Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1885-10-25
HoUSEKEEPERS' HELP.

UsEFuL-The wings Of turkeys, geese
and chickens are good to wash and clean
windows, as they leave no dust or lint as
cloth.
To Remove FRUIT STAINS. Fruit stains
upon cloth or upon the hands may be re.
moved by rubbing with the juice Of ripe
tomatoes. IfsppGed Immediately powder.
ed starch will also take fruit stains out OF
table linen. II LETT on the spot for q few
hours it absorbs every trace Of the stains.
LUNCH OR TEA CAEE.-Made by this
recipe it is very good. One cup Of sugar,
o piece Of butter the size Of an egg, two
cups of mix, two eggs one quart of flour,
two tablespoopsfuls OF baking powder and
one teaspoonful Of salt. Bake in o good
oven and eat hot This cake must be brok-
en-, no cut.
CoFFEE CREAM.-HAh O pint Of very
strong coffee, packet OF gtlatine, one
pint OF milk, stablespoonius oil cream. three
ounces lump sugar; soak the gelstine in
the coffee, and when nearly dissolved place
10 an enameled saucepan with the milk,
cream and sugar; add half teaspoonful
OF esst nee of vanilla; stir over the lire till
boiling; pour into q wetted mould and let
it tet.
STEwED CARROTS Boil the carrots until
tender; also boil separately five onions;
cut the carrots into any small fsnciful
pieces you may CHOICES; mince the onions
and chop sprig Of parsley; have pint Of
milk boiling, which season with O little
pepper and salt, adding q small piece of
butter rubbed in a tablespoonful of -four;
put in the carrots and onions and let sim
mer len minutes, stir IN the parsley aud
dish at once.
To PICKLE PEACHES. pounds
peaches, three and one.balf pounds Of
sugsr, one pint Of vinegar, one ounce
whole cinnamon broken ny, one.half ounce
sllspice. Heat the vinegar with the spice
and sugar; scald the fruit in this few at
time that is, as many as the kettle will
conveniently hold; put in jars and pour the
syrup over them; cork tightly. If in the
course Of few weeks they sbould be found
to ferment, scald them again and they will
not be injured.
NAkhOI I ia uONElbuiuK huu uChltuJ
pie is made Of carrots, supplying sulphur,
iron and other substances needed to make
rich and pure blood. Boil the carrots soft
and mash through a colsnder. For one
pie use four large spoonfuls Of carrot, two
eggs, Q pint Of milk, and flavor with nut
meg and sugar. For crust, mix equal
quantities OF white corn.meal and -four
with q little salt, and mix with enough OF
sweet cream to roll out like dough. Bake
carefully, eat fresh. and if you are dys-
peptic you will make it again.
LEMON PUDDING. -Moisten halt pint
OF fine farina with gill Of cold milk; add
II to pint Of hot milk and stir well. Abb
saltspconful OF salt and two ounces Of
butter. stir until quite smooth and thick
aud allow it to become cold. Beat together
four eggs, six ounces OF sugar, the grated
rind and juice Of two lemons and dash Of
ground cinnamon; stir into this mixture
the cold ferina, q small quantity at time,
until used, then pour it into buttered pud-
ding dish and bake forty minutes Itmay
be served hot, but is better when served
cold during hot weather.
PARsSIP FRTTTERs.-Take three or four
goodsized parsnips. Boil them until ten.