Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1879-05-17
THE CUISINE.
MSS OOOS' LAST LECTURE, YES
TER0AY.
4, Increased Attendance and Higher AP-
preciatiOn for Her Efforts in Dem
Onstratiye COOkeY-A Nnm-
Der Of Valuable Recipes,

-,lr Ile adj, were an pIpNIucu
,-i,5 NOT booss and pencils, and were
t,sv fakrn, down the recipes as they
rsr, given, with the very useful sugges-
,.,r. accompany ng This latter tea-
,,-.roust tut.S the principal charm OF
Ms Dols' talks. She not only tells
,rb1. q, u.s., but how TO select the best
frat r.a's. low to prepare it, how to
mix il. an how to treat it properly un-
4.- all circumstances. With a recipe
r,,s il IS difficult 10 accomplish any
chin in the way OF cooking; with Miss
sGfr,ctons it is difficult to FAIL
She first r.parad some
KIDNEY SOUP.
Take one OK kidney, one ounce flour,
an. ounce butter, little pepper and
ssr ancguart second stock second stock
.-Ir E, made alter the first stock has
I..r drawn from the inert, by adding
lite watcraud vegetables !, ahttle grated
rrmeg. tablespoonful Worcestershire
.sr.r AMI few drops browning, Cut
I'M. kfduryS into small pieces, melt the
bgrgr iu iryIug-pan, heating 70 until
tg,sm1kc rises; then put ON plate the
Hrrr rul the kidney i'm Il and brown
tr.Frrrei pieces iu the hot butter pour
,B .rrtcutS of the irying-pau into the
str.-rau: then put into the lryiug-pau
tr.,r.uuI stock, stir IJ well and then
rlrr over the contents of the saucepan,
nr.e IL ON the tire and stir uutilIJ boIlS;
ig.naIi the pepper, salt and nutmeg,
an let 10 boil slowly for two hours.
BRowISG FOR SOUP.
Take pouni Of the coarSeSt brown
sg.lr and a pint Of cold water. Put the
sr-l- Inn a saucepan and stir 10 well un-
fs .r browns. then udd by degrees the
rlE water and stir until IL bOi.S. 10
sllurI not be bottled before it coois. Ii
w... seep Tor over year.
LOBSTER OUTLETS
WI. the next dish treated. She melted
inn small saucepan an ounce ot butter,
aa.-VHfrh she stirred I'm an ounce OF
ar. Hrur. amt when wei. mixed Iltcta
oil uscpI water stirring until the water
h4..I .ul then allowed iJ to cook two
minutes. Sine explained how Itcould be
trIrftnr flour was thoroughly cooked.
WI.u done. the flour cooks away from
tr. sides oi the vessel in which 1t Is
cooked A hall tablespoonful, OF mllS
wl,aIled, and the whole seasoned with
p.nuer amt salt, with barely grain oi
rlv.una pepper and "a very lew drops OF
lemon ulre. Hall a pound ui canned
holsters Inn little pieces was mixed nthe
mixture. When cold, flour the board
,rrtv. and divide tine mixture into
fg. pieces. each of which form into
ll-. narrow shape and roll slightly IN
-four Beat well ON q plate one eS-,
with which brush the 'u,Iel> "l" l''I
W." Inn bread crumbs, cook Iu clarified
a. tur two minutes.
~h. next explained the process oil
C...uetug
uyEEToN PUDDING.
T,.. ora. .,sU ,f milk. three ounces Of
III ..-,,,..,,. ...,r-. rruml, grp prefer
.r.. -, , tr4sp,,nfuI of cSScute
.'-rr. 80. .rnr.s gf SUGAR. a tea
..s.... .., ..,,,. r.frl ..f preserves aight
.r.... ~ FoT-. f9rr nuuces of butter,
..r... nj .rrr mali o.. spoonful ot
........,,..j.- a,,.I , ,,irr nf -.Il wafer.
r.-.. pm, rE.. crumbs through a wire
s.... lriu. the milk to the boiling
r..r- and then pour 10 over the crumbs
amt a'i t"e E'i'..'' "I't .'' ,..r 80, -,
il.1 g"al anu n'.N We" ,'-I','' a ~ ~
iu, 1-..r. Iai Il,l' DOW '',T ,r,,I.i III
al' .I. butter anu my N.,'' ,5',.' 49,. 90,
t.. HINng powder, SAT- "ll'I coz" "'1'',,
'.-t uut ON me ItdIu "''" N"y"'' ~
.-N.E a' po~~i''r' l9,gI I'' u.'. '1 80, q
i.-l "l am inca lh ln'yNHe,S' .'..''. '.':' ~.
from tr-ht or nine S'i''.I I'J''.' ,.',.s,i
'..I rI, ont the same hu'''''. %. S,'1r ~
s"."r pieces, NeePihS '"c cutter WI
lHHr.i. r1. out the rru'3'u''i- "go-r'
very 'Hlu' WI q N'n.yI 'I". '..>.l VI WI
'.. water ami i'l'e WIN l.'t '...'. .,'.,
..'-H- I wee" '' l.'. ''.-,,' .'..,..I, ,
a .." T1N-u P''9'' '.,g'' wv. '''. ~,
.. ..r '''-i WIN ''..t "",'' .r ''.'.' -
rang. AROUND l iAr r'-' ''' '.'..'' ''.'''.. ...,
F...-. Wet these amt place Do. the center
". r..H one OBJ the sun N.,''''yl l'.,,,~, 49,,
.. "