The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1886-12-14

FRUIT NUS, hAhlut,
| Coffee,
TOMATO Sour WITHOUT MRAT-One
large can, or twelve ireGh tomatoes; one
quart OF boiling water, two small onions,
Que email carrot, half a small turnip, two
or three BpIigs OF parsley or stalk Of
celery, all cut ilno and boiled one hour.
AB the water boilS away add more, 30
that the quantity may remain the same.
Season with one tablespoonful each OF
salt and sugar, and half q teaspooniul OF
pepper. Cream tablespoon OF butter
with Two even once OF corn starch
and add the boiling soup 10 1t spoonful
by spoonful, till it will pour easily,
Flour may be used instead Of corn starch,
Pour into the soup; boil together for
five minutes, then strain into the
tureen with selvc, and serve with toast
ed craCkers.
ROAST TUREEY.-A small turkey not
over seyen or eight pounds, 10 beat, and 1t
should DO roasted not less than three
hours. lfwell bRsted, It will not dry, and
1t Ia ruined II UNDERGONE. In dressing It,,
be cure that It is perfectly cleaned, and, Il
will be found better, unless the fowl Is
killed on the premiaes, to wash 1t, and
wipe dry before stufling. A very nice
sLutllng is made as follows: One pint OF
bits OF bread, soaked few minutes in hot
water, and then tqueeEed dry; two small
onions chopped fine, and small alice Of
pork mixed with them. A stalk oil celery
may alao be added. Season with one tea.
spoonful Of salt and powdered thyme or
sage; half q teaspoonful Of pepper, q Ia.
blespooniul Of melted butter, and add two
beaten eggs. Mix a teaspoonful oil salt
with half an ono Of pepper and sprinkle
the inside OF the turkey before alufing.
Flour It lightly after it ia in tho pan and
dust with. pepper and salt. Pour Rcupful
Of boiling water in the pan and roast In o
steady oven, bastiug often. At the last
haste with spoonful Of melted butter,
and dredge lightly with flour, which will
make the skin crisp and brown. While
the turkey 10 cooking, boil the giblets in
one quart Of water for two houls, till It Is
reduced to pint. Chop them fine, and
mash the liver. When the turkey Is
done remove 1t to the platter, pour of
tho fat from tho pan, and pour in the
water in which the glblets were boiled,
stirring well. Add one tablespoonful Of
Drowned -four and tho giblets, with half q
teaspoonful Of salt, boil 1t up at once and
pour 1t into the gravy boat.
MAsnED PoTAroEs.-Peel and lay in
cold water for IN hour. Allow half an
hour for the boiling OF medium sized po-
tatoes, and put on III boiling water with a
issspooniul OF salt TO the quart. When
done, drain of every drop Of water, cover
with a clean cloth and dry for ten minutel
at the back Of the range. This method
secures mealineBS for the most obdnrRte
potato, and a potato lover will prefer them
served whole. Mash with a fork TO insure
lightness, and for a quart OF potatoes, add
q Tablespoonful oil butter, one tOsspo0nfu
Of salt, quarter Of teuspooniul Of pepper
and q hot tURCuptul OF hot milk. DO mol
brown them as this makes them sogEy.
CANNED CoRN PuDpISo.-0ne car
sweet corn; one pint OF milk; three eggs
one teaspoonlul Of salt; two Of sugar; ont
spoonful Of butter. Bake half an hour Ii
buttsred dish and Fetve hot.
SLICED BEErs.-Do not prick or cut tht
lskiu in any way, as II this is done the
lose color. Put Into boiling water ant
boil two hourg. Peel, slice, and seasol
with salt, pepper, and tablespoonful 0
melted butter. Serve very hot.
CRANBERRY JELLY-0ne quart Of Gran
berries, ono cup OF water. Boil fiitsel
| minutes In a granite wGro or earthel
stroepAn and then rub through sieve
Return to Rta with ono pint OF granu
lated sugar, boil AYo minutes and pou
into noulds.
MAYoHNAEsR or sAIMov.-0ne can Q
salmon freed from all bones, skin, oil
| ., ~, and laid on bed Of delicate lettuce
isAv, >S II they are to be had. Cover Will
dTessiup made as follows: Put the yolE
n 4 raw eOG' In q bowl and break It'll
with n silver i,tk, add half o toaspooniu
n ali and a salt spoonful Of mustard
Then. a low drops at q time, stir In half
mint of beHt olive oil, alternating with ont
tSbIeSpooniul OF vinegar and one Of lemon
iuIce. Add sprlnkling Of cayenne
Two eggs arc often uued and enough car
la nHae at once for several salads a. II
keeps perfectly in Q cold place. DO no
mash Tie salmon with 1t till nesded, IS Il
soon loseS lis creamy conDlSlsnCy Wher
mixed with anything.
SWEET POTATo PuDDlNQ,-Unep Ounu
sVeet potatoes, boiled and mashed whit
hot: half cup Of buttert one cup
sugar; four well.beaten eRRgi Juice an
grated rind OF q lemon; half r1tmel
grated ono glass Of brandy, which can b.
Omitted II there are scfuplsS against its use
Dream the butter and sugar, add the egga
elc, and last the potato, and bake 10 but
tered diBh hall Oh hour. II eaten cold J
irtduirps no bauue. This 10 the old Virginia
| rule, and II 10 baked there with an unde
crust Of puG.psstO,
t,RrANY eAuCB.--l1alt \ cup Of buttel
beaten 10 d light cream two cups oil pow
defed sugar uice Of one lemUni hall
ANAL grated nutmeg, Add sugar, elc.
slowly 10 tho crsamed butteri beat I'll
very light, pile OH pretty dlsh and Gel II
cool place I'LL wanted.
OLD FASHIONED CoFTEB.-The best col
iss will DO found 10 bDa mixture Of twt
lthitds Java with one third Mocha. For
Mint Of black COlee, sufficient for slx al
tnr dinner cups" ALLOW Two heaplng table
snonniula Of ground coffee 10 one pint D
boiling water. Nix the coffee With par
| Of an egg and o spoonful Of cold water
pouF on the boiling water and boil thte'
minutes. Then pour out Q spoonful o
two 10 ifOo the spout Of the colee'po
| itom grounds and return Il to pot LSt !
1slIle moi leoS than i've minutea o. pacl