Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1880-11-09
KITCHEN RECIPES.
PUMPKIN PIE.


Stew the pumpkin very dry, indeed;
take pint OF rich cream, or ii this is not
obtainable, half pint OF warm milk
with one quarter of pound of butter
stirred well into it; beat eight eggs very
light. and stir them into the other in
gradients, together with sugar enough
to make it sweet; add to this a grated
nutmeg, a large teaspoonful ofpowdered
mace and cinnamon mixed, a wine glass
OF rose.water, and glass Of wine mixed
together, and tiny pinch Of salt; beat
all together very hard, and bake in a
rich paste.
DUCHESsE POTATOES.
Mash one quart OF hot boiled potatoes
through fine colander with potato
masher, mix them with one ounce Of
butter, one level teaspoonful OF salt, half
a teaspoonful OF white pepper, quarter
of a teaspooniul of grated nutmeg, and
the yolks OF two raw eggs; pour the po-
tato out on plate, and then form with
a knife into small cakes, two inches long
and one inch wide; lay them on but
tered tin, brush them over the top with
an egg beaten up with teaspoonful OF
cold water, and color them golden
brown in a moderate oven.
BOILED CuEsTNUTs.
Make slight incision in the outer
skin only OF the chestnuts, 10 prevent
bursting, and when all are done, throw
them into plenty OF boiling water, with
about dessert-spoonful of salt to the
half gallon. Some chestnuts will require
to be boiled nearly or quite an hour;
others little more than half that time.
The cook should try them occasionally,
and as soon as they are soft enough,
drain them, wipe them in coarse cloth,
and send them to table quickly ina hot
napkin.
BAKED BEANS.
Pick over quart OF beans at night,
and put over them warm water to cover
them well. In the morning drain them
and put them in cold water, with one
quarter of a spoonful Of soda, ami boil
them half an hour; drain again, free
from water, and put them in a bean-pot,
with two tablespoonfuls OF molasses and
half pound of salt pork, which has
been well washed; fill the pot with sui
place the cover on the pot, and put a
rim OF paste, made OF flour and water
around il, and bake in very moderate
oven eight or ten hours. Ii you have
not a regular bean pot, put them in a
baking dish and cut the pork into small
pieces, placing one in the center OF the
beans and the rest at even distances
around it.
CoCOANUT PUDDING.
Take half q pound OF desecated cocoa
nuts and two thick slices of bread, put
them to soak i'll quart OF milk for two
OF three hours; then add an ounce OF
butter, two ounces Of sugar, the yolks
of four eggs and a saitspooniul OF salt;
beat tue whites TO a stiff froth; add them
to your pudding, and bake in IA hot oven
for three-quarters of an hour. Serve
hot,
SPONGE CAKE.
Twelve eggs, their weight in granula-
ted sugar, and the same OF flour. Beat
the yolks OF the eggs and the sugar well
together; beat the whites To still frOth;
silt the -four very lightly; add tea.
spoonful OF the beaten white of egg and
one OF the -four alternately till all is
used then add migrated rind and juice
OF lemon. Put a well creased paper
in a tin baking. pan and bake the cake
in it in very hot oven; ii it is getting
too brown on top, cover with piece OF
letter paper.
TEA ROLLS.
Half cake OF compressed yeast in
three half-pInts OF lukewarm water; add
a quart of sifted flour, and mix well to
thick batter. Let it stand six or seven
hours in moderately warm place till
well risen. Then add two eggs, an
ounce OF butter, four ounces of sugar,
and teaspooniul OF salt; add flour
about pint, and work well with the
hands till it is soft dough. Make into
rolls; put them in the pans they are to
be baked in, and set near the stove to
rise; as soon as they rise. bake in aquick