The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1878-08-05
HOUSEHOLD RECIPEs.

DELICATE CAKE.-one cupful Of but.
ter, three cupfuls Of -four, two Cupfuls Of
sugar, one bali eupful Of sweet milk,
whites Of Eve egg, one teaspoonful Of
cream Of tartar, one half teaspoontul oi
soda. ''
PLAIN Faurr CAKE.-one cupful Of
butter, one cupiul Of brown sugar, hall
pint OF molasses, two eggs, one cuptul o.
sour milk, one teaspoontul Of soda, one
pound Of currants, one and oneshali
pounds Of rAisips and one pound Of hout
Flavor with vanilla and orange peel cul
up very fine. .,..s..
GINGER CooKIEs.-Take two cuptuli
Of molasses, one cupful Of brown sugar
one cupiul OF butter, two tablespoontuli
Of ginger, one large tablespoonful Of sal,
eraIus dissolved 10 two tablespoonfuls OIL
hot water. Melt mot boil) all except The
soda, and add soda and -four to roll quite
stif. Bake quickly. y
OMELEr.-Take three fresh eggs, one
tablespoonful OF -four and three quarters
Of cupiul Of milk. Mix the -four and
milk together, add a pinch Of salt; beat
[ up the eggs only until the whites and
yolks are assimilated, and stir them into
The milk. A little minced parsley added
to this 10 very great addition. iEar
TAKE HALF Of small, firm head Of
cabbage, strip off the outside leaves, put
into cbopping dish and hash very dne;
add small. even teaspoonful Of salt, q
sitting Of pepper, one tablespoonful Of so.
gar, and two. thirds OF teacupful Of good
cider vinegar. Stir altogether, let stand
for half an hour, and 1t Is ready for the
table: .r nh" SD" '
FARMHR's FRUIT CAKE.-The follow.
Ing ia \ receipt for plain fruit cake :
Two cupfnls Of sugar, one cupful Of mo-
lasses, three eggs, one cupful Of sour
milk, one teaspoonful OF cream Of tartar,
and three fourths Of q cupful Of melted
butter. Fruit and spice TO taste. have
made this cake many times, and found II
10 be good.
RICE CAKE FOR BREAKEAsr.-A pint
OF cold, boiled rice, one.half pint Of bread
crumbs cover with milk that is Just be.
beginninn 1t turn sour, and leave 10 o
cool place over night. In the morning
add one quart Of sour milk, one quart Of
aour, two beaten eggs, one teaspoon salt
and soda (bicar bonate) 10 sweeten. Bake
on griddle. The milk must not be too
sour. ...Hu-.| .|
CLEAR SrARcHINa.-After you have
starched your collars in a thick starch
and dried them thoroughly, dip them In
cold starch made by dissolving two tea-
spoonsful Of raw starch in a quart Of wa.
ter, mixed with tablespoonful Of gum
arabic water. This ia made by dissolving
five cents worth OF gum arabic in suti.
cient water, and letting 1t stand until 1t
Is clear.
TEA RusKs.-Stir into one quart Of
-four one pint Of new milk and a half
cup Of good yeast, and cover from the
air. When risen, knead up rs for bread
and raise again. Then mix into II two
we'll beaten eggs, one half cupful Of but.
ter and one heaping spoonful Of sugar.
Mould 1t into small biscuits,r rub over the
top with the white Of an egg, and when
very light again bake. 'f'"
RICE WAPFLEs FOR TEA.-0ne quar-.
OF thin sour milk, poured over one tea.
cupful Of cold, boiled rice. Do this two
or three hours before the waiiles are wan.
ted. When ready to bake, add pint
and q half OF -four, two or three beaten
eggs and soda. Oil the waffle irons each
time they are used with lard that is per.
fectly sweet. The rice, used for rice.grid.
die cakes and waffles, should be sailed
when boiling.
FRIEp PoTAToEs WITH EoGs.-Slice
cold boiled potatoes and fry 10 good but.
ter until brown; beat up one or two eggs
and stir into them Just as you dish them
for table. Do not leave them moment
on the FIRE after the eggs are in, as II they
harden they are not half so nice. One
egg Ia enough for three or four persons,
unless they are very fond Of potatoes, II
they are, have plenty and put in two.
Cork CAKE FOR BREAKPAsTgG:Beatt to.
gether one egg, two tablespoonfuls Of su.
gar, two Of melted butter, one half tea.
spoonful salt, two teacups cornmeal, one
tablespoon -four, one teaspoon cream Of
tartar mixed with the dry meal and flour,
half teaspoon OF soda and two teacups
sweet milk. Dissolve the soda In the
milk, and add last. Bake In shallow tin
pan about fifteen minutes In u well heated
oven.
FRosr1yo FOR CAKE-Mix one tea.
spoonful OF cream Of tartar into one
pound Of powdered sugar and stir them
both, without any beating; into the whites
Of three iresh eggs. Every lady who tries
this will be delighted, am sure. Spread
1t evenly over the cake with knife dip.
ped in cold water and shaken of. II there
10 any difficulty about ils sticking 10 the
cake flour the top Of II over with dry
-four.
VIENNA CHocoLArE.-Mix three table.
spoonfuls OF grated chocolate to paste
with little water. Let no lump remain.
Put in chocolate pot one pint OF new
milk and one pint OF cream or a quart Of
milk and set It into kettle Of boiling
water. Have ready the well beaten
whites Of two eggs. When the milk or
cream is boiling hot stir 10 the chocolate
paste; let It boil two or three minutes,
stirring constantly. Then stir In the
whites Of egg and serve hot. OH.
SOLDERING TIswARg.-Lead will not
properly adhere TO tinware. Equal parts
Of lead and block tin melted together
form solder. With a soldering tool Of
copper and aux Of powdered rosin and
4 little experience, any one can become
bis own tinker. Muriate Of zinc is bet
ter lux than rosin to use on old pans
where the timing is worn of. A lew sha-
wings OF zinc put in glass vial and
sufficient quantity Of muriatic acid to dis.
solve the zinc makes reliable aux.
TIE QUEEN OF PupDrses, and here ia
the recipe: One pint Of bread crumbs,
one quart milk, one cup sugar, butter
size OF an egg. Yolks Of four eggs. Fla
yor with lemon, and bake as custard.
Beat the whites Of four eggs to froth,
mix with cup Of powdered sugar and
juice OF lemon. Spread layer Of fruit
Jelly over the custard while hot: cover
with the frosting, ank bake until slightly
brown. To be eaten cold, with cold cream
or warm, with any sauce that may be
preferred. ..'W