Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1886-09-26
H~OUSEKEEPERS' HELP.

CURRY POwDER.-One tablespoonful of
coriander seed and poppy seed, One-half
~teaspoonful each of tumeric, cumin seed,
red chill, ground ginger and salt. Pound
together and mix thoroughly.
CHOCOLATE CREAM DROPs.-Mix one
half cup of cream with two of white sugar,
boil and stir full five minutes; set the dish
into another of cold water and stir until it
becomes hard. Then make into small balls
about the size of marbles and with o fork
roll each one separately in the chocolate,
which has in the meantime been put in n
bowl over the boiling tea kettle and melted;
put on brown paper to cool; flavor with
vanilla if desired. This amount makes
about fifty drops.
SCRAP BOOKs.-An expert in the pre-
paration of scrap books says that although
'~'crinkless' are the fashionable craze, a
crinkled scrap book is an Offense TO neat
persons, and may be easily avoided. Her
books, which are models, are prepared by
~dampening one side of the leaf, and FASTING
the scrap upon the other side. A sheet Of
thick b%lotting paper is placed on each side
of the leaf. The book is then closed and
put under a weight until dry. In this way
the shrinkage of the paper is uniform.
To FRICAssEE OYsTERs.-Warm thoro-
ugh in their " liquor. AS soon as heated
pour into q cOlander or sive to drain. Put
a heaping tablespoonful of butter into a
saucepan, and rs soon as it is melted rub
in two tablespoons of flour; stir smoothly,
and let it cook q minute or two, then stir
in the oyster liquor; when almost boiling
add the well beaten yelks of two eggs and
and a cup of cream. Season to taste, and
put in the oysters. Place over the fire for
4 minute, and then pour over w~ell-buttered
toast and serve Immediately.
A SPANISH FISH DIsH.-It is better in
this weather to freshen the sailed Goldfish
by putting it on (early in the morning. in
cold water to boil, changing the water two
or three times as it reaches the boiling
point. Lay II aside when tender. Slice q
couple of onions, fry them in dripping or
salad oil till brown, add q pint of cooked
tomato and plickled-up-fsh; shake the
saucepan occasionally and cook for two
hours slowly. Thisi is a good dish for either
wash day or ironing day, when the fire is
kept going all day.
BISHOP To every bottle of old red wine
allow q Seville orange and q quarter Of a
pound of powdered sugar. The oranges
must be quite ripe. Run q pointed stick
through the whole oranges, and on this
spit roast them, turning by the fire until
they begin to bake. Then take them from
the stick, make holes in each with q knife,
put them in q vessel with cover, stew the
sugar over them, pour the wine over,
cover, and let it stand at least twenty
four hours, stirring occasionally. Then
bottle it.
YACHT OYSTER SOUP.-A quart Ofmilk;
N of oysters; a head of celery; a small
onion; half cupful of powdered cracker;
n ~teaspoonful Of Worcestershire sauce; a
speck of cayenne; salt and pepper to taste.
Chop onion and celery fine. Put on to boil
with milk for twenty minutes. Then
strain and add the butter, cracker, oyster
liquor, (which has been boiled and skim
med), and finally, the seasoning and
oysters. Cook three minutes longer and
serve