The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1880-06-09
HOUSEHOLD RECEIPTS.

CLAM SOUP, lL-lAke % kOOu bLASa
slams. with half their liquor; boil two
bours In two quarts OF water, keeping them
lightly covered; chop fine, let simmer
Rbout 20 minutes, adding one quart o.
milk. two well.beaten eggs. halt cupiuI
butter, very little: pepper mix TWO taoie,
snoonsfuls OF -four in q little Of the cold
milk, and add Ave minutes before dishlng'
-AuST JULIA.
NV ENGLAND MuFFISs.-Beat two eggs
rail- With n tablespoonful oil butter; add
a mint Of milk. Take three tea'cups, oil
aanr. two teaspooniuls Of baking powder,
and hall a teaspoonful Of salt; silt into the
milk and eggs, beat quickly, and drop IN
70 muiIin.rings or gem.pans, leaving room
for them TO rise; bake Immediately In
Quick oyen.-R. NJ, Providence.
CURRAxr JELLY.-Pick and wash your
cpTrants: mash them with wooden spoon
in Inc preserying.kettle, and let them sim
mer for 10 minutes after they have come
10 a boil: then strain through flannel
bag, and add to every pint Of JUICE a
Mound OF lump.sugar; boil rapidly ior ~
or rs minutes, skimming the syrup put IN
classes while hot, but DO not close them
iii the jelly is perfectly cold'-EsTkLLE
VALENTINE.
AyorL CAKR-Take one cup Of -four,
mt into Il two teaspoonfuls Of sea foam,
IN, the whole four times; beat the whites
II eIeyen eggs 70 a stiff roth, and then
Ss:t In one and one.half cups Of sugar
and a tesspoonful OF vanilla, pour the
whole on the -four, and beat lightly but
,ho,orohlv: bake in an INCREASED pan
slowly forty minutes; when done, turn
over 10 cool; never cut 1t out oil the pan
while Graduate,
CLAM Sour. Fifty clans, carefully
washed, the soft part cut out and put
aside, the rest chopped very fine; quart
Of milk; when It comes to the full boil, put
ali the clans in; let it stay on the front OF
the stove until it boils again, then pu'
aside TO boil slowly for 20 minutes longer,
seasoning it with piece OF leek chopped
fne. saltspoonIul OF white pepper, tea.
spoonful Of salt. Just before serving, add
a teaspooniul OF tinely.chopped parsley
and a tablespoonful OF butter and the
same OF -four, creamed together Tor thick
ening.-M. j.
SALAD DREssISG.-As many persons OBJ
ject to olive oil, | give the following re-
ceipt for cream dressing; Boil two eggs
hard by putting them over the fire in cold
water, and allowing them 70 remain until
the water has boiled steadily for ten min
utes; when cold, rub the yolks TO q pow
der; take teaspoonful OF mixed mustard
and the yolk OF raw egg, and mix smooth
together; add tablespoonful OF warmed
hntter sisalt.spoonful OF salt, half as much
white pepper, and gill OF thick sweet
cream then beat in carefully bali as much
vinegar: keep in the ice-box until ready
to cal. 1t Is good for chicken salad, let.
tuce, or ANYTHING else you please.-s. s.,
Brick Church.
CIrRoY CAKE.-Mix two cupsfuls oil
sugar and one Of butter to cream; break
four eggs upon this, and beat thoroughly
until light yellow shade; add upon this
three upstuls OF siited flour; upon this
one teaspoonful OF soda, dissolved in milk,
(strain this and beat the whole for three
or four minutes; then add two teaspoon
iuls Of cream tartar, and beat the cake I'M
Ill smooth; having your citron all cut IN
thin slices, sift little -four on it, and rub
the slices through the flour; have this
done before you commence your cake
after YOU have beaten your cake smooth,
add citron and beat about fifteen times
bake in moderate oven, and your citron
will never fall to the bottom Graduate.
MurroS AND GREEN PRGs.-Take breast
Of mutton weighing four pounds, take of
all the loose fat, and cut it in to pieces
about two inches wide and four long;
heat tablespoonful OF butter and fry the
outlets a light brown, first sitting flour
over them; take them out OF the grease
and put them in quart OF boiling stock
or water, with an onion cut fine, hall q
tablespoonful OF salt, and half table
spoonful OF white pepper; alter 1t comes
TO boil, let it simmer for an hour. then
add a quart OF shelled peas and a dessert
spoonful OF sugar, and let it stew half an
hour longer; 10 minutes before serving,
thicken with q tablespoonful OF flour
cream ed with tablespoonful OF butter
S. G. P.
PRESERVED STRAwBERRIEs.-To make a
dozen hali.pint umblers, take six pounds,
after they are picked, Of large, firm straw
berries, wash quickly in cold water, put
ting only few at a time in the water;
put in your porcelain.lined preserving
kettle six pounds OF lump sugar, 1.-THE best
quality;) throw your berries on the sugar
and let them stand till the moisture from
the berries wet the sugar; put on slow
fire till all the sugar Is melted, then boil
rapidly for 20 minutes, taking of the skum
as it rises; take out the berries with as little
syrup as possible, and let the syrup boil
20 minutes longer, being careful not TO let
it burn; pour the syrup over the berries:
when cold, put in glasses; cut white paper
TO lit each glass, saturate 1t with brandy,
and put over the preserves; tie up care
fully and keep in dry, cool place. This
receipt will answer for all kinds OF berries.
Eta N. S. For jam, inferior fruit will
answer. Mash the berries when mixing
them with sugar, and boil all together half
an hour,