The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1890-08-20
Nhr S1ltelliarultr
b Nos. 30 and ~ Fourteenth Street,
HOUSEHOLD RECIPES.
phRgddphfd Record,

Philadelphia Record.
PoTAro BALLs.-To two cupiuls col,
mashed potato add IN egg, n .%easpoonfu
OF butter and salt and pepper TO taste
Form with Toured hands into Bmal
round balls, and fry In deep fat.
COFFEE CAHE.-Two cups sugar, on,
cup butter, one cup molasses, one cuI
strong coiiee, one egg, two teaspoon
each soda, cloves, one cinnamon, one
teaspoon nutmeg, n cup ~raisins, flour
sc~ALLorKp Mu.nRooNs.-Take small
yellow baking dishes; I'll alternately
with layers Of mushrooms rolled IL
crackers, and lay humps OF butter on tor
OF eact, dish. Set before All open fire
md buke fifteen minutes.
porAroSs, HAsnKp WITH CREAM
Chop cold boiled potatoes tiue, and stir
them into a cup Of hot milk in which
has been melted two tablespooniuls oil
butter. Pepper and salt to taste. II YOU
have cream use this, and half rs much
butter.
DROPPED FISH CAHEs.-Ono cup Of
salt cod picked very fine, half n cup OF
milk, one tablespoonful OF butter, two
teaspoonfufs of flour, Il OK, pepper to
taste. Make u white sauce Of the flour,
butter and milk. stir the fish into this,
add the egg beaten light, season and
drop by the spoonful into boiling lard,
Us il done with f~ritters.
CHICKEN MtNCE.-From the bones of
a cold roast, boiled or fricasseed chicken
cut all the meat and mince it fine with n
sharp knife, choppiig with 1t two hard.
boiled eggs. Stir this into a cup OF gravy,
or, II you have none, use instead acup OF
white sauce. Season TO taste, ill a pud-
ding dish or scallop shells with the mix.
turc, and serve very hot.
LYoNNAlsE PoTAToEs.-Slice cold boil.
cd potatoes into neat rounds; cut n
medium.siztd onion into thin slices, und
put 1t with a good tablespoonful oil but
ter or bacon dripping into the frying.
pan when the onion is colored, add the
potatoes, about two cupfulB, and stir
them about until they are a light brown.
Strew with chopped parsley and serve.
HAsrY MufriSs.-Two cups flour, two
eggs, one tablespoonful mixed butter
and lard, two ~teaspoonfu!s white sugar,
one teaspoonful baking powder, salt.
spoonful salt, n cup milk. Into the
eggs, beaten very light, stir the melted
shortening, the sugar, the milk and the
flour, well-mixed with the salt and
baking powder. Stir we'll, and bake in
thoroughly creased tins.
PREPARED MUSHROOMS. - Put in n
saucepan a little stock, parsley and half
a pound OF butter; melt, and lay in
sliced mushrooms; remove from the fire
and let stand for an hour; at the end OF
that time set on the fire to brown.
Sprinkle in u tablespoonful Of flour, mix
smooth, and pour in a cup Of boiling
add a glass Of Madeira wine and
the juice of a lemon; season with salt
and pepper.
BAKED MusuRooMs.-Use large mush.
and use also as many slices Of
bread as there are mushrooms, and have
them about the same sizs aa the latter.
Clean the mushrooms and put them into
bowl OF lemon juice and water. But
ter a shallow cake-pan and lay the slices
Of toast on it; then butter the toast
and place a mushroom on each slice, cup
side up. Sprinkle the mushrooms With
salt and pepper, and put y quarter Of a
Of butter on each one. Coyer
the pan with another that has been
rinsed in cold water, and set in the oven
or eight minutes. Serve Immediately.