The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1883-03-29
HousEneLD HINTS.

Fried oysters makea delicious garnish Tor
baked fish; they should be fried perfectly
brown on both sides, and be arranged
around the fish on the platter.
The favor Of bean soup Is improved II q
few thin slices Of ham are boiled with the
beans In beef stock. They may be removed
before serving the soup. .ca-
Arrow.root is recommended % the thick.
ening for custards and sauces OF all kinds,
both for puddings and for meats. It is
preferred to corn starch by many on ac-
count Of the flavor.
A bit Of economy Is 10 save the peel Of
oranges; dry II and CRATE 1t for hayoring
mince pies and orange cakeI, and custard
also. II It Ia dried perfectly, and Ia kept
in dry closet, there Ia no danger oil It's
becoming musty.
Lemon jelly, to spread between layers Of
cake or on the top Of sage or custard pud-
ding, is made by grating the rind OF two
lemons and squeezing out the juice; add .
heapingp cup Of sugar, tablespoonful Of
butter. Stir these together, and then add
three eggs beaten very light; set the basin
or little pail in which you have this In
another Of boiling water; stir 1t constantly
until It thickens. When it is cold 1t is
ready for use.
Sponge drops are nice to mix with other
cake in the basket. Beat four eggs to q
stiff forth; then stir in one heaping cup OF
sugar and one cup and third Of flour.
One teaspoonful OF baking powder should
be thoroughly mixed with the -four. Fla
vor with lemon and drop from dessert.
spoon on buttered paper spread on tin
plates. The oven should be hot, and the
cakes will bake in few minutes. They
require watching, as they are very likely to
brown too much.
Here Is a good way to cook canned lob
ster: Spread the meat on platter and pick
out the coral; rub the. coral smooth and
mix with It the grated yolks Of three hard
boiled eggs; mince the lobster meat fine;
make batter Of milk and flour and one or
two eggs, beat all the Jumps out Of the
flour, and add the lobster and coral TO this.
You need flour enough to make batter
stiff enough to hold the meat in shape, 80
that you can form 1t in round cakes and fry.
Use either salad oil or clarified butter; the
butter is less expensive, and answers Just
as well.
Here is a suggestion OF value for a small
family, say Of two persons. Bake cake in
a long tin, cut itin. two parts, and putin any
filling you choose. You will have two nice
layers, and the cake will probably all be
eaten before 1t Is too dry to be enjoyed. A
good receipt for this cake is: the whites OF
two eggs, one cup Of white sugar, half q
cup Of milk or water, one cup and half OF
flour, half a teacupful OF baking powder.
II made with care, the butter and sugar
beaten 10 cream, and as much pains
taken as II 1t were an expensive cake, this
will be delicious.
For delicate and very nice dessert
make a pudding thus: dissolve half an
ounce Of gelatine in half pint Of cold
milk; let It come to boil gradually. When
hot, but not boiling, add the yolk Of three
well beaten eggs; stir constantly. Sweeten
to your taste; or, II you wish definite
direction, put in quarter Of pound OF
sugar. This is the right amount for most
people. When this 10 cold, stir in pint
of whipped cream. Flavor with lemon or
vanilla; and, the last thing, stir in the
whites Of the three eggs; have them beaten
quite stiff. Serve this cool, with cake or
with fruit.