The Wheeling daily register. [volume] (Wheeling, W. Va.) 1864-1878, 1878-03-08
avhcelin9 Ge9lster.
FOR THE HOUSEHOLD.
Useinl Hints for HOusekeepcrs.
TIrREEy HASH

ing; put the gravy you have left Ia q
saucepan with the bones and pieces thst
YOU do not use IN the hash, adding, II
necessary, little boiling water, together
wish sweet marjorsm, nutmeg grated
lemon-pecl, salt and pepper, and
mushroom catsup, to TASTE; let II stew
slowly one halt hour, then strain 1t, put
IN the Turkey, and le! i. simmer one
/ quarter OF An ilour, or just long enough
tor the turkey To get we'll heated through.
| Serve on three cprnered bits OF toast,
buttered Just around the edge OF the dish
and, it you like, you may slit bread
crumbs over the top, and some small
pieces of butter, and brown it in the
| oven or with heated salamander.
sTEwED oYSoERs.
Take each eyster ont separately from
liquid; strain juice to get out any plecs OF
shells there may be IN it; add one pint
OF milk to every quart Of oysters; boil
milk and juice, adding salt and pepper
to taste; when the above is boiling put In
oysters, and when just beginning to boil
take oil At once and serve. The last dl.
rec.ion insures the oysters being tender,
plump, and cooked also.
OYSTER sTUFFING.
Oysters for .stuffing turkey should be
bearded and chopped fuei a little mace
| should be added.
sCRAPPLE.
Take fresh pigs head or other cut
ings of pork; if head, carefully clean
1t, put il into Pot with q gallon OF
water, let it boil until the meat leaves
the boac, then strain, putting the liquor
| back into the pot; be careful to get sll
bones out, put the meat into chopping
| bowl, mince fine, season with salt, pepper,
sage, thyme and marjorsm; stir well,
and add to the liquor; thicken with yell
| low lndisn-nesl until the spoon stands
alone; let it boil an hour, stirring &C.
casionslly; turn into square lin pans;
wheu wanted for use cut into thin slices
and fry light brown.
POTATO PIE.
One pound of mashed potato, rubbed
through cOlsnder; one-hslt pound OF
| butter rubbed to cream with two cup
,ul; Of white sugar; elk eggs, the whites
and yolks beaten separately; the juice OF
one lemon, squeezed into the potato
while hot; one tesspoonful Of nutmeg, the
,.me Of mace. Bake in shells OF paste,
Or in dishes lined with good paste, with
ut covers To be eaten cold.
VEGETABLE sALMAGUNDI.
Take an equal quantity OF carrots and
turnIps, cut them the size Of almonds;
peel q dozen small white onions and pu:
all in y saucepan with lump OF butter;
let them brown gently; add little gravy
and some mushrooms. French pess,
haricots, tops of cauhfower, salt and pep.
per, and teaspooniul Of sugar; let them
all boil gently, and jIst before serving
thicken the sauce with little -four.
NEW ENGLAND BROWN BREAD.
Four cupiuls rye meal, three OF yellow
Indian meal, one small cuptul molasscs.
one teaspoonful soda one-hslf teaspoon
ful cream tartar mix very soft with sour
milk, or buttermi!k; little salt steam
four hours and bake two
HICKoRYSUT CAKE
Two cuptuls of sugar, two-thirds cup
full butter, three and one-halt cupiuls
iour, whites of four eggs well beaten,
three tesspOontu!s baking powder mixed
with -four, one cuptul sweet milk, one
sad one half pints of sliced mot chop.
ped hiCkory-nuts. This makes Two
rather small losyes.
SNOW SPONGE CAKE.
One cupful -four, little heated, one
sad one-half Cuptuls sugar, two teaspoon
uis cream tartar, mixed with Hour mo
s1da), whites of ten eggs. THIS makes
very white, beautiful cake.
TRIPLES.
Place halt pound OF macaroons or
sponge cakes around the the bottom OF
iarge glass bowl pour on them as much
White wine as will disolve them make q
-ch custsrd, favored with bitter almonds
and pour over them when cold then add
i layer of Jam; take a quart OF rich
cresm, mix with it quarter OF
pound of sugar, and half pint OF white
vine, and whip it up with u dover egg
ooster, or With rods, to stiff iroth. lay.
Tag the froth as you proceed on an in
verified sieve with DISC under 1t 10 catch
the cream that drips through, which
must be whipped over again; pile the
lrothed cream high on the jam, IN the
shape of a pyramid. To ornament 1t,
take preserved watermelon rlnd that has
been cut into leaves and flowers, split
them nicely to make them thinner and
lighter place wreath around the heap
OF cream, interpreting them with spots
Of stiff red currsnt Jelly. Put in the top
of it a spray OF natural tioweas.
TOMATO SAUCE.
Take half cupful of tomatoes, put IN
stew pan, adding half III onion, sliced
= little thyme, bay leaf, head Of celery,
3 tablespoonful OF sugar, q tea spoonful
Of salt snd one of pepper, piece OF but
ter, the size of large egg, aud small
piece of hsm let these simmer slowly
until the celery is tender, when add q
tablespoonful of -four molstencd, and 8
little cayenne pepper; boil five minutes,
snd taste to see if it is highly seasoned;
strain through hair sieve, and put oscE
IN stew pan until it sdheres rather thick
to the back OF the spoon.
BEST FOOD FOR YOUNG MOTH ERS.
Beef, mutton and cocoa oatmeal, ar
row-root.
To SUGAR OR CRYsTALIzE POPCORN.
Put into an iron kettle one tablespoon.
Eul OF butter, three tsblespoOntuls oil Wa
ter, snd one tescupful OF white sugar
boil until ready to candy, then throw IN
three quarts OF corn, nicely popped stir
brlskly until the candy /; evenly dis
,ributed over the corn; set the kettle
from the fire, and stir until il is cooled Il
little snd you hsve each grain separate
and crystslliz9d with the sugar; care
should be taken not to have too no.
fire lest you scorch the corn when crys
tslljzing. Nuts OF any kind prepared in
this way are delicious.
CANKER IN THE MOUTH.
This can be cured by applying pull
verzed alum 10 the csnker three or tour
A.