The Scranton tribune. (Scranton, Pa.) 1891-1910, November 15, 1902, Page 10, Image 10

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THE SORANTON TRIBUNE- SATUR DAY, NOVEMBER 15, 1902.
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NONE
Mince
"Here I Am-Uic non
SUCH MIN'CR MKAT rM.
You've licnul of me? The
girl who mnkcq pics like
mother uccl to make? Tell
you how? Certainly buy
NONK SfOlf M1NCI! MKAT.
Tlinl'i nil there li to It. I'm
n sort of fairy nod-
mother, too, foryoinvllt
fiiiilntc rt your elbow
every lime you open a
IwcknRe ready to prove
what I any. Loving
friends by the million
(by the million, mind
j on) ouch for me. I.ast
year nlonc 1 visited the
homesof 12,000,000 users
of KOKK SUCH mid, If
I do say it, was a v;cl
MPT
j MAR. ?' ," "
TABLE AND KITCHEN.
PRACTICAL SUGGESTIONS
LAT AND HOW- TO
CONDUCTED BY LIDA AMES WILLIS, MARQUETTE BUILDING, CHICAGO. TO WHOM ALL
INQUIRIES SHOULD BE ADDRESSED.
SUGGESTED MENUS.
SATURDAY.
hiu;akt.st.
Tt;ikorl Apples runt Slewed 1'ntiirs.
lent CVikes. Kilptl Green Tomatoes.
Jjlilhe Wheal Oein.M. Colter.
l.UWCH.
- rinm Krltteiv. Cold Slaw.
Scotch Apple Tart. Crcuni.
Cocoa.
DINXKU.
VeBetiiblc Soup.
JJicadecl Veal Cutlet.
Stew I'd Tomatoes.
Glazed Carrots.
Crumb Cream. Coffee.
SUNDAY.
BHUAKRAST.
Fruit,
Cereal. Cream.
Fnerl U.steis. Creamed Sweet Potatoes.
Waffles. Maple Syrup.
Coffee.
DiNXKK.
Chicken and Tomato Soup.
Tanned Chicken, Boiled nice.
Creamed Ne$ Carrot?.
Glazed Turnip!1.
Change and Grape Salad.
Cheese. Wafers.
Gtape Spouse. Coffee.
SUPI'KIJ.
llnltcrcrt Lobster. Olive Sandwiches.
Spiced Peaches. Orange Cieam Cake.
Cocoa.
MONDAY.
HRHAKRAST.
Fruit.
Ceieal. Cream.
tlolled Salt IWackoiel, Paisley Butter.
Steanied Potatoes.
Coin Jlullliis. Coffee.
1. 1 NX'If.
Hot Canned Salmon, Tomato Piuee.
lCgir Slaw.
Baked Apple Dumpling"!. Tea,
DINNKR.
Cream of Potato Soup.
Hut Veal I.oaf. Uaked Sweet I'otatois.
Gl.izeil Pai snips. Spiimcli.
lliowil Hetty. Colfuu.
TUESDAY.
L!lti:.KFAST.
Sliieil Bananas, Cream.
Thin Slices J lam, Boiled,
Potatoes HciMiud in Cream.
HntU'c Wheat Holl.s. Coffee.
LUNCH.
Mock BImiuc.
Cold Veal r.tvif. Cm i led P.lee.
Stewed Fnilt. Colfco C.Ike.
I'ca.
DIX.Vr.lt.
Clen,r Soup with Noodles.
lliownStew of Beef with Dumplings
Slashed Tin nips. Baked Potatoes.
Lettuce.
Cheese, Wafers.
J "car Compote Whipped Cieam.
Coffee.
HOW TO USE CHESTNUTS.
IN COOKING, the chestnut holds a
place sepal. -no 1'iiini other well
known nuts, such us hazel-nut,
walnut, cocoanut, etc These have
moio the clmriii'ter of luxuries titan
necessaries. But It seems more titling
A Most Delicious Dessert
The followinp; simple " course-beforc-coffee"
is much in vogue
M'ith club men everywhere. The
simplicity of preparation nnd
the little cost together with the
delicious taste of the compotes
makes this dessert in rare favor
in the home. Use
the Preserves
you have in
the house and
SHREDDED
nl.
