Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1885-12-06

EyERY.DAY CAKE One half cup but
ter. of sugar. of sour milk, j teaspoon
soda Dissolved in the milk.
0YsTEE ToAsr.-Sslsct Is plump oys.
tiers; chop them fine, and add salt, pepper
and a suspicion of nutmeg. Beat up the
yolks OF 2 eggs with q gill of cream; whisk
this into the simmering oysters. When
sci, pour the whole over slices Of buttered
toast.
To MEND CRocEERr.-Into thick solu-
ton of gum arabic stir plaster Paris until
The mixture assumes the consistency of
cream, apply With brush to the broken
edges of crockery and join together. In
three days the article cannot be broken in
the same place. The wilderness Of the
cement adds 10 it value.
CUoGH SYRUP.-0ne ounce balsam tolu.
2 ounces calabria iquorice, /! ounce Of
anise, l pint of alcohol, l pound Of loaf
sugar pct the anise, and balsam in the al.
cohol to cut it; put the hGuorice in quart
Of water and let simmer until reduced to
one pint; stir in the sugar, and when dis
solved. cool; sdd the alcohol and bottle
for use. The dcse is l tablespoonful every
hour.
APPLE BUTTER Take tart cooking sp.
Piles, such as will make good sauce To
three pecks after they are peeled and quar-
tered, allow nine pounds of brown sugar
and two gallons, or perhaps little more
Of water. Put the sugar and water in your
kettle, aud let it boil; then add the spples
After they they begin o cook stir con-
stsntly till the butter is done. Try it by
putting little in saucer, ard il no water
appears around it the marmalsde is ready
for the cinnamon and nutmeg ito your
taste"
SLICED APPLE PIE.-Line q ple.psn or
plate with crust sprinkle with sugar, ell
with tart apples, sliced very thin, sprinkle
with sugar and very little cinnamon over
them, and add @ few small bits of butter
and a tablespoonful of water. or not, as
you plesse-it depends upon the juiciness
of the spples-dredge In -four, cover with
the top crust, and bake about threequsrters
OF an hour; allow or Tablespoonful Of
sugar to one pie. Or line pans with crust
fill with sliced apples, put on top crust and
bake; take of top crust put in sugar, bits
of butter and seasoning, replace crust and
serve warm.
MASHED PoTAroEs. There are ways
and ways of preparing this dish, and when
we'll done 1t is delicious. But many are
so careless about it that the result is q
lumpy, unseasoued, elaumy and sticky
mass, that ia anything but agreeable I'd eye
or taste. The proper way is to take one
pint Of hot boiled poistos and add one
tablespoonful Of butter, halt teAspoonful
of salt half q saltspoonful Of pepper sad
hot milk or cream to moisten. Mash in
hot dish and beat with fork till light and
creamy. Turn out lightly on dish. Never
smooth it over, as that makes it heavy
and compact mass. Brown lightly in the
oven, if desired.
COOKING OYsTERs-Remember that an
oyster is like an egg, the longer it is cooked
the harder it gets. Opinions are divided
between the two plans Of stewing oysters
One is to bring the oyster, in the liquor, to
the boiling point, removing it Instantly
then, and letting the soup" cook little
longer while you add the thickening; then
pour it over the oysters. The other is to
cook the liquor, thickening and all, first,
amp then plump in the oysters at the last
minte before serving. The nearer you
come to eating oysters raw the more di.
gestible they are, In relocating any stewed
oysters that may have been left over, only
heat the soup and pour over the oysters in
the tursen. A few shreds of mace are the
only seasoning required.