The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1883-09-18
ZOE LApIEs WHO COOK.
Some Selected Recipes for the Improve.
ment of the DsmcsiIc Board.

Some Selected Recipes Tor the Improve.
ment of the Domestic Board.
Breakfast Wsttlss-Warm one quart Of
new milk; stir into It two tablespoouiuls Of
melted butter; silt into pan three cups Of
-four, ono tablespoonful of baking powder,
sifted with the -four; stir the milk into the
-four; then add the yolks and then the
whites Of six well.beaten eggs; mix well
together. Bake in waffle irons nice brown.
Silt powdered sugar over and serve hot.
Wafez.-Cut up one-quarter pound OF
butter into one pound Of -four, one table
spoonful OF powdered sugar; add three we'll
beaten eggs, one wine glass OF wine and
brandy, one-half teaspooniul Of mixed
spices; mix these well together; roll into
very thin paste and bake in wafer irons, or
cut in round cakes and place on baking
tins; bake in quick oven until crisp.
Baked Apples.-Pare and core large,
Juicy apples, without cutting them to
pieces; tll the cavities with sugar and q
little lemon Juice, or thin slice OF lemon;
put them in pan with little water in
the bottom; sprinkle sugar over the top.
Basic them often, and when done set them
away to cool. Serve with cream.
Boiled MushIooma-Select fresh, large
mushrooms; take out the stalk; clean thor.
oughly and carefully; remove the skin, dip
them In melted butter, and then broil over
clear Goals; when done place them on a
platter with the hollow side uppermost;
make sauce with butter, a teaspoonful OF
-four, teaspsonlul Of minced parsley, q
little beef stock, salt and cayenne; let it
simmer Ave or ten minutes. Pour the
sauce over the mushrooms aud serve.
Minced Calls Liver.-Boil the liver
(which must be perfectly fresh until quite
tendst, then mince finely; add pepper, salt,
one small onion, parsley, small piece Of
butter, and half q cup OF beef stock; mix
well together and boil slowly fifteen min.
utes; before serving add one tablespoonful
Of mushroom catsup. Garnish with water
crosses.
Tomato Catsup.-To one peck Of toma-
toes add four table.spooniuls Of salt. Cut
the tomatoes in quarters and let them
stand in the salt over night. In the morn.
| ing set them on the fire in porcelain ket.
tle and boil Lwo hours. Take them from
the fire and strain through fine sieve.
Then add one pint cf vinegar, one ounce Of
cloves, a little cayenne pepper, three heads
| OF chopped garlic, one ounce Of whole pep.
per corns, allspice, mace and two ounces
Of celery seed. Mix all together and boil
one hour. Strain, and when cool, bottle It,
nsine small sized bottles and new corks.
Keep in cool, dry place.
Mock Turtle Soup-New Receipt-Wash
a calls head thoroughly and let It soak in
cold water half on hour. Put In soup
kettle with three quarts. Of beef stock and
let 1t cook slowly two hours, removing the
scum carefully as II rises; take up the heaG
| let II get cold and then cut the meat from
the bones into pieces one inch square and
set them in q cool place. Melt one tea
spoonful OF butter in q frying pan, mince
one onion and fry II in the butter until
nicely Drowned and add to the stock II
which the head was cooked. Return III.
bones 10 the stock, simmer the soup, re
moving the scum until no more rises. Pa
in carrot, turnip, paisley and bouque
Of herbs, some celery seed, mace and twt
or three slices Of lemon; salt to taste. Bol
slowly two hours, then strain the SOUP
through q flannel cloth, Return to TIL
kettle, thicken with some brown hour
Add the pieces Of head to the soup, le
them simmer until quite tender. Beior
serving add come Worcestershire sauc
and lumber iullo port or sherry and
7 sliced lemon.