The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1880-02-02

HOUSEHOLD REFRIGERATION.
Food and Drink-Recipes for the Ladie

Food and Drink-Recipes for the Ladies',
BEEF LIKE GAME.-Cut some slices oil
beef into square pieces, put on each a
strip OF bacon, dredge flour over them,
skewer them into roller shape; fry them
in butter; when brown, add sholots, a
slice OF lemon-peel, spoonful OF capers,
two bay-leaves, salt spice, a wine.glass Of
vinegar, and glass OF wine and little
water; stew till tender.
APPLE FRlrrERs.-0ne pint OF milk, six
eggs, flour enough To- form stiff batter, a
pinch OF salt, half a teaspooniul OF car
Donate OF soda, teaspoonful of cream
tartar; then slice some good sour apples
rather thin, and mix in the batter; fry in
hot lard, browning them nicely on both
sides. They are nice made OF raisins or
currants instead OF apples; delicious il
made OF canned peaches, and the juice OF
the peaches, web sweetened and poured
over them when served, for sauce. +
AROMATIC MusrARp.-Pour half pint
OF boiling vinegar on tablespoonful OF
scraped horseradish, adding a piece OF
ginger bruised or broken up roughly, and
q few long peppers; let these stand to
steep, closely covered, for couple Of
days; then take five ounces good mustard,
-four, and tablespoonful Of curry-powd-
or, mix well, adding little salt; sIain the
vinegar from the spices, adding, II you
wish it to be very pigment, little chill
vinegar, or a dash Of cayenne pepper, and
mix the mustard with it very smoothly;
keep it in a corked bottle or jar.
GRAHAM BREAD.-Take one cake OF dry
yeast, or one-hali gill OF brewers yeast;
dissolve In cupful OF warm water, and
make batter Of wheat flour in bowl
about o'clock, and set in warm place
until evening; then take one quart Of warm
water. large spoonful OF salt, and make
your batter or sponge, also with wheat
-four, and cover in warm place till morn.
ing: then put in two tablespoonfuls Of
molasses, and make up your dough with
your hands with graham flour; now stand
again to rise until light, when 1t is to be
made into loaves and let stand until very
light, and bake.
RoULADE OF BEEF.-Three pounds beef
steak, butter size Of an egg, two carrots,
one pound sausage-meat, four slices oil
pork, two onions, salt, pepper, six cloves,
parsley, one teaspoonful flour. Cut the
steak into four very thin slices. In each
one Of these roll up one-fourth OF the sau-
sage.meat, and tie very tightly with
thread. When these rolls are made, put
on the IRE small porcelain-lined kettle
with the pork, butter, carrots and onions
the vegetables sliced thin. When the
butter is melted, put in the rolls, and let
them brown. Add boiling water to cover,
the salt, pepper, cloves, and parsley.
Cook slowly three hours; skim the gravy.
FRENCH PAN.cAKEs.-Two eggs, one-hali
pint milk, two ounces graduated sugar,
two ounces butter, -four and jelly. Beat
the butter and sugar TO cream; beat the
eggs separately, the yolks to cream and
tbs whites to q froth, and add the yolks 10
the butter and sugar; stir the milk into
these Ingredients; butter sig tin pie-platesi
sit two ounces OF flour with teaspoonful
OF baking powder, and stir 1t quickly into
the above named mixture, with the whites
OF the eggs; put the butter quickly upon
the bpttered plates, and bake the PAN
cakes brown 10 quick oveni dust them
with powdered sugar, 10y thpm one over
the other, with o little jelly between; dust
the top with sugar, and serve them hot
Juiiiicc. Corson in her cooking SCHOOL text
book.
ONIONS FOR INsoNS1A.-Fraiis auckland
says that onions, taken before going "a
bed are the best preVentiyes OF sleepless'
ness, and we know several, who are
troubled that way, that use them. II
properly boiled, so as TO get the twang out
Of them, the onion Is q most delicious vege,
table. To every quart OF onions quart o.
cold water, with half tablespoonful Of
salt. Boil, not too fast, for two hours
Drain in colander thorouhgly and allow tc
Get cold. Make sauce with q table
spoonful OF butter, the same Of flour, ant
one.half.pint OF milk; rub butter and tloui
perfectly together, with pinch OF black
pepper. Boil milk, which pour over tioul
and butter, and stir all the time TO Zee!
smooth. Put onions In sauce and let then
heat until the same boils. Ought to D'
served rather dry.
SrRwgp MUrros CHoPs.-Trim ava!
nearly all the fat from thick chop taker
from the middle OF the loin; place it in
small brown earthenware stewing pot, ado
a large pinch OF salt, small one Of peppe
and a Undetermined onion. II this las
be objected TO, it can be omitted. Cove
the chop with water, put on the lid OF tn
pot, set II in saucepan OF water and let !
boil gently for an hour and a hall, mt
perfectly tender. When done, drain away
he gravy from the chop, put 1t in a basin
which set in another containing COLI
water, In order that the fat may rls
lnuickiy. Having carefully removed ever,
PARTICLE OF grease from the gravy, boil
tn a stewpan and thicken ut with
teaspoonful OF -four mixed in cold waite
until smooth. Put the gravy Into tn
stewing pot with the chop, let them sim
mer gently for ten minutes, and serve. =
BABErrg's GISaRRBRBAp.-out OF a gree
tin can she poured perhaps six pound
Of rice, clear, brown treacle into q bl
pan; then she trotted of to the diary an
fetched pound and half or two pound
Of sweet, fresh butter, which she melte
aImOSL, not quite, though, and then poul
ed into the pau OF treaole; to this she adj
| ed two ounces Of ground ginger. q quartz
Of 4 pound OF PARKWAY seed, Woo
half.pound OF nandied peel chopped upe'
or 40 small, some angelica, half doze
beaten up eggs, and as much, or rather
little, fonr % would work the whole int
stiff paste, to be made into found cake
or large slabs, aftefward TO be cut into Of
| long brown bricks, and setround with spl
helf almonds or strips OF peel. These wei
then baked in a brisk oven, and set by
seni nIsca WHARF thay never RENAME