Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1885-02-15
AVoIR BON GOVT.
The Lover Rules by the Heart-The Hus
band by the Stomach.

$3.50 N~N eASA
party the other day, and coufded to her
companions thata we'll known ady-killer hid
told her that he would not marry a
unless she knew how to cook. Il is needless
to say that all of the girls would have en-
joyed having him present to hear their opin-
ion Of him and his sentiment.
One girl would not mske a slave Of her.
self for any man; another would not learn
any kind Of house work, for her mother had
told her that what she knew nothing about
she would never have to do. Still another
thought 1t was so easy to spoil a husband
that it was best to feign ignorance, even il
you did know anything. Girls, you are all
wrong, The big hearted, handsome fellow
whom, of course you expect to marry, does
not mean to make a slave of his wife, nor
would he Ike to see her make O slave Of
herself. Neither does he worry a great deal
before the wedding. whether she knows how
to cook or not; but after the honeymoon is
over and the poor little bit of romance,
which lasts so short a SINE with a man, is
worn of, then he begins to expect the mex
perieneed girl whom he has endowed with
all his worldly goods, to develop at once into
a perfect woman, capable of looking well
| after his interests. She must retain all her
romance, but must balance it with an i'm.
mense amount of reality as far as securing
his comfort is concerned. If a girl have
two or three grains OF common sense, a lit
! tie diplomacy and a heart full Of affection
for her liege lord, she will know how to
manage him, and her success will be i'm
meuse. After all, it requires so slight an
effort to please q man who is worth pleasing
at al, and 9 thoroughly good business man
such as all the girls hope to marry IS at
home to a small portion Of the time, that
it is easy enough for a clever woman to pre-
serve her reputation for amiability, and yet
have everything her " way. Let your
husband find his clothes always in good
order aud in the places where they belong;
let his house appear clean and cheerful,
and above all let his dinner consist
of his fayorite dishes, we'll cooked and
daintily served, and there is nothing he will
not do for you. A palatsble surprise, cook,
ed by yourself or under your direction, will
secure q new bonnet when a perfect storm
of irestful tears will fail.
However, it is useless to give advice on a
subject which has already been written up
10 such an extent as to become monotonous.
Girls absolutely refuse to listen. Each wom-
an must find out in her own good time and
bY her own experience, that the road to a
mans heart is through his stomach.
The object of this present little lecture
is simply to help those who want help, by
introducing a few choice cooking receipts
furnished BY a lady whose perfect house
keeping, and consequently devoted .husband,
prove that she knows how to manage:
Onion Soup.
-Four large onions chopped very fine, six
ounces of butter, one quart of stock, one
half pint rich milk, yolks of four eggs, one
quarter loaf French bread cut in very thin
slices and dried, two tablespoons Parmesan
cheese, salt and cayenne to taste. Slowly
stew the onions in the butter for an hour,
stirring frequently and being very careful
TO brown. Add salt, pepper cayenne and
stock and cook one hour. Add the milk.
Have in the tureen the bread and cheese,
heat ND the eggs, and mix with them a ladle-
full of the soup. Pour this on the bread
and cheese, cover close, and stand FIVE min
utes. Add the rest of the soup and serve
at ohce.
salmon ScallopS.
One pound cold salmon, two eggs, one
half cup drawn butter, two chopped peppers
green or sweet red peppers-salt, twenty.
FIVE California oysters Tor moreh minced
parsley. Chop the fish fine, rub the sea-
sonipg into it, and stir into the hot drawn
butter. Butter shells, fill with mixture, and
stew II with bread crumbs. Bake in a quick
oven to brown them lightly. Serve in the
shells, or in large dishes garnished with
mashed potatoes.
LeVerets a la Theresa.
Skin " freshly killed leveretS; cut up
the legs and shoulders as well as the back
hone and put the pieces in q dish which can
stand by the FIRE, and which must previous.
IL ne buttered. Season with pepper and
salt and let the whole cook for twenty min
utes, taking care to turn the pieces of lev
eret so that ,hey may do" for ten minutes
on each side. Add a pinch Of shred sha!o's,
a piuch of fresh thyme, and another OF
shred parsley and basil. Mix altogether in
the dish for q few minutes with q glass OF
cood cognac, another Of MADEIRA, some
meat jelly, a quarter OF a pound OF fresh
butter, and the jniee Of one lemon, Let
the whole simmer slowly for q further twenty
minutes, but do not allow 1t to boil, or the
l~everets will become tough. Arrange the
meat symetrically on q silver dish and serve
very hot.
Lamb, with MaccRrOni.
Place on the bottom Of a b~raising pan
thin slices of bacon. Lay on them q breast
of Lamb. Put on thelamb slices of bacon
and slices of 9 peeled lemon; season with
salt and pepper. and put in one.smsll onion
minced, and one half pint Of stock. Put
the nan on the Ere, lay Goals on the lid aud
simmer slowly two hoars. Boil two ounces
Of maccaroni in gravy, with or without to-
matOeS. When tender, put it on q dish, lay
the lamb on it and pour the gravy over.
omelette Souaie.
Beat the yoIks Of six eggs 10 a cream,
with four tablespoons of sugar and grated
!; rind Of half o lemon. Beat separately the
whites to a stiff froth. Put frying pan on
the FIRE with four ounces Of butter. and when
melted mot too hot, but melted so the eggs
will take it up) mix together with the yolks
and whites and stir quickly into the pan.
As soon as they have absorbed the butter
pour into 3 buttered baking dish and pat
into a hot oven until brown-say ak OF
seven minutes-and serve instantly.
New Jersey woman applied crotou on
to her husbands undergarments to make