Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1886-03-21
HouseKEEPERs' HELP.

o.rvr.L-Cook oatmeal in doubl
boiler or in a covered pail set IN q kettl
OF water. Be sure to salt 1t.
FRosr1SG WITH GELATINE.-DssoiTe
large piece of gelstiIe in ak Tablespoon
fuls of boiling water; strain, t6icken VII
smear and favor with lemon. Enough 70
two cakes.
MA SALANANDER.-Bone s chicken, an
rnb il well all over with cayenne and pound
ed ginger; put a quarter of . pound o
butter in a stew-pan, and lay the CHECKER
in it; let it simmer in the butter until 1t
quite cooked; lay it on dish, ana Pou
the butter over it, with the juice OF q lemon
serve very hot.
| CHOCOLATE CAKE-The cake par excel
lence now is q layer cake with chocolate
and cocoanut mixed together and put De
tween the layers. Prepare the chocolate
after any of the wellknoEn methods, and
add the grated cocoanut to it. No one car
think, who has not tasted it, what defect
able morsel it is.
BEANS BAKED. - Soak pint OF white
beans over night; pour of the water IN the
morning and boil the besns in sailed water
until they are mealy. Then put them IN
an earthen pudding dish; add q coffee cup.
full of rich cream and tablespoonful OF
sugar, and bake in moderate oven until
brown. These are more delicate than the
beans baked with pork.
MEAT AND RusK 'PUDDIyGs. Chop any
kind of cold meat with salt pork or ham,
and add two or three beaten eggs. Then
make alternate layers of wet rusk crumb s,
with milk or cold boiled hominy or rice
and bake half or three-qusrters OF an hour
Let the upper layer be crumbs, and cover
with a plate while baking, and, when nearly
done, take it of to brown the top.
CHICKEN AND MAcARoNI-Cut up ten
der chicken in neat pieces and fry brown
in fresh butter with few stripes of bacon,
keeping the pan covered. Season well with
pepper and salt. Boil handful of the
small Italian mscsroni for twenty minutes,
drain through colander, add large piece
of butter, q cupful Of rich strong gravy,
and if liked, some grated Psrmesan cheese
Arrange the chicken on very hot dish
around the central pile OF mscaroni. which
must be thoroughly moist and rich with
gravy and butter.
LEMON PUDDING IN NEW STYLE -Cresm
ND one tablespoonful of fresh butter with
one tescuptul of sugar. Two eggs must
De beaten up very light, and two lemons
provided for seasoning. Dissolve table.
spoonful of corn-stsrch in little cold milk,
then pour in a teacupiul of boiling water
Add to this the butter, sugar and eggs
Rub the lemons until soft, crate the rind
into the batter, and also strain into 1t the
Juice. Bake in puff paste. This quantity
makes two buildings, and it is an excellent
dessert.
CUsTARD FRIrTERs.-Put in plain but
ter mould and steam in the usual way
custsrd made by putting in bowl twelve
egg yolks and three whole eggs, two
ounces OF corn starch and twelve ounces
of sugar; mix well, dilute with q quart OF
hot milk and tablespoonful OF orange
flower water; put on the fire, stir steadily
until the preparation begins to thckea
otherwise the starch would settle IN the
bottomI; pass through straineri put in
the mould and cook in boiling water that
comes only to half the height OF the mould;
when done let it cool aud divide into square,
fat pieces Of about three inches each; dip
them one by one in light -four batter,
and try Of nice color in plenty OF clear,
very hot fat; drain on a cloth, sprinkle
powdered sugar over and serve on folded
napkin.
To Boil CABBAGE.-If there are many
outside leaves do not throw them all away,
try and see if they are tender BY breaking
the stalk. If it snaps short they are fit to
cook. Well wash them in two or three
waters, then drain them perfectly dry.
Have saucepan Of water boiling t'st into
which throw a good handful of salt and q
piece of common coda the size of small
marble. Put in all your outside leaves,
first, let them boil quickly for ten minutes,
then put in the hearts, splitting the stumps
in two. Some people prefer taking them
out altogether. Be sure and do not let the
water 90 of the boil the whole time or your
cabbage will eat hard and lesthery besides
losing their color, which spoils both Tie
eating and appearance.