The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1884-01-03
THE CDOJi'S OWN.

A variation In tho ordinary custard cake
Is TO add tho meats Of hickory nuts to the
boiling custsrd. Madeira.nut meats are
also used, and are pleasing addition.
Nice rolls are made OF two teacups Of
sweet milk, two eggs, three and half scant
cups Of flour, siiteJ, Of course, pinch Of
salt. Bake in very bot gem pans, In q
quick oven.
When you broil swcctbreads and have
one side done, turn them over, and put Il
little lump OF butter and some pepper and
salt on the upper side. Donot put 60 much
butter on that 1t will drain oil into the ire
One way to prepare onion ilsvoring for
vegetable soup 10 to take large onion, re.
move the outer skin, then stick cloves into
the onion, and bake it until 1t is nicely
Drowned. The peculiar flavor thus gained
isrelished by the epicure.
A pretty dish for dessert is made by beat
ing the whites Of four eggs to a still roth,
and then add gradually a cup OF powdered
sugar. Take tho juice from Il eau OF red
raspberries, strain. it and color and flavor
the eggs and sugar with it. Servoin glasses
with cake or with charlotte rdsse.
This is good dish: Fry one pound OF
veal in hot lard, having first cut it in strips
about two inches wide, and three or Jour
long; when neatly done, add q little butter
and half pint Of oysters cut or chopped
in small piece, season with pepper and
sa!t; serve ho. with or without toast.
When you open can OF tomatoes you
NAV sometimes be 80 fortunate as 10 find
several slices that have kept their shape;
reserve these when heating the others Ter
the table, and after letting them drain
well, fry them in butter, and they make a
good entree, Or ssrnish for game or fowl.
A fayorite dish in one Of the Middle
States is made by slicing raw potatoes and
cooking them in milk and water; when
nearly done, drop dumplings made like
biscuit in and selre together, with roast
beel. Season the gravy with pepper, but
ter and salt and thicken with little flour.
1t is thought By come cooks to be an i'm.
provement upon the ordinary Brown Betty
pudding il crust is put over the top. 1t
eerves to keep all the moisture within. II
pic crust is objected to BY any member
Of the family it can be removed from their
pOILtou Vi tuC puSulIS niIaOut eiLdSuity'
Nothing pays better than to take great
pain IN preparing dishes for the table. In
making mince pies see that there ia not a
particle OF gristle or bone left in the meat,
and that no piece OF apple is larger than
smother. When cooking oysters see that
there sre no Tiny bits Of shell left in; it will
spoil the good effect OF all il one piece is
left on which the coufdipg victim shuts
bis teeth.
Dry Lima beans, which are now 60 COM
mon all article OF food do not require more
than three hours soaking; il you let them
lie in the water longer than that, they seem
to lose their flavor and are too mealy.
They should cook slowly, aud If they
should simmer for an hour aud hail, it
would not be TOO long. No vegetable is
more improved by careful cooking.
Excellent sauce for fish is made by pu.-
ting one cup OF milk and one cup OF water
on the FIRE to heat. When il is hot stir in
q heaping teaspoonful OF -four that you
have mixed with little cold water, 80 that
there are no Jumps left in it. Beat and
then strain three eggs, and stir them in
with two tablespoonful Of butter, and
pepper and salt to your tHste. Pour this
over the fish. II you choose you can vary
this in this way: instead Of putting the
eggs in the sauce, boil them ten minutes,
then remove the shells and cut the eggs in
slices, and lay them over the fish then
pOur the EauCe over all