The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1883-12-13
rHE COOKS own.

PauSI PuppINo-Prunea, the friend il
need OF the clearinghouse landlady, maxi
la very good pnddipR. Stew pound unit
they are soft, remove the stones and ado
the whipped whites OF three eggs, beating
them together until they are thoroughly
mixed. Pour into a dish lined with puff
paste and bake half an hour.
EscAL1opRp EoGs.-Either bread OF
cracker crumbs may be used in the pre-
paration OF escalloped eggs. Wet them
with milk or with melted butter, and lay
them in dish with alternate layers o.
boiled eggs sliced very thin, or, better still
cut into dice. Lay chopped meat above
this, and then another layer OF eggs. and
last OF all q covering Of crumbs. Bake
about an hour.
ORANGE WAPERs-Scotch marmalade
makes an excellent filling for thin cakes
made after the following recipe: One.ha!i
pound Of sugar, one.quarter pound Of flour,
four egge. Separate the whites and yelks
and beat very light; one lemon, half the
rind and all the juice, or lemon extract.
Drop teaspooniul upon buttered paper
and bake in quick oven.
POWDERED MUsuRooMa-Take the tbikest
and largest buttons to be got; set them ont
separately on dishes and put in slow
oven till dry-that is, till any liquor that
may at first ooze out has been taken up
again by the mushroom. When they will
crumble to powder in the hand beat them
fine in mortar, slit through Q sieve, add
q little cayenne pepper and powdered
mace, then bottle for use.
CIDER JHLlY.-Deliciou jelly can be
made Of cider. To one pint Of clear, sweet
cider allow one pint OF cold water, two
pounds OF sugar, one package OF gelatine
and one pint OF boiling water. Soak the
gelatine until 1t Is entirely dissolved In cold
water; then add to this the sugar, spoon.
ful OF cinnamon, the Juice OF two lemons,
the grated rind Of two, then the gelatine.
Add the cider last; then put all In thick
flannel bag and let it drain. Do not
squeeze 1t at all. Put 1t in bowls OF glasses
and set 1t away to cool.
EscALLoPKD OYsrERs.-Coyer the bottom
Of well buttered baking dish with layer
Of bread crumbs, or cracker dust, not too
fine, and wet these with cream or milk,
one.half cup; put on, spoon by spoon, ealt
and pepper, and add bits Of butter; add
one quart Of oysters and liquor, pepper
and bits Of butter. Then cover thickly
with crumbs, and on them place more
pieces OF butter. Place in the oven and
cover-this Is very important, as the favor
Is thereby not allowed 10 escape-and bake
till the juics bubbles up, for half or three
quarters Of an hour. Remove cover, and
brown in upper part Of oven for few min
utes, not long. Serve in dish in which it
was baked.
WooDcocK. Broiling ia favorite method
Of cooking game, and all birds are exceed
ingly nice roasted. To broil: Split d.wn
the back, open, and hltten the breast by
covering with cloth and pounding sea-
son with pepper and lay the inside first
upon the gridiron, turn as soon as brown
ed, and when almost done, take Of, place
on platter, sprinkle with salt and return
to the gridiron. When done, place in a
hot dish, butter both sides well and serve
at once. The time required is usually
about twenty minutes. They require
brisker fire then poultry, but take less time
to cook. Their color when done should be
q fine, yellowish brown. Serve on toast.