Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1885-03-22
HOUSEHOLD HINTS.


Plum Pudding. 49,
7 Three cups of sifted -Four. three well.beat-
en- eggs, one cup of seeded raisins, two cups
of curranis, half cup Of butter. one cup Of
SWEET cream, three teaspoonfuls Of baking
powder, one teaspooniul OF powdered cloves
and the same of cinnamon and nutmeg, Q
half cup Il molasses, little salt; mix thor
ousb ard steam three hours. Eat with
lemon ysuce.
Bread and Butter Pudding.
Take tmall slices Of bread aud butter.
enough 10 partly ell your pudding dish;
make custard Of one pint Of rich milk.
four eggs, beaten very light, and one cap
of sugar; favor with nutmeg or vanilla;
pour it over the bread and butter and bake.
Rhubsrb Pudding.
Prepare the stalks as for pies; cover the
bottom Of buttered padding dish With slices
Of bread and butter; cover with the rhuhsrb
cut in short pieces sprinkle sbandsntly
with sugar: then put on another layer OF
bread and butter and rbubarb, uatil the dish
is full. Have plenty OF sugar on the top.
Cover so as TO steam while baking half an
hour. Remove the cover and brown nicely.
Eat with any hot sauce.
Rachers Psdding.
One quart of bread crumbs; one quart OF
apples, chopped fine; one cup OF best cur
rants; the rind aud juice Of two lemons;
four eggs, well beaten; mix thoroughly;
grtase pudding mold and put the mixture
in j; and steam three hours. Serve with
rich, hot sauce.
One pint Of rich milk, one quart Of siited
-four. one pint Of soft boiled rice, three
we'll beaten eggs, a tablespoonful Of sugar,
one tesspoonful of salt, one of soda and two
of cream of tartar. Mix sugar, salt, soda
and cream of tartar with the flour and rub
through the seive, add the eggs to the
milk and stir gradually into the -four; when
q smooth light batter or paste add the rice
and beat thoroughly; bake thirty-fve min.
Ltes in buttered rings in pans.
Soft Toast.
Toast evenly a light brown some slices OF
stale bread Gu, rather thin; put them on
hot plate and pour over them boiling water;
cover quickly with another plate and dr., n
of every drop Of the water; remove the ur-
per plate and butter the toast set 1t in the
oven for moment and serve covered with
u bot plate.
Chicken Jelly for Invaiids.
Halt raw chicken pounded with NAL
let, bones and meat together; cover with
cold water and heat very slowly in COW
cred vessel. Let it simmer until the meat
is in rags and the water reduced one'haiE
Strain and press through eoilsnder or
coarse cloth. Season to taste and return
10 the FIRE for Eve minutes. skim when cool
Keep it on ice ana give il TO the pa,len,
cold. For change the yelly csn be made
into a sandwich with thiH slices Of bread aud
butter and will be found very nourishing.
Meats and Their Accompaniment.
With roast beei-Grated horsersdish.
Roast pork-AppIe sauce
Roast yeal-lomsto or mushroom sauce.
Roast mutton-Currsnt Jelly.
Boiled muroI-CGper saUce.
Boiled chicken Bread sauce.
Roast lamb-Mint sauce.
Roast turkey-Cranberry sauce.
Boiled turkey-Oyster sauce.
Venisou or wild duck--Black current
Jelly or red.
Broiled fresh mackerel-Gooseberry sauce
Boiled bluefsh-White or cream sauce.
Broiled shad-Boiled rice and salad.
Compete OF pigeons-Mushroom sauce.
Fresh salmon-Green peas and cream
sauce
Roast goose-Apple sauce.
Measures for Housskeepcrs.
One quart OF wheat -four soft butter or
sugar makes one pound Indian meal and
brown. sugar, one pound two ounces; ten
eggs, one pound; sixteen tablespooniuls. one
pint; a common sized tumbler holds half a
pint sixty drops, one teaspoonful.
Feather Cake.
Two cups OF -four, one cup Of milk, one
egg, cnc cup OF sugar, half cup Of butter,
half tee spoonful OF soda, one OF cream OF
tartar Flavor with lemon.
4 Nice Dressing for Snndwiche.
Ore pound of sweet, fresh butter, two
tablespoonfuls Of mixed mustard three Ia
bIespLcniuls OF salad oil, a little red or black
Deppcr, @ small portion Of sal; and the yolk
Of one egg. Rub the butter 10 n cream,
add the other Ingredients, mix thoroughly
and Sc. away to cool Chop lean boiled
ham fuc, mix well With the dressing, aud
,preal YOUR bread with IN moderate quantity.
Ihesc fsudwiches are very nice for picnics
or tr;Tel,rs.
Lyonaiss Potatoes.
One pint OF cold sliced potatoes seasoned
with ST., and pepper, cut one onion fine and
re- broEn in butter or pork fat then add
he po,a'oes. turning them lightly with q