a
pint of well washed, uncooked rice ami
three tablespoonfuls of grated Parme
san ehece. Cook for twenty minutes
more, then serve.
i i nil in nm ii mtjlVf' "' ' "hi i ' ' "
' i i w.ia
Hfrbfst family laxative
It is pure.
It is gentle.
It is plcasaut.
It is efficacious.
It is not expensive.
It is good for children.
It is excellent for ladies.
It is convenient for business men.
It is perfectly safe under all circumstances.
It is used by millions of families the world oiv
It stands highest, as a laxative, with physicians.
If you use it you haves tiie best laxative the world
Its component parts arc all wholesome.
It acts gently without unpleasant after-effects.
It is wholly free from objectionable substances.
It contains the laxative principles of plants.
It contains the carminative principles of plants.
It contains wholesome aromatic liquids which are
agreeable and refreshing to the taste,
Alt are pure.
All are delicately blended.
All are skillfully and scientifically compounder.
buy the genuine. I OHS
Its value is due to our method of manufacture and to
the originality and simplicity of the combination.
To cct its beneficial effects
San Frsxnctoco, Cal.
Louisville, Ky. New York. N. V,
FOB SALE BY ALL LEADING DBUQQIBTS
Pilau of Fowl.
Truss one fowl for boiling; put Into
a slewpan with three pints of cold
water, and let boil gently until tender.
Wash and soak one pound of rice in
three waters, drain dry and fry in half
a pound of butter until it begins to
color, then return to saucepan with
throe bay leaves, a level tablespoonful
of whole cloves, a little mace, and salt.
Add til," fowl and water in which It was
boiled aim let simmer slowly until It Is
quite dry. Then arrange In mound
shape on a hoi dish with two onions
sliced and fried strewed over the top
and some hard boiled eggs cut In half,
placed around the edge of the dish.
(V; gladly furnish recipe-? through
the household columns for any of the
dishes mentioned in the menus, but us
our space is limited and requests are
very numerous wo cannot give more
than two recipes In same issue to any
one correspondent, For desired infor
mation you wish furnished by mall,
send self-addressed and stamped en
velope. For any special recipes, etc.,
sent in this manner a small charge will
be made according- to nature of request
aflffF nrr ,AD f VERY fSftv
From the Cane
to the Can
through a scientific process of refining', & our
own, everything is clone which will in any way
add to the purity, richness and flavor of
For baking qualities no other molasses approaches Duff's
Refined. The lightest, sweetest, richest flavored cooking
follows its use; and gingerbread, gingersnaps, brown
bread, have culinary charms before unknown. For general
table use, as on griddle cakes, or bread, it is unequaled.
Ask your grocer for Duff s Refined.
Try DUFF'S REFINED TAFFY,
made from DUFFS REFINED
Booklet of choice rcclpei, free
F. DUFF SONS, Pittsburg.
' rfBEST fOR HtMfJ
and time consumed In furnishing such
Plain Sweet Drop Cakes.
The most economical drop cakes are
those made without butter, of course.
The following recipe Is for sponge drop
cakes and very nice: Reat four egg
yolks very light: add gradunlly half a
cup of powdered sugar and heat again;
then add a tcaspnonful of lemon juice.
Heat the white of the eggs to a stifr
dry froth, with a pinch of salt added to
them and carefully told them Into the
baiter. .Measure three-quarters of a
cupful of sifted flour. Sift again, twice,
and stir carefully into the cake mix
ture. Drop by spoonfuls on a well but
tered pan: sprinkle over with coarse
granulated sugar and bake in a slow
oven for twelve or fifteen minutes.
Take the white meat of a boiled foul
and cut into dice: add a can of mush-
rooms drained irom their liquor and
cut ill halves. Melt two tablespoonfuls
butter and stir in two tablespoonfuls
of flour: when smooth add a pint of
victim or ricn miiK; stir until It cooks i
rather thick, then add the chicken and i
mushrooms and let it gel thoroughly
heated through, season to taste with
salt and white pepper and just bcfoie
taking from the fire the sherry, allowing-
quarter of a cupful to every plnL of
chicken. Do not cook after adding Ihe
wine, hut let the mixture gt thorough
ly heated: then fill the little puff paste
ij.mj l-umjs, which Simula oe neaieii
thoroughly In the oven before they are
filled. You can buy those cases if you
do not wish to make them.
Beef Stew with Dumplings.
Take two pounds of beef suitable for
stewing; the neck plec preferred, two
onions, two large potatoes, two quarts
of water and two tablespoonfuls of
Hour, t'ttt the beef into inch squire.
I...-.,, ,. ,,k .uitnj ,,, tin- uvi-l l.ll 111 H
frying pan and when hot put In the
onions sliced thick, and stir and cook
about ten minutes over a brisk fire.
Dredge the meat welt with the Hour and
put It in tins fat nnd stir until well
browned: then add a teaspoonful ot salt
nnd quartrr of a teaspoonlul of pepper
and the water, which must be boiling,
simmer until meat is tender, about one
and one-hair bouts, then add the pota
toes cut in thick slices: simmer until
potatoes tire very nearly done; then
drop the dumpling batter by largo
'spoonfuls on top of stew; cover and let
boll for ten minutes; do not lift tho
cover In the meantime or they will fall.
I 'so baking- powder biscuit recipe for
the dumplings, only makes It soft enough
to drop from tho spoon. Or you can
make up Into tiny biscuit ami strew on
top of the stew, Serve with the dump
lings on top of the stew.
