The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1867-06-20
AGRFCUETUR4L
t.sv eoz,rsbUtor Of the FsHss-
,s..aai hsssOnsthisE 70 sAy sbOa1

! I.sy eoacrsbutor Of the ReEssT-
l-,,.f Is sonsthisg % say abo11
DEulszE&
I .ExrSar many not1blsh ozsekeeFeErS,
I-5,s .p-sds shsEnselS4-znd with jus
It5as-on thsEr good eookIng. ETs IL
insaeabIy dsazsntln. ths matter Of Slde
disBsz. make ups. OF, ss the ehildreu
call tksn, hodge Podgss. bat which Ars
fbs sPSes And va-istye Of eating Life, b.
3E1assssrzuE u11tasss 70 grszs 'Asv1E=
tAgs, Al trihtnE cosE They EM have
ham End eggs IN the season or them
44IFsntTaore -Tfr5ss week, The ham
jsod GhseEEs ne sxHe1 color and SSn.
fsts1elcy ThsT saO1id o. and The 'fo4ks'
get tired OF The sigh Of them.
sSoW nice ouetes can %
made In ,th3sFHJs SIX eSgs HsA oeat7
en-, cold ham OF RE, chopped me, and
stirred In, the whole vel seasoned win
saIt psppG. sugar and mustard max
Z; ing EerT Savoy dish Fry brown II
a 6uTtered pan E1d C1ru over IN \ half
minute. Another way 70 cook ham Is
I 70 euE thesliess very thin, hnoi nidely,
End pat . BIZ Of b1EEzE on Then heat
up a pint Of nsh, sweet cream, with
mustard, sugar, pepper, and other con-
j
bread and lay. around the side OF the
dish. and tuEn the he's cream oTers hzv-
ing hrEt th1EkS0s1 Il with 1e1EDoonfu3
Of E0ur pasta E-
'-This makes vary nice dish. and so
on through an endless variety Of breGk-
last relisheA- A good way 10 use mp
erosts OF df5sd bread, the heals of
IoGFss ann remnants. Is 10 steam them
in cream or, milk aud turn cup of
melted butter over them Il makes q
r5ch, paIatabIe dish, II care Is taken
pot 70 have them too moist Another
good way Il 10 cut them in small, even
squares, and crisp tben IN tbs oven 70
Gatuts foT erAcken In soup or milk.
t.CAbbages may Be cooked In an al
/ most endless variety Of Ways Every
body knows how 20 boil il with pork
and beef. bat Il does not sgres with
sverybody's digestion in that TORN a
more dslIeste process i 70 cut II hne,
I not choppinE, 6uE shaving II, and put
} Ter 70 wet j. through and keep Il from
] buruipE. WHEN il Is well heated, and
Eresned through, put in q lump Of
1 butter As big n = hens egg for one cab
bAge, and sir Il through. Then beat
I mp an egg in = half SuP of vinegar and
| add teaspoo1inl Of -four and tea
I spoonful Of salt and stir wen through
/ taking i immediHtely from the IRE. It
can easily be prepared in fifteen min
uias. and Is excellent
"a cold salad of cabbage is thus pre-
pared Slice very hns and lay In =
dish. Beat mp two eggs In = cup Of
vinegar; add one Gsasp0onfol of mus
lard, two teaspoonsful Of sugar, and
one Of salt, and q large lump Of butter.
Boil and turn over the cabbsge- For q
supper this IL very nice eaten cold. An
other il Of my own invention. but hum
dredS have proved the reeetpt= Shave
the cabbage very 6ns and put IL in .
dIab; slice the oni0ns-the large silver
onions Is the bsst-aod place them in
IsYer1s boil some eggs from seven 20
ten minutes, Peei them and slice in
With the cabbage and onions. Then
boil . quart Of vinegar, well spicad,
and turn on boiling hot and let It stand
ill cold, when repeat. This can be
made at any tine for dinner or supper,
and Is most delicious pickle"