'W
ilMJUC
WHO LE
BISCUIT
?.?.l:,f!'.?,r.t.,F?.'!fr,YflththMV knifo split tiro SHREDDED WHOLB
WIlr.AT luSCuiTS lengthwise: prepam pineapple as for sauce (or ba.
panasor mined fruit, and set aside.) When bervins, arrange halves la
laj ers covered with fruit and add bucar and whipped cream.
, SHREDDED WHOLE WHEAT BISCUIT Is sold by all grocers.
Send for "The Vital Question," (Cook Rook, illustrated in colors,)
FREE Address
THE NATUDAL
SUCH gL
Meat jF
come jriicst. I can tell you
how to make a number of
delicious desserts of KOKlt
KtK'lt-fiuU cake, pudding
and hermit cookies. All I
nsk is ten cent's and I fur
nish the materials, Isn't that
nbout all you coutdnsk?
"Address me care of nny
grocer, o r
care of
M e r r c 1 1
SouleCo.,
Sjrncusc,
N. V, If
you find n grocer, who
pretends not to know
who I ntu. You're not
likely to find one so far
behind the tluirs, but
if on dii, let me know "
ABOUT WHAT TO
PREPARE FOOD
to place the clieslnut with other foods
which make up the list of twc lr
iiulicil for ordinary daily use in the
lletary. The chestnut belnjr a doslr
able adjunct to the food supply. Is
rinsed with the lofrumlilo'us seeds,
although they differ widely! from tlieni
In a botanical sense. In Italy the
chestnut forms n valuable addition to
the available foods, and besides eat
ing the raw nut they have three pi ln
cipal methods of preparing thorn
"ballattl" (boiled), "arrostite" (in.ist
O(l), and "tegiiate." The latter dish Is
made by boiling the shelled mils with
can-away seeds for flavoring and then
mixing u Ith maize-meal to make po
lenta. Nerei is a great delicacy In
the Apponnlncs: flat cakes are made
of chestnut Hour and water, without
s'.'ilt, and baked between hot, Hat
stones with chestnut leaves between
the cakes.
The chestnuts are far more fari
naceous and less oily than nuts In
geneial, and from them can be m.ide a
cheap and noui ishing Hour or" meal,
and this is used in soup, purees
cakes, etc. The chestnuts can be (are
fully roasted and ground Into a flour,
this, being carmalizeU. makes a palat
able beverage, a wholosumo soup or
delicious sauce.
The small varieties of chestnuts aie
common to America, but the larser
kinds are obtained here through culti
vation. The native chestnut Is sweet
er than the cultivated, but they do
not keep so long without becoming
haul and dry, when left unshellod and
.1 unshellod and
consideretl dlf-
uncooked.
The law chestnut is
Hcult to digest and it is not advisable
to eat them In quantities sullicleutly
large to constitute the chief pari of
the dietary when other foods aie to
bo had. In their raw state they are
decidedly indigestible when not prop
erly masticated; therefore the fault
lies with the individuals, who niakn
such ignorant and Indifferent use of
thoir teetli as to lender harmful many
of our most important and valuable
loods. Knowing what to eat Is super
fluous knowledge unless we know how
to eat.
Chestnuts are excellent prepared as
a voE-etablo and served with loast
beef, and n very agieealilo change
f i oni the everlasting potatoes.
Chestnut Puree.
Shell, blanoh anil boll one niiai't nl
chestnuts until soft; then rub through
a sieve: add two tablespoontuls of
butler, two tablespoonfuls rich cream,
salt, pnpriea and onion juice to flavor.
Servo tills -is a vegetable or dilute with
scalded milk or white stock and serve
as a soup course.
Chestnuts with Roast Beef.
The easiest way Is to boll them for
mi hour, llien remove the outer skin
while they are still hot; peel them
There is
crisp
1
Snlit
and slight
ly toast the
liiscuit and then
serve with im
ported jam or
preserved ber
ries or plums or
jellies. Simple,
isn't it? .Your
verdict will be
Simply Delicious.
FOOD CO., Niagara Falls, N. Y,
ntitl rub through n bIovu nniLscrvc as
you would mushed potatoes.
