The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1884-03-06

sauces which renders lera butter neceesar,
than II flour Is used for t~hickoning.
CREAM GEMS with fruiD.-Mix one pin
Of whole. meal with:crcam enough TO max,
a still batter. Then stir In one cup Of cur
rantB or Beedless -%raisiap, well dredget
with portion Of tho -four; the currantE
should be picked, washed and dried be.
lore dredging. Bake In a brisk but evct
oven. and be careful not to scorch In fin,
ishing.
CORN CREDIBLE CAHEs.-Two cups toarit
cornmeal, two cups Sour milk, or butter
milk, one egg, one tablespoonful Graham
flour, one teaspoonful soda, dissolved il
boiling water. Make batter OF the meal
milk, egg and flour; Il It Is too thick, add
little milk. Then Stir in tho dissolved soda
beat well, and bake Immediately on q hoI
griddle; do not scorch tho cakes. a
PorATo AND Com MurriNs One Gun
cold mashed potato, one cup sweet milk
one egg well beaten, one cup cornmeai, or
enough for gem.battcr. Time, twenty Il
thirty minutes. Soften tho potato with
the milk, working out all the Jumps; then
stir In cornmeal till tho batter Is just thick
enough to drop easily from the spoon; add
tho whipped egg and beat hard. Drop into
hot gem pans, oiled, and bake in IN even
oven twenty minutes.
STEAK AND ONIoSs.-If you wish to i'm.
prove upon the usual method Of smother.
ing beefsteak with onions, try this: Out
one quart Of onions in very small bits, not
over an inch long aud az thin az q sharp
knife will cut them. Let them lie Ia cold
water, with a good shrinking Of salt in 1t,
Tor hall On hour. Drain them well, aud
Try them in q deep frying pan, with a good
deal Of very hot lard In It. They will cock
Immediately, and DO crisp and most excel.
lent. u
GRAHAM AND Conn MuFpiNs.-Two full
cups oil cornmeal, n cup Graham -four,
one cup sweet milk, two cups boiling
water, n egg. Pour the boiling water
INTO the mca! and stir well, Let the
mixture stand till lukewarm. Then add
the cup Of milk, or enough to form'a batter
about as stiff as will drop from the spoon,
and beat well" Set this in a warm place
two honrs; then break in the egg and beat
hard. Silt into hot gcm.pans, well oiled,
and bake twenty minutes in q brisk oven.
"A New CAKE-Dream cake is anew pro.
duction, and will BIZ welcomed by all
lovers Of good cake. It 10 baked in three
layers. Zach layer should be about an
inch and half thick when baked. The
Two lover layers are frosted with coniec-
tioner5' susar and the white Of an re; the
frosting for tho bottom layer is favored
with lemon, tho next layer with vanilla,
and the top layer is thickly covered with
cocoanut, and il favored delicate!y with q
lew drops Of rose water. The catc may be
made by following any good and sufi.
ciently. rich recipe for white cake.
B%AcHELoR's. JOHNNY CAKR.-Three cur s
cornmeal, n cup Graham -four, three
cups new milk, one tablespoonful sugar,
n tablespoonful coda. dissolved in boil
ing water; time, twenty to thirty minutes.
Mig the meal, flour and milk over night,
and set the batter where it will keen mod.
erately warm but will not sour. In the
morning add the sugar and the dissolved
soda, and beat hard. Pour into two pane,
well oiled, and bake for breakfast; tho
cakes should not be mora than an inch
thick wnen done. They, will require q hot
sTer.
RICE GMDDLE CAKEs.-One cup cold
boiled rice, n cup sour milk or butter.
milk, one cup silted Graham fl bur, one eeg
well beaten, one %teaspooniul soda, Dissolve
ia boiling wafer. Moisten the rice with
the milk and mix them we'll Together; il
thess are Jumps remaining mash line with
q spoon-or q fork, which is better. Stir
IN the Graham flour and beaten egg, form.
ing a thin ritter batter; then the dissolved
soda, aud beat WE'LL Bake in email thin
cake to a good brown; the griddle mus. BIZ
clean and well oiled. Cold samp Zine
hominy) mixed in the same way is excel.
lent. {"