Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1891-12-13
SECRETS OF TIE KITCHEN.
New Recipes for some Particularly Alur-
ing Desserts

ing DossertG
In every household people grow tired
of round of bread and rice buildings,
varied by an occasional custard. Yet
busy housekeepers have little time or
money for elaborate or expensive des-
serts, and they are glad to learn OF prac-
tieal receipts that can be followed with
out the outlay Of more time or money
than they can afford. The recipes given
below have all been tried and found sat-
isfactory.
Apple and Tapioca Pudding.-Cover
a half pint OF tapiOca with one pint OF
water; soak over night. In the morn
ing add one pint Of hot water; stand 3
saucepan over the FIRE and cook very
slowly, without stirring until the taploca
is clear. II the water mas been entirely
absorbed add enough to make the mix
ture soft enOught 70 pour easily. Pare
and core six good sized apples. Put
them in pudding dish, add four table,
spOOnsful Of sugar and cup Of water.
Place them IN the oven and cook slowly
until you can pierce them with fork.
Now FL the cores with tapiOca and
cover them with what remains. Stand
the dish away until the contents are ice
cold. Serve with sugar and cream.
Fried Bananas.-Select large, firm
bananas and cut into rather thick,
lengthwise slices. Drop them into boil
ing lard and fry golden brown. Lift
them carefully and place upon a sheet
of soft paper laid in colander TO drain
for a minute or so. Then carefully
transfer them to q fiat dish and while
yet bot strew each slice thickly with
sugar.
Orange Custard.-Take a pint OF
orange juice into which the juice OF one
lemon has been squeezed. Put 10 1t the
yOlk OF six eggs very well beaten,
pound Of granllated sugar and the
grated peel OF one orange. Stir these
over a slow fire till they are just ready
TO boil, then pour into cuStsrd cups.
French Orange JellY-Sqneeze the
Juice from five oranges ana one lemon
and remove every seed. Rub two Of
the oranges with Jumps Of sugar, so as
20 make each lump very yellow and oily;
in this way you obtain the flavor OF the
peel. Add half pint Of boiling syrup,
made by boiling one ScSnt cup OF granu-
lated sugar with two taOleSpoonfuls OF
water for five minutes. When nearly
cold add an ounce Of COx's gelatine that
has been dissolved in little water; stir
well. Turn into q wet mold and set In
a cold place until firm.
Rice and Raisin Pie.-Boil half cup
of rice in two quarts Of water until ten;
der, or for about twenty minutes. Drain
until thoroughly dry. Beat four eggs
until light. Add half cup OF sugar
and beat again, then add one pint OF
milk, ore tablespoonful OF vanilla and
the boiled rice. Line two pie dishes
with good light paste, cover the bottom
Of the dishes with seeded raisinS. Fill
with the rice mixture and bake in
quick oven about thirty minutes or I'M
I'll the custard is solid. Beat the whites
OF two eggs until light, add two table
Spoonfuls Of powdered sugar and beat
agsin until very stiff. Spread a thin
covering Of this mixture over the pie,
dust with powdered sugar, put back In
the oven and bake until golden brown;
serve when cold.
Queens Pancakes.-Two eggs; one
tablespoonful butter; two cupfuls hour;
one and a half cupfuls milk. Beat the
eggs, add TO them the milk slightly
warmed, the butter melted, little salt
and the -four. Bake in cakes on a
griddle, and when done spread them
lightly with Jam, jelly or honey, roll ups
sprinkle with sugar and serve hot.
An English Potato Pudding.-Boil six
large potatoes till quite soft, skin them
and mash with the back Of spoon. Rub
them through a fine wire sieve, add one
half cup Of butter melted, the same
quantity Of sugar and four well-beaten
eggs. Mix well together, place the
mixture ia a well-buttered mold, tie a
wet cloth over il and boil for thirty
minutes, then turn out carefully and
cover with the following sauce: A tablet
spoonful Of red currant jelly, one or port
wine and the same Of hot butter, thor
oughly heated in a small saucepan3