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THE SORANTON TMBUNE-i-SATUKDAY, NOXUBEE 22, .1902.
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LTURNEQ DQ
Ej Usara af MONK SUCH MINCE MEAT (thera wars B
$$1 ananh af them to aanaama 12,000,000 10-oant pack- H
EpJ agaalaatyaar)havamadaarallaefthaehaaBlngbawl H
B?l put it away In tha attlo whara It will ba hunted for K
BHH a fawyaarahanoaaa aallaotora hunt spinning whaala M
Ml!W-l?Ml7 AT Hike Sum K
BKYI " "n" ' rf-i A Ma way
iwI "rtJ "P foravar in any oumnce una as many prog
Hvftl alataa as aha designs to bako (two large pies In sack K&
p
m
j"f--
Si
tf'ftft&SiS
ra
m
arn house
ply makes
and having
at hand
ready, keeps forsvsr In any climate fills as many
platea as she designs to bake (two large pies In each
ten-cent package) and puts them in the oven. This
Is the easy way of making pie "like mother used to
make." Only HONE SUCH makes It. All grocers.
Merrsll-Soule Co., Syracuse, H. V.
ValuaUt premium list of "1847 Rogers Brat." silverware enclosed.
iiiiyifiSlSil
wvy-.ywftf
TABLE AND KITCHEN.
PRACTICAL SUGGESTIONS ABOUT WHAT TO
EAT AND HOW TO PREPARE FOOD
CONDUCTED BY LIDA AMES WILLIS, MARQUETTE BUILDING, CHICAGO, TO WHOM ALL
INQUIRIES SHOULD BE ADDRESSED.
SUGGESTED MENUS.
SUGGESTED MENUS,
Saturday.
BREAKFAST.
Fruit,
Cereal Cream.
Meat Cakes, VYIed Apple?,
Corn Bread. Coffee
J.I'XCM.
Rlced Egrgs, Glazed Sweet Potatoes,
Stewed Apples'. Soft Gingerbread,
Cocoa.
ni.VN'KR.
Vegetable Bouillon,
Brunswick Stew, Sweet Potatoes,
Xut, Applu and Celery Salad,
Cheese, AVafors,
Caramel Piaidlnc, Coffee,
Sunday.
hheakfast.
Cerenl, Slewed Figs,
Broiled Birds on 'I'oast,
Fried Hominy Cakes, Maple Syrup,
Coffee.
DINNER.
Tomato Bullion,
Braised Station, Browned Potatoes,
Creamed Caiilitlower,
Kss Salad.
Cheese, Wafers,'
Pumpkin Faiiehonettes, ColTco.
SUITER.
Pressed Chicken, Olive Sandwiches,
Celery.
Bplccd Fruit, Cocoa, Cake,
Monday.
BREAKFAST.
Sliced Bananas, Cream,
Eggs and Bacon, Creamed Potatoes,
Toast, Corfee,
1l'NCU.
Baked Bean Rarebit, Stewed Tomatoes,
Brown Bread, Tea,
DINNER.
Cream ot Onion Soup,
Cold Sliced Mutton, Boiled Bice,
Choepc, Wafers,
Stewed Cabbage. Fruit Salad,
Apple Chai lotto, Coffee,
Tuesday.
BREAK FAST.
Cereal, Fruit, Cream,
Codfish in Cream, Plain Potatoes,
Corn Mufllns, t'olfcc.
l.U'NCH.
Fricassee of Mushrooms. Polled Rice,
Apple Fritters, Maple Syrup,
Cocoa.
DINNER.
Clam Chowder.
Vegetable. RuROUt, liaised Ouion.
Stuffed Potatoes, ' Shrimp Salmi,
rrnno Souffle, Coffee.
THE MANY CHEESE PREPARA
TIONS. . There, are so many delicious ways of
serving cheese, either In substantial
dishes or In dainty little tit-bits, such
as entrees or savories, It Is nut possible
for tlio ordinary cook book to give an
exhaustive list of the many methods of
preparing this valuable food product.
The digestibility of cheese is an ever
vexed and disputed question, but ex
periment proves that to the average
person certain kinds of cheese are as
digestible as they are nutritious. When
we consider the chemical composition of
the best qualities ot cheese we find It
ery rich, richer than any other known
food, In nutritive elements; but It varies
with the conditions of its manufacture.
The skim mill: forms are apt to be In
digestible. The poorer the cheese the
greater Is the proportion of casein or
the nitrogenous element, while the
richer cheese contains a greater propor
tion of fat or butter. In either case,
however, the proportion of nitrogenous
matter in a given weight far exceeds
that of meat.
