Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1885-07-05
HOUSEHOLD HINTS.
cAsxsD rnurz,

Win boiI;pr syrup sveetened to taste. On
three successive mornings drain OF the
syrup. bell again, and pour over the fruit.
The last morning let fruit and syrup come
inst To tbs boiling point, but do not boil;
Them seal Immediately. Fruit prepared in
this way has been tested by the author ana
found perfect. Strawberries preserve tneir
shape and never ferment.
cuRRAYT, RASPBERRY Or BLACKBERRY JAN.
Pick over and mash the fruit; allow one
nound of o to q pound of fruit. Pat
the fruit and ~onequarter OF the sugar intoa
granite or porcelain kettle; when BOILING,
add another quarter Of sugar; boil again,
add more sugsr, and, when all is used, Let
il boil till it hsrdens on the spoon In the
open air. Apples, pears, peaches and quin,,
ces should be paired, cut small, and treated
in the same way. Cooking in q little sugar
at a time prevents the fruit from becoming
bard.
SWEET PICKLES
Eight pounds of fruit, four pounds of best
brown sugar, one quart of vinegar and one
cup of mixed whole spices, stick cinnamon,
csssia buds, allspice and cloyes-iess OF the
latter than of the former. Tie the spices IN
a bag and boil with the vinegar and sugar.
Skim well; then add the fruit. Cook ten
minutes, or till scalded and tender. Skim
out the fruit and put into stone jars. Boil
the syrup FIVE minutes longer and pour over
the fruit. The next day pour off the syrup
and boil down again, and do this fox three
mornings. Keep the bag Of spices In the
syrup.
POACHED EGGs
Break you egg into a tescup previously
well buttered, stand it into a frying pan OF
boiling water up to the middle Of the cup;
az soon as the white hsrdens it is done; put
q knife gently around the edge and slip the
EGG onto a plate; it is rather more trouble
TO dress them this way, but repays you well,
! as they come out nice and compact and do
| not look so ragged as when broken into the
pan Of water, the usual mode OF cooking
| them.
ALMOND XXI
0ne-half cupful butter, two cupfuls sugar,
four eggs, ope'half cupiul almonds, blanched
by pouring water on them until skins
| easily slip of-and cut in fine shreds, one,
! half teaspoontul extract bitter almonds, one
pint -four, one and a half teaspoonfuls ba-
king powder, one glass brandy, one half cup
full milk. Ruiz butter and sugar to smooth
white cream; add eggs, one at a time, beat.
ing three or four minutes between each,
Sift -four and powder together, add to but
ter, ETC., with almonds, extract of bitter al
monds, brandy and milk; mix into smooth,
medium batter, bake carefully in rather hot
oven twenty minutes,
APPLE JELLY AXE.
One cupful butter, two cupfuls sugar -four
eggs, three cupfuls flour, one and one half
~tesspoonfuls baking powder, one cupful
milk, six apples, six ounces of sugar, one
teaspoonfal butter. Rub together butter and
sugar to fine light, white cream, add eggs
two alta time, beating ten minutes between
each ADDITION. Slft -four and baking pow.
der together, add TO butter, etc with NIL,
and mix into rather thin batter, Bake in
Jelly cake tins cs.c. .SSliy creased. Meanwhile
nave arTpies peeled and sliced, put on fire
/ with sugar when tenderremove, rub through
fine sieve, and add butter. When cold use
to spread between layers. Cover cake plenti-
Iully Will sugar, sHleu OfeE up
RICE CAKE.
One-half cupful of butter, two cupfuls
sugar, four eggs, one and a halt cups rice
-four, one and a half cups flour, one tea
spoonful baking powder, one, half cup cream,
one t~easpoonful extract lemon. Beat the
eggs and sugar together ten minutes; add
the bntter melted; sift together -four, rice
-four and the powder, which add to the eggs,
etc., with the cream and the extract; mix
into a thin batter, and bake in patty pans,
we'll CREASED, in q hot oven, ten minutes.
LUNCH CAKE.
Two cupfuls butter, two cupfuls sugar, one
and a half pints -four, one teaspoonful ba-
king powder, six eggs, one ~teaspoonful each
| Of extroct rose, cinnamon and nutme g.. Rub
the butter and sugar to a very light cream;
add the eggs, two at a time, beating FIVE
minutes between each addition; add the
-four sifted with the powder, wine, extracts;
mix into a smooth batter; put into a thickly
papered, shallow cake pan and bake in
moderate oven one and a quarter hours.
When cold ice the bottom and sides with
white icing.
hONoEhObD bhNOhAAAOH'
For Kensington embroidery the flo silks
and tussah embroidery silks come in most
beautiful art shades.
Hall chair of colonial designs have squad
cushions Of embroidery after old English
designs.
Linen mantel covers for summer are EN-.
broidered with floss in flower designs.
All sorts of rich Eastern fabrics are to be
used as foundations for Kensington work.
Japanes designs make most charming
effects on linen bed.spreads in floss silks
| and crewels.
HOMEMADE PRESERVES.
The first and most important thing to be
| attended to ia the selection Of the fruit.
| This, to insure the finest flavor, should have
been gathered in the morning of a bright,
sunny day; but as this is an advantage
| which none but the country whousewife can
| be sure of che who is not blessed with q rural
home must take her chances in this particu-
lar. She should see, however, that the fruit
is sound, perfectly clean and dry, and, as a
general rule, thoroughly ripe. These are
essentials which her own judgment will find
but little difficulty IN securing. IF not used
Immediately the fruit should be kept in a
cool, dark place until wanted. At the same
time it is well to remember that the sooner
it is boiled after gathering the better.
The second important point is the sugar.
Don't let her attempt to practice eny econ
omy here, either in looking for that which is
cheap or in trying to pinch in the quantity
used; for in the forner case she will find
her attempted thrift awarded by On over
abundance Of scum, and in the latter her
labor may be entirely thrown away, because,
unless enough sugar Is used in the boiling,
the fruit will not keep. Nor should she err
the other way and be too liberal with her
sugar, for in that case she will lose the ia
vor Of the fruit and at the same time run
| the risk of having her preserves candy.
Fruits vary much in the amount Of aeidity
they contain, and It Is this variation that
regulates the anount Of sugar that should
be used. The preserving pan may be either
an anamalad one or made of hrasa and con-