Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1886-02-14
HOUSEKEEPERS' HELP.

PAsTRY.-f the undercrust OF the pastry
be brushed over with the white of an egg
before the fruit or custard ia added, it will
not become Soggy after baking,
COFFEE RoLLs.-TGke | quart OF bread
dough and mix with it a cup Of sugar, t
cup Of butter, 2 cups Of dried c%urrants;
make into small rolls. dip into melted but,
ter, place in tins aud let rise and bake.
SWEET SArCE.-Beat the yolks of ! eggs
with 4 tablespoonful Of powdered sugar,
add q tumblerful Of cherry and liquor glass
Of brandy; put tie mixture in q Jug; place
this in q saucepan Of boiling water on the
fire and froth up the same with a chocolate
mill.
To MAZE SPONGE CAGE.-Weigh fifteen
eggs, put their weight in very line white
sugar, and the weight Of nine in flour, beat
the yolks with the -four, and the whites
alone to a stiff froth; then mix slowly the
whites with the -four and other ingredients
and beat them for forty minutes. Bake in
a quick oven about one hour and ten min.
utes.
MARROW Bone oAsT.-Procure two beef
shin.bones about six to eight inches long;
cover them with dough, and wrap them in
muslin; pour hot water enough TO cover
them, and boil for an hour and a halt. Re-
move cloth and dough; shake or draw out
marrow with o long.hard!ed fork upon
slices of hot toast. Add salt, cayenne, and
if convenient, a little chopped celery, and
serve.
TAPIoCA CREAM.-Let two tablespoon
fuls of tapiocs soak all night in q Fttle
more than enough sweet milk 20 cover 1t.
In the morning heat one quart OF milk to
the boiling point beat the y~ellows OF three
eggs with half a tescupful Of sugar and the
~tapioca. When we'll mixed stir these into
the boiling milk, let it boil for q minute or
two, then remove from the fire. Flavor with
lemon or vanilla; put the beaten whites on
top.
OLD.FAsHIoNED CoOEIEs.-Old.tashion
ed cersway seed cookies are made of half
q pound of butter and halt a pound Of
ugar, STIRRED together till they are as light
as cream, three eggs beaten very light, one
ounce of caraway seed mixed with a cup
Of flour; knesd this inland then add as
much -four as is needed to make a rather
stiff dough; roll thin and cut in fancy
shapes, and bake in q moderate oven. While
hot they may be dipped in sugar.
ORANGE CAEE.-Two cups OF powdered
sugar, two cups flour, half cup water, one
~teaspoonful cream OF tartar, half q cup OF
s~alaratus, whites Of four eggs and yolks Of
five, the grated rind and Juice Of one or.
auge. Bake in three tins as for ELY cake.
Jcily-Thc whites Of two eggs, Juice and
rind OF one orange, sugar enough to make
o stiff frosting. Rub over the top layer
lightly with the white Of an egg and cover
quite thickly with powdered sugar.
GOLDEN PrDDINGs.-One cup Of grsnu.
lated sugar, | egg, | cup OF sweet milk, 3
tablespoonful OF melted butter, 2 and a
cups of -four, 2 tesspoonfuls Of baking
powder. Pour in a low square tin and
bake twenty-five minutes. 1t should be
served warm, with a sauce poured over it
as follows: Stir to Q cream one table
spoonful OF butter and a half cup Of sugar;
noisten With q little cold water, two table
s~poonfuls Of -four, and pour q pint Of boil
ing water over it 10 sOsid II, and then stir
in the butter and sugar; beat the white Of
one egg TO a stiff froth and stir in the sauce
just before sending it to the table; favor
with lemon.