Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1883-05-15
BroiIed Potatoes.

found IN the ashes OIL OatS silica, car
Donate of lime, carbonate of magnesia,
alumina, with oxides ofmanganese and
iron.
BroiIed Potatoes.
Slice some cold boiled potatoes; cut
from end to end, and about half an
inch thick butter the potatoes and dust
with fine cracker crumbs; brOil over
hot, clear Goals. Serve on Il hot platter;
garnish with little bits Of parsley.
Sauce PiquaDte.
Brown twS or three slices Ofan onion
in some butter. Add half tablespoon
full of flour, and a teacupful Of stock.
Simmer together fifteen minutes; strain
the sauce; add q teaSpoOnful of lemon
juice, little salt and cayenne, a table
spoonful of clipped cucumber, and half
dozen chopped French capers.
Cheese Sandwiches.
Two tablespOonfuls of English cheese,
finely grated, the yolks of three hard
boiled eggs, two tablespoOnfuls of melt
ed butter, cheese and eggs to taste, cut
small thin slices of bread, butter each
slice, spread with cheese, fold together
and serve.
Toasted Eggs.
Cut the crust from slices of stale
bread, dip each slice in beaten egg and
fry in hot butter, a delicate brown.
Place the slices on hot dish, break an
egg on each slice of bread, place the
dish under the hot Goals in the range
crate, lay some thin slices of ham on
small brOiler, hold this over the eggs
ard bread so that the drippings from
the ham will fall upon the eggs. Two
or three minutes will cook the eggs.
Serve with the toast.
MIX Biscuit.
One quart of warm milk, half teas
pOOnful Of salt, one-half teacHpful of
yeast, and flour enough to make stiff
batter; let stand over night. In the
morning melt two tablespoOnfuls Ofbut-
ter and stir into the batter. After doing
this knead in flour enough to make a
stiff dough. Cover ii over in pan, and
let it rise until perfectly light, cut out
the biscuit, put them in shallow
baking pan, let them rise half an hour,
bake in a quick oven.
TapiOca Cnstard Pudding.
Soak one and half cups of taploca
over night in water. Place quart of
milk in saucepan over the fire, and
W ICll SbJ the bOllllicS ROALAt PONA W.
the soaked tapioca, cut the outside peel
from one lemon and add to this for
flavoring. Let it stand half an hour to
cool; add one cup of powdered sugar;
beat the yOlks of four eggs in with the
tapioca, then stir in quickly the whites
of the eggs beaten to froth. Pour the
tapioca into a well battered pudding
dish. Bake fifteen or twenty minutes.
knitted Rug.
Odds and ends of silk, cotton or flan-
mel, can be worked up into q pretty rug,
by cutting them in strips an inch wide,
and of all lengths, and sewing them
firmly together. Wind in balls of con-
venient size. Use large wooden needles
and east on from sixty to eighty stitches
with the pieced strips. The whole mat
is worked in plain knitting and when
finished is quite Oriental looking. Ii
can be made any size desired, and is
more effective ifthe centre is variegated
and the border worked entirely III one
color.
Infants Sacque.
The accompanying directions give
lovely little sacque for a baby, which
will be found useful during cool days
in summer, and is also nice for wear
ing in a carriage. The materials re-
quired are single zephyr and medium
sized bone needles. Six ounces Of
zephyr will make the sacque, If the
"long" ounce is used. Sometimes what
is called IAN ounce" is short weight and
is sold cheaper. OF the 'short" ounce,
one or two ounces more will be needed.
Cast on sos stitches. Purl back. Knit
seven rows plain. Then begin the pat
tern.
Knit l, over 1, knit 9, slip l, knit
together, draw the slipped stitch over,
knit 9, over l, knit over l. Repeat
from =. Finish with q plain stitch.
Purl back. When the work is 9 rows
Of holes deep, knit one row plain, mar
rowing in the same place as in the pat
tern (viz: slip one, knit 2 together).
Then l row plain, l row purled, l row
plain. Begin the pattern again, but
three will now be only "knit s." as one
stitch has been bound off from every
| DOint Knit rows of holes and then mar