The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1885-10-08
IN THE KITCHEN.
vsluable Recipes for the "Lady of tho
Hnunen-OhOlce DishRB.
Ky.

| Valuable Recipes for the "Lady OF the
HouSs'-ChOioe Dishss.
CRAZE PlcKLEs.-Fill jar with alter
nate layers Of grape and sugar, and cover
with cold vinegar.
No.EGG CooKIEs.-One cup OF butter,
one of milk, two Of sugar, half a tea
spoonful OF biCarbonate OF soda, half tea
spoonful Of cinnamon or nutmeg, with
flour enough to roll.
HAsTY Cur PuDDNG.-Beat four spoon
iuls Of -four with a pint Of milk aud four
eggs to u good batter, nutmeg and sugar to
TASTE; butter teacups, fill them three parts
full and send them to the oven. Will
bake in a quarter Of an hour.
STUFFED CABBAGE.-Cut out the heart
Of a fine large cabbage, al the vacancy
with cooked chicken or veal, minced very
fine, highly seasoned, and rolled into balls
with yelk OF egg. Tie the cabbage firmly
together, and boil in covered kettle two
hours.
LIGHT AND PUFFY ICISG.-White OF one
egg beaten to stiff froth, beat in gradu-
ally quarter Of pound OF powdered
sugar, with not qlite half teaspoonful Of
baking powder mixed with it, flavor to
taste. Nice for the top OF any baked
pudding, whether 10 be served in what it
is baked or in saucers.
CHuI SAUcE.-Twelve ripe tomatoes,
four ripe peppers, two onions, two table
spoontIls oil sugar, three teacups oil vine
gar aud little cinnamon. Peel the toma-
toes and chop them fine, also the peppers
aud onions, and boil all together one hour.
Canned tomatoes may be used il fresh
ones are not convenient.
CHEESE POTATOES. -Select large potatoes
OF even size, bake, and when done cut q
piece from each end and remove the in
side and rub through fine sieve or mash
thoroughly; put on the fire with half an
ounce OF butter and one ounce OF grated
cheese for every four potatoes; add boiling
milk, pepper and salt as for mashed pota-
toes, fill the potato shells, and put in hot
oven and brown.
MIS-. LIScoLS's IRMoS JELLX.==Take
half box OF gclatine, one scant cup Of
cold water, one pint OF boiling water, one
cup Of sugar, half tlarge) cup Of lemon
JUICE, one Equare inch stick OF cinnamon.
Soak the gelatine in cold water till soft.
Shave the lemon rind thin, using none
Of the white. Steep it with the CHINA.
mon in the pint OF boiling water ten min
u!es, then add the soaked gelatine, sugar
and lemon juice, and when dissolved,
strain,
CirRoN CAKE.-Six eggs, beaten light
and the yelEs strained; two cups Of sugar
three.quarters cup Of butter; two and one.
half cups prepared -four, or enough to
make pound-cake batter. With some
brands you may need three cups; one-half
pound OF Citron cut in thin shreds; juice
OF an orange and one teaspoonful grated
peel. Cream, butter and sugar; add the
yelks, the whites and flour by turns, the
orange, and Testify, the citron, dredged
with flour. Beat all up hard and bake in
two loaves.
OYSTERS on ToAsr.-0pen two dozen
large oysters, keeping them separate from
their juice, then mix smoothly the yelks
OF two eggs with some flour; bread the
oysters and season them with salt and
pepper then drop them separately in the
mixture OF egg and -four, place them in a
saucepan and brown them in clarified but.
ter. When Drowned remove the oysters
and pour their liquor in the butter that
remains in the pan, thicken this with
little flour, and, after simmering gently
for two or three minutes, put back the
oysters and etthem remain until thorough
ly hot, then take them out and serve on
slices Of toasted Vienna broad.