The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1878-12-20
Domestic Recipes.


=
cranbertI = To- keep these berries
whole while stewing, prick each n with
a pin; lay them in sugar over, night, and
cook very slowly, They cook much nicer
In this way than when stewed all TO
pieces.
Cold Aoan.-Cold boiled ham, or any
cold boiled meat or fowls, can be made in.
TO very dainty dishes by mixing cold boil
ed potato with the meat after It has been
chopped fine; season with saltand pepper,
and moisten with beaten eggs, then In
rolled cracker, and Try in butter or fat.
Serve as soon as done. l
Genuine B&ten BnorR BrcGd-Sift to-
gether three teacupfuls OF Indian meal;
two OF rye meal, not -four; one OF wheat
-four; q teacupful of syrup or molasses; a
spoonful Of salt; mix with one quart OF
sweet milk in which one tablespoonful OF
soda has been dissolved. Bake four hours
in q moderate oven in covered pan.
Horp Cook Ri.-soak a cup OF rice for
several hoursin cold water; then cook
slowly without stirring It, till perfectly
tender. Be careful to have rs little water
left rs possible. Add one pint Of rich
cream; one cup Of white sugar: three eggs
aud lemon TO taste. Let II boil up two or
three minutes, and II is ready to dish up.
n6icdte .ipple SIUce.-Pare, halve and
quarter a sufficient quantity OF nice stew.
ing apples; put them into abaking dish
and cover thickly with sugar-bits OF LEM
on peel may be added, II liked; put q plate
over the dish and set 1t into pan having
q little hot water in the bottom, and place
in q hot oven. Bake until the pieces are
clear and tender.
Dbl Kashing.-why do all the house
wives make such IN ado about washing
dishes? There are many other things
more d~isagreeable to do. All that Is need
cd Is plenty Of soft water, Just hot enough
10 hear the hands in, and enough soap 30
as to never let the water get ~greasy-if 1t
should, turn 1t away, and get clear-with
soft, white, sweet towels, and a good dish
cloth-not o rag.
Saoe P0dtos.-I dined with a friend
last week where potatoes were brought on
made a delicate, appetizing dish, and !
will append my friends simple directions
for preparing: After the potatoes are
boiled and steamed of, rub them through
3 colander, where they will drop below In
coiling strings, heaping themselves In q
light and airy mass. Serve at once.
lemon CGka-Three cups OF sugar; one
and one-half OF butter; one ofsweet milk;
q teaspoonful OF soda: four eggs; six cups
OF sitted -four; the grated rind OF a couple
OF fresh lemons, and the juice OF one.
Stir the sugar and butter to a cream, then
add the eggs beaten to = iroth, and half Of
the -four. Dissolve the soda in the milk,
and strain It in; add the remainder OF the
-four. When the whole Is thoroughly
mixed, add the lemon juice and rind, and
stir 1t for several minutes. Then bake Il
in buttered pans in q quick oven.
Cranberry SaUce.-I usually plump" the
cranberries before stSwing BY pouring
boiling, water over them and letting them
stand until the water Is cold. For one
quart Of berries ! allow one pint each q
water and sugar After adding the water,
which should be hot, lot Il boil ten Of
ftteer minutes longer, Stir the berrie:
often, MASKING evenly. When done, the
sauce may be strained into a mold or bowl
and when cold, cut and served In slices
or pouredinto . sauee-dish and served TIL
eoMmoneF way,