Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1886-07-11

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Sick STOMACH. Sickness Of the stomach
is most promptly relieved by drinking a
teaspoonfull of hot soda and water. If il
brings the offending matter up, all the bet
ter.
BAKED BEETs.-These excellent yegeta-
bles are quite as good baked as boiled, and
the sugar Is better developed by the baking
process. The oven should not be too hot,
and the beets must be frequently turned
Do not peel them until they are cooked,
and then serve with butter, pepper and salt.
ExTERMINATE MOTHS. To eSterminate
moths use whole cloves. The following is
said to be q good powder: Lupuline (ground
hOps), one dram; Scotch snuff, two ounces;
camphor gum, one ounce; black pepper,
one ounce; cedar sawdust, four ounces.
Mix we'll and scatter among the articles to
be protected.
TAKE SPors FROM BRoADcLoTH.- TO
cleanse spots from broadcloth or wooden
goods take half an ounce each of glycerine
alcohol and sulphuric ether, two ounces of
aqua amonia, half an ounce of powdered
CASTLE soap, and add water enough to make
one quart of the mixture. Use with brush
or sponge and rinse with pure water.
An EXCELLENT DIsa.-Whipped cream
with gelatine is an excellent dish. Take
three pints of rich, sweet cream. sweeten to
taste and flavor with three teaspoonfuls of
VANILLA; whip to a perfectly stiff froth;
dissolve three-quarters of an ounce of gela-
tine in small cup of hot water; when cool
stir it into the cream, put il into mOulds,
and set in the ice-box
SAGo CUsTARD.-Sago custard, which is
both nourishing and palatable, is made by
soaking two tablespoOnfuls of sago ina half
pint of cold wafer for an hour and half,
then boil it in the same water until il looks
clear, then add a tumbler of sweet milk;
| let this boil for minute or two; add sugar
| to your taste, and when you remove it from
the fire add one wsll-beaten egg, and flavor
to your taste. sNTN
CHOCOLATE CAKE.-Two cups g. ~u"''
half cup OF butter, one cup of milk -
cups of flour, one teaspoonful cream of tar
tar, half teaspoonful of soda and the whites
of four eggs. Mix all together and bake in
layers. For the filling take half cup of
grated chocolate and sufficient cold water
to mix it, add half cup of milk and half
q cup of sugar and put it on to boil and
carefully mix in the yolks of four eggs;
when cold spread the filling between the
layers of cake.
MINCED VEAL,-With sharp knife cut
up the remains OF cold roast veal, cold cut
lets will answer as well, trim of the fat,
gristle and burnt parts. Ify you have no
stock prepare a little in this way: take a
stewpan, break up the bones, add the trim
mings of the veal and any odd pieces that
may be in the larder "a slice of ham is n
good addition, cover with water and flavor
pepper and salt and sweet herbs, blade of
mace and few pepper-corns, slice of
lemon peel, and small carrot and onion if
the flavors are acceptable. Let these SIM
mer for two or three hours, then strain into
q basin, let the stock cool, and remove all
the fat. Melt in stewpan an ounce of
butter, stir in tablespoonful of flour, add
the stock, boil, skim if necessary, and stand
aside to cool little; then stir in the veal;
let it gently simmer, just sufficient time to
warm the meat through. A spoonful of
cream is a great addition to the dish.
Serve with toasted or fried sliyers of bread
The meat should be cut into pieces of uni
form size, it may be chopped if preferred;
of course it will not be necessary TO make
the stock described if there is any kind of
soup in the house to use instead.