Another nnil niiii'h tnoro palatable
way Is to dip them In boiling water
for ten minutes after shelling ami
1'ocllng thijiti! then simmering them In
good uIiIl'Uom nr beef stock until tender,
Season with sail, pepper, cayenne nnd
nn ottiuo of butter; ndd a little cara
mel to the sullen and serve.
Chestnut Balls.
They may be served lit this way us
a luncheon dish. Add two slightly
beaten egg yolks to unc cup of cold
sieved chestnuts; also quarter cup
thick crenm, a Inblcspooufitl sugar,
salt to tflMe ami flavored with sheny
or nutmeg. Stir In-the whites of the
eggs beaten to a stiff froth, form Into
balls and dip In beaten egg.'Rlid bread
crumbs and fry In deep fat, Seru
with ii cream sauce unless served as a
sweet entree, In this case an orange
sauce Is delicious with them.
Chestnut Stuffing,
Shell the chestnuts and then boll
I hem In snlt water until the skins
snrien: drain in n colultder; peel aril
then place the colander over hot wi
ter o keep chestnuts warm. Take a
few nt a time nnd mash them through
a ol. inder or vegetable press. Season
to l.tsto with suit and pepper: add :i
liu go tablespi.onful of butter lo each
mini i of chestnuts. if tlio dressing
seoms to dry, It can bo moistened with
a little broth, but the preferred clyt
liul diosMng lias no otliT oddltlons
e."( pi the seasoning and butter.
Chestnut Sauce for Turkey.
Shell aboul fifty large chestnuts and
place them In a chestnut roaster, or n
(ovoied frying pan, over n clear lire,
shake and stir constantly until the In
ner blown skin will come olf easily,
peel and Hit them in a stewpau with
half a cupful of white wine nnd sulll-
lout good stock to cover them; add
two run ces or a good lump of butter,
K leaping teaspoon fill of granulated
sugiu and a little grated nutmeg. Boll
until quite tender, but keeping them
whole. Skim out the chestnuts, put
ting them into a boated sauce tureen;
reduce the sauce by boiling it a for.
liilnuio longer and pour it over the
best nuts.
Chestnut Salad,
"'akc two cups of boiled Kngl'sh
(h'Sdiiits, cut in quarters, mix uilli
the grated rind of one orange and suf
ficient mayonnnhe dressing to bind to
gether nicely. Select six small, very
thin skinned oranges; slice them very
thin, removing the pits. Arrange a
border mound a dish with the orange
slices and heap the chestnut salad in
the (center: decorate with stars of
mayonnaise and whipped cream and
curve as soon as put together.
Chestnut Compote with Cream.
Homovo shells and Inner skin from
some Ilnglish chestnuts, and boll them
tender In Mater, then drain and throw
tlieni into a boiling syrup of sugar and
M-oter until they arc clear. 'When
doiu flavor the syrun with vanilla
and a little orang6 juice and let re
main in the syrup until cold. Drain
and idle them high In a glass dish.
Boll the syrup down until quite thick
and pour oer the chestnuts and let
get very cold; then heap whipped
ircain around the base and serve.
Chestnut Pudding.
Make a pint of chestnut puree,
sv. (otened and llavored with vanilla,
a Idlng 'i tew spoonfuls of whipped
(icani Just define the jelly sets. Cover
a mould with u thin coating of orange
.ir'.ly: then about an inch of ilch brown
ihocolatp I!avai lau cieam .and when
set fill the center M'lth the chestnut
jell. 'Set away on lee to haidoii.
INQUIRIES ANSWERED.
J! i:. S. writes: Will you kindly
solid me a l cclpe for old-fashloncd mo-lasj-.s
candy'.' T desire to have it fla
ored M'lth nuts, lolled to a powder
(orthey will bo tasted and not found).
If I ulil rolled hickory or w.ilnuts, to
our leclpe which you send me, will T
be able to pull It',' 1 haw tasted vhat
1 want In butler cups M'lth nut lla
vori (1 lining and thought perhaps I
(ould make the molasses candy taste
like it.
Old Fashioned Molasses Candy.
The icilpe for genuine old-fashlouod
molasses candy is as follows: Boil
one quart of X. O. (New Orleans) inn
lasses over a steady flio to a soft
crai k, whtn tried In cold water. DIs
soht half k teaspoonful soda In a little
hoi water diul ndd w lieu pouring out
to cool, When cool enough to handle,
pull to desired color. The nut meats
can bo ground to a tine powder in a
food choppet or pounded in a mortar
and stirred In the candy when ready
no toast that compares in
cieiicacy to mat niacie witn
bf tmuiert Whole Wlicat Btscutt.
