THE SORANTON TU IB UxVE- SATURDAY, DJE&ClMBEIt 0, MOi.
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KSU..--
I'lo lii on tlio tnlilo of tho American home moro
regulnrly thnn ony other ono artlclo of food except
bread. Lost year tlioro wore Bold In tills country 19,
O00.000 packaged of NOME SUCH MINOK MEAT
enough to mako a4,00(t,000 largo pies, which being
cut In tho tiKiinl way, mailo 144,000,000 pcrsoun
aharors In Its good qimll tlo. Did you got your nllco?
NONE SUCH MINCC MEAT did not crcalo this
nppotltci It wan Inborn onoof tho many good things
handed down to as from n Rturily ancestry. lint
NONi: 8UG11 MINUG MKAT ha developed, uncour
uged and ilxed tho popular tanto for all tlmo by
idmpllfylng pleiuaklng, by establishing tho Bland
lird of excellence, by bringing tho cost of what was
onco n luxury down to a minimum, and by making
tho fastidious houso-keeper (who hat tried tills brand)
nhsolutoly suro of tho product of her oven. Kvery
ono of thoso 13,000,000 10-cont packages Is proof of
tho merit of NONK SUCH MINCE MEAT. All
grocers. Morrell-Soulo Co,, Syrucuae, N. V.
Vahabli premium lhmf"tH41 Rogers tiros,"
stiversarc tnehtcd.
(CNONE SUCH)
1
1
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.
Saturday.
IJREAKFAST.
Stewed Kiss. Creuin.
Coin Heel lluch Crouuctles.
Crrom Suuce.
Ttmt. Cofl'co.
T.l.'NCII
I'ulnto Chowder,
Krlort Oysters. Kitjr Sluw.
3'ojted English Jtufllu;'.
rjnlni'p Miiiniuliulc.
Or.inc. Jiilfo.
DJNNKK.
Cream of Turnip Soup.
Itrown Ulev of Hoof.
iSaUtil Hweot T'otutooj.
SluWt'll TolllillDCS.
Spiced Iivt!.
Appb- Snow. Coffee.
Sunday.
nitKAKl-WST.
P.aked Apples Sweetened with Honey.
IZSSS Scrambled with Tomatoes', on Toast.
l'otito Omelet.
"Waflk's. Maple Syittp.
I'liffi-e.
DINXHIl.
Toronto rutee.
.tu'" 1 and Uoll cl Shoulder of Mutton.
Ilrowncd Potatoes.
Uoili . Cauliflower, White Sauce.
String Hean Salad.
.Apple Souflle. Coffee.
SLTI'F.n.
7hce.-e Relish. Colory.
Olive Sandwiches.
Spiced Teaches. Cake.
Tea.
Monday.
nnUAKt'AST.
riuit.
Cereal. Cream.
Oried Salt Keef. with Cream Gravy.
Chopped Potatoes.
Drop Bl.-eult. CofCee.
l.UNUH.
Potato Chowder. 1
E(?S Krlca.-ee. Prune Compote.
Cofi'cc Cake. Crape Julie
niNNKK.
Creuin oC IV11 Soup.
Cold Sliced Mutton. MuMli'cl J'otatoe?.
Scalloped Onions.
l'rilll Snlnd.
'hree. AVaffif. CofiVe.
Tuesday.
UUCAKFABT.
illced Daiianus. Civ.uu.
IreaklHPt rtellsh. Hnked I'otatoeH.
Cereal Muftii!.". Coffee.
I.UNCII.
I'oaclted ICrrh, on lloiled .Maeatonl.
Etewed Tomatoes.
Pumpkin l-'iinuliiimMtw.
flrape Julep.
U1NNRU.
Vcsctahli! Soup.
Panned Chicken. Jloialuy.
Caramel Sweet Potaloen,
Itauana and Oraiine Salad.
Cheese. TmiHtcd Cracker.
Coffee.
V TO CROWN THE CHRISTMAS
- ' FEAST.
j'HPHU En
, the
1 Chris
CtiKlIsh plum pudding, nhvn.vs
(lellKhtful fenturo of tho
rlatmas dlunrr In thin country.
I aa well us In (ireat lirltaln, Ib miprivl-
-nted not only for itii "good tuBtlns"
nualltleu but for the hlntory and roni-
mice entwined around It lir connection
wl'tjt dhls great and glorlqtiK team day.