"When we question the value of cheese
as an article of food, we should con
sider that a large class of laboring
men the Scotch, the poor of South
"Wales, and many counties in England
where cheese Is largely manufactured,
and iiln the Swiss mountaineers eat It
as a substitute for meat. And these
people experience no dlllleulty In di
gesting It as they eat rationally and not
as the American usually consumes it,
as a savory, to be paten at the end of u
full dinner. This Is adding Insult to in
jury bv placing an added burden upon
an already overloaded digestion, as the
system must discard as waste this ad
ditional nitrogenous matter which It has
no use for.
Cheese of the skim milk variety re
quires a longer time for digestion than
the richer cheese, owing to the smaller
amount of fat and larger amount of
casein contained In the former. Among
the best cheeses are the Cheddar, most
famous of all English cheeses, with Its
nutty, delicious llavor. cheeses similar
to tile English Cheddar are made in the
States and Canada. The Stilton Is an
other choice English cheese. Its rich,
pale-colored substance Is utnrkpd with
greenish veins. This is never eaten un
til well cured, "It Is a dessert cheese
which rivals the Roquefort anil the
Italian (lorgonzahi. This latter cheese,
though considered "sadly Indigestible,"
best pleases the true gourmet.
France produces forty varieties of
cheese, the most famous among them
being the Roquefort, tiruyere, Port du
Snlut, I'.rle. Cnmembert and Neufchatel.
The (iruyere Is a thick, llrm cheese
much used In cooking, A variety of this
cheese is made in Switzerland nnd Is
usually flavored with herbs.
Neufchatel cheese Is familiar to most
housekeepers. II Is the rich, creamy
while cheese put up In tiny rolls, cov
ered with tin foil, and Is n very popu
lar dessert cheese, favored by those
Whose taste duos not relish the strong
flavored varieties. The rare, ripe
cheeses, beloved by the epicures, owe
their pMitlliir and Individual flavors to
the danipnest, certain temperatures,
and cultivation ot certain peculiar spe
cies bacteria,
Holland gives us Ooittla and the well
known Edam cheese. The former re
sembles the English Cheddar. The
Eitatu Is .a rich, though rather hard
cheese of "a deep yellow color and dif
fers from other, cheeses In Its prepar
ation, ncld Instead ot rennet being used
to form the curd, Edam Is formed In
round balls and artificially wrapped In
tin-foil. The Kdatn and the Pineapple
cheeses are passed whole, first having
the top cut off, plain or In notches;
these tops being replaced after the
cheese has been served so tin to keep In
moist. Wrap these cheeses neatly lit
plaited napkin to serve unless you have
a sliver cheese holder.
flermnny furnishes a number of well
known cheeses. Italy gives us the
Well-known Parmesan, so generally
used In cooking. This Is a skim milk
cheese and will keep Indefinitely with
out deterloatlng. Provident housewives
keep a. bottle of the grated Parmesan
on the pantry shelf, as Its fine flavor
will add greatly to a dish of boiled
macaroni, rice, cauliflower, creamed
cabbage and many other vegetables.
Parmesan Is also used In cheese straw's,
cheese lingers, cheese balls for the sal
ad course, etc.
The American dairy cheeses are
much esteemed, although we have the
reputation or making "filled" cheeses,
that Is, substituting for the cream a
sulllclent amount of lard or cheap veg
etable oil to make a rich, moist cheese.
When colored they are hardly distin
guishable from the honestly made pro
duct until they "ripen" and their lack
of llavor proves them to be a cheap Im
itation. The really good article of Am
erican manufacture suffers through the
reputation of the spurious goods.
Perhaps tlio: earliest, and certainly
the best and most wholesome cheese
made Is the "Dutch" or cottage cheese.
This Is made by farmers who have milk
In abundance. The milk is soured, then
skimmed and scalded with sufllclent
boiling water to separate the curds
and whey but leave the former soft.
When sufficiently drained the curd Is
mixed with a little cream, salt and
pepper nnd forms a delicious, whole
some dish, very nutritious and the re
sult of natural process ot fermentation.
The display of cheeses from almost
every civilized land which was one of
the notable exhibits at the Columbian
Exposition, was strong evidence of the
fact that It Is a staple food In many
countries and consequently a valuable
food.
Serving- Cheeses.
Cheese may be made Into souflles,
ramekins, omelets, etc., and served be
fore the dessert, or with crackers,
wafer biscuits or celery with a salad
before a hot dessert, or after the des
sert. Cheese fingers and cheese straws
are served with the salad. A Stilton or
Chester cheese is cut in half and one
part wrapped In a napkin and served.