Unlike white bread toast or cere
al foods made of part of the
wheat, it wholly nourishes the
whole body. Parents who are in
earnest about building their
children into strong health-
. tul men and women
will supply this
true
loocl.
A
How to split the
Biscuit,
2f
m
m
81
If yon use it you
produces.
Ai iffi'Ma WaBa
to pour out to cool. The euiuly can
then be pulled to ;my rleslrrU color.
Another Heclpe for Molasses Cnndy.
This recipe nniy he ui-cil, if pre
ferred, but ho careful not to fctlr while
bollliifr or It will Ki'aii'.tlute.
Take one cup iiiol.isse., one cup
siiKiir, a sennt teaspoonful of butter,
a tenopaonful vlnectar and nuui'lur of
a tenspoouful of soda. Put all the In
RiedlentK into a .saucepan except the
.orta, boll hard until it linrdPiiK when
dropped into cold water. Add cotla
.lust before taking from the fire, then
the nuts. Pull when tool enough to
handle.
Maple Filling.
Mi. U. V. P. writes: Can I set
you lo publlMi or send me by mail
(which 1 will Kindly pay for) u recipe
for maple HIIIiir; for layer cakes. I've
limited ihioush a Rre.it many cook
books, but fail to find one.
Maple Filling, No. 1.
Tills is ,i very delicious flllliiK: Take,
two cups of liprht brown ((' coffee
.sugar,), one cup of maple syrup, one
cup of hot water and third of a tea
spoonful of cie.im of tartar. Hull the
sugar, s.viup and water until you run
form a soft hull, when It Is dropped In
cold water: add the cream of tartar
and lemovlnu fioni the Hie pour out
and when it begins lo cool beat to
right consistency to spiead nicely.
Mnple Filling', No. 2.
Moll to a soft ball degiee, two cii a
of solt, scraped maple sugar and half
a cup of water and when ready pour
it giadually into the beaten whites of
two eggs and continue beating until
stiff enough to spread. The simplest
maple filling is made by boiling one
pound of soft, m raped maple sugar
with a half pint of cieam until It will
ball In cold ualei, then beat until It
will spread nicely.
NO POISON
Has Ever Been Found
in the Enamel of
AGATE NICKEL-STEEL
KitclieiiUtensils
ThcDLUE LABEL
Protscted by Dac!cl:n of United States Court
Pasted on Every Piece
PROVES IT.
If substitutes are of fered, write us
This trade-mark Is on every piece
of genuine Agate Ware.
I MAKE
1520
KINDS
Sold'Iiy rirrt'i'lnas Department ami House
furnUblng Sitoria. ?eml for uuw Dooklet.
LAUANCE & attOSJEAN MFG. CO,
KlffTOr BOBTUX CII 10 AGO
FOOTE & FULLER CO,,
140-142 WASHINGTON AVENUE,
SORANTON, PA.
Complete line of the genuine L. &
G. Mamtfnctuving Company's Agate
Nlckle Steel Wave,
w&vM
Lubricate Your
riachinery by
Scientific flethods
nnr save SIXTY l'ICIt CKNT, of ex
penses. AVe maKo n spec hilly of piopcr lu
bi leu ma lor proper put poses.
The Sanderson
Oil nnd Specialty Co,,
1 Race Strep.t. CItv,
.r.mg
Syrupjff rig,s
thc-Wt family laxative
1 is pure. i
It is gentle.
It is pleasant.
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 over.
It stands highest, as a laxative, with physicians.
have the best laxative the world
OD THINGS FOR
We nave made up several items we think are extreme goocf
value for this day only. i
WE GIVE GREEN TRADING STAMPS.
Wrist Bags.
Another lot of those
75c
Wrist Bags, leather
lin?d, to co at
49c
Small size 24c
Chatelaine Bags.
Goo.1 leather, two colors,
b'ack and seal brown, i Qp
wotth 69:. Sa'urday. .T"ijb
Others 24c and 10c
Steel Bags.
Finest leather covered, with
steel beads to han from belt,
to sell at isl.Zb. S it
uiday Garters and Hosa
Supporters.
