Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1886-07-25
MOUSEKEEPERS' HELP.

BLEACHING.-FO new muslin OF yellow
cloth, allow (tor thirty yards of cloth one
and half pounds chloride of lime; put in
q bag and dissolve in enough cold water to
cover the cloth; rinse. Soak yellow
blankets in Suds made of white soup and
ammonia.
BED BUGS.-Take one plug of poorest
chewing tobacco, chopped, and one quart
of poorest whisky, poured over it. Stand
Il short time; shake well, and with ieath-
cr dipped into this preparation 90 through
their haunts. They will nj once disappear.
Put plenty liquid on.
ADMINISTRATIVE and cut (or pull i
ripe pineapple into small pieces Put =
layer in a dish: sugar well; cover with
grated cOcOanut; lay in more sugarcd pine
apple, and 50 on until the materials are
used up, covering the top thickly with
cOc0anut. Pass sponge or other light cake
with it.
LEMON CREAM-Peel three lemons and
squeeze out the juice into one quart of
milk. Add the peel, cut in pieces, and
cover the mixture for few hours; then
add six eggs, well beaten, and one pint of
NdAEAs well NllllNAl EDllIli anu Nlhllilti
over gentle fire till it thickenS Serve
very cold.
COFFEE CAKE.-One cup OF brown SUI
gar, one-half Of molasScS, one cup of strong,
cold coffee, one teaSpOOnful of soda, two
teaspOOnfulS of cinnamon, one tcaSpOOnful
of clOves, one cup of raiSinS or CurrantS and
five cups of Sifted flour. Add the fruit last,
rubbed in u little of the flour. Bake about
one hour.
PUFFs FOR DESSERT.-TwO ounces of
butter, three tablespOOnfuls of sugar, three
eggs, whites beaten to a froth, three tea
cups of milk, three teacups of flour and 4
little salt Cream the butter, sugar and
yelks together, then put in milk and -four
gradually, then add any flavoring preferred
and the whites of the eggs. Pour into hot,
buttered patty-pans, bake quickly and
eat with sauce made by Dreaming butter
aud sugar together, and pouring teacup
of hot cider upon the mixture.
RICE PUDDING.-One-half cupful rice,
one and One-half pints of milk, one-half
cupfHl sugar, large pinch of salt, one table
spSonful lemon rind chopped fine. Put
rice, washed and picked, sugar, salt and
milk in quart pudding dish. Bake in q
moderate oven two hours, stirring fire.
quently first one and a quarter hours,
then permit it to finish cooking, with
hght-colOred crust, disturbing it no more.
Eat cold with cream.
To CRYSTALLIzE FRUIT.-Pick out the
finest Of any kind of fruit, leave in the
stones; beat the whites of three eggs to n
stiff frOth, lay the fruit in the beaten egg,
with the stems upward; drain and beat the
part that drips again; select them out one
by one, and dip them into a cup of finely
powdered sugar. Cover pan with a sheet
of fine paper, place the fruit on it and set it
in cool oven. When the icing on the fruit
becomes firm, pile them on dish and set
them in q cool place.
To NULL CIDER.-If your cider is hard,
REDUCED it with water TO a palatable strength,
and set it on the fire to boil, with the adj
dition of few grains allSpice. To each
quart of cider take eight eggs and beat
them in large pitcher, with as much sugar
as You may deem sufficient. By the time
the cider boils the eggs will he light; then
pour over them the boiling liquid, and
continue to pour it from one pitcher to an
other until it has fine froth omit. When
you put the cider into glasses, CRATE nut
meg over the top.
THE WAY To CLARITY SoUP.-Just be-
fore the soup boiis the scum that has risen
to the top during the process of heating
should be carefully removed; little cold
water poured in will assist the particles
that compose the scum to rise. After the