Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1886-08-01

AVERY RICH CUSTARD.-Beat six egg
light, and add three spoonfuls Of siftet
sugar to them; stir this into quart o
milk, flavor it to your taste, and pour j
into cups, or fire plates.
/ PLAIN 'CAKE.-One egg, one cupful o
sugar (scant measure), one-half cupful o
sweet milk, piece of butter the size of al
egg. one teaspoonful of cream tartar, one
half teaspoonful of soda, -four. Flavor
with lemon.
| &FRIED HAM AND EGGs.-Place slices o
ham in boiling water and cook until ten
der; put them in a frying-pan to brown
then remove to platter. Fry some egg
by dipping gravy over them until done
instead of turning. Take up carefully and
lay on the slices of ham.
To RENEW STALE BREAD, ETC.-Sprea6
good-sized cloth in the steamer, and lay
in any dry biscuit or slices of light bread
you may have. Cover closely with the
cloth, which will absorb superfiuous mois,
ture, and steam ten or fifteen minutes.
The bread will be almost as fresh as when
new.
SPANISH CREAM-Dissolve third of q
box of gelatine in three-quarters of quar-
of milk for one hour; then put on the stove
and boil. When boiling stir in the yolks
of three eggs with three-quarters of a cup
of sugar, While boiling not remove from
the fire and stir in the whites of three eggs
well beaten. Flavor with fresh lemon and
pour into mold.
CHICKEN PATTIEs. very fine the
dry, poorest bits left from baked chickens;
season carefully with pepper, salt and a
little chopped celery. Make light puff
paste, roll a quarter of an inch thick, cut
with neatly shaped paste cutter; lay a
narrow strip of paste all around; then put
some of the minceo on the paste; cut another
piece the same size and lay over. Boil
fifteen minutes.
RICE CREAM.-0ne teacupful of boiled
rice Mash the rice very smooth, and add
to it the stiffiy beaten whites of six eggs
and two heaping teaspoonfuls of white
sugar; lastly, add three teaspoonfuls of
sweet cream, and a delicate flavoring OF
of vanilla or rose. Fill q blanc-mange
mold with the cream, and leave it some
whipped syllabub.
COCOANUT BIsCUITs.-Take fresh CO.
coanut and crate it very fine.s For every
quarter of pound of cOcoanut allow half
a pound of white sugar and the whites of
four eggs beaten to firm froth. Mix the
ingredients thoroughly, and drop little
balls of the paste upon q well-buttered
baking tin, about two inches distant from
each other. Bake in q gentle oven until
the biscuits are lightly Drowned all over
They will require from IL to 20 minutes
ORANGE PUDDING.-Peel and slice half
a dozen small oranges and lay in deep
dish, and scatter sugar plentifully on rs if
they were TO be eaten raw. Make a soft
custard of one pint OF milk, one teaspoonful
of sugar (heapedl and the yOlks of three
eggs; cook it in double boiler, and when
it has thickcnod take from the fire; flavor
with lemon and pour over the oranges; put
the dish in the oven and bake fifteen or
twenty minutes then draw it to the front
and put meringue over the top, made of
the beaten whites of the eggs and heap
ing teaspOonful of sugar.
BUTTERED APPLEs.-Peel and core the
apples. Take slices of stale bread quar-
ter of an inch thick, and cut them in round
pieces about the size of the apple, with a
paste-cutter Butter each piece, place an
apple upon it, and fill the hole in the APP
pie with sugar, putting piece of butter
the size of "a hazel nut on top. Place the
apples and bread in q buttered baking
pan. and set In n moderate oven. When
half done fill the hole again with sugar,
add q pinch of cinnamon, put the butter
on top as before, and bake until done;
serve warm. When done tho apples may
be glazed with apple jelly, and put back in
oven for two minutes; this improves the
the looks of the dish