Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1881-12-16
NOVELTIES IN COOKERY.
Some OF the Latest Freaks of Fashion
ut the Dining Table.

Dinners and luncheons are the favOrite
form of entertainment. Modern fur
niShing and the bric-a-brac mania make
dancing difficult in the parlOrS of all
ordinary city house. The old fashion,
ed party" has disappeared. Receptions
arcYOtCd tireSOme, and afternoon tea
comes too early TO attract many gentle
men and 80 late that there is risk of
spelling the appetite for the dinner. The
tea is only popular way for the ladies'
to make calls, and is considered a per-
functive means of paying social debts.
In the main things of Il dinner, the
fillet and the roast, there j. little change,
hut in minor thingthe caterer rules. To
begin with oysters, five not six Is now
the fashionable number for the half
shells. At formal dinners it is the inva-
riable rule that ladies and gentlemen
should be seated alternately, never al
| lowing two ladies and two gentlemen to
sit tOgetherl At dinners of eight, twelve
or sixteen persons, this can be managed
only by putting gentlemen at the ends
of the table. HOsteSSeS generally have
prejudice against giving up their GUS
tomary seat, forgetting the old saying,
WHERE THE DOUGLASS SITS,
there is the head of the table," and
avoid the awkward number. y rather
granceful fashion, making an excuse
for the necessity, Is to serve two kinds
of soup, one at each end of the table. y
thick sOup-terrapin, turtle, calves
/ head or gumbO-iS placed i'll
"A silver tureen before the
/ host, and at the other end
a clear soup, or bOuillOn, i'll glass
/ tureen, with glass ladle. The effect
! is very pretty, especially when the latter
( dish is thick and cut like Il rose dia-
! mOnd.
Though no new roast has been dis
covered, a sensible gravy spoon has APP
/ peared-large, lOng-handled, with a
/ silver knob OH the under side to prevent
it slipping into the platter.
Among entrees, the rcigning novelty
! is a dish of marrow bones. This has
been tahOOed since the days of Tatfy,the
! Dutchman. 1t is not served a. in the
! Olden time, on toast, but the bones are
brought to the table folded in napkin.
! With them is new queer looking
/ bucket shaped spoon, which the silver
/ smiths have introduced to meet the
/ fashion. The marrow is eaten with Il
thin, plain trumpet, almost as plain, but
not so brittle, a. the Dent crackers,
| which are served hot with salad. How
ever, the dish il 80 rich that, like Lambs
roast pig, il i more talked Ofthan eaten.
\ NV Improvement upon baking
four-al d-twenty black birds i'll pie Is
seen in Il DISH of pl0vcr. y deep crust
of mashed potato is filled with hot
broiled plOver or snipe, and then hidden
in a grove of parsley sprits and fine
white celery tops stuck in the potato. 1t
comes to the table looking as green and
fresh as a salad. But it is pleasant
surprise To find the salad is still TO come
that you have struck fresh cOvey of
birds. Reed birds are SO much bett r
broiled than cooked in any other way
that it is a pity to bake them.
/ VARIOUS NEW FASHIONS.
Jellies are tastefully served in the rinds
Offruits, halves of oranges, lemons, and
bananas, the pulp having been scraped
out carefully without breaking the skin.
The Juices are squeezed into gelatine or,
calves foot felly. The rinds of the var
iOus fruits are then packed in deep
dish, SO they will retain an upright
position, and form little cups to receive
the liquid jelly. Each fruit skin is filled
with Jelly, favored with its own juice,
and set aside to cool. When the jelly
has hardened the edges are trimmed
with a sharp kllife. Pineapples are
filled with grated pulp, only enough
gelatin being added t. stiften the pulp.
/ Bananas are filled with guava, ounce,
or peach juice. 4 platter filled with
the e jellied fruits, VALENCIA and Maj
DARN oranges, red and yellow bananas,
lemons, and slices of pineapple is very
tempting dish. 1t looks as though
magician had worked charm beneath
/ the familiar orange skins and banana
! Feelings, and left those tabled apple of
/ 1stkahar which had One-half sweet and
/ the otf err sour, or pr 'ad a feast of that
: luSc Gus fruit the Per ianS call the seed
/ of the sum-" because II meltS to honey i'll
/ the mouth.
THE LATEST FANCY.
! In icocream is a single 70 IN; not those
| little individual mOldS in fruit and
| flower shapes which have been in fash
ion during two or three years. One of
/ the newest designs is something that
can float or swim in IA sea OF spun sugar;
for instance, q ship with the hull made
oftutti fruai, and rigging that melts
away before your eyeS-a very phan-
tom ofdelight.
A mandarin cake, made with mandar-
in oranges and a sweet orange icing, is
the latest boom in Jelly cake, and a
mammoth cream cake filed with Ro-
man punch and covered with a soft
rum icing is a late concession 10 teetO-
taIerS that must delight.
r. B. HAYES OF OHIO.
Fancy cakes in crimped papers are
always good, but, like many good
things and people, they are out of fash
ion. Plates, not cake baskets, with
bundles oflady fingers and other long
crumbles and jumbles tied loosely in
separate pyramids, nine or ten together,
with satin ribbons, are the fashion.
Under the cake is placed a lace paper
napkin. These napkins are almost
perfect limitations of old of various
Kind. They come in gold, Silver, and white
cake that neither ribbon nor lace nap
kin could adorn. 1t was cut on the table
by the hostess while her husband OPP
pOSite was serving a Cupid of flesh
colOred icecream. The Cupid looked so
natural that it seemed almost cannibal-
ish to eat it. But after one taste all the
prejudice vanished, and however bad
Cupid may be said to be, those diSjoint-
ed members were certainly good. The
cake was a watermelon, The center
was made with pink sugar, with big
whole raisins counterfeiting almost per-
feetly the shiny black seeds of the fruit.
The ring was formed ola delicate white
cake. A pistache icing made the green
skin. 1t was both novel and good.