The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1880-03-20
WHAT RosroNlANs EAT.

Contributed By nBos,Ou cOOs.' =,
RICE GRlpDLI .cAKEs-one quart null,
halfcupful lice, three eggs, one gooa CUP
iul -four, one and half teaspoonlnls OAK
ing powder.
WApPLEs.-One pint milk, onepouud Hour
four eggs, one cnpful yeast, quarter pound
butter; let them rise three or four hours
before baking.
BosroS CocoAHur PEE.-Take one cocoa
nut and CRATE ;add the milk and two eggs,
in The mixture is US thick as custard pie
One nut makes two pies.
NICE INDIAN GRlDDLg.cAHEs.-0ne anda
half cupiuls -four, one and hall cupiuls
Indian meal, one egg, one small pint sour
milk, half o teaspoonful soda.
MONITORS FOR BRRAKFAsT.-One cup wa.
ter, two cups milk, three cups -four, bit oil
sail; beat quickly, and bake in hot oven,
having the roll.pans heated first.
SIMrlI AND DELICIOUS MuPFlNs.-One
quart flour, one teaspoonful salt, bali gill
yeast, one pint warmed milk, less two
tablespoontuls; mix at night, and beat
until light; in the morning, drop the we'll
risen dough in buttered cups.
PRoy1pEScg GRAnAMBREAD-Two quarts
Graham flour, one quart white flour,
lsmall, one cupful small cup) molasses,
half cupful yeast; only white flour Is slit
ted; one quart tepid water to mix 1t; mix
about as stiff as pound cake batterj this
can be put in roll.pans for breakfast.
PRoylDENcE Brown BErrYs .FoR BREAK
FAsr-.0n cupful Indian.meal, one egg,
two cupiuls ryemeal, one. teaspoonful
Creamtartar, half a teaspoonful soda, one
large tablespoonful molasses; mix with
cold milk about as thick as pound cake
fry In hot lard; II your milk Is sour, omit
the creamtartar.
MARY HuPP's BREAD AND BUTTER Pup
pISG.-Butter the bottom OF your pudding
dish and stew with currants: then q layer
OF bread, cut very thin and buttered; re-
peat until the dish Is nearly full; make
custard OF one quart OF milk, two eggs, sea
soned with vanilla and salt; pour on the
bread, and let It stand one hour and bake,
yIRdlS1A BIscuIr.-0 ne quart flour, one
half teaspooniul salt, one.quarter pound
butter; mix the flour and butter, with the
haMd, together, and nlolsten with water
| roll Il out very thin three times, and beat
with rolling.pin each time; roll as thin as
q sheet OF paper; cut with saucer and bake
in sheets. These are particularly nice FOL
lunch.
RAISED 8lnrox MuPFINs.-0ne quar-
milk, u little salt, two spoonfuls yeast, two
eggs, piece OF butter size Of an egg melted
in The milk, which must be warmed make
in the morning and raise until night, OIL
vice versa. eggs TO be put in just befort
cooking; flour; bake in rings in spider
over slow fire, split and butter before
sending to table.
BosroN BRowS BREAp.-Two cupfuls In
dian.meal, (eyen); one cupful rye.meal
one cupful flour; one (smalD quart o
sweet milk pinch Of salt; one half cupfu
moasses; two teaspooniuls creamtartar
one teaspoonful (even) OF soda dissolved
in water; steam four hours, and watei
must boil constantly all the time put In
oven and heat for breakfast.
oID.FAsInoSRD TAPIocA PuDDING.-Twt
eggs, one quart milk, one cup tapioca
spices OF nutmeg and cinnamon to taste
also, sugar and bit Of salt, and small tea
spoonful butter, melted. Wash and soaE
the tapioca in very little water till ratheI
tender; then put in the milk, and place
on back OF stove and soak one hour; ther
melt butter Ia dish and pour in the beat
en- eggs, milk well sweetened, and spice
bake one hour quite slowly.