Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1886-05-02
HoUssKEEPERs' HELP.

HOUSEHOLD HNrs A strong solution
of oxahc acid will remove dry paint. After
you have tried everything else without sue
cess Try this.
FLEGs, Ere -Penuyroysl, strewn under
carpets and in the drawers of furniture in.
tested with coc5roaches and heAs, will de-
stroy the Vermin.
SUET PUDDING One cup chopped suet
cup rsisins, cup molasses, cup milk,
3 cups -four, tesspooutul baking powder,
teSspoonfal salt. Boil three hours.
NlCE FRUIT CAKE--Six eggs, halt cup
Of milk, one cup OF sugar, one pint OF mo-
lssses, three cups Of butter, one teaspoon
tul of soda, spice TO suit taste, rsisins, cur
rants, citron and -four. This cake ia very
rich and will keep long time.
Remove STAINS FROM MARBLE.-To re-
move stains from ststusry marble, take
equal parts of fresh oil of vitriol and lemon
juice; shake up these substances very thor.
oughlS in bottle; vet the spots with the
mixture and in q few minutes afterwsrd
rub with q soft linen cloth and the spot will
be found to have entirely disappeared.
APPLE CUsrARD Take hall q dozen
good apples, aud remove the skin and
cores. Cook them until they begin 70 soft
en- in water 10 cover them. Then put them
in pudding dish and sugar them. Beat
eight eggs with four spoontuls of sugar, and
add three pints of milk; pour this over me
apples, and bake halt an hour.
A CHARMING Dish "A dish that needs
to be more generally known is made by
chopping some vesl that has been cooked
very fine; season it highly with pepper aud
salt and q little mustard and bind it with
the yolk of an egg; then take firm head
of cabbage, cut out the heart and hi the
space with veal; tie the cabbage up in q
cloth and let It boil unul tender. Some
cooks use part cold boiled ham AID part
veal or chicken.
PorATo SALAD Boil six or eight pota'
toes, and when cold cut them into very
thin slices; salad bowl must then be rub
bed with half Glove of garlic; some timely
chopped cherVil or parsley srreVn over the
POTATOES in the bowl, and pepper, salt, OIL
and vinegar poured over the whole, and
we'll stirred; the quantity Of oil shou d
be in the proportion of one tablespoonful
to less than tablespoonful Of white French
vinegar.
PEASANTS SoUP-Chop up some CAB
,s,,e, carrots, onions ana celery; put them
N n, . FIRE in a saucepan with some fresh
,urter md salt. AS soon as the vegetables
ara soft, Iuolsten them with stock and sim
nsr over a slow FIRE for three hours; add
,uficient water for the soup required, and
,immer for halt sn hour. IL IS better II
.i,hsr lentlls or haricot beans have been
boiled in the added water. At the end OF
1sN an hour put in some chopped sorrel
caves and letus, and bDIl. Pour the soup
over crusts OF bread in the soup turesn.
To CLEAN BASS Make a mixture OF
one part common nitric Gcid and one-hsit
part salphuric acid in a Stone jar, having
also ready q pail of fresh water and box
IF ss~dust. The articles to be treated ere
dipped into the acid, then removed into
the water aud iusllY ruo5sd With saWdust'
This Immediately changes them to bril-
liant color. Ii the brass has become greasy
il is first dipped in 8 strong warm SOLUTION
of soda This "curs' the grease, so the
acid has free power to oct.
Swiss PUDDISG -One tescuptul of Hour;
four taOlesp oonfuls of butter; three OF gu
gar; one pint OF milk; FIVE eggs; the
riud of q lemon. Crate the rind of lemon
the yellow part only EemeT6erl into the
milk. which put in the double boiler. Rub
the -four sad butter together. Pour tue
boiling milk on on this aud return 10 tue
boiler, Cook five miGutes, stirring the
first two. Beat the yolks Of the eggs and
the su5ar together, aud stir into the boil
ing mixture. Remove from the hre I'm.
mediately. When cold, add the whites Of
the eggs, beaten to q stiff b:oth. Have a
three quart mould well blttsred. Iurn
the mixture into this, aud steam forty
minutes. Turn on 8 hot dish aud serve
without ielsy. Creamy saucs, or tum-
nlsr of eurrant Jelly, melted gith The Juice
of two lemons, should b. served With t.