The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1883-12-19

GINGER DRoPs.-One.half cup OF butter,
one cup Of molasses, one cup Of sugar, one
cup OF cold water, one heaping teaspoon
fuf OF coda. Ginger and salt to taste.
Drop In tins and bake in quick oven.
sTGAR GISeERBRRAp.-Half q pound OF
-four, half a pound OF loaf sugar, one ounce
OF candied lemon, quarter Of an ounce Of
ginger, one egg, quarter OF q pound OF
melted butter. Not TO be much Drowned.
A very easy way to poach eggs is to get
boiling water in your muffin tins and set
them on the hottest part Of the stove; break
the eggs in q saucer, then drop one in each
tin; intwo or three minutes they will be
done, and can be taken up one at time
in good shape with the help Of strained;
season with butter, pepper and salt.
LEMON DuMpLISGs.-Take half pound Of
bread crumbs, the juice and grated rind oil
two lemons, quarter Of pound Of suet,
freed from skin and finely chopped, q small
cup Of sugar, two eggs, half pint Of milk
and a little salt. Mix and beat oil well to.
pether and divide into six parts. Boil In
SQUARES Of cloth or small molds, without
stopping, for one hour and quarter, and
serve with hot liquid sauce favored with
the Juice and grated rind offs lemon.
TuRv1p Sour WITH RlCE-Two ounces Of
butter, six turnips, two onions, three pints
Of stock and seasoning melt the butter IN
a stew pan, but do not let 1t boil. wash,
drain and slice the turnips very thin; put
them in the butter, with O teacupiul oil
stock, and stew very gently. for an hour;
iben add the remainder OF the stock and
simmer for another hour; put 1t through a
fanny; put 1t back into the s!ewpan, but
do not let 1t boil. Serve much warmer
than soup usually Is served. A half cup
Of cream is an Improvement Serve the
rice (boiled) very cold, and In little pyra.
mids in q pivte to each member OF the
family.
CREAM Pm.-For tho crust, take three
epps. one cupful Of sugar, enc cupful Of
| -four, one-third Of q teaspoontul Of soda,
and one teaspooptul Of cream OF tartar.
Beat the whites and yelk well separately
stir all together as quickly as possible, and
bake in two pans VI rather small-it large
use only one), the batter three quarters oil
an inch think. Fsr the cream, bake two
and o half cupfuls Of sweet milk, four even
liablespoonials Of sugar, two tablespoonful
OF -four and one egg. Boil this atew mo-
ments until 1t has thickened, and flavor
with vanilla or lemon. When the crust Il
cold, split 1t and put the custard between
This cake Is much improved With q boiled
icing. !.
JEILrRD CuIcKEN.-soak On ounce o.
gelstine in teacupiul Of cold water FOL
twenty minutes, squeeze 1t quite dry, and
melt It In q pint Of clear stock, in which {
large tablespoonful Of mauoram and hal
the rind OF lemon have been simmeret
for ten minutes. Season to taste with sal!
and pepper and strain the liquor; cover tht
bottom OF arnold half an inch thick will
the gravy, and, when nicely set in 8
Jelly, place upon itsIices oil hard boiled egg
prettiIy cut beet root and green gherkins II
ornamental shapes. Mince together a two
pound tin Of chicken, half q pound Of cook
ed ham and o quarter pound OF tongue;sea
son and press this into Q compact lump
and put It into the mold In such rnannei
that Il leaves an inch Of space round ever!
side, this space being filed with the gravy
which should not be be poured until quit
cool, 30 that It may jelly quickly and pre-
serve the shape Of the meat This dish cal
| be made to look very pretty, and, In coli
weather, will keep for week.