Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1885-05-24
HOUSEHOLD HINTS.

raw eggs, a tesspoonful Of salt and the same
of mustard. Beat these well together, than
add very slowly three tsblespoonstui OF olive
oil and one OF the best white wine vinegar.
CLAN CHowDER.-Haf a peck of round
clans, chopped fine, three slices OF san TAT
pork in the bottom Of the kettle; let 1t Try
few minutes, then put in layer OF clans
hen potatoes, then crackers, until all are
in; then pour over them the liquor the
CLAIMS were boiled in; add butter and pepper
and boil three quartass OF an hour
MEAD.-To twelve gallons OF water, the
whites of six eggs, well beaten, ada twenty
pounds of honey. Let this boil an hour'
hen add cinnamon, ginger, cloves mace
and o little rosemary. When colo put
81 oonful of yeast to it and STIR it up; keep
The vessel full as it works. When done
working stop it close.
SAKsAPARILLA.-Three pounds OF sugar.
hree .unces of tartaric acid, one ounce OF
cream of tartsr, one ounce OF flour, Que
ounce of essence of sarsapsrills, three quarts
VI water. Strain and bottle 1t; then let II
stand ten days before using.
RRoILEp MACHEREL.-Whent the fish are
split open, wipe them carefully with, a dry
10th, sprinkle them lightly with pepper and
salt and hang them up in cool place with
plenty of air until the next morning. lake
care to keep the flesh open when you hang
them up. When ready to cook the mack
ereI, dissolve half an ounce ofbutter or bacon
fat for each fish, and pass them through 1t
on both sides. Lay them on a grldlron over
a yery slow fire. turn them frequently, bast'
inc now and then with little butter. When
the fish is last turned, sprinkle finely chop
ped parsley on the inner side, and then serve
gery hot. They must be very slowly cooked;
rbey will take at least twenty minutes. 1t
nut over a fierce FIRE mackerel is rendered
hard and indigestible, and the fish itself Is
uniustly blamed, but if the above recipe Is
followed q most delicious dish will be pro-
duced.
RsrBARB MARMALADE.-Peel FIVE oranges,
removing the rinds, width and pips; put the
nuIp into a stew-pan, with the peel cut very
mail; add FIVE pounds of rhubarb, cut small,
and four pounds of loaf sugar; boil the
whole two hours and the fruit half an hour
before adding the sugar. Three lemons
NAV be substituted for the oranges.
BACON SALAD DREssNG.-Let no one con-
dem this homely sauce without tasting It,
Cut three or four ounces of streaked bacon
INTO very small dice and fry them in stew
can pale color, but crisp. Beat the yelks
Of three eggs with spoonful Of flour, WINE,
glass of vinegar and halt as much again OF
water; add spoonful of mustard, some salt
and pepper. Put this to the bacon In the
stewpan and stir it over the fire until thick
and smooth. The bacon fat supplies the
place Of oil. When quite cold use 1t Tor
potato or any other salad. 1t must be stir
red while cooling. Should it be thicker
than cream thin it with a little vinegar and
water well stirred in.
RHUpARB PIE.-This welcome spring des
sert dish is destroyed by previous stirring
and mixing with eggs or corn starcn
Use the plant while it is young and tender
Cut it small in an eartnern dish; NIL vel
and heap thickly with sugar. Then put
run of paste around the edge, molsten aud
cover with puif-paste. Mick 1t IN leai
pattern through the center, and bake three
quarters of an hour. Eat when COOL
PINEAPPLE is delicious if grated, and ther
10 one pound of it allow half pound o
sugar. Scatter the sugar over the grated
apple and let it stand for about two honrs
then put it into porcelain kettle and let i
simmer gently for an hour Can the same
as any other fruit, and the odor and iiavol
will be perfectly preserved.
CURE FOR FELoSs.-Saturate q bit c
grated wild turnip the size of bean witt
turpentine and apply it to the effected part
II will relieve pain at once and destroy tht
felon in twelve hours.
RHUBARB STEwED.-To one pound OF rhu
barb, cut in pieces Of one or two inches II
length. allow one-half pound of loaf sugar
and the grated rind of one lemon. Have
ready large tin saucepan Of boiling water
throw the rhubarb in, and stir the pieces
| down with o wooden or silver spoon. Ia
The cover Oh, and for three or four minutes
| il may be left, then let the cover be taken oil
The rhubarb is not again left until it is done
1t NAV be quietly turned in the saucepan
with the spoon so as not to break the rhu
barb. The moment it boils it softens, anC
in three miutes or less time according t
whether the rhubarb is old or young, strair
| i off quickly with the cover tilted on thu
saucepan. Let it slip from the saucepan
into pie dish; sprinkle the loaf sugar anc
grated lemon over it, and leave until cold
RuUDARB MoLD.-Take one quart of RET
rhubarb and cut it in pieces; put it in
saucepan with lid, and let it boil till quit'
pulp; melt halfounce OF gelatine In no
water; when dissolved put 1t with one pound
Of powdered white sugar to the rhubarb, AM
| bell for fifteen minutes add a few drops o
essence of lemon; pour the rhubarb into
mold. Next day dip the mold in hot water
urn out into a glass dish, pour round i
some custard made as follows: The yelk
| of two eggs, tumbler Of milk, four lump
Of sugar; simmer till thick; add a few drop
of essence Ct vanilla.
SPINACH makes an excellent dish if cook
ID in this way: Wash in several waters
boil till tender, then rub it through colan
der. Put a lump Of butter in the tryinI
Dan, end then put the spinach in; salt
| veil When it is very hot add two or tire
tablespoonfuls of cream Spread on but
tered toast, cut in thin slices, or serve as
garpish with fowls or with spring lamb.
ASPARAGUS CREAM SoUP.-Take off tn
tender stalks of two punches Of asparagus
Boil them in sailed water until tender
Drain of the water and pound them with
very little sugar; salt and nutmeg to taste
! Add one quart OF cream or broth. Mix
quarter of pound of butter with as niue
| iiour as the butter can absorb; add to tn
liquid and stir until it boils, then remove +
| he back Of the stove and let it simmer 70
| about fifteen minutes. Strain through I
hair sieve. Serve separately few piece
of toasted bread. you wish the soup t
ne green pound halt a peck of spinach
strain and add the solid part to the soup.