The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1869-11-04

1t is fair to judge housekeeper by
her caster-to which We may add the
salt cellar. Salt, pepper and vinegar,
are needed at most meals; and besides
these oil, mustard, catsup, and other
sauces, are more or less used. Let us
take MP these things as a matter of or
der. In the first place the salt cellars
and tho caster should never DO put
away until they have been properly re-
pleuished for the next meal. We say
never, with an emphasis, for nothing is
more annoying than to find that there
is no pepper or vinegar in the cruets,
and it is IN just these little things that
the housekeeper shows her tact. Let as
discuss these condiments. In the first
place there is salt. Good salt should
have no smell, and it should not become
moist, no matter how "mugsy" the
weather. If salt shows either of these
defects, try some other brand, or some
other store, and insist upon good salt,
not only for butter but for table use. 1t
is to be had. Pepper is the next article
of Importance. Outrageous adultera-
tions are practiced in tho grinding of
pepper and other spices, yet it is very
Involvement to do it ones self. Demand !
Of the retailer that he shall furnish you |
a good article, and he will soon find out |
where TO get it, Most of us who live |
near cities, use white pepper. The |
black pepper is soaked in water until it |
loses its useless black skin, aud then the !
grain is ground. 1t costs little moro,
but it is neater in the caster, and does
not biacken the food. OF course, this
is refinement which only those near
large cities can practice; but good, |
STRAIGHTFORWARD black pepper, If ii be
pure, is good enough. Vinegar is the |
condiment next most in use. Get good |
cider vinegar, and 1t will be the better
the longer it is kept. Cider vinegar has
an aroma, a fragrance about il that be-
longs not TO wine, whisky, or any other
vinegar. 1t Is very true that the name |
vinegar means sour wine, but give us
sour cider IN preference. Sugar, or mo.
lasses and water, and many other things,
will make a sour liquid which may be |
called vinegar, but nothing can equal |
that made from apple juice. OH-many
people do not nse oil. Do not put it in !
caster unless 1t is good-emphaticall
good. To those who use oil there is
nothing more annoying than that of
poor quality. Better omit it altogether,
than. to present an Indifferent article.
MustGrd-There are two kinds of mus.
tard, so distinct that they should be
called by two different names. The
strong, biting English or American
mustard is best known. The powdered |
is mixed with cold water, and |
sometimes little salt is added. This
Is the common mustard upon our tables. |
The Germans and French have a way of
mustard in which much of its |
is modified By spices. If any
of our German readers can give us a
recipe for this manner of preparing
We should be glad, as we be
lieve that no one who has once tried it
would willingly take the other kind.
CatSup dGd Saaces-These are not con-
sinSered as necessary in the caster.
Catsup, if properly made of tomatoes,
is too thick and unmanageable 10 get
through the narrow neck of cruct, land
II Is better TO put it upon the table In a
separate bottle. The same with Wor.
eestershire and other sauces that may
DC lancied. 1t is great deal better to
E Ne common, black bottle for catsup,
oul "nlch those who desire il can get
e' lnah TO have an elegant cut glass
;ru unto which the catsup has been
introduced with difficulty onIv RI he
equaleu by that experienced Inv tboss
VINO attempt to get it out, 'N'''