Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1885-04-26
HOUSEHOLD HINTS.

ing some bread sponge vhich,was siarte iths
night before, and mixing lukswarm water
with it until il is like batter; add an egg OF
eggs 10 it in the proportion of three egystu
one quart of dtugh. This should then BE-
allowed to stand close to the FIRE for an hour,
have the eriddle hot, grease it slightly with
sweet lard, and fry a Ia pancakes
CoRN MEAL MuFFlEs are appeizing To
! one pint of meal add one cup of flour, a
lump of better the size of an egg. two eggs,
nesly halfa pint of sweet milk, and q quar-,
ter OF cup of fresh yeast Mix this at
hight and in the morning bake in muffin
tins.
A VERY good wsy to use cold roast meat
Which you do not care TO seud TO the table
again III its original form is TO chop il very
fine, season it with pspper aud SALT it you
have gravy also moistsn it with that, bur il
you have not pour a little milk over the
NEST, and after putting it into buttere1
| pudding dish, put some little Jumps Of but
ter roupd on the tip of it; then spread
mashed potatoes over it all; vet this with
milk and set the dishin the oven; when hot
aid Drowned nicely, serve it.
When sficing bsnanaG always use silver
knife, as steel one will make them turn
dark.
An ornamental and convenient wall.
pocket is made by covering large palm.
leaf ian with silk. If the silk is thin put q
sheet of white wadding under it, so that the
ribs in the fan will not show The silk
must be put smoothly over it. The handle
Of the fan must, when it is hung on the
wall, be at the left hand side, not inclined
at all, but pointing straight toward the
lift. A pocket is to be shirred on across the
fan; it is cut rounding at the bottom and
straight across the top. At the top of the
pocket put a bow of ribbon. Above the
pocket on the plain silk, work, in delicate
gray etching-silk, spiders web, and at one
side pin on metal spider, which can be o.
tanned at milliner's store This makes
pretty ornament for the wall of any room.
WHEN you are tired of plain boilded or
fried eggs try this way of serving them for
breakfast: Butter a pie plate and cover
the bottom with fine bread crumbs, then
break enough eggs for your family and
drop them on the plate and cover with
layer of bread crumbs; sprinkle pepper and
salt over this and put some little Jumps o.
outer over it. Bake in a quick oven for
FIVE minutes.
SMALL BIRDS that are roasted and are not
stuffed can be improved in flavor by putting
few stalks Of celery in themwhile they are
cooking.
A NECESSARY precaution when roasting a
large and fat loin of mutton is to cover i;
with paper during the earlier stages of it
roa ting; otherwise the fat will burn, or, a.
least, will be scorched, and impart bad
favor to the gravy.
STEwED EGGs-Boil FIVE or six eggs ten
minutes, and thIow them into cold water
until they are perfectly cold. Then peel and
cut crosswise in slices with sharp knife.
Have on the fire in a frying pan cupful OF
soupstock or gravy, in which halt an onion
has been stewed five minutes, then taken
out. The gravy should have been strained
and seasoned with pepper and salt. Wnen
it comes to boil heat in til
plate a teaspoonful Of butter, roll
each slice of egg in it, coat it with flour anc
lay gently in the frying-pan. Set the pan
at the side Of the stove TO do this, then re
move to a warmer spot, but do rot allow the
gravy W UOll bShlu, lhSAIll "
round the edges. Leave the eggs thus five
minutes. Line fiat dish with very crisply
toasted bread, Dipped in sailed boiling water
and butteIed Lay the sliced eggs on this
and pour on the gravy. This is q nice
breakfast dish. Chopped parsley improves
il.
r &C CRocUETTEs .-Take seven ounces o.
rice in bright saucepan with a quart o
rich milk; Let it swell gentlj BY the Gre
stir often 10 prevent it burning. When it Il
half cooked stir in FIVE or six ounces O.
pounded sugar, q few sweet pounded al
monds and strong havoring of orange
flower water. Simmer these ingredients
until the rice is soft and dry; pat it into
fat dish to cool; then roll it in small balls
make hole in each and Gil it with rich pre-
serve or marmalade, close it up and Dip i
in egg and bread crumbs; fry these in bur
ter, a light brown color, drain them befor'
the fire on a reversed hair.sieve covered
with a soft, clean cloth. Pile them, read!
to serve, on dish in pyramidal form.
APPLE PUDDING Make a paste WITH
equal quantities Of sifted -four AMI fney
chopped ret piuCh of salt and little
water. Roll it out thin into larg' piece,
place this as r. lining in q well-outered
bowl, cut it Of all round, leaving enough
70 fold over; roll out the trimmings to such
| a size as TO cover the top. Peel, core aud
lice a quantity Of good sound APPLES, put
hem in the bowl with brown sugar. t. toast,
ONE chopped lemon.peel, two o. three
loves. and little grated nutmeg; add 8
mall tiece of fresh butter, pack The apple
lightly in, put on the cover OF Past9' turn
Ip the EDGES and press them DIVA, tie q
Toured pudding cloth over, and pat thr
bowl into a sauce pan full Of boiling water
skich should come we'll over the pulling
Poll from tSo to three hours, ACCORDING to
size.
| NANTUCKET PuDDIyG.-Six ounces rice
;ix ounces white sugar, four eggs, a pinch
If carbonate of soda; put it all in bowl
md beat il up until it is very light and
ghi;e. Beat four ounces Of butter to
reern, put it into the pudding, and ten
ircrs of essence of lemon. Heat all to
,etL,r for Eve minutes. Butter a mold, pour
h. rtddipg into it, and boil for two hours'
Serve with sweet fruit sauce.
Ccp STEAKS, WITH Mock OYSTER SAUCE.
| Sprinkle the COu Win sdlt duu II y 0i'nS
with or without bread crumbs, a golden
brown.
Mock OYSTER SAuCE-0ne teacupful o.
good gravy, one Of milk, three desser'sPoon.
Of atchovy sauce, two dessersPoois Of
mushroom catchup two ounces OF tutter
one tesspoonfui Of pounded mace and whole
black Pepper. All to be boiled until. thoi'
ougbly mixed.
loins in very thin slices; stew them ia c
title water till they are nearly done; then
out little butter in q saucepan aud fry
them till light brown. Serve on buttered
toast and raw tomatoes sliced thin.
CRANBERRY PUDDISG-Pour boiling W Iter
On a pint of bread crumbs; melt Ia Die
spoonful of butter and stir in. When the
bread is softened add two eggs, and bsa,
thoroughly with the bread Then put in q
pint of the stewed fruit, and sweeten to
your tss'e. Bake in a hot oven halt an