Roquefort and GorgoiiKolii are cut in
large slices from the cheese and served
in a folded napkin. The American dairy
cheese is cut In small cubes of equal
size, while the soft ch'eeses, J'.rie, 'Neuf
chatel, etc., are unwrapped from the
tin-foil and scraped before serving.
Pbue on lace paper. Pass fresh but
fer, wafer biscuit, or the celery with
the cheese.
Cheese Savory.
Put an ounce of butter in a saucepan
with a teaspoouful of curry powder,
half a small onion and one tart apple
chopped very line. Stew for a few min
utes gently until the onion is sort. Add
two ounces of rich cheese cut into thin
slices; stir until melted, then put In
half it sallspoon of salt and pour over
some neatly trimmed toasted slices of
bread.
Good Little Chse3e Cakes.
Mix with two cups of cottage cheese,
four ounces each of fiesh butter and
sugar, a small nutmeg grated, two stale
gritted lady lingers. Stir Into this mix
ture the white of one and the yolks of
four eggs, an ounce of almond paste
mixed with two teaspoonfuls of rose
water anil tlie same of white wine.
Then add six ounces of well washed
and dried currants. Mix all well to
gether and pour Into patty pans lined
with puff paste and bake In a moderate
oven until paste is done about half an
hour.
i "
Welsh Custard.
Take one cup of dry grated cheese,
four eggs, one cup of milk, one tea
spounful of milk, one teaspoonful of
,11 ii
W
WKv
Syrup.pf FTs
thfrbst family laxative
It is pure.
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.
If you use it you have the best laxative the world
produces.
K8 ' ASSTSSnS
MffiEf'rViAM
Bec&M.se
Its component parts are all wholesome.
It actsgcntly without unpleasant nfter-etTectfl.
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 ara
agreeable and refreshing to the taste.
All are pure.
All arc delicately blended.
All arc 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.
Manufactured by
San Francisco, Cal.
Louisville. Ky. Now York, N. Y.
F OS SALE BT A.LL LEADISQ DRUGGISTS
'"ifi
tftwAWoat'hWi7fl.vAvA-'y.V;H
Ififra. ' $2Zmil
A Seasonable Recipe
SHREDDED WHOLE WHEAT BISCUIT wholly nourishes the
whole body. It is most appetizing as toast. It can be combined
with all kinds of vegetables, meats or delicacies and makes health
ful as well as delicious dishes, Here is one of many combinations:
NO POISON
Has Ever Been Found
in the Enamel of
AGATE NICKEL-STEEL
KitcteeUtensUs
TheBLUE LABEL
Prbtected by Deciclon of United States Court
Pasted on Every Piece
PROVES IT
If substitutes are offercd.wrlte us
This trade-mark Is on every piece
or genuine Agate ware.
mimmi 1520' mljlw
1 mmizwp kwds 3Sj f
Dockash Stoves at Wholesale Dockash
fvsM l.r M"at-ila:s rrartiieat r.r.'l Ilou'O
fsr.iisiilcg iUuros. h'uml for new liooWct,
LALANCB C GKOSJBAN MFG. CO.
t:ivr.'To'-.K m roi riitaioi
lEorwr:3ntKC3;E.TiT3xrr.3
FOOTE & FULLER CO.,
140-142 WASHINGTON AVENUE,
SCRANTON, PA.
Complete line of the genuine L. &
G. Manufacturing Company's Agnto
Nickle Gteel Ware,
In Basket? of
1 vw,y jsVi'!"cPivssr "-
1 ?)7KC.SSfiJ - Pfaw&fiS&g&SSmL
SHREDDED,
TI2UUBJIT
lit who tTm 1
B131U1K
Initio!', two liMmpoonrtilH of Hour mixed
Willi milk, u bit of linking coiln the Msic
r.f 11 pen, hall 11 touHpooiiftil of pnlt iunl
11 pinch of cayenne. Hcnt the mill;,
Htirrhu: the soda, butter, salt, cayenne
a'lil thi' moistened Until'. Bent the ogKS
nnd pour the hcuIiIIiik hot mixture over
th'.-ni: mid the cheese, hcnt up for a
minute, then pour into buttered custard
i'tiw and hake In a brink oven for about
twenty mhuiti'o. They .should puff up
and be a dainty brown, Kerve imme
diately or they will fall, l'ass wafers
with them.
Cheese Cutlets.
Pound in a mortar, quarter of a
pound of Cheshire cheese, two ounces
of butter: addlUK two effijs, a teaspoon
ful of made mustard, a dash of cay
I enne and :alt and pepper to taste,
1 Make Into Kiuall flat cakes nnd lay on
I a dish, not elose enough to touch each
other and set them In a hot oven to
I hunvn. In the meantime, toast rounds
! of bread and set them where they will
keep hot and baste them with a wine
glass of port. Place a cutlet on each
slice, serve up hot, garnished with tar
ragon or parsley.
