Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1892-03-27
Good ThIngs ior Easter.

Good Things for Easter.
Below are offered a few suggestions for
Easter:
Egg Bread
To two eggs. well beaten, add one tea
spoOn sugar. One tablespoon lard, one-halt
teaspOon salt. one pint corn meal in which
has been thoroughly mixed one heaplng
teaspoon baking powder. Mix to a thick
batter with sweet milk and pour in well
creased pan 10 bake.
Baked Omelst-
Six eggs, one teaspoon corn starch,
one-half teaspoOnful salt, one cup sweet
milk. one teaspoonful of butter; beat
yolks with corn starch, add salt, butter
aud milk, and, lastly, the whites, beaten
separately. Have frying pan this IS oeSp
hot and well creased, pour into II ana SET
IN oven. il will bake in few minutes, and
should be slipped on hot plate and served
Immediately. IL desired sprinkle handful
OF sugar over IL, on which pour about four
tablespoons rum, apply match and serve
while blazing.
Picked EggS-
Boil eggs hard, peel them, stick sew
eral cloves in them and drop them into
a quart Of vinegar that Is boiling, with
one cup sugar, a few sticks Of cinnamon, a
little allspice and mace. These should be
handed round, also stuffed eggs, in little
rustic baskets with napkin spread IN the
bottom.
Easter Broth
To one quart sweet milk and one table
spoon butter, at the boiling point, add
one tablespoon flour, mixed thoroughly
in a little cold milk; pour into the milk,
4. I al ON
tin smooth and thick. Pour this over a
broad dish of brown buttered toast, COW
cred with slices OF hard-boiled eggs
Sprinkle a few sprigs Of parsley and serve
hot
Eggs and Potatoes.
Slice firm tomatoes, dip into beaten egg
that has been seasoned with salt and pep
per. then into cracker dust, and fry TO a
golden brown. Butter and serve hot.
Purity Pie.
One large cup sweet milk, yolk OF one
egg, two tablespoons each OF sugar and
-four, and pinch Of salt. Cook by setting
dish ina saucepan of boiling water; stir
until scalded, remove and let cool and fla
vor with lemon. Have crust ready baked,
pour in the mixture and spread over top
the white of the egg, beaten with one table
spoon white sugar. Set in oven and brown
slightly.
Gdrnishcs-
Dress fowls and light meats with the yell
low slices Of hard-boiled eggs, and fish and
and dark meats with the white rings from
which the yOlks are taken.
Cream PliFs-
Two cups water, one cup butter, put on
to boil. Then add two cups flour and one
TEASPOON baking powder. Stir we'll; do not
allow any humps. When this Is done
smooth and thick. add six eggs, without
beating. Drop this batter from a spoon,
on buttered tins, and bake When done,
open top and fill with custard made of four
eggs, one quart milk, one teaspoon corn
starch. sugar and havOring to taste.
YeUolc Cdke-
Make a gold cake from yolks OF eggs in
LAYERS, and for filling use this: Crate one
large tart apple, one lemon, grated and
squeezed, one egg and one cup sugar. Let
this boil for five minutes, stirring con-
stantlv. spread between layers and on top.
Make icing from yolks instead of whites,
and cover cake entirely. This Is equally
nice and quite artistic
MGU0unGiSc-
one egg, TWO tablespoon sugar, one tea
spoon butter. One-half cup strong vinegar,
One-half teaspoon salt, on teaspoon mustard.
Mix other ingredients and pour on beaten
egg. Simmer all together ten minutes,
sirriuC constantly. This is a nice dress
ing for any sind OF meat, and will keep for
two weeks.
EgJ Float
Make custard Of one quart Of milk, yolks
of five eggs. sugar and delicate tlavoring.
When done aud cold, pour over a dish OF
shredded pineapple ana shaved cocoanut
then drop over the top spoonful of the
white that has been beaten with sugar, and
favored with strawberry or almond.