The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1884-02-07
- 40 n = - =
COOK HOOK LEAVES,

VEAL CAYgs.-Three.iourtii pounds Of
lean veal, onehalf pound aut., bali the
/! rind Of O lemon grated, mace, pepper and
sell and email white onion; chop the sue,
! and onion fnt; mix well together; make
into small cakes and Try. {
CELHRY CArsup.-Slix an ounce Of celery
seed ground with teaspoonful Of ground
white pepper; bruise half dozen oysters
with a teaspc oniull oil salt; mix and pass
tho whole through sieve Pour over the
mixture one quart OF the bes, white v Inc
vinegar. Bottle and seal tight.
RABBIT ON ToAsr Gut cold rabbit in
pieccs aud fry brown with slices Of bacon
or ham and hall itsguantity oil ANAL onions
or mushrooms, and stew them until tender
In hot water enough 10 cover; put In plenty
OF pepper and salt, and serve on toast,
Saoald be stewed slowly. iy"E II
SALMON PArrfEs,-Cut cold cooked sal.
mou into dice. Heat about q pint OF the
dice In half pint Of cream or Dutch
sauce. Season to taste with cayenne pep
per and salt. Fill the shells and serve.
Gold cooked fish Of any kind may be made
into ra!ties In this way. 5., /
ScRArrEL.-Boil a hogs head one day,
lot It stand all night. Slip out the bones
AMI chop fine; then return the meat 10 the
liquor. Skin when first cold; warm and
season freely with pepper, salt, sage and
sweet herbs. Two cupfuls Of buckwheat
meal and one cupful Of corn meal. Put
into molds, and when cold cut into Hlices
end fry for breakfast. fagul 10 !
q DRLlGHrrvL, THIN Bisculrs.-Beat very
light one egg; pour 1t over pint Of flour,
add q wineglass Of milk, and chop In one
tablespoonful Of lard and butter mixed.
Work thoroughly together; break OIL pieces
the size Of marbles, which must be rolled
as thin as your nail, sprinkling with dry
a,ur as they are rolled, to make them
crisp; stick with fork, and bake quickly.
BEgr DEyiL.-Cut slices Of cold cooked
beef about half an inch thick; trim them
to an even size, spread them with salad oil
or melted butter, mixed thick with mus.
tard and pepper; dip them in cracker or
bread crumbs, rolled and sifted; put them
between the bars OF q double wire grid.
iron, which has been buttered or oiled, and
Just color them over the fire. Serve with q
little gravy under them. a. s,r (
BALLOON FRlrrERs.-Boil in one pint Of
waters drta, IT spoonful soi fresh butter;
pour scalding hot over light pint Of flour.
and beat until cold; add the well-beaten
yelks Of elk eggs, and, just before cooking,
the perfectly light whites. Fill akillet
with lard; while hot drop in the batter
tablespoonful at time. It only takes q
few minutes to cook them. Put them in a
watm oven on dry towel for. short time
to remove the superauous grease. Serve
hot, and eat with wine and sugar.
srEwED STEAK Take a round steak, fry
1t in butter just to II brown, but not cook,
then place in ,stewpan, take one onion,
one carrot, and two turnips, and pare, cut.
ting into piec. the size Of dice; fry brown
in the frying pun; then toss into tho stew.
pan with water enough to cover. Let It
stew two hours, then add salt and pepper
and thicken with flour. Dissolve the -four
in little cstsup or sauce. This improves
the flavor. Serve with mashed potatoes.