The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1889-12-12
abe SntelliaflGer.
oHool Nos, asaads7 FourtsopthstEset
HOUSEHOLD RRCIPES,

PoP.CoRN BALLS-To one gallon Of
popcorn take half q pint OF mOlasses or
sugar; put into q kettle and let boil up
oncei pour II over the corn grease your
hands with sweet butter and make into
balls,
CHICKEN OR Turkey FRIRD IN BATEER,
Made q frying batter, using an egg 70
. pint Of milk cut the meat from y cold
fowl in gOod-sized piecesi dip them in
the batter, and Try 10 ag0od brown, sea-
sohing with pepper and salt while In the
pan.
GLAZED HAN.-Boll q ham and re-
move the skin; wash the surface with
y beaten egg; moisten one cup pow
dered crackers thoroughly with milk;
add one t|easpo0niul Of melted butter,
and work the whole 10 o paste; spread
this evenly and thickly over the haul;
brown delicately in a slow oven,
MAPLE CREAN WALNUTs,-Take one
cupiul Of water and TWO cupiulso Of maple
sugar; cook without stirring, and when
nearly dole put In u small piece Of but.
ter; Try 10 water, and when It begins to
harden take oil and stir rapidly until 1t
becomes a waxen substance; then make
in ballsRnd put halves OF EAglish wal
nuts on either side, putting gu y creased
plate to cool,
Planned OYsTERs.-Wash aud wipe the
oyster shells without opening them;
place them in q pan, the round side
down; set the pau IN q very hot oven for
three minutes, Take from the oven and
remove the top shell with q sharp RnIte;
take out some Of the oysters and put
three in each deepShell that ia to 20 TO
the table; sprinkle with salt, pepper,
bits OF butter and cracker crumbs, and
bake for u minute or two until they are
brown,
PR CRusT-A good rule for plain pas.
try for family use Ia one.iouTth as muuh
shortening as flour, whether II be- butter,
lard or d%rippings, Work the shortening
thoroughly into the flour and add lit.
tie salt; wet with iCe.water, using as lit
tie as possible 10 make the crust roll out
conveniently; mix qniCklyi avoid un,
necessary handling, and bake us soon as
the pie can be- prepared.
BOILED CUsTARp.-Take a pint OF milk
and the ytlks OF three eggs, unless " ant.
ed very thick, when four or even six
may be- used. Make the milk warm,
beat the eggs till they are free from all
strings, mix milk aud eggs together,
beating all the time, sWeeten with two
tablcspooniuls Of sugar. Use a double
boiler, II possible, stir the custard over
the fire until 1t t%hiCkens, but DO not let
II boil or the eggs will curdle.
SAUSAGE RoLLs,-Take one pound Of
sausage meat and divide II into twenty
fur pieces, flour your board, and roll
each piece out 10 about the thickness OF
your little finger, and have them all o (
equal length hatten out with the palm
oil your hand, and set aside; then roll
down q sheet Of puff paste o%ne.fourth
inCh thick, and cut out In squares. Fiat
ten them out with the rolling.pin, keep.
ing them as sqEare as possible; lay IN a
sausage, and fold over turnout fashion;
ont a little with the rolling pin,
and trim off square with a sharp knife.
Out three or four slashea In the top with
the point OF the knife; wash over with
egg; lay on clean tins, bake In u hot
oven.
FGNGEm.-Sift together one quart Of
flour, a tcaspoOniul Of salt, three tea.
spoontuls Of baking powder. To a Rcant
pint Of milk lsralded and cold) add an
ounce and a half Of melted butter and a
tablespoonful of sugar; whisk 1t and add
1t to the flour; mix quickly. Turn 1t
out o. a Toured board roll quite thin
aud brush lightly over II q little melted
fold and roll again; lift the
dough from the board q moment to al.
low 1t to shrink, Now divide the dough
into balls, and with Toured or buttered
roll them into fingers; brush a
triile OF butter over them arrange them
closely together on the buttered
pan, and bake in q hot oven fifteen min.
utes.