Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1885-09-13
HoUSEKEEPERS' HELP.

BAEERs GINGERBREAD Three torgths oil
pound Of -four, quart of molssses, ! Of
= pound of butter. ounce of salarstus, and
ounce of ginger.
RAlsIS COOKIES TWP eggs, cupfa OF
sugar. ! cupiUl of butter. cupfal of chopped
rsisins, cupful OF milk, teaspoouful OF
cream Of tartar, J teasPoonful of soda,
spice.
JUHBLEs.-Take four eggs, three cups Of
sugar, little naimeg, a tesspoonful of sale
ratus, cup Of hutter. Str in the -four
until il will roll cut it in rounds, with q
hole in the centre Roll them in sugar.
EVERYDAY GIESERBREAD:-0ne cup of
molssses, ! cup Of sugar, small piece OF but
ter, egg, teaspoonful of ginger, table
spoonful Of cinnamon, cup OF sour milk,
(or sweet with teaspoonful Of cream tartar
one tesspoonful Of soda.
MUTToE PIE wITE ToMAToEs-Pare and
slice six tomatoes, put layer in pudding
dish, then put in layer of slices Of cold
mutton, and dredge IN salt, -four and pep
per; have the last Layer tomatoes, on which
sprinkle two rolled crackers; bake one hour
and serve with boiled potatoes, boiled rice
and green corn and sheiled beans.
ToMATo. SoUP.-To one pint of canned
tomatoes, or four large ones cut up 6ne, add
one quart of boiling wafer, and let them
boil till done; then add nearly 8 teaspoon
full Of coda; when it toans up add one pint
of sweet milk, pepper and butter, or one
cup of sweet cream instead of butter, few
crackers rolled fine, and serve.
CHICKEN STEw.-Boil a chicken, cut it
in neat joints and put them in fryiDg-psn
with two ounces of butter, and two large
onions, cut in thin slices; season with a
little salt and tablespoonful Of dry curry
powder; stir these in the pan until the
onions brown, then add gill Of good brown
stock, bring it to the boil, and serve 1t with
plain boiled rice.
POTATo PANCAEEs.-Twelve large pota-
toes, three hesping tablespoonful -four, one
teaspooniul baking powder, one halt tea
.poontul salt, one or two eggs, two teacup-
tuls boiling milk. The potatoes are peeled,
wsshed ard grated into cold water which
K cps them white then strain off the water
snopour on boiling milk; stir in eggs, salt
ard flour mixed with the baking powder;
bake like ally or e: pancakes, allowing
htr.e more lnrd or butter.
CABBAGE SOUP.-Put into saucepan one
rourd Of stale bread, three large green
rrions sliced, small cabbage Gu: into
sbreds, carrot and turnip, teAspoontul
Of celery seed tied in muslin, and a bunch
of sweet herbs; add to them two quarts of
weak stock. Let them boil two hours then
rub the vegetables through hair sieve, re-
turn them to the soup, add one pint OF new
mill, seasoning 10 taste; give one boil and
serve.
TOMATO Cars P.-Half bushel of toma-
toes, six onions, half pound of sugar, one
pound OF salt, quarter of a pound of ground
mustard, two ounces ground cloves, two
ounces black pepper, quarter ounce cayenne
pepper, a handful of peach leaves Boil all
together two hours, or longer if the toma-
toes are very wstery, and just before taking
from the fire add one quart Of cider vine
gar. II it boils after the vinegar is added
it will turn dark. Pour through colsuder;
bottle seal.
BREAD AND APrLE PUDDING. Butter an
earthen CT tin pudding dish and place in it
layer Of thiDly sliced apples, over which
sugar should be sprinkled land cinnamon
if dtsire6,) then layer Ct bread crumbs
and few small Jumps of butter; fill up
your dish in this way. The last layer should
be bread crumbs with small Jumps of but
ter. Bake in a moderately hot oven. If
tin dish is used, put two or three nails under
the dish TO keep from burning in the bottom.
Let it bake three-fourths to a whole hour,
according to the quality of cooking apples.
To be eaten with cream as sauce. This
recipe has been tested, and found superior
IN annie ME