Wheeling register. [volume] (Wheeling, W. Va.) 1878-1935, 1885-04-01
o HoUsEKEEPERS
FOR HOUsEKEEPERs.
short Cake TOast-How to Serve Orange
MarmRlade-Veal B~lrds-SWeet Breads
with Orange, Etc,
BaStSa Sunday GRk.
Breakfast No. I.
Cracked wheat.
Beefsteak- Baked potatoes.
Baked apples
short cake toast
Coffee.

AllA doAts oO9o ~ NANoAA Ne@tC- ~ Wv
-four by sitting. Rub the butter into this
mixture till dry and powdery. Add the
milk and work the whole together. Sprin-
kle the board with fourth out the dough,
work it very lightly with as little -four as
possible, as it should be soft. Divide the
dough into three parts. Roll each about
half an inch thick, and fit into oblong bak-
ing pans. When baked and nicely Drowned,
cutinto squares, split each, butter while hot
and place them in 3 pile like toast, serving
at onee.-[Whst to Get for Breakfast.
Breakfast No. ..
Oatmeal.
Turkey croquettes. Fried potatoes.
Biscuit Cranberry jelly.
Coffee.
Turkey ~croquettes are made on the same
principle as those from other meats. Serve
on q hot dish, gsrnished with parsley,
Dinner No. 1.
Bean soup.
Broiled Thite-6sh.
ScallOped chicken.
Broiled potatoes. Brussels sprouts.
Lettuce with French dressing.
Orange jelly or marmalade.
Cake. Coffee.
To SERyE ORANGE MARNALADE.-A novel
way to serve orange msrmslade IS to cut a
third off the top OF the orange; remove the
fruit carefully so as not to break the skin.
II necessary to keep them in shape, Sill them
with cotton pressed in quite hard. The top
ofthe peal may be cut in points, the smaller
and more perfect the ~prettier. Just before
il is time 10 serve the marmalade remove
the cotton; leave space enough at the top
30 the marmslade will not spill over.
Orange Jelly may be served in this way
also.
Dinner No. Q.
Soup.
Baked hsh.
Veal birds.
Potatoes. Rice croquettes.
RadShes.
Pudding.
Fruit
Black Qfee.
Rice croquettes are excellent to serve with
fish courses during Lent .
VEAL BIRDs.-Take slices from the leg Of
veal livery thin %cutlets) as large as the palm
Of the hand pound them fat and remove
any fat or skin.
For %stufing, take two tablespoonfuls salt
pork chopped very fine. one ~teaspoonful
chopped onion, one haltcuP Of soft bread
crumbs. Season to taste with lemon juice,
salt and pepper.
Rub butter on the outlets, then spread
them with the stufing; roll and tie; dredge
with salt, pepper and Hoar; fry 10 q light
brown In . little butter in . irving pan, bo-
ing careful not to let them burn. Then Gov
er them with water, set them back on the
stove, let them simmer slowly an hour or
more, turning them.at times. They should
be tender when done. Thicker the water
boiled down with . little smothered -four for
gravy, and serve poured round the Birds
[GOod Cheer.
Sapper No. 1.
suees kreads with orange Juice.
"s Bsouik Orange jelly.
Cocoa
SWEET BREADS WITH 0RASGE.-Tkis
delicious dish was described in the report Of
q recent cooking school lecture, and is 70
peated here for the benefit Of those who
NAL not then haveseen il.
Take one sweet bread; butter salt and
pepper. One cup stock; two oranges.
Parboil the sweet bread for twenty min
utes in boiling sailed water with 9 table
spoonful of lemon juice. Plunge IN cold
water TO harden. Rub all over with softened
butter and squeeze over it the juice OF an
orange. Sprinkle with salt and pepper, and
bake about twenty-five minutes, bastng
often with sock. Have . quick oven as
for Sny small thing 10 be baked. When
done, squeeze more orange juice owe. 1t
and pour over g gravy made with the stock.
Cut the sweet bread q little before squeezing
over the juice 30 that it may soak In well.