Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1881-09-01
% III HoUsEHoLD.

Cru0-Appk JHy.-Boil the apples,
with just water enough 10 cover them,
until tender. Mash with spoon, and
strain out the juice. Take . pint OF
juice to 9 pound of-sugzr; boil thirty
minutes, and strain through Q hair
seive. 80
Spiesd Apple Tarts.-Rub stewed tart
apples through q seiye; sweeten and
flavor with mace or cinnamon. Line
soup plates with q crust, ill with the
apples, and lay bars Of crust a quarter
OF an inch wide over the top OF the tart.
Bake till the crust is done.
Street Apples Make Delicious Pickles
Peel and quarter the apples. boil them
until tender in vinegar and water; to
one quart Of vinegar add two pounds oil
sugar; heat the vinegar, and dissolve
the sugar in 1t; add cloves and CHINA.
mon, and pour over the apples while
hot.
Rice Ffuit Pudding.-One large tea.
cup Of rice, q little water to cook il
partially dry; line an earthen.. basin
with the rice; I'LL up with quartered
apple, or any fruit you choose. Cover
with rice. Tie a cloth over the top, and
steam one hour. To be eaten with
sweet sauce. Do not butter the dish.
Neat PH.-Take mashed potatoes sea,
soned with salt, butter and milk and
line q baking-dish. Lay upon it slices
OF cold meat Of any kind; add salt, pep.
per, catsup and butter, or any cold gravy
put in q layer Of potatoes, and another
layer Of meat in the same way till the
dish is full; have q layer OF potatoes on
the top. Bake it until it is thoroughly
heated through.
Cora OyStera-Take one dozen ears oil
corn, crate it, stir in four eggs, one
quarter cup OF -four. q little salt, and fry
in hot lard; if the corn is not milky, add
q little milk or cream. This is next to
fried oysters, and a good substitute IN
August. II is III OF the most appetiz'
ing dishes that can be placed before a
hungry family, and it may tempt the
appetite OF one who isn't hungry.
Rice Chicken Pie.-Cover the bottom
OF a pudding dish with slices OF boiled
ham; cut up a boiled chichen and near
" fiji the dish; pour in gravy or melted
butter to fill the dish; add chopped
onions il you like; or a little curry.pow-
der, which is better; then add boiled
rice to fill all interstices and to cover the
top thick. Bake it for one-half or three
quarters OF an hour.
Green Corn Pudding.-Grste a dozen
ears Of corn; season with a teaspoonful
OF salt and half a teaspoonful OF white
pepper; add the yolks OF four eggs, beat.
ing them well in; two tablespoontuIs OF
butter, warmed; aquantlty OF milk, and
last, the whites Of four eggs, well beaten.
Bake in a moderate oven for an hour,
covering with a piece OF letter paper 1t 1t
brown too quickly
Seamsd Rice.-0ne OF the best ways
to cook rice is to steam it; best because
it is no trouble; all that is needed is to
be sure I put in plenty of water. Ii
you wish for rice pudding and have not
planned for it hours before by cooking
the rice in this way, you can have it in
a surprisingly short time. One cup OF
rice will make croquettes and pudding
enough for a family OF four.
Cheap Sponge Caks.-Three eggs, two
tablespoonfuls of water and q teacuptul
oil sugar mixed together; a teacupful
and a half OF -four, two teaspoonfuls OF
baking powder, and a pinch OF salt stir
red quickly in; season with a teaspoon
full OF essence OF yinilla, or half a lemon;
bake in a quick oven. 1t can be baked
in jelly-cake pans, and have pastry
cooks cream, lemon, icing, or chocolate
between.
Iced Milk.-Ayoid it; shun it; turn
your face from it-ifyou have Just eaten
a hearty dinner. 1t nearly killed two
persons Of our acquaintance last week,
and will certainly lay you low if taken
unadvisedly. We have warned before,
we warn again, and particularly do not
place it to the children's lips when the
little ones are heated and ask thought
lessly for something very cold, indeed.
Food and Health.
Stored Heal.-Cut your meat in pieces,
wash them clean, put them into the
dinner-pot, add 3 pints OF water, put IN
| onion, some pepper and salt, let 1t
stew l hour; then add potatoes sliced,
and make a crust of sour milk or cream
tartar, and put in and stew till the po-
tatoes are done, about half an hour; the
crust may be made into biscuits. Crumbs
of all kind of fresh meat may be used
in making q stew.