Parboil two bunches of spring carrots
In salted water for ten minutes. Drain
them anil plunge into cold water; drain
again nnd wipe dry: then put thein in
a deep saucepan with two ounces of
fresh butter, two ounces of sugar and
two cups of good consomme or clear
beef or veal stock. Cover the saucepan
and let boll gently for half an hour.
Then set them over a brisk lire anil re
duce the liquor to a glaze (like jelly).
Arrange them on end, In pyramid
shape, on a hot dish and pour drawn
butter sauce around them; sprinkle a
Utile minced parsley over the sauce!
pour the glay.e over tho carrots and
servo at once, while very hot,
A Seasonable Recipe
The human body is built out of the food eaten. A weak
ness in the constitution means that one or more elements
of the body have not been nourished sufficiently or have
been over-nourished at the exDense of other element!?.
Shredded JVholc Wheat Biscuit nourishes all the different, ele
ments of the body in correct proportion. Here is one of the many
delightful ways in which Shredded .
wi oic t'ieai his- , ??. !.'-
0rft''. .-" 4',S
OlUl lb LtbCU.
Pare, core and
quarter -l large
anules : cook (&1
tender with A
cup of water; add
y2 cup of sugar and s
away to cool, tun ice ;
of any .trelatini- iellv
Shredded Wheat Biscuit,
the stewed apples: pour 'Z of an
inch of the jelly into a long, shallow
pan, let harden; then place the biscuit
sandwiches end lo end on the jelly and
cover with the remaining jelly. Set
awajto harden. Serve with cream.
rwiy seasoiiaoie nun can oe useci
instead of apples.
Split Shredded Whale Wheat UUcult
and toaxt It for breakfast.
SIIRUDDKD WHOr.K WHKAT WSCUIT
UmjM by all grocers. Send for "The VI tut
Question" (Cook Hook, Illustrated tncolort-,)
l'r e. Address
The NATURAL FOOD CO.
NIAGARA FALLS, N. Y.
WASpVJIJ' ji.-. ...
,'.vBetfsasaui2" j:.'. feCHtnw
m inrrnTvrTVTTririlif( I ti
tte v ivmA.A ?miWimMWjtiiivSAmEWM' v
14fe :i h immmmmmmz3
"Fift, , ,. m&zmmms5satimr
fit with-rS PP?i
Has Ever Been Found
in the Enamel of
Protected by Declslcn of United States Court
Pasted on Every Piece
If substitutes arc offered, write us
This traile-ninrk is on every piece
of genuine Agate Ware.
flpeclnl to tho Scrantou Tribune.
Urooltlyn, Nov. 0. P.ev. ami airs. O.
It. Jlogers have gone to tfor.tnton to
speiitl the winter with relatives.
Miss Ilitttle .McMillan lias rottunei)
from u visit at Nicholson. Her brother,
M, 1 1. McMillan, nccomimnleil Iter anil
ppent a few days here.
Morillen r'or has Rime to Willow
drove, N. J., to work. Ills family ex
pect lo move there soon.
Mrs. A. U. titerlliiK vlslteil her sister
at Nicholson, last week.
Levi Ktcjihoiis has roiic to niifi'alo tn
Waile Jiarnes, of State college, came
homo to vole anil spent a few days in
AIlss Knima Mldrldge spent Suiitluy
with liietuis here.
Mr. and Mrs. Frank
In town Wednesday.
Everett Kly visited
Carbomlnlo last week.
Hew James Palmer
ing relatives In flrooklyn.
llev, It. 1 1. Kobcrts Is assisting
meetliiBS ut Nicholson.
The Ladles Aid society of the I'nl
versallst church will meet with Mrs. A,
8. Wuldle. November 13. for dinner,
The donation at tho Methodist Epis
copal parsotiuge for Itcv. Smith, last
Ki'ldnv fivfniiiir. ivum utII it il.ttirlpd iiml
bis brother In
has been vlsli-
Will Buy the Best Stiff Bosom Garner's Percale
In Neat Patterns
That Skill and Experience Can Produce
Look at the New Patterns
Received This Week,
305 LACK'A AVENUE.
S'jIiI t.y WrM-i'lM Donavlmeiit and House.
luiiutijtiia Sluro". bVml for new lloulilei.
BALANCE S. GROSjnAN MFG, CO.
IM'.WYO'IK JIOSTON CIIICAOO (I I
FOOTG & FULLER CO., I
140-143 WASHINGTON AVENUE. '
S0RANT0N, PA. I
Complete line of the genuine I & ,
G. Manufacturing Company's Agate
Niekle Steel Ware. "
and save SIXTY I'BU t'ICNT of c
We inuko u specially of pro per hi-
In hunts for propei purposes.
Oil nnd Specialty Co.,
1 Race Street, City, '
f iPW 1 m l
I je - vWrm
PIS, RUDDY, HIES
Jhe L, R., D. & M.
Shoe for Ladies
A hand-made shoe of su
perior quality that sells for
And not only weai'8 better
than many litfjher priced
idioes, hut holds Its shape and
always looks dressy,
STY1.K A-Vicl Kid Vamp, m.t
Kill top, patent leather tip.
STY1.K U-Cnamel vamp, mat kid
tup and toe,
STYU'3 (i-Vh-l Kid vamp, top
.330 Lackawanna Avenue.
Next Door to new First National Bank Building.
I a success Irt every way.