Ho idav line of Garters and
Hoe Supporters just in. A,
line Silk Garter, fancy buckle,
bow of ribbon on each gar
ter, one pair in glass J-
tox, pair W
Others at 10c and 19c pr.
Sanitary Belts 10c
Crochet Cotton.
Worth 5c spool,
urclay, 2 spools . .
Sat-
Sc
Columbia Safety Pin,
"hree sizes on card, 1 i
dozen pins for f"C
c New 4 Cent Store
310 Lackawanna Avenue.
44
I When in Need !
Of anything in the lino of J
.j, optical goods we can supply It. .$,
Spectacles
$ and Eye Glasses t
A
Properly fitted by an
optician,
expert
From $1.00 Up
Also all kinds of nrescrln.
tlon work and repairing,
Mercereau & Connell,
132 Wyoming Avenue,
Linotype
Composition
Book
or
News
Done quickly and reasonably
at The Tribune office.
r " TfcK
Because
Its component parts are all wholesome.
It acts gently without unpleasant after-effects. A
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.
All are pure.
All are delicately blended.
All are skillfully and scientifically compounded.
Its value is due to our method of manufacture and to
the originality and simplicity of the combination.
To get its beneficial effects buy the genuine. f!cM
Manufactured by KftflB
San Francisco, Col. ImBm
Louisville, Ky. New York. N. V. " HfllUl
FOB SALE UTSLL LEADING DBUQG13T8 WktKm
22B!IR2SS222iSiS2!2222S222S2SSiHB5KSIHM
The New Perfection
Skirt Holder
Never loses its grip ; will not tear the most delfcaW
fabric. The most practical device for holding the skirtJ
Saturday,
24c.
Ribbons.
Extra value tor Saturday. No. 80 Taffeta Ribbon.sama
as we have been selling at 14c, also Moire, extra heavy, in1
all the good colors, about 2j4 inches wide; also 16 and 22
double faced Black Satin ; also all colors of No. 16 Satin
Gro Grain, very heavy,
All these to go baturdav at,
1 0c a yard.
Garter Elastic
Very fine Lisle web, in sev
eral widths, at, per
yard
4g
Buttons
Large line of Pearl and Gilt
Buttons, from, a doz- 04 p
en 4c to Ztu
Hitteris and Gloves
Ladies' and children's Mit
tens and Gloves, big
value. Pair... 10c to
24c
GOOD SHOES LOW
lU.n
man
are
Mnn'c
,,,..,
week
rttrA
j;UUU
V'Kh. oair.
.
Cl Id H r HrAfAVI,nrTt-,nAC.
$1,75 Men's Medium Weight
Ladies Vlci Shoes
Misses' U.xtra Value Shoes
r. iui.. i:,. oi,,o ,..
Boys' and Youths' School Shoes 85c
LEWIS, RUDDY, DAVIE5 & MURPH
330 Lackawanna Avenue.
Next Door to new First National Bank Building.
A
Job Printing
, " i nil
HH
SATURDAY
sells regularly for 20c a yard
'?
r.--v
?
Have you learned hov tc
make a cushion of owoairo
ribbons ? We have aboutfivei
different shapes of Cushions
made this way. . Nice foi
Xmas present. Ribbons
Taffeta and Satin Taffeta,
Gro Grain, Nos. 5, 7and$
Also used in many fotf
ways. Saturday, yard)
5c.
PRICED.
You cannot find better
shoe bargains in the city
a.iwaV
il. (nU...;r. -lara JR' J.V?'
inc iuiiuvYuiK. ntu. M&
reduced prices on
Wntnfn'5 n n rl Mt-t 'i
w, .,,..w.. .. - .. -
jilwliL
-.iiiiuicii a wJiiuc.-) iui iiiih;
only. Style and
carulr' In artTI
Jtl V1WC III vwjr i
CJall and see tnem
for vourseif. Jm
nnftlf'-t
3.UW M1a. . i
Shoes ..! WV V
, ., ;-
m), Z
75c l.UU K
Y.
Bk 'A
m.. '!
muiwi
of Every Description, Neatly, Promptly, and Ac
curately Done at The Tribune Office, ..
4
t
?'
i
Ul
1
1 1
, .. ,r -"j.. i.