The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1874-05-09
HOUSEHOLD DEPARTMENT.

| Contributions to this Department of well
tested recipes and experiences, respectfully
solicited from our lady readers.
Prepared expressly for the Weekly Register
BYA PRACTICAL HoUSEKEEPER,
To Boil Ham.-Take a Ham
weighing eight or ten pounds, soak it
Tor about twelve hours in cold water
then cover with boiling water, 10 which
add one pint OF vinegar, and boil very
slowly two hours and hall, take il,
out, remove all the fat except a layer
about half an inch thick-cut off with
sharp knife all the black looking
ou,side-put the ham into your drip
ping pan, fat side uppermost, CRATE
bread crumbs over it, and sprinkle a
teaspoouiull OF sugar on it; put in the
the oven for halt an hour until 1t is
beautifully brown. Eat cold, cut the
incest portion in slices, the ragged and
little odds and epds can be chopped
fine and used for sandwiches, or by
adding three eggs to pint OF the chop"
ped ham, and frying brown. and you
have delicious omelette tor breakfast.
A ham prepared in this way will go
twice as lar as when cooked and carved
10 the ordinary manner, besides the
conviction it gives the housekeeper o.
being economical, and at the same time
placing neat and palatable dishes before
her family.
To Cook Fresh Meat-Whes young
and tender, roasting or broiling is best.
Let the fire for roasting beef be hot
enough to brown the outside quickly ;
then lower the temperature gradually.
By this manner OF cooking, the juices
OF the meat will be retained and the
juices contain the lie OF the meat. For
broiliug remove the bone and the rough
portions, place it upon the grldlron'
without pounding, have the fire hot
enough to brown the outside quickly,
turn often, after it has been Drowned
it can be raised from close contact with
the Goals, and cooked more or less as
the taste dictates; remove from the fire
10 a warm platter, add salt and little
butter, and when you cut such eak
the Juice will flow and mingle with the
butter, and it will rourish you. Never
wash meat; If by accident it comes in
contact with anything that soils 1t,
wire it off with cloth, or cut that
portion off with a sharp knife. Meat
that is too tough for roasting or broillng
should be cooked by dropping into
boiling water allowing it to boil rapidly
q few minutes, then setting it back and
letting it gently simmer ill done. For
soup, meat should be placed in cold
water heated gradually to the boiling
point, and then allowed to gently SIM
mer.
| 4 Good Vegetable Soup.-Take leg
of lamb OF moderate size-a piece OF
beef will do-aud four quarts OF Water,
of potatoes, carrots, cabbage, onions,
tomotoes, and turnips, take tea cup
full of each, cut fine, salt and pepper to
taste. Wash the meat aud put it into
four quarts cold water. When the
scum rises take it off carefully with a
skimmer. After having pared and cut
the vegetables put them into the soup.
Carrots reouire the most boiling and
should be put IN first; onions require
the least boiling and should be put IN
last. The soup requires about three
hours 10 boil.
| An Economical DiSh.-Take cold
meat of any kind-pieces left from the
tshle-cut in small bits, put in frying
nan, cover with water, put in a small
piece Of butter, little pepper and salt,
and when it comes to the boil. put in a
little water and flour previously mixed.
Have two slices Of bread toasted, place
them on a platter, pour over them the
meat and gravy while hot This is a
good dish. and prepared from the meat
usually thrown away.
Cookieg-The cakes made from the
following recipe, l have always found
fayorites with the gentlemen, and a.
sucb commend them to my lady read
ers: One cup OF butter, one and one
half cups of sugar, four cups Hour
two eggs, one teaspoon'ul baking
povders, or one hall teaspoontui O
soda. Let the butter, sugar, and eggs
frs, be well beaten together, then ado
the flour, roll very thin and bake.
Corn Brsad.-Take three eggs, three
pints OF milk, a teaspoonful OF salt
Separate the yolks from the whites o
the esrs and beat them light; 3D.
the salt and the milk with a handiu
If coru-meal, and beat all together
then beat the whites to stiff roth, sn'
! stir them in, and add sufficient corn
meal TO make a stiff batter.
: To Remove Warts Pound horse-radlss
/ roots and wash the hands with it tw'
I or three times a day, and the Wart
will disappear.
House Clsaning.-As this is tn
season for house cleaning few hints Il
that direction will not be amiss. AS 1t
: a season of dread and discomfort to tn
men portion of the household, l propos
to make it as easy as possible for then
. to bear. And therefore should esrnestl
e,trest all, housekeepers not to tea
y mn the whole hodses from top to Dol
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