Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1885-03-01
HOUSEHOLD HINTS.

WEsr IYpIAN PEPPER-PoT.-HaH pint OF
csssareep, two quarts of water, one tenier
young chicken, two pounds Of pork steak,
one nound and q half of corned pork. one
onion, one sprig Of thyme, n large spoon
fol of Chilli peppers, and salt to taste. fat
the cassareep into . saucepan together with
the water. Cut the chicken into joints and
pieces, and fry them brown. Fry the pork
steak and cut into small pieces. Boil the
corned pork and cut that up also. Now put
all the meat into the saucepan with the cas-
sareep, adding the onion (sliced), the thyme,
the Chilli peppers and the salt. Now set
the saucepan where the contents may SIM
mer uutl the meat seems to have become
well mixed with the csasareep. 1t Is then
ready to serve. If the pepper pot be
thoroughly heated once q day, and enoughbe
prepared at first, it viii last for q long time.
After some days the meat will become so
saturated with the cassareep, and tender,
that it will fall from the bone; then the
pepper pot is considered to be in prime con-
dition. Should the meat all be eaten, and
enough gravy remains, more meat may be
added if cooked as above directed.-Caterer.
FLUMNERY.-Scald one quart Of fresh
milk in a tin pail placed in a kettle of boil
ing water, add to it the grated peel OF a
large lennon, three tablespoonful Of white
sugar and four eggs beaten TO q stiff froth.
Stir very rapidly for five minutes, 30 that
the eggs will thicker the milk, but not curdle
ii. Then place the pail in a pan of ice cold
water, and stir for a few minutes and strain
into o dish. Have two ounces Of gelatine
soaking in a pint of cold water for half an
hour, and then set it over the fire to boil,
and add one teacuptul Of white sugar and
the Juice of the lemon, and boil until the
p~elatine is dissolved. Strain it through a
ielly-strainer, and set it upon ice to cool,
and then beat it with an egg-beater to a
froth. Add the custard, a little at a time
beating it continually-and when it is all
beaten in pour over it a glasstul OF white
wine and beat together rapidly. Fill two
molds which have been wet with ice-water
with the fummery, and place on ice for use
the following day. 1t can be served with
whipped cream-sauce, or eaten with presery-
ed strawberries or peaches.l
If you dip you broom in clean hot suds
once a week, then shake it till it is almost
dry, and then hang 1t up or stand it with
the handle down, it will last twice as long as
it would without this operation.
If ones complexion!is rough, bran water
is the most softening wash known. Put a
handful Of wheat bran in a rag, dip in tepid
water and WASH with it. The skin will soon
become as soft as satin.
GINGER SNAPs.-For ginger snaps take
one quart of molasses, one pound Of brown
sugar, one pound Of lard, quarter of a pound
of ground ginger, two ounces OF cinnamon,
one of soda, ::one gill of water and four
pounds Of sif;ed flour.
CoFFEE-G noUSDs make a highly successful
filing for pin cushions. They must be dried
perfectly before using. Put them in a bag
and barg behind the kitchen stove till you
have enough that are dry to fill the cushion.
They do not gather moisture, and .conse-
quently do not rust the needle.
When your red table-cloth is too much
worn in spots to use any longer on the table
cut the good parts in the shape Of napkins;
fringe them out for about an inch; if in
clined to ravel easily overcast them, and it
will be many a long day before any member
VI YOUR ldu1l1 Will NloSONOA tAot .thOJ oiS
not regular "~boughten" fruit napkins.
GROUND RICE BUHs.-Take a quarter
pound of putter, work it to a cream, then
add a quarter pound of caster sugar, a quar-.
ter pound ground rice and one-half pound
of -four, taking care to throw in the rice af'
ter the sugar, or it will not mix properly.
Then add two eggs and enough milk to
make the mixture into a thick batter. Di-
vide into moderate sized buus, and bake
twenty minutes in a quick oven.
BOILED CHICKEY.-S Stuff the chicken as for
roasting. A good dressing is made by chop
ping halt a pint of oysters and mixing them
with bread crumbs, butter, pepper, salt,
thyme and wet with milk or water. Basic
about the chicken a thin cloth, the inside OF
which has been dredged with aoar, and put
it to boilin cold water with a teaspoonful Of
salt in it. Skim while boiling. For a mode
rate sized chicken an hour and a half or two
hours will be sufficient. Serve with oyster,
sauce, or egg-sauce, as you prefer.