Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1885-05-03
AoUsHIolD nIllIs


milk boils take some -four in the lef hand
and let it fall lightly into the milk (Which
must be kept boiling last the whole timeh
stir without ceasing, adding -four until it il
about the consistency Of porridge, then let
it boil q few minutes longer, still keeping it
stirred. Turn II out on hot dish, stick
pieces of butter all over it, sprinkle sugar,
and CRATE some nutmeg, when the butter
and sugar will melt and mingle, and run
ming all over and around il, form delicious
sauce. Do not be too sparing OF butter
and sugar. and the cook need not be dis
couraged If she does not succeed in her trst
attempt, as experience alone can teach her
how to sprinkle tie -four in properly. Ii 1t
is not done very lightly Jumps Of uncooked
-four will be the result. 1t may be Favored
with vanilla
A YIrg NERISGuE rUprlNG is delicious.
Take four tablespooaiuls OF rice wash it
and put il into one quart Of milk; let il boil
slowly till perfectly soft, then take 1t from
the fire aud sweeten tito your taste. Stir in
with the sugar lump of butter the size Of
an egg. When il has cooled sufficiently
that is, so that il will not scald the eggs
stir in the yelks OF four eggs, AMI CRATE the
rind of lemon; this need not be large
one, but it ought to be fresh If the pad
ding seems too thick add little cold milk.
Smooth il over the top, and spread over it
tie whites of the four eggs beaten stif With
the juice OF the lemon and eight tablespoon
fuls OF sugar beaten with them. Bake until
light brown II you have no lemon, or
DO not care to use one, spread on the top OF
the rice before putting the white OF the egg
over it, a layer Of jam or Jelly, or Of fresh
fruit
4 DISH Familiarity known as pepper pot
| much sought for BY the epicure, is made
thus: Boil six pounds Of ripe tor one hour,
then take it from the water in which 1t has
boiled and put it into fresh water with a
knuckle of veal. Let these boil for two
,.rours, then put in some potatoes. onions,
! carrots, little parsley, some celery salt or
stalks Of celery, aud any other herb or
vegetable your taste demands; plenty OF salt
is essential, and considerable black pepper
When the tripe is tender, cut it into small
bits and put il back into the kettle. After
removing the vegetables make nice gravy.
Dumplings may be served with this ii you
please The best way to cook them is to
steam them and then drop them into the
boiling gravy just before serving. They
are certain to be thoroughly cooked AID be
light if steamed for tbree-Quarters Of an
hour.
A GOOD AUTHORITY IN cooking says that
the best way TO serve croutons is to put a
spoonful OF them in soup plate and pour
the hot soup over them; this will soften them
enough and still they will not taste soggy.
RIFE TOMATOES cut in slices and served
with mavonnaise sauce are delicious 3 :
dilion to a spring dinner
PlEs made of canned pumpkin may be
hickeued with flour, use dcsertspoontul
Of -four and one egg for each medium siZ I'd
pie.
A coon Roll CAKE is made from this re.
cipe Four eggs, the vi ites and yelks beaten
separated one cup Of sugar, one cup o.
-four one teaspoonful OF cream Of tart "
mixed with the -four, half tcRspo rntdl o!
soda dissolved in little water bake in n
quick oven and in one sheet in large tin
or dripping pan; spread jelly over it very
rapidly and role it Will it is still warm. II
should be taken from: the tin and be laid
upon damp cloth Instead Of Jelly
various other mixtures may be Gsed; a
thick boiled custard Nlh grated 2)coanu,
in it IS excellent. Cnacd chocolate dress
ing is also very nice.
A VERY NICE WAY to cook magheral Tor
breakfast is after freshoning II, TO boil it FOX
ten miutes take il out OF the water, draiu
it, remove the backbone. then par over
the fish a gravy made of milk, l'ickeued
with -four, and with n lump OF butter added
The gravyis just like that which yoI make
for milk toast
WHEN you are about 10 make corn
starch pudding. melt lump Of butter in
the pudding kettle or pan, before putting
the pudding ntoit There will then be no
danger Of the milk becoming scorchci, with
ordinary care at least.
To GIVE To soUr a peucliarly clear appear
ance let it get cold, then TO half Il gallon
OF soup put in the white Of one egg aud the
shell also let the soup simmer on the back
OF the stove for ten minutes or even longer
then strain it.
VEAL OR MUTroN C.TLErs Win T0vArc
SArcE.-Take half n can of tomatoes (sslect
ing the most solid part and stew them
twenty minutes with little parsley, twc
cloves, pepper and salt. Put O teaspoontu
Of butter in a clean saucer over the fire, and
when it reaches the bubbling point add a
large teaspoonful offour. Mix this smooth
ly, and when thoroughly cooked add the
tomatoes, which must first have been
pstssd through sieve; stir the sance well
Broil quickly over hot fire half doz IN
nice veal or mutton outlets. Arrange them
on no. platter aud pour the tomato sauce
around them This dish should be served
smoking no, to be good.
FRIED ArTLEs AsD BiCON Gore aud slice
t>round. without pairing, some tart, veil
favored 6, k Cot into thin slices some
middlings OF excellent bacon or pork, and
fry in their own fat almost TO cr.spnes,
Take out the meat and keep DO. while you
fry the apples in the IA, left in the pan; add
little sugar to taste Drain and lay up IN
the slices OF meat.
CAKE PUDDTSG.-Butter, size OF an egg,
one cup Of sugar, one Of sweet milk, one
egg, one teaspoonful Of cream tartar, halt
teaspoonful Of sods, one pint OF -four, fruit.
A DELICIOUS CHOCOLATE CAKE is made
from this recipe: The whites Of eight eggs,
two cupfuls OF sugar, one cupful q butter.
one cupful Of sweet milk, three teaspooofdls
of baking powder. Beat the butter and su'
gar till they are light as cream. add the milk
next, then the -four, and lastly the whites OF
the eggs, beaten TIL they are stiff. Divide
the dough thus made into two parts, crate
an ounce OF sweet chocolate and mix with
one Of these parts Bake the cake in Ia efs,
and put dark layer at the bottom, then 8
white one, and 30 on. Between these layers
spread custsrd made Of one pint OF milk,
one Tablespoonful OF butter. Let this come
TO the boiling point, and then add two e. "a,
one cupful OF sugar, and two ,easpoonfub OF
corn starch or arowroo,, MIXED with little
cold milk. This recipe makes large cake,
and for small amily it is advisable TO use
half the quantity.
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