The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1889-03-21
HOUsEaOLD RECIPES,


when well heated lay them on some
toasted bread, shake cayenne pepper
and squeeze few drops Of lemon Juice
over each one. Serve very hot,
CoRN CAHR-Take one cup OF corn
meal, one cup OF flour, one and one,hali
teaspoons Of baking powder, half tea,
spoon Of salt, two tablespoons OF sugar,
sitted three times; one tablespoonful oil
butter, two eggs, well beaten, q cup and
half OF cold water, Have the tin or
mpffin.rings well creased and piping hot,
Bake in quick oven.
Bread FRUIT CAKR.-Take two cups
Of bread dough, very light, add one cup
light brown sugar, Q eggs we'll beaten,
one cup butter, nutmeg, teaspoon
cinnamon, teaspoon soda, cups
stoned nislns chopped, 2 tablespoons jel-
~, cream, butter and sugar together. AZ
ter putting in the tins let It rise half an
hour before baking, Bake slow, Better
when week old,
DREAMED PARsNIps. = Boil tender,
scrape and slice lengthwise. Put over
the fire with two tablespoonfuls OF but.
ter, pepper and salt and little minced
parsley. Shake until the mixture boils.
Dish the parsnips, add TO tho sauce
three tablespoonfuls Of cream, in which
has been stirred quarter.spoonful Of
flour. Boil once and pour over the
parsaips.
FISH CAKES, Take two pounds OF salt
Goldfish and put into a pot on the back
OF the stove with enough water to well
cover It, and let soak for at least three or
four hours, Then take the fish and pick
II up fine. Peel two quarts OF potatoes
sprinkle the fish over the potatoes and
boil for half an hour. When done take
up in a pan and break two eggs over 1t
and mix and mash thoroughly. Make
up in fiat cakes and fly in hot lard until
very brown.
CARAMEL CAKE,-Bake a nice white
cake in three long layers, make filling
Of two coffee cups dark brown sugar
which isfine-grained and OF good quail.
ity; three.quarters coffee cup OF sweet
cream, and butter the size Of IN egg,
Boil, constantly stirring, twelve minutes.
Remove, cool and add ono tablespoon Of
vanilla. Strain through q Cheese.cloth
bag or fine sieve, and beat uutil thick
enough to spread on kake. This filling
should taste like maple sugar when per-
feet, II requires care and patience, but
will repay you in'the end.
MAYoNNAisE OF FIsn.-Boil pickerel
In sailed water with lemon Juice In it;
be careful that the fish does not break.
When done let 1t get cold; remove tue
bones carefully and cut the flesh into
neat, smooth bits the size Of a thimble.
let them stand for an hour or so in q
little oil and vinegar or oil and lemon
Juice. Then dress some nice lettuce
with Mayonnaisc sahcc and arrange the
bits OF fish around the dish, mixing with
them canned shrimps cut In small pieces.
Put more Mayonnaise sauce over the
whole. Celery may be used in place Of
the lettuce.
To BAKE SALMoN.-If a small .fsh-turn
the tail to the mouth and skewer 1t;
forCe.meat may be put in the belly, or, II
part OF a large fish Is to be baked, cut 1t
In slices, egg it over and dip 1t in the
force.meat. Stick bits OF butter about
the salmon, few oysters laid around
are an Improvement. II will require oc-
casional basting with butter. When Que
side becomes brown let 1t be carefully
turned, and when the second side Is
brown It Is done. Take II up carefully
with all that lies about 1t in the baking
dish. For sauce melted butter with two
tablespooniuls Of port wine, one OF
catchup and the Juice Of a lemon poured
over the fish, or anChoyy sauce in a boat.
Arr1E PGE.-one coffee cup Of sifted
flour, one.thlrd coffee cup Of lard and
butter mixed with sufficient ice cold
water 10 make a soft dough, mix with a
knife, roll thin, spread with butter, fold
over three times and roll; repeat this
for the lower crust and three or four
times for the upper. II should be done
as quickly as possible and ina cool place.
Fill the pie.pan with nice tart apples
sliced very thin, cover with sugar and
small pieces Of butter, season with Gin
namon and nutmeg, add two tablespoon
fuls OF water, and sprinkle lightly with
flour. Just before adding the upper
crust dip the fingers in cold water and
moisten the edge Of the lower crust 10
prevent the juice from boiling out oil the
pic.
ORANGE CREAM sPoSor CAxE.-Mix,
by sitting, three teaspoons Of baking
powder with one and q half cups Of flour.
In separate dish beat three eggs until
light, add one and half cups OF white
sugar, one.hali cup Of hot water and the
grated rind Of half an orange. Beat all
together aud pour into the flour. Stir
thoroughly and bake In layers. Cream
onC.half pint OF milk, one egg, one tea.
spoon Of corn starch, one tablespoon Of
floor and two tablespoons Of sugar. Heat
the milk, beat the other ingredients to.
gether, add and boil until II thickens.
Flavor with the grated rind Of the re.
naming half Of the orange, spread be.
tween the layers and frost the top with
the beaten white Of one egg and pulver.
lied sugar enough to thickeA. A little
Of the orange Juice may be added to the