Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1886-04-04
HoUsEKEEpERs' HELP,

BRUSSELS SPROUTS WITH BUTTER
Clean your spouts carefully and boil in
boiling water and salt, drain them thor.
oughly, and put them in frying-psn with
come fresh butter; when the butter is melt
ed, place them on dish and sprinkle with
sal. and pepper.
STUFFED EGGs This is good break.
fast dish. Cut some hard-boiled eggs in
halves; take out the yolk aud mash it
smoothly with an equal quantity of grated
ham, little parsley, pepper and salt to
taste and small lump Of fresh butter.
Fill the cup,like whites Of the eggs with
this mixture, pour over them little melt
ed butter and heat in the oven. Serve with
each half egg placed on neat square Of
bread nicely fried in butter.
TEA CAKES Rub one heaped teaspoon.
ful ofbaking powder into pound of flour.
Add two ounces Of butter also rubbed in, q
quarter of q pound of sugar and two
ounces of currsnts. Mix it with two eggs
well beaten and stirred into halt a pint of
buttermilk or new milk. Roll out and make
Of the quantity six tea cakes. Bake in Q
moderate oven, and when half done wash
over with the yoke of an egg beaten up
with q teaspoonful OF milk. These tea cakes
are very nice cut in slices and buttered
cold for tea.
BACON AND EGGs.-A very nice break
fast dish is made from this recipe: Cut
some bacon into small, thin squares. put
them into saucepan and set over gentle
FIRE that they may lose some Of the fst into
the saucepan. Set it on the stove and put
in dozen of the squares Of bacon. Tilt
the saucepan to one side and break an egg |
in it; manage this very carefully and the
egg will soon be cooked. IL should be very |
round and the little pieces OF of bacon will
stick TO it. Keep the egg on hot plate
while you cook as many mora as are re-
OWED.
SPIDER Com CAKE.-One cupful and
two-thirds Of grsnulated corn meal, one
third OF q cupful of -four, two eggs, one cup
fal of sour milk and one Of sweet, one small
tesspoonful OF soda dissolved in the sour
milk, quarter of q cHpful Of Gugaf, one
OF salt. Beat the eggs; add
the sugar and the sour and sweet milk and
mix the meal and -four with this prepare
ton; dissolve the soda in teaspoonful of
hot water and add to the mixture; put a
spider on the stove, and when it gets hot,
melt in it two tablespoonful of butter; then
urn in the mixture and aid to it one more
cupful OF sweet milk, but do not stir it Gil.
Put the spider into the oven and bake from
wenty to tK twenty-five minutes. When done
there should be streak OF custsrd through it
PoTATo MUFFINs.-Bake with their
Jackets on, four large size potatoes until
hey are mealy. Then rake them out of
the oven, cut them open, and beat up the
inside until quit smooth, seasoning with
little salt and adding two ounces OF clari-
fed butter and enough warm water to make
the mixture thin batter. Then add three
beaten eggs and three pints of the best
-four. Mix it into 10 dough and then !
knead into tesspoonfnl of soda dissolved
into a pint of luke-warm water, also cup.
ful of fresh yeast, Let the dough rise over
night, and then put 1t into rings baking
the mullins on griddle to light brown.
When done on one side they should be turn
ed. They should not be cut when eaten,
but first toasted little, torn open and but
tered.
APPLE AND TAPIoCA PUDDMGs-Peel and
core six large, firm apples, pack them
closely in the baking dish you intend serV'
ing your pudding in; fill the cored parts
tightly with sugsr and short stick OF Gin
uamon; put gill Of hot water on your ap
PIES cover closely and bake far an hour;
be careful the apples do not brown on the
bottom; turn them two or three times
Take teacuptul of French tspoca, which !
is finer and more delicate than any other,
and soak in thres cupfnls of water for three
or four hours, keeping it in warm place,
but not whers t will boil; pour the dissolv-
ed tapioca over the baked apples, and
bake for another hour in modeete oven;
when you take the pudding from the oven,
and before putting it on the table, add to
it wineglass of brandy or two glasses OF
sherry wine; the pudding can be eaten
either with pulverized sugar or hard
sauce made with an ounce of butter and
two ounces ofsugsr well cresmed together,
and the beaten yolk Of Gu egg thoroughly
stirred I'M put a teaGpoonfsl of se!t in the
the water you coax vOur tapiocs in.