The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1878-02-09
HOUSEHOLD.


poonfuls oil hot water. l have three pints
Of -four sifted into my bread pan. and
make 4 cavity In the center Of the ,hsur,
pour 10 the milk and cream with the salt.
As soon as the soda Is dissolved. put II
into the center OF the pan, and with
strong iron spoon stir the whole quickly
together. l have dry flour at hand to rub
my hands, and | knead the dough up
quickly. There is great difference in
flour; some Is dryer than others, and will
absorb more wetting. The dough does
not need TO be hard-just 90 it will not be
sticky. / aatten It out with my hand on
the bottom OF the bread pan dip the bis.
cult cutter into the dry aou. as often as
it sticks have the tins buttered and place
the biscuits on them, not too close logeth.
er so as 10 crowd in rising. The whole
operation will not take over four or FIVE
minutes, and do not doubt that the bis.
cult will be double in size when they are
baked. They require tolrable hot oven,
40 as to bake quickly. There is no trouble
il one only knew how. II have not
cream. and have 10 use lard or butter for
shortening, for the same quantity Of -four
and milk, take lard or butter the size
OF hens egg, and rub into the dry flour
with. the hands, till well mixed, then put
in the milk and proceed as before. A
favorite biscuit at the South is made by
rubbing in lard and wetting with sour
milk, adding saleratus or soda well dis.
solved, and the dough kneaded pretty
hard; then the lump OF dough is laid upon
the kneading board, and with the rolling.
pin the dough is pounded briskly for ten
minutes, then rolled out rather thin and
baked quickly. They are very light and
tlaky but I do not think that they are
enough better to pay for the strength and
labor required still, once in while they
will do, il one has surplus energy, 10
make batch for tea. l do not like but.
ter milk for biscuit as we'll "a do thick
sourmilk it needs to be kneaded harder.
-Fdrmer's WIFE, in Country Gentleman.
PLUM PUDDING.
Ohe.half pound suet, one pound aour,
half pound dried currants, half.pound
stoned raisins, two eggs, one nutmeg, half
tablespoonful cinnamon, half teaspoonful
cloves, hall tablespoonful salt, one and q
half cupfuls milk, citron II you like
spread the snet and rub il through the
flour mix the fruit and dredge flour over
it beat the eggs very light, add the milk
to suet and flour, then eggs, then fruit
dip pudding.bag into cold water, turn
wrong side out, flour well, turn the batter
in and tie, leaving room for pudding to
swell boil constantly three and half
hours serve with sweet sauce.
oHEsHIRE PORK PIES.
Use lean pork ;cut two or three pounds
into long strips, about two inches long
and half an inch wide; line buttered
pudding.dish with good rich crust; put in
a layer Of pork, season with pepper, salt
and nutmeg then layer Of good apples,
sliced and seeded cover the apples with
about tablespoonful or more Of white
sugar, until the dish is nearly full at the
last pour in half.apint OF sweet cider or
wine, put small pieces OF butter over the
top, cover with thick crust, cut figure
on top, brush over with beaten egg; bake
an hour and q half.
-. SCRABBLE SOUP.
Take two or three hogs head', hearts, a
liver or two, and scraps Of beef. Boil
till tender in plenty Of water. Then take
out the meat, remove the bones, and run
the meat through sausage grinder. Take
the bones out Of the soup, and skim of
part OF the grease. Then return the
ground meat to the soup, add pepper and
salt, and make boil briskly. While boil.
ing, stir in corn meal and buckwheat to
the consistency Of mush. Boil it about
thirty minutes, and then dip it out into
deep dishes. When cold, cut il into thin
slices, and fry brown like mush.
SPANISH CREAM.
Take one.half box Of gelatine and
coax 1t over night in pint Of cold water;
in the morning take q quart OF fresh milk
place over the Ere In farina boiler, and
when scaldiDg hot mot boiling) dissolve
the gelatine In II; then add the yolk Of
three well.beaten eggs, into which has
been stirred a cupful Of white sugar
beat the white OF the eggs 10 q stiff froth,
put them into glass dish, pour the hot
custsrd upon them; when cool, add one
gill Of sherry wine, stand in cool place
until stiff.
CHARLOTTE RUSSO.
Three.iourth pins Of good cream, rath-
err more than one.half ounce OF isinglass,
two dessert spoonfuls OF curacao, one
ounce OF sugar, one egg. II the mold is
lined with sprig fingers, lightly moisten
the edges with white Of egg set in the sun
10 dry. Whisk the cream with the cur.
acoa, the isinglass dissolved, and sugar
last. Then Gil your mold, cover 1t with
cream, and ornament II with sweetmeats
or colored sugar. Place It in the ice till
set.
KEEPISo ooRSED BEEF.
Cut up the meat in suitable pieces,
pack in caSk or vessel, then make a
brine "a follows: To one gallon OF water
add one and half pounds salt and one
ounce Of saltpetre bring the brine 10 a
boil, and then, while boiling hot, pour on
to the meat; it will keep as much as Il will
cover. The meat must be kept entirely
under the brine In the spring again
boil, skim, and pour Il on the meat while
hot Some add one pound sugar and one
ounce saleratus to 100 pounds corned
beef.
TO CURE BREAKFAST BACON.
One pound OF saltpetre, one pound bay
salt, one pound sAlprunella, one pound
moist sugar, one gallon coarse salt pound
the salprunella and bay salt very fine; mix
the corse salt and sugar well together, and
rub it into your bacon turn aud rub the
bacon for & week every day, then every
other day. Let II remain In the brine
three weeks, and then send Il 10 be smok.
ed or dried. Large sides Of bacon take a
month to dry.
TO BRoIL OYSTERS.
Use double gridiron that folds to-
gether grease the bars, which prevents
sticking, then dip each oyster into melted
butter, place them on the iron enough TO
cover Il, have 4 brisk FIRE, and broil con.
stAntly haste with butter; when done,
serve, on very hot toast, on hot dishes,
Use NO cracker or crumbs Of any kind.
TO MAKE THE HANDS SOFT.
Take equal portions Of glyeetine and
alcohol; mix we'll; before retiring At night
wash the hands 10 warm water and rub
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