The Wheeling daily intelligencer. [volume] (Wheeling, W. Va.) 1865-1903, 1890-08-12

SPONGE CAKE.-Six eggs and thre'
cups oil sugar, beaten together five min
ntcs, n cup OF cold water, four cups o
uour, two %teaspoonfula OF baking BOW
aer, lemon or almond hdvorfug; bake il
dripping pan.
PorAro PuFr.-Two cups OF mashet
potato (tbat has been put through ,
sleve); season with snlt and pepper
stir In two ta%blespoonfuls OF butter, ben,
10 a cream, add two well.beaten egrs
n one cup OF cream. Pour into !,
baking disha nd bake in Il hot oven.
MILK Pog9IDeE.-Two cups OF bes,
oatmeal, two cups OF water aud two
cups OF milk. Soak the oatmeal owe,
night in the water; strain in the morn.
my, and boil the water half an hour,
Pat In the milk with q iittie salt, boil
up well and serve. Eat warm, with OF
without powdered sugar,
SPONGE CAKE.-This inexpensive re.
clpe makes very satisfactory sponge cake
one cnptul OF sugar, two eggs, one.hali
cupsul OF cold water, one pint OF flour
aud one %teaspoouful OF baking powder,
Beat the yelks Of eggs and sugar to a
cream, add the 1our in which is the bak.
lng.powder and water, lastly tho whites
OF tho eggs.
RICE SNowpALlS.-Boil one pint oil
rice until done soft, put in small cups,
and when perfectly cold place OH Il dish,
make o boiled custard OF one pint OF
milk, three eggs, half.cup OF sugar, one
t%easpoonfnl OF cornstarch, Aayo. with
either lemon or vanilla. When cold,
pour over the rice balls. This is q Gin.
pie but nice desert.
10 Cook RICE OR GRlrs.-Take a clean
can or other suitable vessel, put the rice
IN this with water sufficient to moisten
tand allow for swelling, place the can
IN Il kettle of boiling water, cover the
latter closely and let boil without stir.
ring until the rice is tender. There is
no danger OF scorching. Giits are nice
cooked in the same manner Salt TO
taste when putting on to cook.
RICE WArFLEs-T a pint OF soft
boiled rice add 4 %teaspooniul OF salt and
a pint OF flour, in which eft two ten.
spoonfuls OF baking powder. Beat the
yolks and white OF three eggs separately,
Add to the yolks a cup OF sweet milk.
Pour into the rice and Hour with n
tablespoonful OF melted butter, or rather
a tablespoonful before it is melted. Last
ly, add the stiilly beaten whites. Mix
thoroughly and bake as you do the plain
WALES. Very nice and delicate.
WAFFLEs.-First be cure the irons
are smooth. In the first place, il your
irons are rusty or rough, make a batter
OF simply -four and water; grease irons
thoroughly and heat well. Put this bat
ter in and cook till done; take out, and
il 1t does not come out easily have on.
ticnce, and get all the waffle flour out
by scrapipg with u sharp.pointed knife.
Repeat this process, and you will be sur
prlsed how smooth your irons will be-
come. Then 10 one pint OF buttermilk
or sweet milk use two epgs and soda or
baking powder as You would for pan.
cakes.
SALLY LuSN.-One teacupful OF yeast,
one pint Of warm sweet milk, O table
spoonful Of butter, two pints of flour,
two eggs and n tablespoonful ofeugar.
Work thoroughly and put to rise. About
1 o'clock make into round shapes the
size OF a deep jelly tin-roll a half inch
thick. Put into the creased tin-rub
over it with melted butter, and place on
top cf it another round OF the dough
rubbed With the melted butter. Cook
when light in q moderate oven. Butter
before sending to the table, and cut rs
you would a pie. This is a real South.
erh bread, and "beioh do wah" no menu
for a party was thought complete with
out the hot Sally Lunn, which was
brought in sieaming from the kitchen,