The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1890-06-20
KITCHEN RECIPES.

TRANSPARENT RuUBARD.-Cut rhubarb
in slices one.half inch thick and spread
on plates, two or three layers on each
one. Sprinkle well with sugar and let
1t stand over night. In the morning
pour of the juice and boil for ten min.
utes. Then drop in the rhubarb and
cook till tender, which will require but
n few minutes.
CUCUMBER SALAD A LA RrssA.-Lav n
email slice offresh, ripe tomato on let.
tuce ieaf, q slice of cucumber on the to.
mato, then add spoonful Of dressing.
Serve separately to each individual. Use
any good salad dressing preferred, or
lettuce and cucumbers may be choppcd
and permeated with salad DRESSING.
and the dish garnished with slices OF
small red and yellow tomatoes.
RICE CuRRY-In hot climates curry is
much used, and curry Of some kind is
often a pleasant and appetizing change
in summer, when appetites SO often fail,
steam some rice; fry q minced union in
a little butter until it turns red add a
teaspoonful Of curry (for a quarter of n
pound OF rice) dissolved in hall a cup Of
stock or gravy; boil up once and pour
over the rice. This Is a delightful &C,
compartment 10 roast veal.
PiErLAHr PuDDrYG.-Slice rs for MES
spread slices Of bread on both sides with
butter, remove the crust. Put a layel
Of the bread in the bottom OF pudding
dish, then layer Of pie.plant, abund
antly sweetened, few bits Of butter
and very slight sprinkling OF flour
Fill the dish with alternate layers Of pie
plant and bread, cover while baking
Alter thirty minutes remove cover anC
brown the top, serve with asweet sauce
BEES ToSGUE.-Boit nice, fresh oa
tongue until tender in salt and water
Remove the skin, make missions in thu
flesh and fill with stulliug made OF two
hagd.boiIed eggs minced finely with s
tablespoonful Of onion, few sprics eacl
OF paisley and celery and level spoon
iu! oil ground black pepper. Bake fol
thirty minutes in moderate oven, bast
ing with little melted butter. Unles!
the tongue has been boiled in the stock
pot, utilize the water iii which it wa,
cooked for soup. 81 !,
How TO Cook GREEN PEAs,-Shell III,
PEGS and reject any rusty or dry mods
and put the pods over the fire in clea,
cold water, cook tilltender, drain OIL tn,
water and cook the peas in it. Throw
out the pods. Cool. the peas till tender
which may require from twenty t,
thirty minutes, depending some lpor
their ago and the length Of time the,
have been gathered. Have 90 it'll
liquid remaining MS possible when done
Season with saltand nice piece OF but
Ter. Serve very hot. 80
STEwED SALslrY--Wash the roots IN,
scrapc or pare very thin, throwing Gao
root into cold water as soon as cleaned
as exposure to tho air rapidly discolor
them. Cut in rounds one.haliiuch thicl
and put into q saucepan OF boiling watel
sufficient to cover them. Cook till ter
der, which may require thirty minute
or more. When done, turn of nearl
all the liquid and add a cup of swes
milk or cream, salt TO taste, and boil fc
five or ten minutes. ThiCken with
!, little rice flour or any commonly use
for such purposes. II milk is used,
large lump Of butter should be addet
:: Serve hot. r
SARDISE SALAD.-0pena small box
sardinesi remove the skin and bone
and cut them fine. Squeeze over thel
the juice Of lemoni season with ga
and pepper and mound up In tho midd
Of n dish. Next put in circle
chopped hard boiled eggs, three in nun
Der; then a circle Of dice OF cold boilt
potatoes, then Of small inner leaves
lettuce. Garnish with olives and cape,
ifyou have them. but tho salad is Yer
good without them. Pour over it at Il
moment Of aerying a plain French dres
ing, a mayonnaise dressing, or some
Durkee's salad dressing.
=. Il