Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1885-08-23
HovsrkEEPERs' NELP.


ORAxcE CREAM.--Soak hall an ounce OF
gelatine IN cold water, with two ounces OF
sugor and the juice and grated rInd OF two
oranges; stir till the gelatine Is well dis
solved, then mix with il, while hot, the well
beaten yolks Of two eggs; mould and serve
when cold.
OATMEAL MUFFISs.-0ne cup of oatmeal,
one and q half pint Of 6alr, one teaspoon
full of salt, two Of baking powder. one table
spoonful Of lard, two eggs, one pint OF milk
Sift together meal, -four, salt and baking
powder; rub the lard in cold, and then add
beaten eggs and milk.
BEEF BALLs.-If you have roast beef chop
it fine, season with pepper and salt, add one,
third thequsntity OF bread crumbs and mos
ten with little milk; with Toured hands
mould the meat into balls, dip them into
beaten egg, and then in cracker powder and
fry in butter; garnish with parsley and
serve.
BAKED EGGs.-Tske FIVE eggs and put
the yolks in a bowl and stir with a little salt
and pepper. The whites should be beaten
10 a stiff froth, and if there are more whites
than yolks, the dish is so much the better
After the whites are sid az can be, pour the
yolks over them and mix lightly with 8
SPOON. then tnrn instantly into hot baking
dish with little melted butter in the bot
tom and bake Immediately.
Brown, OR GRAHAM PANCAKES FOR BREAK,
EAsr.-Beat one egg, stir into 1t q cuptul oil
sour milk or cream with one small teaspoon
full of sugar, pinch OF salt and then str
rspiolY or beat with fork, sufficient grs
ham flour to make stiff batter, drop IN
pan with boiling laid and turn quicsly as
pancakes. They will be light and crisp and
are delicious with omelsts and good coffee
HERE'S AND LIVER The following 'frie0
herbs" ere served with the liver: Four hand
fuls Of young spinach, two of young lettuce
and two han6fuls of parsley, well washed
and drained. Chop fine and add handful
of Young onions, well minced. Put them
in a sauce pan with one ounce OF butter ano
some pepper aud salt Cover the pan AND
put it on the FIRE. shaking until 1t bollsi
then set il back and let it simmer until the
herbs are tender. Gsrnish the liver with
them.
To RoAsT A FLLET or BEEF Raise the
fllet from the inside of the sirloiu, or from
mart of il, with sharp knife; leave the fat
on, trim of the skin. lard it thorough, or all
over. or roast it, quite plain; haste 1t with
butter, and send it hot 70 the table, with TO-
mato sauce, in tureen. 1t is sometimes
served with brown gravy or currsnt Jelly; II
should then be gsrni. he'd with torcemeat
balls made as for hare. If not very large
an hour aud a quarter will roast 1t we'll with
a brisk fire. The remainder of the Joint
may be boned, rolled and roasted, or made
into meat cakes.
ExcELLENT MuFFINs.-Three cups Of
milk one tablespoonful melted butter two
eggs-beaten stiff, three tablespoontulsy yeast
one tablespoonful white sugar, one table
spoonful salt and one quarter teaspooata
soda, -four TO make q pretty stiff batter
Make all the ingredients except the eggs
into q sponge, and sst it to rise over night
half an hour before breakfast add the egg;
and the coda dissolved in hot water, } bea'
all together hard; part into muffin rings
let hem stand on the hearth ten minutes
and bake about twenty minutes 10 brlsE
even
RED PETER AND SALT FOR CHOLERA
A Massachusetts correspondent calls our at
tention to the publication, about, thirty
years ago, Of a very successful cholera cure
introduced in this way: The Captain OF ar
emigrant ship, coming from Europe, haC
lost many of his passengers By cholera, al
though freely dosing all who were sick Will
the remedies then used. At last he made 6
prescription Of his own-one tesspoontul o.
ie. renre- and tsh!e rSpoccfp' = salt - d
halt pint of boiling water; this to be giver
as hot as possible to every:patient when first
taken. II is said that this simple remedy
acted as a charm, curing all the cases OF
board that ship, and attaining considerable
popularity during the time OF the choler'
visitation.
CrcUMsER PIcKLEs.-Cucumbers for i'm
mediate use may be picked BY making
brine-s saturated solution OF salt, all the
salt the water will take up; cover the Gu
cumbers with it, adding water if necessary
The brine will act sufficiently in one nigh
if poured on hot; if cold give it twenty
four hours. Drain and pack in a jar, and
scald vinegar with cloves, cinnamon, and 9
lump of alum as big as a marble for two
gallons of vinegar Pour the spiced vine
EAR hot on the cucumbers and add piece
Of horseradish root IS large as human
inger, and if desired two or three greer
peppers. These pickle are ready in thret
DAYS and with the hor8eradish will keep in
definitely. If the whole roots Of horserad
ish is not at hand, use some Of the grated
horseradish for the table. For family use
or the market, as occasion requires, pack
the cucumbers in salt, the coares fine salt
is best covering them properly. Wher
needed for picking, freshen them in water
three days, changing the water twice, Oh
four days If they are desired fresh, and ado
cold vinegar, spice if wanted, and the piece
OF Eorssradish