The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1883-11-27
THE COOKS ows.


kin TO three haltpints Of milk, half apount
Of sugar, one Of ginger, and four eggs
j Bake In deep plates lined with paste. Ont
or two eggs less II you substitute thre'
tablespooniuls Of maizena,.
MASH PorAToEs.-steam or boil potatoes
until soft, in sailed water; pour of thu
water and let them drain perfectly dry
sprinkle with salt and mash, have ready
some bot milk or cream in which has beer
melted piece OF butter; pour this on tc
the potatoes, and stir until white and very
light.
CABBAGE SALAD.-Cut the cabbage very
fine, and put into a dish in layers, with sail
and pepper between. Then take two tea,
spoonfuls OF butter, two oil sugar, TWO oil
flour, two Of mustard, one cup OF vinegar
and one egg. Stir all together, and let It
come to a boil on the stove. Pour It hot
over, and mix well with the cabbage;
cover up.
D.uGHNUra-Three eggs, one cup sugar,
one pint OF new milk, salt, nutmeg and
flour enough TO permit the spoon to stand
upright in the mixture; add two teaspoon
iuls Of baking powder and beat until very
light. Drop by the dessertspooniul into
boiling lard. These will not absorb q bit
OF fat and are the least psrnicious OF the
doughout family.
Mu1ToN TALLow.-0lten from the slices
Of mutton chop good deal Of fat is cat of
and thrown away; this should never be
done. Put it in q frying pan and "fry 1t
OUT" pour tG the clear fat, and put 1t in
tin cup or balm, and you have nice
little cake OF mutton tallow that can be
used for most OF the hurts and bruises oil
the children. There is nothing more
healing for ctappsd lips and hands.
CHICKEN PiE-S:ew chicken till tender,
season with one.quarter Of pound Of but.
ter, salt and pepper; line the sides OF the
pie dish with rich crust, pour in the
s:ewed chicken, and cover loosely with a
crust, first cutting hole in the. centre.
Have ready can Of oysters; heat the
liquor, thiGken with a little fl our and water,
and season with salt, pepper, and butter
the s!ze OF an egg When it comes to q
boil, pour 1t over the oystere, and, about
twenty minutes before the pie Is done, lift
the top crust and put them in.
GINGER SNAPs.-0ne full cup OF shorten.
ing, two cups brown sugar, two Of molasses;
boil together O short time, and then let
cool. Silt four cups Of flour with one-hali
tablespoonful OF cinnamon, one tablespoon
iul Of allspice, two Of ginger, one nutmeg,
last OF all, one teaspoonlul OF soda, dis
solved in hot water; then let cool. It Is
better 10 use one part butter. Make in
small rolls with the hand, then cut In
pieces the sizo Ct a hickorynut, giving
them plenty OF room in the pans to spread.
Bike In moderate oven. Let them cool
before taking them out Of the pans.
MIScE Pies Take four pounds Of beef,
boiled and chopped fine; pick and chop
two pounds OF suet; wash two pounds Of
currants and one CT raisinf; CRATE the peel
OF two lemons, and put in the juice; pound
a spoonful OF dried orange peel; slice an
ounce OF citron and chop twelve large
apples; mix these together, with three
pounds OF sugar, half a pint Of wine, and
the same OF brandy aud sweet cider, to
make 1t proper thickness; put in mace
and nutmeg to your taste. II the cider Is
not sweet you must put in more sugar be.
fore the pies are baked; cut several places
in the top Of each with pair OF scissors.
PLUM PuDDlSG.-0ne pound Of raisins
stoned, one pound Of currents washed
and dried, ore pound Of rich beef suet
minced, one pound Of stale bread crumbs,
one pound Of fur. Mix the bread crumbs,
flour and. suet togett e.. Beat six eggs
well, and add to them pint ofsweet milk,
q teaspooniul Of soda in the milk. Beat
the eggs and milk with the suet and fur
for some time, then stir in the currents and
iaisins, mixing well as you proceed. Mix
in also oncfourth OF pound Of candied
orange and lemon peel, cut in small pieces,
one ounce Of powerful cinnamon, one-half
ouncs Of powdered ginger, one grated nut.
meg and little salt; either bake or boil
according 10 taste. Bake nearly two hours.
II boiled, pour into cloth, tie the cloth,
allowing little room to swell, and boil for
six hours. 1t Is better boiled. Serve with
vanilla sauce.