The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1884-01-17
THE COOKS Delight.

CREAM ToAsr.-Toast even slices Of white
bread light golden brown. scald the
cream and thicken with very little corn
flour, just the consistency Of custard. Sim.
mer til well done and no raw taste left.
Stir In piece Of butter aud pour some Of
II evenly between layers Of tho hot toass.
CILERY TINT 10 not SO crisp as It should
be may be eaten prepared like this: Alter
washing tho celery and removingthe green
leaves cut In pieces about as you do nspara.
gus, then put It into boiling water that Is
sailed; when It Is tender drain 1t, lay 1t on
slices Of buttered toast which you have just
dipped In tho water in which you cooked
the celery; add butter, pepper and salt to
your taste; serve hot.
AN ArrErizlNo WAY TO COOK CHICKEN Is
assee Il; dip the pieces in beaten egg aud
then In llne breard crumbs, seasoned with
pepper and salt, and little very fine sage
II on like that; put them In the dripping
pan, with bits Of butter over them, and a
little In tho pan; bake slowly till done.
Make rich gravy in the dripping pan Of.
ter you take the chicken out.
A VERY NICE CAKE FOR TEA and one which
MAJ. be appreciated Oh account OF Its call.
Ing Tor an egg only, Is made thus: A little
more than a cupful Of butter, one cuplul
and half OF sugar, one oupful Of sweet
milk, one egg, three cupfuls Of flour, one
teaapoonful q soda dissolved in a very 1t.
lie hot water and two teaspoontals oil cream
OF tartar mixed thoroughly IN tho flour; one
cupful Of rsisins chopped very FIFE
DRIED PEACH plH.-An excellen. pie c, n
be madeof dried peaches. Let the peaches
soak in cold water all night, stew them In
the same water until 20 soft that you can
mash them tiue; add for one pietwo table,
spooniuls OF sweet cream aud little more
than halt a cup Of sugar--too much sugar
destroys the flavor OF the fruit. Batter may
DO used in place Of cream, but II possible
nso cream, 1t gives such smoothness 10 the
filling.
KIDNEYS A LA MAlrRE D'HorEl.-plunge
some mutton kidneys in boiling waiei
open them down the centre but do no. sep.
arate them; peel aud PASTA skewer acro!a
them 10 keep them open; pepper, salt and
dip them into melted butter; broi! them |
over q clear fire on both eideg, cooking the |
cut side first; remove the skewer1, have
ready some mai.re d'hotel bu,ter-viz
butter beaten up with chopped PARSLEY,
salt, pepper and little lemon juice-put a |
small piece into the hollow OF each kidney,
and Berve very hot.
LITTLE BOYS PoRRlDGE.-Two heaping
tablespoon!uls OF Indian meal and like
quantity Of flour; one cup Of boiling water;
two cupa OF hot milk; one teaspoonlul OF
salt. Wet up flour and meal with little
cold water, and stir into the boiling water.
Salt TO taste, and cook steadily half an
hour in a tin vessel SET ina pot Of hot water.
stirring often. Then beat in the milk
working out all the clo,s OF
paste, and cook ten minutes longer. Eat
with milk and sugar.
SALMON PUDDING -One can salmon, two
eggs, one tablespoonful melted butter, one
cup bread crumbs, pepper, salt, minced
green pickle. Pick the fish to pieces when
you have drained of every drop Of the
liquor for sauce. Work in melted butter,
seasoning eggs and crumbs. Pu. into u
buttered bowl or tin cake mold, cover
tightly with q tin pail lid or plate, and Sc.
in dripping.pan Of boiling water. Cook
in hot oven, filing up the water in the
pan as 1t boils away with more from the
tea'kettle, for one hour. Set in cold water
for one minute to'loosen the pudding from
the sides, and turn it out upon hot plat
ter. Make the eauce by adding 10 q cupful
OF drawn butter the liquor from the can, u
raw beaten egg, teaspooniul Of chopped
pickle, pepper, salt and minced parsley.
BOIL up and pour overthe pudding.