Without gains too far back In its his-
tory, nufllce It to way that tho Chrlst-
,-jnas plum pudding is utmost uh. old ub
tho day ItBelf. ConturlM ttgOj. however,
"lt wub known aa u porrltlKo and ulwny
preceded tho meat cour.se, uh does the
MS
The new breakfast food.
delicious ycombiual ion of
reat.
uid wt
soup of tho present day. After repeated
experiments by many noted chefs, it
was mndo into 11 pudding-, rich sauces
ncconiiianylnir It, and has been served
in this way ever since. SlraiiKe as It
may seem it is a fact that although it
hits become almost the characlcrlstlo
dish of the Christmas dinner in this
country, it is very little known, or at
least Is not popular on the Continent,
as the. following story which has lately
come to our ears will serve to prove:
An Englishman, while, traveling In
France, wishing to show his appreci
ation of many kind attentions which
had been shown him by some friends,
decided to give them as a great treat
and surprise an Kngllsh plum pudding,
at a Christmas dinner which was given
in their honor. Tle-'ga-NO his cook, who
was. French, explicit orders regarding
the Ingredient' of Up pudding, but
omitted to say that tho.v wore to be
tied up In a pudding cloth. The conse
quence was that tho pudding when
mixed was stirred into a poL of boiling
water, the ingredients of course sep
arating, forming .1 soup and, to tins
great dismay of the host, was s-erved
as such.
There arc a great many Mirleties of
plum puddings, although all have about
the same Ingredients for their founda
tion differing perhaps in thf amount
of fruit used, the preference 01 a cur
tain spice or other flavoring and tiie
degree of richness required. This, how
ever, is a matter of taste mill some
times convenience, for while our digest
ive organs would not in the least be
disturbed by a pudding made after the
fashion of one of our grandmother's in
which each and every member of the
lamily hud to have a hand even to the
little tot, whose tiny fingers were placed
on the handle of the spoon to add hi r
"stir" to those of tiie other members of
the family In order to make the pud
ding quite the proper thing -very few
of us would survive one made after the
recipe of the ancients in which the in
gredients of the pudding already 1 It'll
In spices was covered with a thick cus
taid llavored with orange-tlower water,
the whole placed In a thick and rich
suet crust then steamed and served
with a rich wine or brandy sauce. This
pudding is known as the "Pudding of
the Three- Kings," and is symbolical,
the spices and other rich ingredients
representing the gifts or the three wise
men of the Kast, and the rich paste
the casket holding the gifts. A recipe
which has been thoroughly tested and
found satisfactory, will bo found In the
followlui;:
English Pluut Pudding-.
Heal four eggs, add to this one glass
of brandy, two-thirds of a cup of
granulated sugar, beat well. Mix to
gether one pound each of dried raisins
and currants, one-half pound each or
candied orange peel and citron, grated
rind, of one lemon, three-fourths of a
pound of chopped suet, one-half pound
of stale In end crumbs, one cup of Hour,
ono teaspnonful of cinnamon, one-halt
u nutmeg, grated. Add nil these in
gredlents to tho egg mixture, place In
11 greased tin mold and boil from four
10 six hours. The mixture may also lie
placed in small howl, with greased
paper tied over the top, placed In a
steamer ami steamed for two or three
hour.-.. When wanted for use place In
tho steamer again and cool; for nil hour
If In small molds or bowls nnd tluro or
four hours IT In ono largo ope. Serve
with brandy or wlno or with hard
Ml'.! we.
Html Sauce.
I5e.it to a cream two tabUspooufuls of
butter with two-thtrds of a cup of pow
dered sugar. Add to tills tho unbeaten
whites of two eggs, beat to 11 cream,
lluvor with vnnllm or nutmeg.
Brandy Sauce.
Make the same as hard sause, add
ing one-half nup each of brandy nnd hot
water, stir thoroughly and serve while
hot.
Plain Plum Pudding,
Heal three eggs, add one cup of
sugar, one cup of milk, one cup of
bread crumbs, two cups of Hour, ono
cup of suet chopped Hue, ono cup each
of raisins and currants, one-fourth cup
of chopped citron, , one teuspoonful of
cinnamon, one-half nutmeg, one tea
spoonful of baking powder. Mix all
well together, place In u greased mold
nnd boll three or four hours. Serve
with sauce.
