The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1884-05-06
THE o o EnY ROCK.

IN BEER.-Aelt a plece o
butter in a stewpan. Prick and lay in thl
sausages. When they are done a delicate
brown all over add q glass OF beer that Il
not bitte,; cover close and let the aGusages
stow Rlo"ly in this q good hali.hour o.
more. ...a
kADBRAsEN WURrELN NIT RosiSgN.-
Gut roast veal into small dice; melt butte
In a stewpan, brown some bread crumbs Oh
Hour In It, and gravy or broth, a glass o
white wine, IN lemon peel, salt and q
cup Of well.wGshcd Curranis. When the
latter are slmmercd soft put the veal III tht
eauce to get thoroughly hot, but not to boil
G%kDRAr.Ng TAwneH.-Dry the pigeons;
put liver, heart and gizzlrd inaide; spread
warm butter over, and dredge them with
Hour; put rashers uf bacon III a stew pan;
lay, tho pigeons in, season them with salt
and pepper; basto them q nice yellow
brown; then keep the lid on; add water
enough Tor gravy, and steam them a good
hall hour.
HuLLED Conn sour.-A breakfast cupful
o! corn must be- put into d stewpan with
two ounces Of butter. Stir until tho latter
Is melted. Add water and simmer 1t until
the grain Ia quite soft. Season 1t with aalt
and pepper, chervil, paisley or any other
herb minced finely. Have yelks OF eggs in
tho tureen, crate in Il very little nutmeg
and pour in the boiling soup.
JAN %PutFs.-Cnt out some puff paste
with n large round tin cutter, scoop out the
center Of half the rounds, and ill them
with jam; cover with the remaining
halves. After moistcning tho edges OF the
paste with a little water ,glazs with whipped
yelk Of egg, and bake. When cooked,
sprinkle the pulls with powdered sugar,
and glaze In the oven or with q salaman.
der. 1
Hominy Frittera help make variety for
the breakfast table. Boil the hominy the
day before, then take two teacupluls OF it
and Stir a small cupful OF sweet milk and q
little salt with 1t, and n egg, four table
s%poonfuls OF flour, with half Il tablespoon.
full Of baking powder. Have your frying
pan ready with fat hot in it; drop this bal.
ter in BY spooniuls, and fry a delicate
brown. The flavor is better il hall butter
and half lard is used, rather than all lard.
EGG BALLs.-Egg balls for seasoning
soup are made by boiling two eggs until
they are hard. When cool rub the yelks
through q sieve; mix with them the yolk of
one raw egg, one t%easpoonfuI OF salad oil or
Of melted butter, and enough flour to form
a paste; cut this in small pieces and roll in
the hands in the shape Of balls; drop them
into the soup about live minutes before it
ia ready 10 be served. Tae whites Of the
eggs may be cut IN rings and be used as a
vAFnigh for mnat
BREAKFAST Dlsu.-A very good break:
last diah may be made from pieces OF cold
boiled ham that arc too small for the
table. Chop them fine, limo Il salad dish
with lettuce leaves, season tho clopped
ham with pepper, a little mustard, and
then make q tomato dressing: Take one
pint OF tomato juice, strain it, thicken il
by adding one tablespoonful Of arrow root,
mixed with a little OF the cold Juice; then
stir it into the other, and let it boil Tor two
or three minutes ; add q little butter and
pepper, and pour over the ham. Serve
hot or cold.
PoHEL GASZ-Rub the breast and lecs OF
n goose with half a pound Of salt and half
an ounce ounce Of saltpetre. Let them lie
in This three days, turning them every
day. Take them wet with brine, and
cover them well with bran, rubbing it in,
81 that each piece is coated with it. Cover
with thin paper, and hung them six DAYS
in smoke, after which hang them in a cool,
dry place. When to be used rub of the
bran with q clean napkin. They are eaten
raw, sliced thin, with pepper and salt. The
outside should be yellow, the white and
the lean red.
GRENADINES OF BEEr.-Cut two pounds
OF the undercut of either the sirloin or thel
rump Of beef into neat outlets about the
third ofan inch thick, lard them with thin
strips Of bacon and put them into Il stew.
pan with a small piece Of butter, lightly
.sprinkling the upper side with pepper and
salt. LIST them cook very slowly, without.
approaching frying point, for fifteen min.
utes. then turn them N The other side,
when lightly pepper and ealt and allow
tho grenadines TO cook for another fifteen
minutes. Have ready half d pint Of rich,
well. tlayorcd, thick gravy OF a good brown
color; place the grenadines on 4 dish, pour
the gravy slowly over them. The dish
may be made to look very pretty by a lit.
tia garnish Of sprigs OF caulllower, or any
vegetable in season, and alter these are
boiled and drained from the water, they
must be tossed in a stewpan with d little