Gherkin Buck.
Put half a pound of good Auieiluan
theese In a saucepan; sprinkle, with a
little cayenne and wet with ale, allow
ing a cup of ale to a pound of cheese,
Stir while adding the alo until the
iheese Is a soft, creamy mass, then
pour it over hot buttered toast, place
a thin crisp slii'o of fried bacon on top
of each and a gherkin shredded, on top
of bacon and serve very hot,
ki LJV Buv a stove made hundreds of miles away, when you can buy
Vv rl J SCRAIVTOIV STOVES at Foundry Prices. You can get repairs At
any time on home-made Stoves.
Parlor Sfoues from $5.00 and Upwards
Ranges (6 Boiler Holes), $10.00 and Upwards
Sold at same price as at Foundry by
FOOTE & FULLER CO., WILLIAM CHAP ELL,
140-142 WASHINGTON AVENUE.
UNION CASH STORE,
DUN MORE, PA.
r-nUVIDENOE SQUARE,
A. J. HOWLEY,
Oil NORTH WASHINTON AVENUE.
One pint oysters, I cup milk, tf cup cream,l tablespoons butter, 1 table,
spoons Entire Wheat Flour, 4 teaspoon salt, )i teaspoon paprica, and S
SHUUDDED WHEAT BISCUIT, Prepare the Biscuit by cutting with
a sharp pointed knife an oblong cavity from the top of the Biscuit, i inch
from sides and ends, Remove the top and all inside shreds, forming a bas
ket. Dust these lightly with celery salt and paprica and heat through while
you are preparing the oysters. Remove all bits of shell. Prepare a sauce
by blending in the blaier the butter, flour, salt and paprica, then add the
milk and cream, and stir until thick and smooth, then cook the oysters until
plump, add to the sauce and fill the Biscuit baskets. Serve at once, -
SHREDDED WHOLE WHEAT BISCUIT Is sold by all grocers.
Send for "The Vital Question," (Reclpo Book, illustrated in colors,) Free. Address
She Natural Food Co,, Niagara Falls, N. Y.
INQUIRIES ANSWERED.
tmmm
K. ('. writes; Will you favor me with
u ipclpe for pulled bread such as they
have at the Waldorf and other places?
It Is delicious.
Fulled Bread.
Jlreak off the crumbs of fresh baked
bread In Irregular pieces and dry In a
very slow oven until lightly browned
and crisp; then store In tins In a dry
place until needed and reheut before
serving. A very light coarse-grained
bread is Hie nicest for tills method of
serving.
Corn Bread.
M. D. AVo have given so many rec
ipes for corn breads recently that prob
ably your request has been answered
before this, as you do not specify any
particular kind. AVo wish to uvold too
frequent repetition of same recipes,
while at the same time we desire to
furnish atlsfactory Information to all
our lenders who address Inquiries to us
on the subject of foods and cookery.
Flannel Cakes,
The same correspondent requests a
leclpii for tlannrl cakes. I'ut one table
spoonful of butter and one tablospoon
f ill of sugar to a cream; add two egqs
well beaten, then two cups of slftad
Hour mixed with a teaspoonful of bak
ing powder, ami enough milk to make
a thin, smooth batter,
Brittle Molasses Candy,
A subset Iber writes: Will you please
Inform me how to make molasses
candy so as to have It hard and brittle1;
Molasses Snaps.
Two cups of granulated sugar, half c.
cup ot molasses, half a teaspoonful of
cream of tartar and n level tablespoon
ful of butter, t'ook all the Ingredients
M-copt butter together until the mlx
tiiro will crack when dropped In cold
water. Uo not bo In a hurry to remove
it fiom the lire as It must be very haul.
When almost done drop In the butter.
Remove from the lire und drop from a
btiniin Intn n. buttered nhittcr or niiirblR
slab Into small round cakes, or it may
be poured out in u nun layer in u nill
lered tin and when cold broken into
umiill iiIppph. If this Is cooked lnmr
enough It will not get sticky or soft If
kept for a week or two,
See the Cut Man.
Effective aud attractive half-tones
and Hue cuts for card, advertising or
any other purpose, can bo secured at
The Tribune office. We do work that
ins s
Lager
Beer..
Manufacturers of
Old Stock
l PILSNER i
N.SSt. Scranton.Pa.
Old 'Phone, 333i.
New 'Phone, 2935,
is unexcelled, do it promptly and at
lowest rates. A trial order will con
vince you,
Hi ROCHESTER-Ntt ' jMlJ
Linotype
Composition
Book
or
News
Done quickly and reasonably
at The Tribune office.