Wheeling Sunday register. [volume] (Wheeling, W. Va.) 1882-1934, 1894-09-09
SUGGESTIONS FOR PRACTICAL COOKS


CRAB SALAD.-After boiling the crabs
remove the meat in large, nicely shaped
pieces. Pour over this French salad
dressing mace Of oil, vinegar, pepper
aud salt, and send to the table gar
nshed wife curly lettuce leaves and
olives. Very much improved If allowed
TO remain on ice several hours.
Eel BRorH.-Clean about pound of
small cells and simmer them in two
quarts of water till the liquor is re-
duced to q quart. To flavor this soup
add small blade OF mace, a bay leaf,
two onions and a few peppercorns.
Skim we'll when the froth first boils up,
and add salt. This should be strained
through a thick cloth and should have
milk added to 1t before serving.
BERRY TAPIOCA. cup OF
tapoca thoroughly and soak over night
In lust cold water enough to cover It,.
In the morning put over the fire with
one pint OF boiling water In a double
boiler, and simmer until perfectly clear.
Add little salt and SweeteE TO taste.
Stir In a quart OF strawberries, black or
red raspberries and set away 10 cool.
Serve with sugar and cream.
CLAM BRoTH.-Clam broth, which is
highly recommended not only for in
valids but as steady diet for those in
cliRed to grow stout, is made by sim
merlng chopped clans in their own
broth with an equal quantity Of water,
the broth strained through fine muslin
rft II fOr ~
invalid, hot milk may be added when
the broth is strained. Serve with toast
ed crackers.
BEAN SALAD.-Young beans make an
excellent salad, writes Mary Ann.
String them and cut in inch lengths and
boil in salt and water until tender,
drain well, and to a quart OF beans add
q chopped onion; take three tablespoon
fuls of vinegar, two Of melted butter,
salt and pepper TO taste. Beat the vim
egar and butter together, add the sea-
souing and pour over the beans and
onions; mix well and set away for an
hour or two before using.
How TO PREPARE SPINACH.-TRke
peck of spinach, cut off all the roots
aud remove the yellow leaves. Wash
until free from every particle OF sand
and then put the spinach into large
stewpan. Add a cupful OF boiling
water and q teas poonful OF salt. Cover
the pan and boil rapidly for twenty
minutes. Drain we'll and mince. Add
more salt and Two tablespoonsful OF
butter. Serve hot, garnish with rounds
Of hard boiled eggs.
TURKEY SALAD.-Take equal parts
Of the white meat of the turkey and
6lanched celery, chop together until
fine. Boil three eggs hard, remove the
yulks and add the whites cut in bits TO
the salad. Mash the yolks Of the eggs
TO a -four, add sweet cream gradually
until you have a cup Of egg cream;
flavor this with onion juice, salt and
pepper. Now add two tablespOonfuls
Of oil and six of vinegar and pour over
the salad, Place on ice half an hour
before il goes to the sable.
Ices FOR SUNDiER-A raspberry ice
is made by mixing four large table
spoonfus Of raspberry jam with the
Juice of lemon and a pint OF cold wa
ter. Strain through fine sieve, freeze
and serve in glasses. To convert this
into a sorbet freeze partially and add
wineglass of cordial or sherry and ia
blespoOnful of yum and refreeZe and
serve. Banana snrbet is also most
palatable ice. Peel and pound half
dozen bananas and add teacupful Of
loaf sugar, the juice of lemon and
pint Of water. Half freeze and add a
wiueglaSs of any liquor before complet-
ing the process. 1t is never possible to
freeze soroets as firm as plain water
ices. The spirits prevent complete con-
gesling.
STUFFED CUCUMBEE-To prepare
cucumbers for stutfing, peel them,
cut them through the centre and with a
spoon scoop out the seeds, leaving a
good frm wall. For every two cucum-
bers that you take use the following
Quantities for filling: One-half cupful
OF stale bread crumbs, one tomato
skinned and chopped, one-hGlt tea
spoonful of onion sauce. Leave out Of
the tomato any unrlpe or tough part,
or, If it is very watery, part OF the
LIQUID. Mix the filling with teaspoon
fu of melted butter, add one-half tea
spoonful OF salt and dash Of pepper,
Fill the cucumbers AID put them in a
baking dish containing tablesp oonful
OF butter and two tablespoonful OF
water. Cover and bake forSy minutes.