The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1890-11-06
HOUSEHOLD RECIPES.

Called from DlGrtnt sourcts. q
Mating for Winter.-Taking up mat
ting in tho fall is less done than It USED
to be. Some housewives use 1t ali win
ter In place OF carpet; others carpeI
over It. g
Fish Balls.-Pick up the cod fish care,
fullyso there may, be no chance OF q
vestige OF n bone remaining in it; cook
until done; then chop fine and mix with
cold cooked potatoes. Add an egg thor.
oughly'beaten, little pepper, butter and
salt, II needed; make into fiat balls and
| fry in butter or sweet lard in hot pan,
A little mustard added 10 the other in.
gredientsimproves them.
WAYS TO Cook OysrERs.-T follow.
| ing methods Of cooking oysters will be
found q pleasant variation upon the
usual ways Of preparing them: 1. Triple
and oysters is favorite English dish.
Gut come ready.prepared tripe into small
pieces and boil for one hour in milk and
water; drain and mix with two.thirds its
bulk OF fIicassed oysters, cover with
bread crumbs, dot with butter and brown
quickly. 2. Have some large, we'll clean.
ed oysters in their shells, lay them in a
gridiron over the brightest Of Goals your
fire must be clear and bright, the 70 und
side down. AS fast as they open trans.
fer them to hot plates and let each guest
remove the upper shell for himself, din.
ping the choice morsel within into a
savory condiment composed OF melted
butter, lemon juice, salt and white and
red pepper. Or you may place them
round side down, in baking. pan in a
baking.pan in very hot oven. Assoon
US they open take them out OF their shells
and lay upon slices OF toast which have
been lightly dipped in boiling cream.
Put few drops Of the above condiment
on each oyster and garnish with cress
and olives. isi, g.fsl
SAVING PUMrK1Ns-The Farm and Fire
side Gays: In laying up the store Of win
ter pumpkins and squashes, care should
be taken to select those which are fully
ripened, and with no defects or bruises
on the find. If the shell is fully ma
tured and hardened, the meat will be
much better protected and keep longer.
Also. be careful to pick and put away
with the stems on, il possible. Expert
ence has shown that point to be an aid
in their keeping qualities. In storing,
select place which shall be dry and as
cool as possible. Dryness OF atmosphere
is the most essential point OF all; and
for long keeping, never put pumpkin
or squash in celler, unless you
have one that is drier than q room
above ground. 1t is a good plan
to cook and dry pumpkins that
do not look as if, they would
keep long. A can OF dried pumpkin is
a very convenient article to have in the
house. Cook the pumpkin in the usual
way, ana then spread on tins or plates
and place in the tin oven to dry, stirring
quite often. Care should be taken that
it does not become scorched, as that
makes it bitter. Dry as quickly as pos.
sible without burning, as it is quite apt
TO sour il the process is too long. II
necessary to be left over night in a half
dried state, take away from the fire and
set in cool place until morning. Keep
in tight cans or paper sacks, when thor
oughly dried. When required for use,
take tablespoonful Of dried pumpkin
and soak in pint Of water over night;
then cook until there are no Jumps left,
adding more water il necessary. Then
make the pie in the usual way. It can
hardly be told from a fresh pumpkin
pie. .t54t Is p n 80 3 ~ "A. : s.I