Chestnut Pudding.
Holl one pint of tho large Spanish
chestnuts remove the shells and thin
skin press through a sieve or put"
through the meat chopper, Cream one
half, cup of butter with one-half cup of
sugar, add to this Ihe well beaten yolks
of three eggs, one cup of milk, one-hulf
cup of bread crumbs, and the grated
rind of one lemon, Mix this nil thor
oughly together with the 01103111111?,
then add the beaten whiles of the oKgj?,
place In a buttered mold and steam for
about one hour. Serve with custard
sauce or whipped cream,
Iced Fruit Pudding.
Cook one-half cup of rice until soft. In
milk; press through it sieve and add to
It the well benten yolks of four eggs
and one cup of sugar. Cook for a few
minutes over tho fire, and when It be
gins to thicken remove from the fire,
add one teaspoonfttl of Vanilla and
stand aside to cool, When e'otd, place
In an Ice cream freezer nnd freeze, and
when It begins to stiffen add to It one
half cup each of candled cherries, pine
apple or any other fruit preferred, nnd
one pint whipped cream. Repack nnd
stand away Tor. an hour or, two, until
ready to serve.
Scotch Plum Pudding.
Shred and chop one-half pound of
suet, add to this four ounces of bread
.lii-umbs, one pound of marmalude. two
ounces of candled orange peel. Heat
live eggs, ndd to tho mixture, beat until
smooth, place In 11. buttered mold, cover
closely niid boll Hve hours, Servo with
11 sauce,
Christmas Fruit Cnke.
Heat one pound of butter to n cream,
add to it ono pound of granulated
sugar. Heat to a cream nine eggs, add
one-half cup of brandy, mix well with
the butter mid sugar. Now mix to
gether one pound each of dried currants
and raisins, one-fourth pound cuph of
citron and candled lemon peel, one-hnlt
a nutmeg, one teuspoonful cinnamon,
live cups of flour; mix all well together
and bake In 11 caknpan lined with but
tered paper for four hours In a slow
oven. This cake should bo made
months before Christmas, as It is great
ly improved by standing. If covered
with a thick pan, Icing it will keep
much hotter, becoming moist and soft
as It stands nnd when wanted for use
can bo reined and decorated with holly
or candles If placed on the table at
Christmas.
White Fruit Cake.
Hub one cup of butler and one cup
of ugar to si cream. Take a pound of
figs, ono pound of dates, one pound
or raisins, three-fourths of a pound of
citron and a. pound of almonds, chop
each separately and rather coarsely,
then mix them all lightly together with
the fingers. Measure two and one-half
cups of flour and sift some of It over
the fruit. Add two tenspoonfuls of
baking powder to the remainder and
again sift the flour; then add it to the
butter and sugar and stir in the fruit
nnd lastly fold in the whites of seven
eggs beaten to a stiff froth. Pour the
batter into two medium-sized loaf tins
and bake in a moderate oven' for ono
and one-liaif hours.
.
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WKv
Syrup, F1&5
irVbfcst 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 physiciati3.
If you use it you have the best laxative the world .
produces.
Bee
Its component parts arc nil wholesome.
It acts gently without unpleasant after-effects.
It is wholly free from objectionable substaucoj
It contains the laxative principles of plants.
It contains the carminative principles of plants.
It contains wholesome aromatic liquids which arc,
agreeable and refreshing to the taste.
All are pure.
All are delicately blendec?
All arc skillfully and scientifically compounded.
alifo;
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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
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San Francisco, Cal.
Louisville. Ky. Now York, N. Y.
FOB SALE STALL LBADTKQ BRVGQ12TS
INQUIRIES ANSWERED.
Mrs. II. . writes: Would you kindly
let me know how to make puree of to
mato witli rice. Also a good, rich fruit
cake'.' Tomato Puree with Rice.
I'ut one quart of tomatoes, one sprig
of parsley, one celery root, six pepper
corns, a small piece of bay leaf, a blade
of nihee, a teaspoonl'ul or sugar and
fpiarter of a teuspoonful of soda in u
saucepan with quarter 01" a cup of rice
and simmer half an hour. Slice half an
onion and cook until slightly brown In
11 tablespoonful of butter, then add a
plr.t of lii)-. but" stock or broth and boll
up, then sti.'iii. 1:11b the tomato mi
tuie through a sieve and put the two
pans together, heal very hot and serve
with little croutons.
