The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1889-11-16

NIL OF PANE ron DINNER.
Chicken sonp.
Roast 1uFt Chicken sa ssfed sh0A1
"'"t Cabbage 6iS4Ss slaw. 'S Celery rySA'F'
MASHED Potatoes,
Turnipg, ParSnips., Sweet Potatoes,
Economical Pudding.
PUMPKIN PIC, MincO Pie,
GrallnOthorS Thanksgiving Cake,
DOughnnh, Cookies,
Sweet Cider, CoGtC,
CHICKEN SALAD.-Take the boiled
chicken from which the soup was made,
remove tho skin and fat, cut the meat
from the bones, chop ano and put In a
bowl. Take tho yelks Of three hard.
boiled eggs and mash, add the yelks OF
two raw egge, ono teaspOonful OF salt
and little cayenne pepper; mix well
and add a spoonful ofvinegar, and beat,
then spoonful Of olive oil continue
until a Cupiul Of vinegar andthree table.
spoonfuls Of oil have been used. Set OH
ice two hours; when ready to serve, mix
ono head Of flnely.chopped celery with
the chicken, pour over the dressing;
garnith with whites Of hafd.boiled eggs
and celery leaves.
CHICKEN souP.-Prepare large, fat
chicken, put in the soup.kettle withtw
quarts Of Geld water, one onion and a
sprig OF parsley; lot simmer gently for
two hours, then add two chopped pota-
toes. When done, put In the beaten
yolks OF two eggs, tablespoonful Of
butter, a grated nutmeg and little salt
and pepper; take up the chicken, and
strain tue soup.
GRANDMornER's THANKSGIVING CAKE.
Two cups Of light dough, two cups Of
sugar, one cup Of butter, one cup Of
cream, two eggs, half q teaspoonful OF
soda, ono teacup OF rasins and currants,
one teaspoontuI each Of cinnamon and
mace, one grated nutmeg, mix In flour
TO make still, lot rise and bake. 0rna-
mUnt With fancy icing.
Ro4sr TUREEY.-Plump your turkey
by plunglug In boiling water. Prepare
o dressing Of bread crumbs, butter, pep.
per and salt. Place the turkey on q rack
In a drlpplng.pan, spread with bits Of
butter, turn and baste often. When al.
most done, glaze with the white Of an
egg. Make gravy, aud serve with wild
plum jelly.
CABBAGE SLAw--Shave a small head
oteabbage dne;to one quart add the
yelks OF three wVll.beaten eggs, q table.
spoonful oisugar, one Of melted butter,
half teacup oil cream, q teaspoontul Of
mustard, with little pepper and salt.
Put the dressing over the fire and stir
until thick pour over tho cabbage and
set to cool.
ECONOMICAL PUDDtNu.-Four cups Of
tleur. One Of suet, two Of dried cherries,
one OF dried faIpborties, half a cup each
Of ilnely.Choppel dried apples aud
peaches, ono and half cups Of nolaEees
and two well.beaten eggs. Mix al TO.
gCthCf, add two teagpOonBiTils Of baking
powder and mixed spices, Serve with
hard sauce.
gwErr rorAroEs--Wash and boil
tender, peel and slice. Cover The bot.
tom oil d baking.dsh with a layer Of
slices, spread tiilckly with buttOF aud
sugar, then more potatoes butter aud
sugar, filling the dish. Set Ia tue oven
until tile top igbt0Wn,
RoAsT snoAT-Put a quarter Of ghoat |
on q drlpplng.wlllout water, sprinkle
With pepper aud salt, basis with batter
Lot cook two OFT three houfsI when done,
pour In hall a lgaCnp OF walnut CatHup,
Serve with baked apples.
PARsNirs -scrapo and boil Until ten:
der, put In a pan, cover with butter, col
ln the oven and brown.
len ChRAN,-Dlesolya half q teaCup Of