The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1878-11-09
HorsEHoLD HINTs.

STOW BALlS-Boil rice until tenderi
press Into small tea.cups, and when per;;
ieetlyeOld turn into dish; make boiled
ctstard and pour oyer q hall hour before
serving. i
EcoxONIcAt FRriT CAEI.-!IwO cups Of
gar. one Of butter, three OF Hour, one Oi
milk, two Of chopped raisins, one oil eur.
rants, one Of citron, two eggs, one lea
spoonful OF soda, two Of cream OF tartar
two tcsp0oniuls each Of oVes,clnnaInon,
nutmeg, one teaspoOninl OF mace, anu TWO
teaspoOnsiul Of brandy.
WIurE FRUIT C4HE.-0ne cup Of butter;
two cups Of sugar, one scant cup oil sweet
milk; whites Of hve eggs; one grated co.
coanut; one pound OF almonds blanchcd
and cut fine; one pound Of citrOn cut int!
very thin pieces; three and hall cnps Of
silted -four; two hcaping teaspoonills q
baking powder. Flour the fruit and add
the last thing.
,CURIASr CAHE.-Take the whites Of six
eggs, cup Of sugar, two cups Of Hour,
half n cup Of butter, half u cup Of sweet
milk, teaspoonful Of cream OF tartar.
half a teaspOoniul OF soda, and cup oil
currants. Rub the butter anil sugar to q
cream; beat up the whites oil the eggs; adi
the eggs, milk and flour 10 the butter and
sugar; a little at time; spice with nut
meg.
STuPPED SrEAH.-Select q good round
steak; pound well; season with pepper
and salt; have prepared atlice dressing;
spread over the stake; roll over and tie
closely with Irvine; place In adripning
pan; add a very little waterand bake in u
well.heated oven, basting frequently with
butter and water. Make gravy OF tue
drippings and serve ut once, or II makes q
delicious dish sliced when cold, for lunch
or tea.
BRgAEAsr DiSu.-Scrape and clean thor.
oughly u pigs head; boil for four hours, or
until the meat will slip from the bones; re-
move oil the bones; skim the grease IRON
of the liquor In the kettle; and return the
meat, which should be chopped line; sea.
son highly with salt, pepper, and sage' y
liked; thicken with Indian meal until OF
the consistency Of soft mlish; Let boil for
an hour or more; pour into dishes and set
In cool place: slice and fry for breakfast
in winter. ,Er
SICE DUMr1INGs. One pint OF flour.
half n tcaspoOniul OF suit, and piece OF
butter rs large as Il walnut, rubbed In dry.
Then add one heaping teasponninl Of bak-
ing powder, and mix IN very soft dough
with sweet milk. This Can he dropped ill.,
TO the stew OF fricnsscC about ten minutes
before Il Is wanted for dinner, aud then
thew should boil briskly. We never roll
our dumplings, but Just take them up in q
spoon. II made after this rule they Will
DO light, tender, anil universally approved.
SNAIL ONION PIcELE.-Littlc onions
not larger than marbles must bc carefully
peeled and kept eight days in STRONG brine,
changing brine every other day. skim
them out into cloth, dry them well, and
put them into glass bottle. Add spices
and three or four red peppers, aud fill up
with strong cider vinegar. II you put IN
a tablespoonful Of olive oil il will prevent
the onions from turning yellow. Mustard
seed, horscradisll, allspice, cloves, pepper
corns and mace arc all good spice for
onions accordingto taste.
ArTI pIE.-rarc and quarter enough
tart apples TO lay loosely in the prepard
paste; the quarters should not touch one
another. Fill the paste two.thirtls full Of
thin, sweet cream, then sprinkle over one
spoonful OF flour; butter as large US wal
nut, cut In bits. Sugar, III u common pic
tin Is used), two.thirls tcacupful. GrAte
nutmeg over the whole, NJ no other flavor
ing gives tho peculiar excellent taste.
Bake slow; II brown crust forms over the
top before tho apples cook, stir it under
with a knife. Fit Is not pronounced,
splendid, the fault will be with the apples
or not following the directions.
CoRS BnEAp.-Beat one egg very
throughly with a tablespoonful Of cold
water, stir in one teaspOoniul Of salt and
one scant tablespoonful OF white sugar.
Add two and half cups Of sweet milk,
two heaping cups Of Indian meal. and
one even cup Of wheat flour, through
which you have siited two tablcSroontuls
OF baking powder. Lastly, one tables
poonful Of melted batter. Rcat very
hard and bake in deep buttercd pan.
This does not make very large quantity.
Corn bread should be put in quick oven
and baked very steadily. II will take
about twenty minutes, and i properly
mixed will be very light. Add Il little
more milk to the batter and bake in
rings for corn meal mullins,