Von will find a good reclpi- for fruit
cake in leading article.
Cooking Salsify or Vegetable Oyster.
Mrs. P.. ?. writes: Will you kindly
give recipe for cooking salsify of vegc
table oystci V
Salsify Scallop.
Tills Is a nice way to coed; salsify.
Cook the vegetable in salted water until
tender, then drain and put li into ti
baking dish with alternate layers of
bread crumbs seasoned with salt and
popper, and dot with bits of buMer.
MoUten with cream or milk and a little
melted butter: cover tho top with bread
crumbs and bake In the oven until a
light brown.
Salsify Fritters.
Tills Is also a good way to use salsify.
Scrape the oyster plant and drop It
quickly Into cold water to which you
have' added a few drops of onion juieo
to prevent Us turning dark. Then boll
soft In salted water and then mash line.
To every cup of the pulp add a. beaten
egg, a tcaspoonful of molted butter, a
tablespoonful of cream or rich milk and
a heaping tablespoonful of Hour, salt
and pepper to taste. Drop by spoon
fuls Into very hot fat and fry a nice
brown. Or you can keep the vegetable
whole and after cooking, dip In butter
and fry. Seasoning with salt and pep
per after frying.
Russian Cavinre.
K. n. writes: Please publish how to
make Kussiun caviare
llusslan caviare Is a paste which
conies In quarter boxes. U Is made
from the roc of the sturgeon. It Is very
closely Imitated In this country, but
epicures consider the American produet
very inferior to the imported. Tt Is used
In making sandwiches and in fish dress
ing and sauces. Xo doubt our corre
spondent means caviare butter, which
is made by mixing two tablespoonfuls
of sweet, l'rtsh butter, creamed, wlili 11
teasponful of lemon juice, a dasli of
papriea and three tablespoonfuls of th
caviare paste. This is nice for sandwiches.
V
A Most Delicious Dessert
m
The following simple, "course-before-coffee"
isjnuch in vogue
with club men everywhere. The
simplicity of preparation and
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
There is no toast that compares in
crisp delicacy to that made with
ctitrcadcd Whole Wheat Biscuit.
Unlike white bread toast or cere
al foods made of part of the
wncat, it wholly nourishes the
whole body. Barents who are in
earnest about building their
children into strong health
ful men ana women
will supply this
true food,
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lisilili
How to split th0
BUealt,
Snlit
and slight
ly toast the
Iiiscuit 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."
For Short Cake With sharp knife split tho SHHKDDED WHOLE
WHKAT UISCUITS lengthwise; prepare pineapple as for sauce (or ba
nunas or mixed fruit, and set aside.) When scrvlnjr.i arrange halves la
lnycrs covered with fruit and add sugar nnd whipped cream.
SHREDDED WHOLE WHEAT BISCUIT is sold by all grocers.
Send for "The Vital Question," (Cook Book, illustrated in colors,)
FREE Address
THE NATURAL FOOD CO., Niagara Falls, N. Y.
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Dickson
M18I& Grain Co
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J$L mmh fxlntfii m !
fWmm Save Your I !
I mmm Health I
9 S SH S Sweeten Your 1 I
ZZ. SS:-tSS5S I Pimnpr fl
I youHnea Prolong; Your I J
I MALTA-VITA WARM. Llfe I
I By eating the thoroughly cooked, malted and I l
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I "Finest Elgin Creamery," a no,,,,,),
BUTTER !
Housekeepers! This is positively the fin
est grade of butter sold in the cit'. Give
it a trial; that's all we ask for it. We
are so certain as to its freshness and sweet taste that we will
willingly refund your money if you have even one complaint
about it from any member of the family.
ted whole wheat flakes
The Perfect Food.
Wheat contains all the elements necessary to sustain life
and is recognized the world over as the chief food for mankind
-the Proverbs say "The Staff of Life."
1 -- - - Food.
Pure, Wholesome, Delicious.
A delightful winter breakfast Served with
warm milk or cream.
ALL OROCER81
I mm leos of
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- i T III I II
P ,
ITili JglWiE
i i li m VBii 19
HOME-MADE
Sausages
3 ibs. 25'
EXTRA STAMPS FREE
With eveiy purchase of fifty cents or over we
will give 30 Stamps free. BRING THIS COUPON.
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