Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1879-05-15

made by putting with two parts of cold,
one part of boiling water. She uses
lard over and over again until it is eX-
hauSted, not, however, using the same
lard 10 fry fish or oysters that she uses
for other things. Lard used for frying
fish. etc, may be used again for the
same purpose ii care is used To keep II
from browning. Clarified fat, made by
rendering out the fatty portions OF beef
or mutton, either cooked or raw, and
strainiug, NAV be used in preference to
lard.
SWEET OMELET.
First put in bowl the yelks OF two
eggs, then add a teaspOonful of sugar
and Il teaspoon OF Vanilla or other fla
voring extract, and mix. Separate the
yelks and whites OF the eggs, because
the white will not rise TO q froth, while
mixed Add a small pinch OF salt TO
the whites OF the eggs, and whip the
eggs to a stiff froth with a knife. The
salt is added 10 cool the egg and make it
rise more quickly. Melt in a small pan
a hall ounce of butter; re-miX the
whites and yelks Oi eggs lightly, and
poIr quickly into the pan, allowing il TO
sit ON the fire one minute, and then in
the oven four or five minutes. The
quicker it cooks the more desirable.
After taking out break over and sprinkle
lightly with pOwderd sugar.
THE DISHES PREPARED,
when done, were passed about by an
attendant iOr inspection by the audience,
and were found 10 be without exception
done 10 a turn. One young lady, carried
away bv enthusiasm, declared that they
looked good enough to eat" And as
they sat on the table in front of the plat
form, the pudding, the beef olives, the
rolls, the iritters and the Omelette would
have made quite 4 meal. We DO not
think any one dish could have been I'M
proved. and this seemed to be the general
opinion among the ladies', who unanl-
mously voted the first lecture 4 success.
The Evening Lecture
was not so well attended rs it would
have been had it not been Tor the Mt.
de Chantal excursion. 4 good number
of those who attended the afternoon
lecture were again present. Among the
audience We noticed: Mrs. Berger,
Mrs. Brues. Mrs. G.. Lamb, Mrs. Blond,
Mrs. James Oglesbay, and Mrs. John
Frew. Several gentlemen were also IN
the audience, among them McSSrs. Nor
can and Winans, OF Bellaire. Several
of those present availed themselves ot
the kind permission given by Mr.. Iay-
lOr Miss DOds's business manager, To
examine her neat gas stove, "Sun
Dial"
She first told how to prepare
MACCARoNI AND CHEESE.
Oue-quarter pound maccaroni; three
ounces of grated cheese; little salt and
pepper, one egg; one grain OF cayenne
pepper; One-half pint of milk and few
drops of lemon Juice. Wash the macca-
roni i'm water but do not allow It to
soak: cover it with milk, and allow 1t To
boil about a hall hour. Beat well IN a
bowl one egg, and two ounces OF grated
cheese, the pepper and salt and butter.
Take the maCCarOni from the fire amt
add il, mixing well tOgeter. Put the
whole in Il deep dish and sprinkle over
it the rest of the cheese, and add the re-
mainder OF the butter, cut in small
pieces, and brown quickly in the oven.
AMBER PUDDING.
Take two pounds OF apples, three
ounces of sugar, half a pint OF cold wa
ter. four eggs, the juice OF half a lemon,
six ounces of flour, two ounces of but
ter. pinch OF salt, and half teaspoon
iuI of baking powder. Pare and core
the apples. Put in sauce pan one glIl
1t water, add two ounces OF sugar and
the lemon juice; put on the fire and al
low to come to boiling point; theu put
i'm apples and cook till soft. Weigh out
six ounces Of flour and putt on board;
ldd two ounces OF butter; now mix
flour and butter together very lightly
with the fingers. After the mixture be-
comes like bread crumbs add half a tea
spoonful OF baking powder and a pinch
of salt. Make a firm dough with a half
,ilI of water; kncad very lightly and
RON out % about Onc-third of an inch IN
thickness; then cut out some small
round pieces, and roll the remaining
Tough very thin; take small pie-dish
and wet the edges OF it with cold water;
line the edges WITH II Sultlil SlIll vi Nu'
thin dough; then take the round pieces
,f dough, arrange them around the
edge of the dish, pressing them well to
me dish. Pass the apples quickly
through a small wire sieve, and drop IN,
,uc bv one, the yolkS of four eggs; mix
well together, and pour the mixture
into hcpie-dish Bake in quick oven
from seven tO ten minutes. Take the
whites of the four eggs, with a pinch OF
salt, anal whip 10 a stiff roth; add one
ounce of sugar; mix we'll together.
Take the pie-dish from the even and
pile the white of the eggs high on top,
lnd return To the oven for a minute or
two.
APPLE DUNpLINGS.
Take four or five large apples, twelve
ounces oi -four four ounces OF butter,
pinch of salt. one ounce ut sugar hall
Di baking powder and hall
pint of cold water. First pare and core
the apples, leaving the apples who.e;