The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1880-02-10
} HouaEnoLp REcIPHs.

n sStiSasse pegSehat oSAbAAAAAAl y asa
\ more profitable crop, Gs'8lsi
hR7Si HOUSEHOLD RECEIPTS. w
Po,.ad.Fs,t. = Potau.ieu requires four
pounds Of beef, six quarts Of water, eight
ounces Of carrot, eight ounces Of turnip
same quantityof onions and three ounces
OF celery and cloves. After once or twice
making this soup the cook will be able to
Judge by the size Of the vegetables the re:
CURED quantity; but Weighing Is advisa.
BILE at first, as much depends on perfect
proportion. The meat must slowly sim-
mer for three hours; then add the yegeta-
bles, not before; simmer till DONE. The
pot in which the bouillon Is made should
have very closely. fitting lid. Quick boil
ing and careless skimming are the causes
OF cloudy bouillon, suppoEng, as matter
Of course, that all the vegetables have
been perfectly cieansed. -,Seribners Nigga
sine. ~ g.,'
Spea and Sour cab5ags.-My pickles
gave out too early this winter, and I used
this old receipt, which is Dutch, for an
old woman gave 1t 10 me in Albany just
forty years ago; Take Q cabbage-head and
cut It down into eight pieces and cover it
with coarse salt letting II remain In jar
twelve hours; take 1t out, squeeze 1t, and
chop 1t fine with two onions; put 1t on the
fire in china.lined vessel, covering It
with vinegar, and boil for a full hour;
add TO II then one ounce OF tumeric, "a
teaspoonful OF curry will do instead OF
tumeriC), one teaspoonful Of ground pep
per, teaspoonful Of celery seed, q table
spoonful Of allspice, two tablespoonfuls Of
ground mustard, and a half an ounce OF
white mace, with one and a-half pounds
OF brown sugar; cook one hour more,
Pepper Polio four quarts OF water put
one pound OF corned pork, two pounds Of
neck or scag Of mutton, and small
knuckle OF veal. Let this simmer slowly
for three hours, akimming all the while,
and then take out the mutton las that will
serve for dish for table,) with drawn but.
ter and celery. Into this broth put four
sliced white turnips, II in season, six or
eight tomatoes, II not a tablespoonful OF
tomato ketchup, an onion sliced thinly, a
little pepper, add half q teaspoonful ofsalt. |
Have ready boiled quarter Of q pound Of
nice white tripe; cut this into strips one
inch in length; add ak potatoes thinly
sliced, about dozen whole cloves, and a |
pint bowl full Of nice little light dump.
lings the size OF q walnut; let this simmer |
slowly for an hour. Serve hot, but take
out the pork and veal bone before serving.
Salt Cod VIII PdrSmps-Soak three
pounds of salt fish over night with the
skin uppermost, and boil Il about one
hour, putting into II plenty Of cold water.
Meantime, pare dozen parsnips and cut
them in quarters, boil them half an hour
Or longer, until tender drain them, and
dish them around the fish; while the
fish and parsnips are cooking make the
sauce: Mix two ounces OF flour
and one ounce Of butter or sweet drip
pings over the fire until q smooth
paste is made, then pour in half pint OF
boiling, water gradually, stirring until the
sauce lis smooth; add three tablespoonfuls
II salt and half the quantity Of pepper;
lot the sauce boil up thoroughly for about
.hree minutes, and serve 1t with the fish
md patsnips; a hard boiled egg chopped
md added to the sauce improves it-Niss
Corsons Cooking Manual. lHtba
Baked ReniSon.-Time, fifteen 10, twenty
minutes to the pound. Tfim the joint,
wash in tepid water, and wipe 1t dry. Rub
i over with fresh butter, beef drippings,
Or lard, then cover 1t over with q thick
paste Of -four and water, about half an
inch thick, closely Modelled to the meat
with the hand. Put II in a baking pan
with about pint Of boiling stock, gravy,
,r.beef drippings, and bake. Bast II FIRE.
luently, at least every ten minutes. Thir-
y minutes before the meat Is cooked re-
move the paste cover; when cooked serve
IN q hot dish with gravy made as follows:
About two hours before the joint is baked
put into pot OF cold water sufficient TO
over them the scraps trimmed from the
oint, or one or two pounds Of venison cut
INTO pieces; season with cayenne pepper,
ALT, cloves, and nutmeg. Cover and let
t simmer; remove the scum as it rises.
When 1t has simmered to about one.half
he quantity Of water used, take 1t from
he fire and strain the gravy. After the
oint Is removed, put the gravy into the
,aking pan, and stir into 1t one or two Ia
OF blended brown flour. Let
boil up at once, and serve in separate
lish. ID. IL 81. Il"